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Gather all ingredients. Heat oven to 425 degrees F. Disperse tortilla chips evenly in one layer on a large baking sheet.
Skip the meat to keep these nachos vegetarian. Heat a large nonstick skillet on medium-high heat. Add the ground turkey and season with cumin, garlic powder, salt, and pepper. Sauté until cooked through, about 5 minutes. Use the cooking utensil to break up the meat into small, crumbled, pieces. Once the ground turkey is cooked, add the black bean dip and mix well. Cook for another minute or two then remove from heat.
Next, spoon the turkey and bean mixture over the chips. Sprinkle the cheese on top evenly.
Place the pan in the oven and bake until the cheese melts, about 4 minutes.
Remove the nachos from the oven, top with pico de gallo, Toby’s Jalapeño Ranch Dressing, fresh cilantro, and sliced jalepeños. Serve immediately and enjoy your Nachos Supreme with Jalapeño!