Delicious and filling turkey taco nachos that everyone will love. You can top them with your favorite taco toppings such as lettuce, pico de gallo, light sour cream, or guacamole. I use pre-chopped and pre-shredded vegetables and pico de gallo from the grocery store to save preparation time on a weeknight. I like to include chopped or shredded vegetables I have on hand to boost the nutrition.


Recipe Summary

20 mins
30 mins
10 mins
4 individual plates of nachos


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add ground turkey and cook until beginning to brown, 4 to 5 minutes. Sprinkle with taco seasoning. Cook and stir until turkey is no longer pink, 1 to 2 minutes.

  • Add 1 cup pico de gallo, broccoli slaw, and chopped bell peppers. Cook, stirring occasionally, until peppers begin to soften, about 2 minutes. Stir in diced tomatoes and tomato sauce; cook until simmering and heated through, about 5 minutes.

  • Divide tortilla chips evenly and layer onto 4 microwave-safe plates. Spoon turkey mixture on top, sprinkle with Cheddar cheese, and spray with cooking spray.

  • Microwave each plate on high until cheese has melted, about 1 minute. Serve with remaining pico de gallo.

Cook's Notes:

I use the Taco Seasoning I recipe by Bill Echols from this site.

You can make your own pico de gallo. I recommend the recipe from this site by grneyedmustang. Just add lime juice and fresh minced garlic instead of garlic powder.

Flatbread chips may be substituted for tortilla chips, if desired. To save calories and increase fiber, I like to use 2 sheets of Kim's Light Flatbread to make the chips.