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Ingredients: 3-1/2 cup (about one pound) cooked turkey-breast meat Cooking oil spray 8 ounces reduced-fat (baked) tortilla chips Two medium ripe tomatoes (or one large one), for 1-1/2 cup chopped 1 cup taco sauce or smooth salsa One can of (2-1/4 ounces) sliced black olives, optional 1 cup (4 ounces) shredded Mexican-blend cheese 1/3 head (2-1/2 cups) iceberg lettuce Sour cream and guacamole, optional toppings Directions: Turn on the broiler. Adjust the oven rack three to four inches from the heating element. Place the turkey in a 6-cup or larger microwave-safe bowl, breaking up the meat if necessary. If the turkey is frozen, microwave at high for five minutes, stirring halfway through, or until defrosted and warmed through. Spray the cooking oil on a 17-x-11-inch baking sheet with a rim at least 1-inch tall. Spread the chips evenly in the pan. Set aside. Coarsely chop the tomatoes and set aside. Remove the turkey from the microwave and stir well. Add the taco sauce to the turkey and stir until well mixed. Spoon the turkey evenly over the chips. Sprinkle the olives (if using) and the cheese evenly on top. Broil on minute or until the cheese is melts. Meanwhile, using a knife cut the lettuce into thin strips. Set aside. Remove the nachos from the oven and sprinkle the reserved lettuce and tomatoes evenly on top. Serve at once. Recipe makes four servings. |