Brown the ground turkey in a large skillet over medium-high heat. Break it apart with a wooden spoon as it cooks, stirring every 2 minutes so it doesn't clump. You'll know it's done when no pink remains and it's completely browned, which takes about 8 minutes total.

Once the turkey's cooked, sprinkle on the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir everything together for about 30 seconds so the spices coat all the meat evenly.

Add the black beans and corn kernels to the skillet and stir. Heat them through for 2 minutes until everything's warm and the loaded nachos family 4th july filling smells amazing. Don't panic if it looks a little dry at first — the cheese will add richness when we layer.

Grab a large baking sheet or platter and spread the tortilla chips across it in a single layer. Try not to overcrowd them or the cheese won't melt evenly. I personally leave gaps between chips rather than stacking them.

Pour the warm turkey mixture over the chips, spreading it as evenly as you can. Not every chip needs meat, but make sure the bulk of them get covered so nobody's stuck with plain chip situations.

Sprinkle the shredded cheddar cheese all over the loaded nachos family 4th july. Use all 2 cups — don't hold back here because melted cheese is what makes this special. The residual heat from the turkey mixture will start melting it immediately.

Let everything sit for about 1 minute so the cheese gets soft and melty. If you want it extra melty, pop the whole platter under the broiler for 2–3 minutes, but watch it closely so the chips don't burn.

Top with fresh salsa right before serving so it doesn't make the chips soggy. Grab them while they're still warm because that's when they're absolutely best.