For a wonderful, refreshing salad on a steamy summer day, combine fresh avocado, tomato, cucumber, and corn.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 tablespoon olive oil
- 1 (16 ounce) package ground turkey
- ½ cup spicy salsa
- 1 (1.25 ounce) package dry taco seasoning mix
- 1 (16 ounce) can refried beans
- 1 (8 ounce) package tortilla chips
- ½ cup enchilada sauce
- 6 slices American cheese
- 1 (8 ounce) can sliced black olives (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium heat. Add ground turkey and cook until no pink remains, about 5 minutes. Mix in salsa and taco seasoning.
- Layer turkey mixture, refried beans, tortilla chips, enchilada sauce, and American cheese in a 9×13-inch pan. Top with olives.
- Bake in the preheated oven until heated through, 15 to 20 minutes.
Nutrition Facts
| Calories | 216 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 4 g |
| Sodium | 676 mg |
| Sugars | 1 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
skipped the black olives and didn’t bake the chips with the dip.
This turned out pretty good. I did make one substitution which was to use a shredded mexi-blend instead of American slices. I was a little confused in the directions. It says to serve with tortilla chips in 2 different places yet step 3 says to layer them in the actual dip? I didn’t know if that was a typo or not so I left them out and just used them to dip with. I may not have made as the recipe submitter intended but it turned out good and if I were to make this again, I’d do it the same way I did it.