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Loaded Leftover Turkey Nachos

Loaded leftover turkey nachos layer seasoned turkey, black beans, jalapeños, and cheddar-Jack over tortilla chips, baked until the cheese is melted and bubbling. Finish with fresh tomato, scallions, avocado, salsa, sour cream, and cilantro for a colorful, shareable dinner.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup cooked turkey leftover, chopped or shredded
  • 2 tsp taco seasoning
  • 0.25 cup water
  • 12 oz tortilla chips
  • 1 can (15 oz) black beans drained and rinsed
  • 2 cup cheddar-Jack cheese shredded
  • 0.33 cup pickled jalapeño slices drained
  • 1 tomato medium, diced
  • 2 scallions thinly sliced
  • 1 avocado diced
  • 0.5 cup salsa
  • 0.33 cup sour cream
  • 2 tbsp cilantro fresh, chopped

Equipment

  • 1 12-inch skillet
  • 1 large rimmed baking sheet

Method
 

  1. Combine the cooked leftover turkey, taco seasoning, and water in a 12-inch skillet over medium heat; cover and cook for 4–6 minutes, stirring once, until steaming hot and the turkey reaches 165°F.
  2. Heat the oven to 425°F and spread the tortilla chips in an even layer on a large rimmed baking sheet.
  3. Scatter the turkey, black beans, cheddar-Jack cheese, and jalapeños over the chips, then bake for 7–10 minutes, until the cheese is melted and bubbling.
  4. Top with the tomato, scallions, and avocado, then drizzle with the salsa and sour cream and sprinkle with the cilantro; serve immediately.

Notes

For the best texture, add the fresh toppings just before serving. Refrigerate leftovers in a covered container for up to 2 days; freezing is not recommended because the chips become soggy. For a dairy-free swap, use dairy-free cheese and sour cream.