Mexi Chicken or Turkey Picadillo Nacho Bake

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Prep:

The raisins are optional, I prefer not to add them in, the mixture is just as good without them! You can use ground beef or pork in place of the chicken or turkey. This is a great weekend snack to serve while watching sports, or to serve at a small get together. For less heat adjust the jalapeno peppers and dried chili flakes to taste, we like extreme spice so I use 2 large jalapenos and about 1 tablespoon of dried chili flakes!

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Ingredients [?]

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

Instructions

  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 white 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!