Ultimate Nachos

Name: Ultimate Nachos
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 ½ cup Walnut Taco Meat (1 ½ cups Walnut Taco Meat or 1 pound ground beef); 1 can Refried Beans (1 15-ounce can refried beans); ½ cup Salsa (½ cup salsa); 6 oz Corn Chips (6 ounces organic corn chips (approximately 1 sheet pan)); 2 cup Mexican Cheese Blend (2 cups shredded Colby Jack or Mexican blend cheese (or Vegan Nacho Cheese, for vegan)); ½ cup Pico de Gallo (½ cup pico de gallo (or finely diced tomato and red onion)); 1 tbsp Cilantro (1 tablespoon cilantro, chopped); 2 pieces Scallion (2 green onions, thinly sliced); 1 cup Jalapeño (1 jalapeño pepper or ¼ cup pickled jalapeños); 0 pieces Sour Cream (Sour cream, for garnish (omit for vegan and use cashew cream or nacho cheese)); 0 pieces Guacamole (Guacamole, for garnish); 0 pieces Black Olives (Optional toppings: Black olives, lettuce or corn) — optional

Loaded nachos with seasoned meat or walnut alternative, melted cheese, and fresh toppings, baked until bubbly.

20 minMexican

Servings4

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Vegetarian
Gluten Free
Pescatarian

Ingredients

For 4 servings

Walnut Taco Meat1 ½ cup · 1 ½ cups Walnut Taco Meat or 1 pound ground beef
Refried Beans1 can · 1 15-ounce can refried beans
Salsa½ cup · ½ cup salsa
Corn Chips6 oz · 6 ounces organic corn chips (approximately 1 sheet pan)
Mexican Cheese Blend2 cup · 2 cups shredded Colby Jack or Mexican blend cheese (or Vegan Nacho Cheese, for vegan)
Pico de Gallo½ cup · ½ cup pico de gallo (or finely diced tomato and red onion)
Cilantro1 tbsp · 1 tablespoon cilantro, chopped
Scallion2 pieces · 2 green onions, thinly sliced
Jalapeño1 cup · 1 jalapeño pepper or ¼ cup pickled jalapeños
Sour Cream0 pieces · Sour cream, for garnish (omit for vegan and use cashew cream or nacho cheese)
Guacamole0 pieces · Guacamole, for garnish
Black Olives0 pieces · Optional toppings: Black olives, lettuce or corn · optional

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Steps

1Preheat the oven to 400 degrees Fahrenheit.
2For the meat: Make the Walnut Taco Meat (or make it in advance; it stores well). Or if using ground beef, add it to a skillet with 1 tablespoon cumin and 1 teaspoon each smoked paprika, onion powder, and garlic powder. Cook for about 8 minutes until browned, then drain the fat.
3For the beans: Mix the refried beans with the salsa. Taste and add a few pinches kosher salt if desired.
4Bake the nachos: Line a standard-sized baking sheet with parchment paper. Place the chips in a single layer on top (to avoid soggy chips, you can also pre-bake them for about 3 minutes until they are toasted and fragrant). Add a sprinkle of cheese (this also helps to keep them less soggy). Then add a layer of the beans, then the remaining cheese and taco meat. Bake 5 to 10 minutes until the cheese melts, then remove from the oven. (Optional: Add a smoky flair by charring the cheese with a kitchen torch — only if you have one, but it adds mega flavor!)
5Top the nachos: Top with the pico de gallo, cilantro, green onion and jalapenos. Dollop with sour cream and guacamole and serve.