Fresh & Filling Nachos

I can’t wait to try this Low Fat Nacho recipe that Mika sent me…looks filling and only 3 points per delicious serving.  

The original recipe came from the New Weight Watchers Complete Cookbook. 

Shopping List

1 teaspoon canola oil

¼ pound ground, skinless turkey breast

1 cup canned red beans, rinsed and drained

1 small onion, finely chopped

1 (14 ounce) can diced green tomatoes with green chilies, drained

2 teaspoons taco seasoning

6 ounces reduced-fat restaurant-style tortilla chips (I couldn’t find these so I just bought the lowest fat chips and adjusted the points to fit the recipe)

¾ cup shredded reduced-fat cheddar cheese

12 olives, sliced (I used green Manzilla olives)

¼ cup sliced jalapeno peppers, drained

½ cup fat free sour cream

Directions

1. Preheat oven to 425 F. Spray baking sheet with nonstick spray

2. Heat oil in the skillet over medium/high heat.

3. Add turkey, red kidney beans and onion. Break turkey apart with a wooden spoon while cooking until it is no longer pink

4. Stir in tomatoes and taco seasoning cook until it starts to thicken & Keep Warm.

5. Place your tortilla chips onto your baking sheet in a single layer. Top evenly with turkey mixture, sprinkle evenly with cheddar, olives and jalapenos. Bake until cheese is melted. Pile nachos on a plate and serve with sour cream!