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YIELD: 1 serving ½ oz. diced onion
Vegetable oil, as needed
3 oz. ground turkey
¼ oz. garlic
1¾ oz. cooked pinto beans
1½ oz. New Mexico red chili sauce
2 oz. corn chips
Shredded iceberg lettuce, as needed
⅛ oz. diced tomato
½ oz. shredded cheddar
1. Sweat the onion in a little oil. Add ground turkey and garlic. Brown the turkey and drain.
2. In a separate pan, heat the pinto beans. Add the chili sauce. Heat to 165°F. Add the browned turkey to the pan and combine.
3. Place corn chips in a bowl. Top with the turkey and beans. Crown with lettuce, tomato and cheese.
Recipe and photo: Donna Provost, director of resident dining, University of New Mexico
