TURKEY and CHEDDAR NACHOS

INGREDIENTS

1 1/2 pounds ground turkey, preferably 85/15
1 medium onion, diced
2 tbsp ground cumin
1 1/2 tbsp chili powder
1 tsp salt
2 tsp ground pepper
1/2 tsp cayenne pepper
1 (12 oz) can beer
1 (15 oz) can Niblets corn, drained
1 (15 oz) can black beans, rinsed and drained
1 (12 to 14 oz) bag tortilla chips
1 (16 oz) jar mango or peach salsa
1/2 cup sliced pickled jalapeno peppers
2 (8 oz) or 1 (16 oz) pkg shredded Colby Jack cheese
1/2 cup sour cream

DIRECTIONS

1. Preheat oven to 375 F.

2. Brown turkey with onion in a 10 inch skillet over medium high heat.
Add next 5 ingredients and stir to combine.

3. Add 1/2 of 12 oz beer and let it evaporate over medium heat.
Pour remaining 1/2 beer and let it evaporate as well and remove
meat mixture from heat.

4. In small mixing bowl combine drained and rinsed black beans and corn.
On 15 inch oven proof baking platter,
place 1/3 of tortilla chips on bottom of platter then
layer 1/3 each of the ground turkey, bean and corn mixture,
salsa and Colby Jack cheese, repeating layers.
Bake 10 minutes or until cheese is melted.
Top with jalapeno peppers and sour cream.

Yield: 10 appetizer sized servings