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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Nacho Casserole Recipe

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This recipe for Nacho Casserole, by , is from Ms. Cara Cooks , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cara Converse


1 pound ground turkey
1 Tbsp Chili powder
1 Tbsp Cumin
1 large onion, finely chopped
14 ounce can diced jalapeno chiles, liquid reserved
2 14 ounce can fire-roasted diced tomatoes
11 bag tortilla chips, lightly crushed
1 14 ounce cans chicken broth
1 pound Mexican shredded cheese blend (about 4 cups)
2 limes, zest and juice
1cup sour cream, at room temperature
Salt and pepper

1. Sautee the ground turkey in a skillet over med-high heat. Season with chili powder, cumin, salt and pepper.
2. Preheat the oven to 375 degrees.
3. In a large bowl, combine the onion, the jalapenos with their liquid and the tomatoes. Add the tortilla chips and turkey and toss well.
4. Transfer the mixture to a greased 9-by-12-inch baking dish. Drizzle with the chicken broth and top with the cheese.
5. Bake until the cheese is golden around the edges, about 40 minutes.
6. Mix sour cream with lime juice and zest and serve over the casserole.




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