Technically, this dish is called “Mexican Casserole,” but since my kids avoid the word “casserole” like the plague, I marketed it to them as “Deep Dish Nachos.” Even if you’re selling dinner to your children, marketing is everything! And children and nachos go together like chips and melted cheese, do they not? This meal worked out great for me because my next door neighbor and my mother had just brought me some beautiful farm stand and homegrown tomatoes..lucky us!

First, brown ground turkey with onion, jalapeño, garlic, chili powder, cumin, salt, and pepper.
Make a lighter refried bean using canola oil and smash a can of pinto beans with the back of a wooden spoon.
Combine tomatoes and cilantro. Look at those gorgeous tomatoes!
Layer baked chips, ground turkey, beans, and tomato mixture. Then top with another layer of baked chips and one cup of monterey jack cheese. (Somehow I forgot to take a pic of the final layer…oops!)
I found a quick Cooking Light salsa to make to use up more tomatoes. Easy and yummy!
The final product. I topped each portion with a dollop of plain Greek yogurt, green onions, sliced olives, and some of the salsa. The kids loved it, and voted it a “Do Over.” Taco Tuesday is a big deal at our house, and “Deep Dish Nachos” definitely lived up to the fam’s expectations. So glad there are leftovers for lunch!