It’s Irish week over at Gina Homolka’s Skinny Taste too. I was really pleased with all the options she provided. It’s also her Week 20 in meal planning for those that might want to follow along. Having worked full time, raised two kids, sports, volunteering and a zillion other things in my life, it would have been EXTREMELY helpful if there had been a plan for dinner for every single night. Don’t you hate the text, “what’s for dinner”? Ugh. Especially when you’re trying to keep it light. Wouldn’t EVERYONE be shocked if you put up the weeks menus on the fridge?
I was inspired by Gina’s Irish Nachos to make some of my own. I’ve not heard of them before but was really please to see how they were made. With mine however, I’ve added ground turkey with beans, tomatoes, and spices. Since the hubs is not a fan of sweet potatoes, I used regular red potatoes. Your toppings can be almost anything that isn’t processed to be healthy. This Irish Nacho dish could certainly be used for a main meal, after hour dish when you and your friends come rolling in for an after party, or as an appetizer. Everything can be made ahead. In fact, there’s quite a bit of meat, toppings, and lettuce left over for lunches through the week. You could whip up some brown rice and really have a re-run.
Printed Version: 2016 Irish Ground Turkey Nachos
Irish Ground Turkey Nachos
- 5 medium red potatoes, washed, halved and sliced.
- 4 garlic cloves, slivered
- Kosher salt
- 3 T Bertolli Extra Light Olive oil
- 2 T Bertolli Extra Light Olive oil
- 1 lb Jennie-O Lean ground turkey
- ½ large onion, diced
- 2 garlic cloves, minced
- 1 – 14.5 oz can Great Value petite diced unsalted tomatoes, juice and all
- 1 T Chili powder
- ½ T Mexican Oregano
- 1 t Cumin
- 1 t salt
- ½ t pepper
- 1 – 15.25 oz can Great Value unsalted black beans, drained and rinsed
- 1 block of Kerrygold Reserve Cheddar, grated
- 1 each green, red and yellow sweet peppers chopped
- 1 Jalapeno pepper, sliced
- 3 scallions, sliced
- ½ head Iceberg lettuce, shredded
Preheat oven to 350°.
On a foil lined ½ sheet pan, place the slices of potatoes. Drizzle with the oil. Season with salt and pepper. Mix the potatoes well on the pan. Spread them out. Place in oven and roast for 20 to 25 minutes or till done.
While the potatoes are roasting, in a large sauté, heat the oil and then add the ground turkey, onion and cloves. Cook till meat is done. Add the tomatoes and spices. Stir to incorporate. Add the black beans and heat through. Simmer for 10 minutes till cooked through.
To assemble, use the potatoes and/or lettuce as the base, add the turkey mixture on top, the cheese and then any of the toppings.
It’s a great way to mix it up traditional nachos.