Loaded Nachos
Yield: 4 servings
Ingredients
| 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 |
Method
- Preheat oven to 350°F.
- In a large non-stick skillet over medium heat, add vegetable oil and Plant-Based Ground. Cook for 5 minutes or until lightly browned, breaking the ground up into small pieces with a wooden spoon and stirring occasionally. 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.
