Mexi Chicken or Turkey Picadillo Nacho Bake

• 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
• 12-1 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 white 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

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!

vegetable oil, ground chicken, onion, garlic, chili pepper, cumin, oregano, pepper, flour, chili powder, raisins, cider vinegar, sugar, tomatoes, black beans, salt, black pepper, tortilla chips, salsa, cheddar cheese, sour cream

Taken from www.food.com/recipe/mexi-chicken-or-turkey-picadillo-nacho-bake-183774 (may not work)