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


  1. Preheat oven to 350°F.
  2. 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.
  3. 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.