Thanksgiving Leftover Nachos
Ingredients
1 bag tortilla chips
2 cups shredded cheddar cheese
1 lb chopped turkey breast
1½ tablespoons Old El Paso original taco seasoning
1 16 ounce can Old El Paso refried beans
1 cup cranberry sauce
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
2 jalapeño peppers
Salt, to taste
1 green onion, sliced
Sour cream, for serving
Directions
Heat oven to 425°F. Lightly grease a 13-by-9-inch baking pan. Place a layer of tortilla chips in the bottom of the pan; sprinkle with 1 cup cheese. Top with more tortilla chips (you may not use the whole bag).
Lightly toss turkey with taco seasoning; sprinkle half of the turkey over the cheese. Top evenly with refried beans. Top with remaining turkey. Sprinkle with remaining 1 cup cheese.
Bake 5 to 10 minutes until cheese is melted and ingredients are warmed through. Meanwhile, make the cranberry jalapeño salsa: In a small bowl, combine cranberry sauce, cilantro and lime juice.
Seed and finely dice one jalapeño pepper; stir into salsa. Add salt to taste.
Slice remaining jalapeño; sprinkle over top of baked nachos, along with sliced green onion. Serve with salsa and sour cream.
