We, finally, got around to trying out this recipe. We like it a lot, but did make some alterations.
Michael's Wonderful Nachos Grande
original recipe here
1 pound ground turkey
1 1/2 cups chopped onion
1 tablespoon water
2 (15-ounce) cans turkey chili with beans
1 (1.25-ounce) package reduced-sodium taco seasoning
6 ounces fat-free baked tortilla chips (about 6 cups)
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
2 tablespoons chopped seeded jalapeño pepper
1 1/2 cups bottled salsa
Preheat oven to 350°.
Cook the turkey, onion, and water in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add chili and taco seasoning; reduce heat and simmer 10 minutes or until heated thoroughly.
Line a 13 x 9-inch baking pan with chips. Spoon turkey mixture over chips; top with cheese. Bake at 350° for 10 minutes or until cheese melts. Sprinkle with chopped jalapeño, and cut into 6 wedges; serve with salsa.
I started by cutting the recipe in half. (You know, in case we hated it, I didn't want to be throwing a lot away.) I prepared the turkey mixture exactly as directed. But, then, I dumped it into a small baking dish, added a little extra water, and threw it in the oven topped with cheese. Bake it for 10 minutes and served it with chips on the side, because my husband isn't really into corn tortillas/chips as the base of a casserole.
Overall, it had really good flavor. And we loved it as a dip/chili with the chips on the side.