Nachos? For dinner?
Yesssssss. It isn’t really any less labor intensive than tacos, but I think it’s more fun. It’s a great idea for a friday family night or movie night. If you pick chips that have more grains mixed in, your meal could even be considered healthy. My daughter and I chomped on these during our “girl’s night” watching some Studio Ghibli movies in pajamas.
I have to say, I know middle school years have been tough. They are for all parents. But as my daughter grows into her own self, and we have “girl’s nights” eating nachos while watching movies we both like-all while talking about life, school, youtube videos, memes, boys and aliens. Well, I think middle school years can have some pretty amazing moments, too.
Hail to the nacho! Peacemaker of middle schoolers everywhere!
Turkey Dinner Nachos
Ingredients:
Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add bell pepper, chopped onion, and crumbles; cook 5 minutes, stirring occasionally. Remove 1 chile and 1 tablespoon sauce from can; reserve remaining chiles and sauce for another use. Chop chile; add chile, sauce, beans, and tomatoes to pan. Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro. Arrange 1 1/3 cups chips on each of 6 plates. Top each serving with 1 cup bean mixture, 1/3 cup lettuce, about 2 1/2 tablespoons avocado, 2 tablespoons onion, 2 tablespoons cheese, and 1 tablespoon sour cream.
Ingredients:
A bag of tortilla chips, we like the multi-grain artisan black bean and garlic from Tostitos, but any chip will do.
2 Tbsp. olive oil
2 Tbsp. taco seasoning blend
1 cup chopped green bell pepper (about 1 medium)
1 cup chopped onion (about 1 medium)
1 lb. ground turkey
1 (7-ounce) can chipotle chiles in adobo sauce
1 (15-ounce) can black beans or red kidney beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1/4 cup chopped fresh cilantro
8 cups baked corn tortilla chips (6 ounces)
2 cups shredded romaine lettuce
1 cup diced peeled avocado (about 1 medium)
3/4 cup chopped red onion
3/4 cup (3 ounces) shredded sharp cheddar cheese
6 tablespoons fat-free sour cream
Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add bell pepper, chopped onion, and crumbles; cook 5 minutes, stirring occasionally. Remove 1 chile and 1 tablespoon sauce from can; reserve remaining chiles and sauce for another use. Chop chile; add chile, sauce, beans, and tomatoes to pan. Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro. Arrange 1 1/3 cups chips on each of 6 plates. Top each serving with 1 cup bean mixture, 1/3 cup lettuce, about 2 1/2 tablespoons avocado, 2 tablespoons onion, 2 tablespoons cheese, and 1 tablespoon sour cream.
Flora is an award-winning creative director in Chicago turned food and lifestyle blogger extraordinaire. She is also author to the popular BEE NATIVE! gardening book series and various children's books that celebrate the wonder and hard work of bees and butterflies. Her blog and social spaces inspire thousands to create, learn, cook, grow, and craft, making their world lovelier one pixel/petal/seed/bite/stitch/brushstroke at a time. Follow her on all the social spaces, YouTube, and Amazon, and get creative!
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