Sheet pan nachos come together fast and are perfect for a crowd. This version is lower in fat and includes plenty of fresh colorful vegetable toppings.

Servings: 8 servings

Serving Size: 88g

Prep Time: 15 minutes

Total Time: 20 minutes

Nutrition Facts: 203 calories / 19.5g carb / 12.5g pro / 8g fat

Ingredients:

• 6-ounces (168g) corn tortilla chips 
• 8-ounces (224g) 99% lean ground turkey breast 
• 1 cup (160g) canned pinto beans (drained and rinsed) 
• 2 tablespoons taco seasoning 
• 1 cup (112g) “Kraft” 2% milk Mexican-style four cheese blend
• 1/2 cup (60g) fresh tomatoes (chopped) 
• 1 green onion (sliced)
• 1 small jalapeño pepper (thinly sliced, optional)

Optional garnishes: lime wedges, cilantro, light sour cream

Instructions:

1. Preheat the oven to 425 degrees F. 
2. Line a baking sheet with parchment paper and spread out tortilla chips in a single layer. 
3. Heat a large nonstick skillet over medium high. Add ground turkey and brown, crumbling with a wooden spoon as it cooks (about 5-7 minutes). Add beans and taco seasoning, stir until well coated. 
4. Spoon the meat/bean mixture over the chips and sprinkle the cheese on top. Transfer to the oven and bake until the cheese is melted, about 5 minutes. 
5. Top with tomatoes, green onions and jalapeños. Serve immediately. 
6. Option to garnish with additional sour cream of choice, diced avocado, or pico de gallo (macros not included).

Notes

1. Remove the seeds and membranes from the jalapeño to scale back on the heat. 
2. Substitute pico de gallo or fresh salsa for the tomatoes as desired.
3. For the most accurate macros, spread all toppings over tortilla chips as evenly as possible.