Ingredients:

  • 300g Thick-cut, restaurant-style salted tortilla chips
  • 225g Monterey Jack cheese, from a block
  • 115g Sharp Cheddar cheese, freshly grated
  • 450g Lean ground turkey or 90/10 ground beef
  • 15ml Extra virgin olive oil
  • 425g Canned black beans, rinsed and patted dry
  • 1.5 tbsp Homemade taco seasoning (chili powder, cumin, garlic, onion)
  • 60g Red onion, finely diced
  • 2 medium Roma tomatoes, seeded and diced
  • 10g Fresh cilantro, chopped
  • 1 large Jalapeño, thinly sliced
  • 120ml Plain Greek yogurt
  • 1 large Lime, juiced

Instructions:

  1. Preheat oven. Set your oven to 400°F (200°C) and place the rack in the center position.
  2. Spread 300g tortilla chips on a large sheet pan and bake for 3 minutes until fragrant and slightly darkened.
  3. Heat 15ml extra virgin olive oil in a pan and brown the 450g ground turkey with 1.5 tbsp taco seasoning until no pink remains and edges are crisp.
  4. Rinse 425g black beans and pat them completely dry with paper towels.
  5. Sprinkle half the chips with 115g Monterey Jack.
  6. Evenly distribute the sautéed turkey and the dried black beans over the first layer of cheese.
  7. Top with the remaining Monterey Jack and 115g freshly grated Sharp Cheddar.
  8. Slide the pan into the oven for 8 to 10 minutes until the cheese is bubbling and golden.
  9. While baking, dice 60g red onion and 2 Roma tomatoes (removing the seeds).
  10. Remove from oven, top with tomatoes, onions, 10g cilantro, jalapeño slices, and a drizzle of 120ml Greek yogurt mixed with lime juice.