Photo of Turkey ragù nachos by WW

Turkey ragù nachos

Points® value
Total Time
22 min
10 min
12 min
Create some tasty nachos


Calorie controlled cooking spray

4 spray(s)


½ large

Carrots, raw

½ medium

Celery, Raw

½ stick(s)


½ clove(s)

Dried Mixed Herbs

½ teaspoon(s)

Turkey Breast Mince, raw

250 g

Balsamic vinegar

1½ teaspoon(s)

Tinned Tomatoes

1 can(s), large

Chilli, green or red

½ individual

Roasted red peppers in brine, drained

150 g, drained weight

Tortilla chips

100 g

Half fat Cheddar cheese

50 g

Reduced fat soured cream

4 tablespoon(s), level

Spring Onions

3 medium


  1. Mist a large saucepan with cooking spray, then cook the onion, carrot and celery for 5-10 minutes over a medium heat until golden brown. Add the crushed garlic and cook for another minute, then add the dried herbs and turkey breast mince, and cook for 4-5 minutes.
  2. Stir in the balsamic vinegar and tin of chopped tomatoes. Quarter-fill the empty tomato can with water, and add to the pan. Simmer for 12-14 minutes until the sauce has thickened. Deseed and thinly slice 1 red chilli, then add it to the turkey ragù and stir in the roasted red peppers.
  3. Meanwhile, preheat the oven to 180°C, fan 160°C, gas mark 4. Arrange the tortilla chips in the bottom of a baking dish, and top them with the ragù. Sprinkle over the grated cheese and bake for 10-12 minutes until the cheese is golden and bubbling. Serve topped with 1 tablespoon reduced-fat soured cream per serving and sliced spring onions.