These are great. Cook it up, put this on a serving platter and let your family dig in! I loved sharing this one with my family because once it was made the nachos went in the middle of the table and everyone could get more as they wanted it. It just felt very relaxed and hassle-free and what mom doesn’t love that when it comes to meal time? You can also easily make this recipe you own by omitting any of the ingredients you know your family won’t like. This recipe comes from the Weight Watcher New Complete Cookbook Momentum Program Edition. It’s an older cook book so it doesn’t use the Points+ values, but I have done the math and each serving (1-1/4 cup) is worth 5 WW Point+. 6 WW Smart Points.
Here is what you need:
1 tsp. canola oil
1 cup cooked, or rinsed and drained canned red kidney beans
1/4 pound lean ground turkey breast
1 small onion, finely chopped
1 (14 oz.) can diced tomatoes with green chilies
2 tsp. Mexican seasoning mix
1/4 tsp. salt
6 oz. reduced-fat restaurant-style tortilla chips
3/4 cup shredded reduced-fat cheddar cheese
12 pitted small black olives, sliced (I left these out)
1/4 cup sliced pickled jalapeno peppers, drained (I just used a chopped jalapeno pepper and cooked it in with the other ingredients on the skillet)
1/2 cup fat-free sour cream (also optional)
Here is what you do:
Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
In a large nonstick skillet over medium-high heat, heat the oil. Stir in the beans, turkey, and onion.
Cook, stirring to break up the meat, 3 minutes. Add the tomatoes, Mexican seasoning, and salt; cook until thickened, about 5 minutes. Remove from the heat and keep warm.
(the recipe does not say this but there seemed to be a lot of liquid when I got to this step and it made me think it would make the chips all soggy, so I ended up draining what was in the skillet at this point. I am not sure if that would be necessary for everyone or not. Maybe I didn’t drain my beans enough or something like that, but I just wanted to mention it)
Spread the tortilla chips on the baking sheet. Sprinkle with the cheese, olives, and jalapeno peppers. Bake until the cheese just melts, about 5 minutes. Top with the turkey mixture and sour cream and serve at once.
- 1 tsp. canola oil
- 1 cup cooked, or rinsed and drained canned red kidney beans
- 1/4 pound lean ground turkey breast
- 1 small onion, finely chopped
- 1 (14 oz.) can diced tomatoes with green chilies
- 2 tsp. Mexican seasoning mix
- 1/4 tsp. salt
- 6 oz. reduced-fat restaurant-style tortilla chips
- 3/4 cup shredded reduced-fat cheddar cheese
- 12 pitted small black olives, sliced (optional)
- 1/4 cup sliced pickled jalapeno peppers, drained (optional)
- 1/2 cup fat-free sour cream (also optional)
- Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
- In a large nonstick skillet over medium-high heat, heat the oil. Stir in the beans, turkey, and onion.
- Cook, stirring to break up the meat, 3 minutes. Add the tomatoes, Mexican seasoning, and salt; cook until thickened, about 5 minutes. Remove from the heat and keep warm.
- Spread the tortilla chips on the baking sheet. Sprinkle with the cheese, olives, and jalapeno peppers. Bake until the cheese just melts, about 5 minutes. Top with the turkey mixture and sour cream and serve at once.
I was wondering how many servings are in the receipt.
This recipe makes 8 (1-1/4 cup) servings. 6 WW SP per serving. Hope this helps.
Previous comment says “This recipe makes 8 (1-1/4 cup) servings. 6 WW SP per serving.”. So is 6 oz of chips to be divided by the 8 servings?
Yes. That’s right. The chips are heavily loaded with lots of toppings, so you are going off of everything on the chips as well as the chips. For this reason, it is easier to measure about 1-1/4 cup than it is to count out the chips.