Guyssssss!!! It is Friday!!! Kitchen painting is wrapping up today (I hope!) and the weekend is here. I could not be happier. Well I could easily be happier if groceries miraculously appeared in my fridge for this recipe.
Don't think I've turned completely veggie on you but these are as good as the real thing. Maybe even better if you use some Late July chips to scoop up the extra guac. And paired with beer and football of course.
Part of my weekly meal prep was to cook ground turkey and chop the peppers, which made this a super easy meal to toss together while the MR watched football and we split chasing the toddler duties.
1 packed of cooked ground turkey *
4 bell peppers (your choice, we had a mix from our CSA haul) **
2 small roughly chopped tomatoes
12 ounces or more of shredded cheese (such as sharp cheddar and Monterey Jack)
1 can of organic black beans
handful of chopped olives
2 small jalapenos (or more!)
Preheat oven to 350°.
Coat 1 large rimmed baking sheets with nonstick spray.
Arrange chopped peppers on prepared sheets and top with cheese, then cooled meat, then black beans, then more cheese, olives, tomatoes and jalapenos on top.
(I don't hide the jalapenos since we have a toddler who loves cheesy veggies!)
DO AHEAD: Nachos can be assembled up to 1 hour before baking.
Bake until cheese is melted, 25 minutes.
Add a little more cheese and place back in the oven, on Broil for 5 minutes.
Top with your favorite nacho toppings, guac, onions and cilantro for us (wish I had had radishes!) and devour.
*I cooked ground turkey in a little olive oil, ground pepper/salt/dried oregano/ground cumin/adobo/garlic/onion
**I chopped the peppers in about 2 inch squares for easier handling.
Again not the healthiest recipe but for me it's all about a balance so I feel less guilty when I have a second glass of vino or beer...
Cheers to second glass of wine and the weekend.