Tuesday, December 15, 2009

Turkey, Corn, and Black Bean Nachos

Betsy and I had a great time in Brazil hanging out with friends, attending a wedding, and eating. We ate so much good food: beans and rice, chicken and cheese pastels, garlic pizza, endless amounts of beef at a churrascaria, pao de queijo, and more. Betsy's friends must think Americans eat all the time.

I was so happy to return to my family after a great weekend. My mom cooked a lot while I was gone, so we had leftovers to eat for dinner last night. (Thanks, Mom!)

Tonight for dinner, I made nachos based on an old recipe from Bon Appetit. This is a comparatively healthy version of nachos that is easy and quick to prepare.

We served this in bowls like chili with tortilla chips on the side. Art and Jacob really enjoyed these nachos. Jacob loves tortilla chips, but wanted nothing to do with a chip covered in nacho fixings. So, I broke up a few chips and mixed them into the nacho fixings. I served it to him with a spoon like chili. He ate a ton!


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1 1/2 pounds ground turkey
  • 1/4 cup chili powder (Don't be nervous about using 1/4 cup of chili powder- it really adds a nice flavor and is balanced out by the sweetness of the sugar and corn.)
  • 2 teaspoons dried oregano
  • 1 teaspoon sugar
  • 2 15-ounce cans black beans, drained
  • 1 16-ounce package frozen corn, thawed
  • 1 15-ounce can tomato sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lime juice
  • Tortilla chips
  • Shredded sharp cheddar cheese
  • Sour cream
Heat oil in large skillet over medium-high heat. Add onion, garlic, and turkey; season with salt and pepper; sauté, breaking up turkey with a spoon, until the onion is very tender, about 8 minutes. Add chili powder, oregano, and sugar; stir 30 seconds. Add beans, corn, and tomato sauce. Cover; simmer until turkey is cooked through, stirring occasionally, about 8 minutes. Mix in lemon juice and lime juice. Season with salt and pepper. Serve with chips, cheese, and sour cream.

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