Who says healthy can’t be fun? With Mexican Turkey Sweet Potato Nachos, you get everything you love from a delectable tray of nachos just a little bit lighter! Sweet potato rounds add a hearty and sturdy support for Mexican spiced ground turkey, cotija cheese, salsa verde and other delicious toppings.
We have plenty of Mexican-inspired turkey dishes the whole house will love! More of a taco person? Lose the shell and go for some extra crunch with lettuce wraps. How about giving Turkey Romaine Tacos with Jicama Slaw a whirl? If you’re more in the mood for classic nachos, we have those, too. Cheesy Turkey Nachos are hard to resist.
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Now on to the recipe details…
1 lb ground turkey
1 tsp garlic powder
1/2 tsp cumin
1/4 tsp smoked paprika
1/2 tsp chili powder
1 tsp turmeric
2 tbsp olive oil
1 tsp salt
1/4 tsp ground pepper
4 sweet potatoes, scrubbed, dried and sliced into 1/4” thick rounds
4 tablespoons Tajin seasoning
3 tbsp olive oil
1 1/2 c cotija cheese
10 oz can of black beans, rinsed and dried
1/2 c pickled onions
1 c salsa verde, store-bought
1/2 c cilantro, roughly chopped
MEXICAN SPICED GROUND TURKEY
In a large saucepan, heat 2 tbsp of olive oil over medium-high heat until the oil is shimmering.
Add the ground turkey and spices. Gently break up the ground turkey with a wooden spoon and cook until golden, about 3-5 minutes.
Once cooked, remove from heat and set aside until you’re ready to use the turkey. This will keep refrigerated for up to 4 days; reheat slowly over low heat in a pan on the stovetop, stirring frequently.
In a large bowl combine the sweet potato slices, Tajin and olive oil making sure each slice is coated on both sides.
Working in batches, air fry the sweet potatoes in a single layer at 400°F for 9 minutes or until crispy.
Preheat the oven to 400°F and lightly grease a baking sheet with cooking spray.
Distribute the air-fried sweet potatoes over the pan and then top with Mexican Spiced Ground Turkey, cheese and black beans.
Bake for 6 minutes.
Remove from the oven and immediately cover the nachos with pickled onions, salsa verde and finish with a sprinkle of cilantro.