Cooking Instructions
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Step 1
Preheat a skillet to medium-high heat. Add
Olive Oil (45 mL)
,
Ground Turkey (455 g)
,
Garlic (2 cloves)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
. Saute turkey until no longer pink about five to seven minutes.
Step 2
Add
Ketchup (175 g)
,
Water (120 mL)
,
Brown Sugar (15 g)
,
Chili Powder (8 g)
,
Dry Mustard (2 g)
,
Tomato Paste (15 g)
,
Worcestershire Sauce (1 dash)
and
Tabasco® Original Red Pepper Sauce (1 dash)
. Stir to combine and bring to a simmer. Simmer for about 5 minutes.
Step 3
In another skillet preheated to medium-high heat add
Olive Oil (45 mL)
,
Yellow Onion (1)
,
Green Bell Pepper (1)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
. Saute veggies until soften about 5 minutes. Remove from heat and set aside.
Step 4
Turn on your broil. Place
Multigrain Tortilla Chips (50 g)
and
Blue Corn Tortilla Chips (50 g)
on a baking sheet. Top the chips with half of the sloppy joe mixture followed by
Shredded Mozzarella Cheese (170 g)
and
Shredded Cheddar Cheese (115 g)
. Repeat step with remaining ingredients.
Step 5
Place baking sheet under broil for about five minutes or until the cheese has melted. Remove from broil. Serve and enjoy!
