College football season is officially over.
Don't get me wrong, I love a fun game here and there. However, my husband is mildly (mildly? majorly.) obsessed with USC football... at the expense of every Saturday during fall. I'm never too sad to see the season come to an end, so I was more than happy to cook a wonderful nacho feast and watch the national championship with husband. :) Unhealthy man food is delicious once in awhile!
We usually make BBQ chicken nachos with corn, jalapenos, etc... but decided to take a more traditional route last night. They were yummy!
'Tis No-Longer-the-Season Nachos
1/2 bag tortilla chips
1 onion, diced
1 can FF refried beans
1 can chili beans, drained and rinsed
1/2 lb ground turkey
cumin
paprika
red pepper flakes
s, p, & cayenne
1 can diced tomatoes, drained
shredded cheddar cheese, to taste (1/2 bag)
shredded pepperjack, to taste (1/2 medium bar)
1 jalapeno, sliced
sour cream
tabasco
Preheat oven to 350. Spread tortilla over medium size platter*. In a small sautee pan, brown ground turkey, adding cumin, s, p, cayenne, paprika, and red pepper to taste. Once browned, remove from pan and sprinkle over chips. In the same pan, sautee onions until translucent; sprinkle over turkey and chips. In the same pan, add refried beans and chilli beans, stirring until warmed through. Pour over platter. Top with diced tomatoes, cheese, and sliced jalapeno. Bake 5-10 minutes until cheese is gooey. Serve with sour cream and tabasco!
*I'm a firm believer in fiestaware - we use ours constantly, and I love that it goes from oven to table to fridge so easily! We chose to mix and match colors, blending turquoise, peacock, white, and lemongrass (left) place settings with same-colored servingware (plus some cobalt and shamrock pieces to mix it up). It's great!
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