Nacho Turkey Bake

  • 500g Fresh Turkey Mince
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon chilli powder, optional
  • 400g can diced Italian tomatoes
  • 420g can kidney beans, drained, rinsed
  • 1⁄2 cup chicken stock
  • 200g packet corn chips
  • 2 cups grated tasty cheese
  • 2 avocadoes
  • 1 tablespoon fresh lemon juice
  • 250g carton light sour cream

Preheat oven to 200°C. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion is soft.

Add coriander, cumin and chilli. Cook, stirring, for 1 to 2 minutes or until aromatic. Increase heat to high. Add mince. Cook, stirring, to break up mince, for 3 minutes or until browned.

Add tomatoes, kidney beans and stock. Simmer, uncovered, for 10 to 15 minutes or until mixture thickens. Spoon into a 12-cup capacity ovenproof dish.

Arrange corn chips over mince mixture. Sprinkle with cheese. Bake for 10 minutes or until cheese melts.

Meanwhile, use a fork to mash avocados and lemon juice together. Spoon nachos into serving bowls. Top with avocado and sour cream. Serve.

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Turkey Tips

  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • Always store cooked foods above raw foods in the refrigerator.
  • If you cook poultry to eat later, refrigerate while hot.