Crisp tortilla chips loaded with spicy plant-based meat crumbles, shredded mexican cheese, cherry tomatoes, queso, guacamole, and sour cream for the ultimate loaded nacho experience. This healthy twist on a comfort food classic is bound to please everyone!
Ingredients
Ground ‘Beef’ Crumble:
- 2 tbsp olive oil
- 1 small onion diced small
- 3 cloves garlic minced
- 12 oz plant-based ground beef meat substitute
- 1 tbsp chili powder
- 1 tsp cayenne
- 1 tsp cumin
- 1 tsp kosher salt
Nacho Assembly:
- 12 oz tortilla chips
- 12 oz shredded ‘mexican cheese’ blend
- 12 oz queso
Toppings:
- ½ cup red onion diced fine (~½ small onion)
- ½ cup cilantro chopped fine
- ¾ cup cherry tomatoes cut in half
- 1 jalapeno cut into slices
- guacamole
- sour cream
Instructions
- Start by preparing your ‘ground beef.’ Heat a large skillet to medium and add olive oil. Once hot, add your onion and minced garlic, cooking for 3-5 minutes or until translucent.
- Add your plant-based ground beef, followed by the chili powder, cayenne, cumin, and kosher salt. Cook until browned and cooked through, 6-8 minutes.
- Preheat the oven to 400F and line a baking tray with parchment paper.
- To the parchment-lined baking tray, add half of the tortilla chips. Sprinkle tortilla chips evenly with half of the ground beef mixture, 6oz of shredded cheese, and 6oz of queso. Top with the remaining half of tortilla chips, ground beef mixture, remaining 6oz shredded cheese, and 6oz of queso.
- Move to the oven and bake at 400F until the cheese is melted and bubbling, 6-10 minutes.
- Remove from the oven and add your toppings - red onion, cilantro, chopped tomato, jalapeno, guacamole, and sour cream dollops, spreading evenly over the top of nachos. Serve immediately and enjoy!
Notes
I like using Impossible ground beef for the plant-based meat substitute
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