Print Recipe
Turkey Taco Potato Nachos
Course Main Dish
Prep Time 25 minutes
Cook Time 55 minutes
Servings
Course Main Dish
Prep Time 25 minutes
Cook Time 55 minutes
Servings
Instructions
Turkey Topping
  1. 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
  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle lettuce, tomatoes, green onions and avocados over top.
  5. Serve portion (8 oz per serving) as main dish.
  6. Tip: Alternatively, hold baked potato nachos without cold toppings in steam table. Plate individually, then top with lettuce, tomatoes, green onions and avocadoes.
Recipe Notes

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

Share this Recipe