Preparation Steps

• Preheat the oven to 400°F. Line a large rimmed baking sheet with foil or parchment for easy cleanup.
• Heat the oil in a large skillet over medium-high heat. Add the ground turkey and break it up with a spatula. Cook until no longer pink, about 5–6 minutes.
• Stir in the taco seasoning and smoked paprika, coating the meat evenly. Cook for 1 minute to bloom the spices.
• Add the refried beans and 3 tablespoons of water to the pan. Reduce heat to medium-low and mash/stir the mixture until it’s saucy and evenly combined, about 2–3 minutes. Remove from heat and set aside.
• Scatter the tortilla chips in an even single layer on the prepared sheet. Slide the chips into the oven for 3–4 minutes to warm and crisp — this keeps them from becoming soggy under toppings.
• Remove the chips from the oven. Sprinkle about half of the shredded cheese over the chips, making sure some cheese gets under the chips to help them stick and melt. Dollop spoonfuls of the turkey–bean mixture across the chips, spreading them into even clusters.
• Top with the remaining cheese and return the pan to the oven. Bake 6–8 minutes, until the cheese is fully melted and bubbling. For a touch of char, switch to broil for 30–60 seconds while watching closely.
• Remove the nachos from the oven and immediately scatter pico de gallo, diced red onion, cilantro, jalapeños and avocado across the surface. Add small dollops of sour cream or yogurt and squeeze lime wedges over the platter.
• Let the nachos rest 1–2 minutes so the cheese sets slightly, then serve straight from the sheet while still warm and gooey.