Serves 8
20 minutes
Ingredients:
Tortilla chips (We prefer Trader Joe's organic corn chips)
1 pound monterey jack cheese
1 pound ground turkey
1 can pinto beans (We prefer Trader Joe's organic)
1 Tbsp. minced garlic
2 Tbsp. paprika
1 tsp. chili powder
1 Tbsp. Mrs. Dash Salt Free Chicken Grilling Seasoning
1/2 cup green onions
Pico de Gallo salsa (aka Salsa Mexicana)
Make Dinner:
Preheat oven to 375 degrees. Place tortilla chips in a single layer on large cookie sheet. Top with a thin layer of shredded cheese. Set aside. In a frying pan over medium heat, brown turkey meat and spices. While meat is cooking, heat pinto beans in a medium saucepan about 5 minutes. When meat and beans are heated through, place a layer of beans atop the chips and cheese on cookie sheet. Be careful not to add any liquid! Add a layer of meat and top all with a generous layer of cheese. Bake at 375 degrees for 8-10 minutes. Allow to cool for 5 minutes. Sprinkle green onions on top and serve with fresh Pico de Gallo.
Pico de Gallo Salsa (In Puerto Vallarta this is known as 'Salsa Mexicana' for its green, white and red coloring matching the Mexican flag!)
2 roma tomatoes, diced
1 medium onion, diced
2 Tbsp. cilantro, finely chopped
1 jalapeno, seeds removed and finely chopped
Juice of 1 lime
Garlic salt to taste (about 1 Tbsp.)
Chop tomatoes, onion, cilantro, and jalapeno and combine in medium serving bowl. Squeeze lime juice on top of mixture and add salt. Stir. Serve with everything!