Turkey Taco Potato Nachos
Ingredients
- 1/4 cup canola oil (2 oz)
- 4 lb lean ground turkey
- 2 tsp salt (0.6 oz)
- 6 cloves garlic, minced (1 oz)
- 2 tbsp chili powder (0.4 oz)
- 2 tbsp ground cumin (0.4 oz)
- 8 lb red potatoes, unpeeled
- 3 tbsp canola oil (1.5 oz)
- 2 tbsp chili powder (0.4 oz)
- 2 tsp each salt and pepper (0.6 oz salt, 0.2 oz pepper)
- 4 cups prepared tomato salsa (2 lb)
- 6 cups shredded Cheddar cheese (1 lb 8 oz)
- 6 cups shredded lettuce (1 lb 2 oz)
- 6 cups diced tomatoes (2 lb 4 oz)
- 12 green onions, thinly sliced (4.8 oz)
- 4 ripe avocados, halved, pitted, peeled and diced (1 lb 4 oz)
Directions
Turkey Topping: Heat oil in large rondeau pan or tilt fryer set over medium-high heat; cook ground turkey and salt for 8 to 10 minutes or until starting to brown. Stir in garlic, chili powder and cumin. Cook for 1 to 2 minutes or until fragrant. Stir in 1 cup water; cook for 5 to 10 minutes or until turkey is cooked through and no liquid remains. Let cool completely; cover and refrigerate for up to 24 hours. Makes 2 quarts.
Potato Nachos: Place potatoes in large saucepan; pour in enough salted cold water to cover potatoes. Bring to boil. Reduce heat to medium; cook for 18 to 20 minutes or until potatoes are just tender. Let cool completely.
Slice potatoes into 1/4-inch thick slices; toss with oil, chili powder, salt and pepper. Arrange in 2 greased full hotel pans (1 1/4-inch deep). Cover and refrigerate for up to 8 hours.
Preheat oven to 425˚F. Top potatoes evenly with turkey mixture, salsa and cheese. Bake for 12 to 15 minutes or until heated through and cheese is melted.
Sprinkle lettuce, tomatoes, green onions and avocados over top. Serve portion (8 oz per serving) as main dish.
Nutrition Facts
Per 1/24 recipe
Calories 460
Fat 23g
Saturated Fat 8g
Cholesterol 80mg
Sodium 830mg
Carbohydrate 38g
Fiber 5g
Sugars 4g
Protein 27g
