We are having a dreary, rainy day here in Tennessee, so naturally I’ve been wasting time on Pinterest. During a search for a housewarming gift, a project of mine popped up (See number 9 below)! This exciting find led me on a hunt to find my post popular posts on Pinterest.
I hesitate to call this a recipe, but these were simply too good not to share!
- Tortilla Chips (I used Nacho Cheese Doritos for my husband and regular tortilla chips for me.)
- 1 Pound Ground Turkey
- 7 Teaspoons of Taco Seasoning
- Shredded Cheddar
- Black Beans
- Pico de Gallo (I used store bought Southwestern blend that had corn and beans in it.)
- Melting Queso Cheese and Milk, if instructions call for it
- Half of an Avocado
- Brown your ground turkey and drain any excess fat from the pan.
- Add seven teaspoons of the taco seasoning (or use one store-bought pack), and a half a cup of water to the cooked turkey. Cook until there is no water left in the pan.
- Arrange your tortilla chips on a baking sheet.
- Add all of the ingredients to the top of your chips except for the queso cheese, milk (if using) and avocado.
- Cook in a 350° oven until all ingredients are heated through and cheddar cheese is melted.
- While your nachos are in the oven, melt the queso cheese according the the package instructions. Mine called for breaking the cheese into small chunks and melting in a bit of milk on medium-low heat.
- Remove nachos from oven and pour queso cheese over top.
- Add avocado slices.
Travis prefers his nachos with the Doritos and only meat and cheese.
I like my nachos with everything. Yum!
As I already said, I hesitate to even call this a recipe, because you can add any ingredients your little heart desires. Mine desired all of the above with a tall drink of ice water with a squeeze of fresh lime juice. It was delicious! Plus, we had plenty of leftovers for lunch the next day, which is always a bonus in my book.
What are your favorite nacho toppings? I’m always on the lookout for new toppings.
We’ve been using the same taco seasoning spice blend for years. It’s the perfect combination of smokey, hot — but not too hot — and delicious spices to create perfect tacos or any other Mexican dish.
- 6 teaspoons chili powder
- 5 teaspoons paprika
- 4 ½ teaspoons cumin
- 3 teaspoons onion powder
- 2 ½ teaspoons garlic powder
- ⅛ teaspoon cayenne
- Combine all the spices (I usually make a double batch) and blend together well with a whisk.
- Store in an airtight container at room temperature until ready for use.
That’s it! When you’re ready to use your spice blend, 7 teaspoons of the spice blend will equal one store-bought packet. But, this is a lot more flavorful than what you’ll find at the store!
The shelf life of your spice blend is the same as the spices you used to create it.
I’m linking up to Thrifty Decor Chick’s October Before and After Party. Join me!