|Tortilla chips||8 Ounce (Unsalted, 1 Bag)|
|Vegetable oil cooking spray||1 Tablespoon|
|Shredded mexican blend cheese||12 Ounce (3 Cups)|
|Lean ground beef/Ground turkey||1 Pound|
|Taco seasoning||1 1⁄4 Ounce (1 Packet)|
|Canned kidney beans||15 1⁄2 Ounce, drained, rinsed (1 Can)|
|Chopped scallions||1⁄2 Cup (8 tbs) (Green Parts Only)|
|Guacamole||1⁄4 Cup (4 tbs)|
|Salsa||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
1. Heat the oven to 350°F. Line 2 baking sheets with foil and spray with cooking spray. Spread chips on prepared baking sheets, sprinkle with cheese, and bake until cheese is just melted, about 8 minutes. Turn off oven.
2. Meanwhile, in a nonstick 12-inch skillet over medium-high heat, cook beef, using a wooden spoon to break it up, until browned, about 4 minutes. Add seasoning and beans and cook, stirring, 2 minutes.
3. Remove chips from oven, transfer with a spatula to a large serving platter, and spoon beef and beans over. Sprinkle with scallions and serve immediately with salsa, sour cream, and guacamole on the side.