Make a MyPlate of Nachos

Protein 35g | Fat 18g | Carbs 25g

Calories 388 | Protein 35% | Fat 40% | Carbs 25%

Fiber 4g | Sodium 628mg | Sat. Fat 3g

Begin cooking the ground turkey over medium to medium-high heat with 2 tbsp. of water.
Add the beans (drained and rinsed) to the ground turkey. Sprinkle with 2 tsp. of cumin; mix well, cover and turn heat to medium.
While the ground turkey and beans are cooking, wash and dice the tomato, onion, fresh cilantro, and chop lettuce to equal about 2½ cups.
Place the tortilla chips on each plate and then sprinkle 1 oz. of shredded cheese on the chips.
Add chopped cilantro and a ½ cup of shredded cheese to the turkey and bean mixture; stir and cover for 1 minute or until the cheese is melted.
Top each plate of chips with ⅛ of the ground turkey mixture (see the notes on how to use remaining mix) and then top with ¼ each of the tomato, onion, and finish with the remaining cilantro, 1 tbsp. Greek yogurt and desired amount of salsa.

Nutrition Analysis based on the use of 93% lean turkey, 2 cups of chopped ice burg lettuce, regular tortilla chips, 1/2 cup of ready-to-serve commercial salsa, and nonfat Greek yogurt. Analysis also based on the solid weight yield of canned low sodium kidney beans.
Use the remaining turkey/beans mixture as a filling for four wraps. These freeze well and can be used for a quick lunch or dinner by reheating in the microwave and then topping with vegetables and salsa. To decrease the overall fat, consider using a low-fat or reduced variety of cheese and/or chip.
This recipe works for any lean meat and is great for using up leftovers of cooked meat. If using leftover cooked meat, warm over medium heat and cut down the cooking time.
For a little something different, add just a touch of cumin to some of your favorite dishes, like chili or potatoes.

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