Loaded Turkey Nachos

ground turkey, pico de gallo, avocado, cheese, fried tortilla chips

1706 Past Meals

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 765 | Allergens: Contains Milk (Sour Cream + Cheddar Cheese) | Excellent Source of: Calcium, Fiber, Iron, Protein, Vitamin A | Good Source of: Vitamin C


  • - 2 Medium Saute Pans
  • - Chef's Knife
  • - Tongs

What You Need:

  • - Canola Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Avocado
  • - Chili Powder
  • - Cilantro and Jalapeno
  • - Corn Tortillas
  • - Cumin
  • - Ground Turkey
  • - Pico de Gallo
  • - Shredded Cheddar Cheese
  • - Sour Cream

Wine Pairings by @grapefriend

The earthiness and spiciness of a juicy Grenache will go great with all the layered flavors of the nachos.

Beer Pairings

Sometimes just keep it classic. We like a Mexican light lager like a Modelo Especial here.

TK Table Talk:

If you could create any ice cream flavor, what would it be?

What To Do:

1. Turkey may arrive slightly frozen. Thaw as needed.

2. Preheat oven to 350°F. Line a plate with paper towels.

Loaded Turkey Nachos - Step 3

3. Cut Tortilla Chips: Stack tortillas and cut in half, then half again (yielding 24 triangles).

Loaded Turkey Nachos - Step 4

4. Fry Tortilla Chips: In a sauté pan over medium-high heat, add ¼ cup oil. When oil starts to shimmer work in batches and fry tortillas until crisp turning halfway through. Remove to paper towel lined plate. Sprinkle with salt and cumin.

Loaded Turkey Nachos - Step 5

5. Cook Ground Turkey: In a sauté pan over medium heat, add 1 teaspoon olive oil. Add ground turkey, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon cumin and 1 teaspoon chili powder. Cook, breaking up the turkey with a wooden spoon, until cooked through.

6. Prep Toppings: Dice the avocado and chop the cilantro and jalapeno.

Loaded Turkey Nachos - Step 7

7. Finish the Nachos: Arrange the chips in an oven-proof serving dish or platter. Top with ground turkey mixture. Sprinkle with cheese. Bake 3 minutes or until cheese is melted.

To Serve: Top the nachos with pico de gallo, avocado, cilantro, sour cream and jalapeno.

Pro Tip:

Heat up any leftover “nacho toppings” and spoon over scrambled eggs for breakfast!


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.