Ingredients:

1 teaspoon canola oil
¼ pound ground skinless turkey breast
1 cup canned red kidney beans, rinsed and drained
1 small onion, fi nely chopped
1 (14-ounce) can diced green tomatoes with green chiles, drained
2 teaspoons Mexican or taco seasoning
6 ounces reduced-fat restaurant-style tortilla chips
¾ cup shredded reduced-fat Cheddar cheese
12 pitted black olives, sliced
¼ cup sliced pickled jalapeño peppers, drained
½ cup fat-free sour cream

Directions:

Preheat oven to 425ºF. Spray baking sheet with nonstick spray.

Heat oil in large nonstick skillet over medium-high heat. Add turkey, red kidney beans, and onion; cook, breaking turkey apart with wooden spoon, until no longer pink, about 3 minutes. Stir in tomatoes and Mexican seasoning; cook until slightly thickened, about 5 minutes. Keep warm.

Place tortilla chips on prepared baking sheet in single layer. Top evenly with turkey mixture; sprinkle evenly with Cheddar, olives, and jalapeños. Bake until cheese is melted, about 5 minutes. Pile nachos on serving platter. Serve with sour cream.