Chili Cheese Nachos With Turkey and Veggie Puree
| Prep Time: 15 min | Serves: 6 |
| Cooking Time: 35 min | Yield: 1 platter |
These nachos are lower in fat, but still pack a punch.
Ingredients
- 78 g baby carrots
- 1/2 lb Brocolli, Raw
- 2 Garlic Clove
- 1 Jalapeno Pepper
- 1 tbsp Olive Oil
- 1 lb Ground Turkey
- 1/4 oz Taco Seasoning (low Sodium)
- 16 oz Cheese 2%
- 10 oz Reduced Sodium Beef Broth
- 15 oz Black Beans No Salt Added
- 9 oz Whole Grain Tortilla Chips
- 1/4 medium Onion, Sweet
- 10 oz Ro-tel
Directions
Preheat the oven to 400 F. Line a large baking tray with sides with a piece of aluminum foil. Set aside.
Place the carrot, broccoli, and garlic in a food processor. Pulse 5 to 6 times until the vegetables are chopped. Heat a large skillet over high heat. Add the olive oil, chopped vegetables and turkey. Cook 5 to 6 minutes, breaking up the turkey with a spoon, until the turkey is no longer pink. Increase the heat to high and cook 4 to 5 additional minutes, breaking up the turkey meat. Add the broth and beans, reduce the heat to medium-low. Simmer 5 to 10 minutes until the meat is cooked through and no longer pink.
Meanwhile, melt 16 oz of Velveeta with 1 can of Ro-Tel. I like the Lime and Cilantro or the Mild version.
Spread the tortilla chips out onto the baking tray. Spoon the meat mixture over the nachos. Spread the cheese mixture on top. Bake uncovered 10 to 15 minutes until the cheese is melted and the chips start to brown around the edges.