Loaded Nachos

	Measure:
Vegetable oil	1 Tbsp.
Lightlife^® Plant-Based Ground	12 oz.
Chili powder	1 tsp.
Cumin	1 tsp.
Smoked paprika	½ tsp.
Garlic powder	½ tsp.
Salt	½ tsp.
Black pepper	½ tsp.
Smoky BBQ sauce	2 Tbsp.
Tortilla chips	4 cups
Pepper Jack shreds, dairy free	1 cup
Corn & black bean salsa, prepared	⅓ cup
Radish, thinly sliced	4 each
Jalapeño pepper, fresh, thinly sliced	1 each
Green onion, thinly sliced	1 stalk
Guacamole, prepared	⅓ cup
Lime, cut into wedges	1 each

Preheat oven to 350°F.
In a large non-stick skillet over medium heat, add vegetable oil and Plant-Based Ground. Cook for 3-4 minutes or until lightly browned and has reached an internal temperature of 165ºF, stirring occasionally, breaking the ground up into small pieces with a wooden spoon.Add chili powder, cumin, smoked paprika, garlic powder, salt, pepper and BBQ sauce; stir to combine. Cook for 2 more minutes; remove from heat and set aside.
Spread tortilla chips onto a parchment paper-lined baking sheet. Sprinkle with Pepper Jack shreds; bake for 5 minutes or until chips are crisp and shreds start to melt. Remove from oven and top with seasoned ground, corn & black bean salsa, radish, jalapeño and green onion. Garnish with guacamole and lime wedges on the side; serve hot.