Ingredients:

  • 10 oz (283g) baked whole-grain corn tortilla chips
  • 1 lb (453g) lean ground turkey, pre-browned and seasoned
  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • 2 cups (225g) reduced-fat sharp cheddar cheese, shredded
  • 1 cup (150g) diced Roma tomatoes
  • ½ cup (50g) diced red onion
  • 2 tbsp (30g) sliced pickled jalapeños
  • ¼ cup (15g) chopped fresh cilantro

Instructions:

  1. Spread half of the corn chips in an even layer at the bottom of a cast iron skillet. Top with half of the seasoned ground turkey and black beans, followed by a generous sprinkle of the reduced-fat cheddar. Repeat the layers once more, ending with a thick blanket of cheese.
  2. Place the skillet over a bed of hot coals, avoiding direct high flames. If using a Dutch oven, place hot coals on the lid. Heat for 8–10 minutes until the cheese is bubbling and mahogany-colored around the edges.
  3. Remove the skillet from the heat. Immediately scatter the diced tomatoes, red onions, and jalapeños over the melted cheese, then garnish with fresh cilantro.