One of the best parts of trash can nachos is enjoying a medley of ingredients all at once. This wild turkey version allows you to both enjoy all the ingredients and relive the hunt.
Jeremiah Doughty•August 3, 20261 min read
Photo Credit: Jeremiah Doughty
Ingredients
Ingredients For the Wild Turkey
1 pound ground wild turkey
1 tablespoon olive oil
1/2 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning (or homemade)
1/3 cup water
For the Nacho Layers
1 large bag sturdy tortilla chips
1 cup shredded cheddar cheese
1 cup shredded Jack cheese
1 cup canned black beans, drained
1/2 cup diced tomatoes
1/4 cup diced white onion
1/4 cup chopped fresh cilantro Favorite cheese sauces
For Toppings (after flip)
Nacho cheese sauce (warm)
Sour cream
Sliced jalapeños
Extra cilantro
Photo Credit: Jeremiah Doughty
Photo Credit: Jeremiah Doughty
Instructions
Cook the Wild Turkey
Heat olive oil in a skillet over medium heat, add diced onion, cook until softened, stir in garlic and cook 30 seconds.
Add ground wild turkey, cook until browned.
Mix in taco seasoning and water, simmering 3–5 minutes until thick and flavorful.
Build the Trash Can Nachos
Lightly grease a large metal can or bowl (this helps release the stack).
Start layering inside: Chips, Wild turkey, Cheese, Black beans, Toppings
Repeat layers until full, pressing gently as you go.
Finish with a generous top layer of cheese.
Place the filled container on a baking sheet.
Bake at 375°F for 10–15 minutes or until cheese is fully melted and everything is heated through.
Flip & Finish
Let rest for 2–3 minutes.
Carefully place a plate over the top and flip upside down.
Lift the container slowly to reveal the stacked tower.
