Mexi Chicken Or Turkey Picadillo Nacho Bake

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 8 -10 ounces ground chicken or 8 -10 ounces ground turkey
• 1 small onion, chopped
• 1 -2 tablespoon fresh minced garlic
• 2 teaspoons dried chili pepper flakes (or to taste)
• 1 teaspoon cumin
• 1/2-1 teaspoon dried oregano
• 1 -2 jalapeno pepper, seeded and finely chopped
• 2 teaspoons flour
• 2 -3 teaspoons chili powder (can use more to taste)
• 4 tablespoons raisins (optional)
• 1 tablespoon cider vinegar
• 2 teaspoons sugar
• 1 (14 ounce) can diced tomatoes, drained
• 1 (16 ounce) can black beans, drained (or use any small beans)
• seasoning salt (or use salt)
• black pepper
• tortilla chips (i use about 35 chips, you can use more!)
• 1 -2 cup prepared salsa
• 2 cups old cheddar cheese (or use a mexi-blend cheese, can use more)
• sour cream

Recipe

• 1 for the chicken or turkey picadillo mixture; heat oil in a large skillet over medium heat; add in ground chicken or turkey with onions, garlic, dried chili flakes cumin, oregano and jalapeno peppers; cook until the meat is well browned.
• 2 stir in the flour and chili powder; cook for about 1 minute.
• 3 add in the raisins (if using) cider vinegar, sugar and drained tomatoes; cook stirring; cook for about 8-10 minutes.
• 4 add in the beans, then season with seasoned salt (or salt) and black pepper; cook until heated through completely.
• 5 arrange the nachos on a large baking sheet.
• 6 spoon the chicken picadillo mixture over nachos, then the salsa over the nachos.
• 7 sprinkle/top with grated cheese (you can use any amount desired).
• 8 bake for about 5-6 minutes or until the cheese has melted.
• 9 delicious!