In a large skillet, heat the olive oil and place the onions and peppers in. Sauté for 3-5 minutes.
Set the peppers and onions aside and in the same pan begin browning the turkey over medium high heat. Cook for 5-6 minutes then add in the cumin, chili powder, garlic powder,
salt and pepper. Stir to combine.
Preheat the oven to 425°F.
Spread 1/2 of the corn tortilla chips out thinly on a sheet pan. Top with 1/2 of the cheddar cheese and 1/2 of the turkey mixture. Top with the last 1/2 of the corn tortilla chips and layer the remaining cheddar cheese and turkey mixture on top.
Place in the oven for 5-7 minutes until all of the cheese is melted.
Remove from the oven and top with Cotija cheese, sliced jalapeño, guacamole, pico de gallo, and sour cream. Serve with lime wedges and enjoy!
Recipe and image provided with permission from Honeysuckle White®
Ground Turkey Fajita Sheet Pan Nachos are a tasty twist on your classic nachos. Top them with all your favorite toppings and enjoy! If you love these, you’ll also love this One-Skillet Cilantro Lime Turkey Tenderloin recipe from Honeysuckle White®.
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