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Ingredients25 m servings 338
Original recipe yields 8 servings
- Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat. Drain and discard grease.
- Heat olive oil in a second skillet over medium heat. Add onion to the hot pan; cook and stir until soft and translucent, 3 to 5 minutes. Add zucchini, yellow squash, and salt. Cook until soft, 3 to 5 minutes more. Add cooked turkey, water, and taco seasoning. Cook until some of the water has evaporated, 1 to 3 minutes.
- Place refried beans in a microwave-safe bowl and warm in the microwave, 1 to 3 minutes. Place queso dip in a microwave-safe bowl and warm in the microwave, 1 to 3 minutes.
- Meanwhile, arrange tortilla chips on a serving plate. Spread warm refried beans and queso dip on top of the chips. Add turkey-vegetable mixture. Top with chopped tomato.
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Per Serving: 338 calories; 8.1 53.1 16.1 30 916 Full nutrition