Skillet Nachos topped with Corn Pico de Gallo

Pair this recipe with our Campo Viejo Red Blend. This easy going red has bright berry flavors complementing perfectly the crunchy, cheesy nachos. The wine's natural spice enhances the savory Mexican seasoning. It continues to build upon freshness, as fruit, jalapeno and cilantro bring this all together.

Serves 10

Perfect for a game day crowd, this skillet of nachos is topped with a fresh corn pico de gallo which perks up the cheesy baked nachos.


  • 2 tbsp. Taco seasoning
  • 3 tablespoons extra-virgin olive oil
  • 2 cup fresh corn removed from the cob (from 3 ears) or 2 cups frozen corn, thawed (one 12-oz. bag)
  • 1 pound lean ground turkey
  • Kosher salt and freshly ground black pepper
  • One 12-ounce bag thick yellow corn tortilla chips
  • 4 cups shredded Mexican cheese blend
  • 1 cup minced red onion
  • 3 roma tomatoes, seeded and finely diced
  • 1 large jalapeno, seeded, stemmed, finely chopped
  • ¼ cup  chopped fresh cilantro leaves
  • ¼ cup fresh lime juice
  • ½ cup sour cream

Preheat the oven to 450. Heat a large cast irons skillet over medium-high heat. Heat 1 tablespoon of the oil and add the corn. Cook, tossing occasionally until crisp tender, about 2 minutes. Scrape corn into a bowl and let cool slightly.


Return the skillet to medium-high heat and add the remaining 2 tablespoons of oil and the ground turkey. Season the turkey with the taco seasoning and salt and pepper, and cook, breaking up the meat with a wooden spoon and stirring occasionally until browned and cooked through, about 6 minutes. Scrape the cooked turkey onto a plate.


Remove the skillet from the heat. Arrange half of the chips in the bottom of the skillet. Top with half of the cooked turkey, half of the cheddar, and half of the monterey jack cheese. Repeat with remaining chips, cooked turkey, cheddar, and monterey jack. Bake until cheese is melted and golden in spots, about 15 minutes.


Meanwhile, combine the corn with the onion, tomato, jalapeno, cilantro, and lime juice. Season with salt and pepper.


Top hot nachos with corn pico de gallo and dollop with sour cream. Serve warm.



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