Make Mexican night one to remember with these turkey nachos and mango salsa.
Ingredients:
Method:
Step 1:
Preheat oven to 200°C/180°C fan-forced. Grease and line a large baking tray with baking paper. Arrange half of the corn chips on prepared tray. Top with 1/2 cup cheese. Bake for 8 minutes or until cheese melts. Reserve remaining corn chips and 1 cup cheese for next day’s lunch.
Step 2:
Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add turkey and cook, stirring to break up any lumps, for 5 minutes or until browned. Add seasoning and cook for 1 minute or until well combined. Add beans and cook, stirring, for a further 1-2 minutes or until heated and combined. Reserve half of the turkey mixture for next day’s lunch.
Step 3:
To make nachos, top chips with remaining turkey mixture and remaining cheese. Bake for 8 minutes or until nachos are golden-brown.
Step 4:
Finely chop mango. Reserve half each of the sour cream, mango, avocado, chilli, coriander and lime wedges for next day’s lunch. Top nachos with remaining sour cream, remaining mango, remaining avocado, remaining chilli and remaining coriander. Serve with remaining lime wedges.
Recipe sourced from:
