Super Nachos

May 10th, 2014


With the school year coming to an end, I am back loaded with all the delicious recipes we have made this session in cooking club.  I guess it’s a great problem for any food blogger to have . . . too many great recipes to post!  Here’s what’s coming up: Mac and Cheese with Cauliflower and Peas, Aggression Cookies (these need a better name), and Chicken Salad Roll-ups.  That will close out cooking club for this year, and over the summer, I’ll be working on more easy, fun, healthy recipes for back-to-school.  If you have any family favorites, that your kids help you make, please let me know.  I’m always looking for inspiration!

So that sums up my kids cooking club back log, but what about all the awesome foods I’ve been working on for the rest of the family? Like a Sparkling White Wine Sangria, Hamptons Quinoa Salad, or Chocolate Chip Banana Cake!  Give me some time and I’ll keep working to get everything tested, photographed, and up on the blog.  I never realized how much work and time goes into a food blog, luckily I enjoy most of it.

1 tablespoon olive oil
1 lb ground Turkey
½ onion, small dice
1 red pepper, small dice
2 tomatoes, small dice
1 packet taco seasoning (msg free)
1 block cheddar cheese
1 bag tortilla chips

* Black beans (these are optional to add to the meat mixture or omit the meat altogether and use beans instead for a vegetarian option)


Pre-heat the oven to 350 degrees.

In a large skillet over medium heat, add the oil.  When hot, add the ground turkey and cook about 5 minutes or until you don’t see much pink meat left.  Add the vegetables and taco seasoning and simmer about 10 minutes.  The meat and vegetables should be cooked at this point and most of the liquid should have evaporated.

While the meat mixture is simmering, shred the cheese.  Line a baking sheet with a Silpat or tin foil for easy clean-up.  Put a single layer of tortilla chips covering the baking sheet.  When ready, top the tortilla chips with the meat and then the cheese.  Put it into the oven for about 4-5 minutes or until the cheese melts.  Serve immediately.



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