Cranberry Nachos



  • 2 tsp sunflower oil
  • ½ onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 green chilli, deseeded and finely chopped
  • 300g turkey mince
  • 200g chunky salsa
  • 100g Ocean Spray® Craisins® Dried Cranberries
  • 3/4 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1 x 200g bag tortilla chips
  • 100g Monterey Jack, cheddar or mozzarella cheese, grated
  • Sour cream and coriander, to serve


Heat the oil in a large frying pan. Add the onion, garlic and chilli cook until soft but not coloured. Add the turkey mince, breaking into smaller pieces with a wooden spoon and cook fo r about 8 to 10 minutes or until the turkey is cooked. Drain away any excess fat.

Add the salsa, Craisins® Dried Cranberries, cumin and cinnamon; bring to a boil. Reduce heat to medium; cook for 6 to 8 minutes, stirring occasionally.

Place tortilla chips on a baking tin. Spoon turkey mixture over chips. Top with cheese. Place under a preheated grill until the cheese melts and begins to bubble. Serve with sour cream, and a sprinkling of coriander.


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