Loaded Nachos with Turkey, Black Beans, and Salsa

• 4 ounces baked tortilla chips, such as Baked Tostitos Scoops
• 8 ounces ground turkey breast
• 3/4 cup fat-free spicy black bean dip, such as Desert Pepper Trading Company
• Salt and freshly ground black pepper
• 1 cup reduced-fat Mexican-style four-cheese blend, such as Weight Watchers
• 1 cup store-bought fresh salsa
• 2/3 cup nonfat Greek yogurt
• 2/3 cup chopped fresh cilantro

1. Preheat the oven to 425 F.
2. Line a baking sheet with foil, and spread the tortilla chips out on the prepared sheet.
3. Heat a large nonstick saute pan over high heat.
4. When the pan is hot, add the turkey and cook it until it is just cooked through, stirring occasionally, about 5 minutes.
5. Stir the bean dip into the turkey, and season it with salt and pepper to taste.
6. Spoon the turkey mixture over the chips, and sprinkle the cheese on top.
7. Bake for 6 minutes, or until the cheese has melted.
8. Remove the baking sheet from the oven, and top the chips with the salsa.
9. Drop small spoonfuls of the yogurt on top of the nachos (or serve the yogurt on the side if preferred), and scatter the cilantro on top.
10. Serve immediately.
11. Fat: 51g (before), 7g (after)
12. Calories: 880 (before), 341 (after)
13. Protein: 30g
14. Carbohydrates: 43g
15. Cholesterol: 46mg
16. Fiber: 6g
17. Sodium: 1,233mg

tortilla chips, ground turkey, black bean, salt, watchers, storebought, yogurt, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/loaded-nachos-with-turkey-black-beans-and-salsa-374889 (may not work)