prep: 15MINUTES MINUTES
cook: 10MINUTES MINUTES
total: 25MINUTES MINUTES

Loaded nachos that are guaranteed to be a crowd-pleaser! Simply layer your toppings, bake onto a sheet pan and serve. Done. Easy peasy!

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound ground beef*
• 2 cloves garlic, minced
• 1 1.25-ounce package taco seasoning
• 12 ounces tortilla chips
• 1 15-ounce can black beans, drained and rinsed
• 1 cup corn kernels, frozen, canned or roasted
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 Roma tomato, diced
• 1/4 cup diced red onion
• 1 jalapeno, thinly sliced
• 2 tablespoons sour cream
• 2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Heat olive oil in a large skillet over medium high heat. Add ground beef and garlic, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
• Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, black beans, corn and cheeses.
• Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
• Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.

NOTES
*Ground chicken or pork can be substituted.

Ingredients

• 1 tsp olive oil
• 1 tsp ground cumin
• 1/2 tsp (1 clove) minced garlic
• 1/2 pound salad shrimp, uncooked and peeled
• 1/2 pound cooked lump crab meat
• 2 oz cream cheese
• 1/4 cup sour cream
• 1 tbsp finely chopped green onions
• 1/2 tsp old bay seasoning
• salt and pepper, as needed
• 1 cup shredded cheddar cheese
• 2 cup grated pepper jack cheese
• tortillas
• jalapeños

1. Heat the olive oil in a large non stick skillet over medium heat. Add the cumin, garlic and shrimp and cook until the shrimp are pink.
2. Drain the juices from the shrimp, then combine the shrimp, crab meat, cream cheese, sour cream, green onions and old bay seasoning in a large bowl. Add salt and pepper to taste.
3. Combine cheddar and jack cheeses.
4. Spread tortilla chips out on a baking sheet lined with a silicone baking mat or parchment paper.
5. Spoon the shrimp and crab mixture onto each chip, then cover each chip with cheese and top with a jalapeño.
6. Broil at 350 for 8-10 minutes, or until the cheese is melted.

PREP: 10minutes mins
COOK: 10minutes mins
TOTAL: 20minutes mins

SERVINGS: 6 people

Ingredients  

• 8 ounces pulled pork ideally this Carnitas / Mexican pulled pork leftover or just made
• 2 teaspoons olive oil
• salt and freshly ground black pepper to taste
• 8 ounces tortilla chips ideally thick and sturdy
• 8 ounces shredded Monterey Jack cheese or a mix of Jack and cheddar
• thinly sliced jalapeño fresh or pickled, to taste
• chopped fresh cilantro to taste
• Pico de Gallo to taste
• guacamole to taste
• sour cream to taste
• lime wedges for serving, optional

Instructions 

• Preheat oven to 375˚F.
• Shred or cut pulled pork into bite-size pieces.
• Heat olive oil in a heavy skillet over medium heat until hot. Add pork; cook and stir until heated through and slightly crisped, 3 to 5 minutes. Season to taste with salt and pepper. Remove from heat and set aside.
• Spread chips onto a quarter sheet pan in a single layer with chips overlapping, but not stacked. Bake 3-5 minutes (depending on chip thickness) until lightly crisp and fragrant.
• Top hot chips evenly in 3 layers: 1/2 of cheese, followed by pulled pork pieces, finishing with remaining cheese. Bake 5 to 7 minutes until cheese has melted.
• Serve hot, topped with jalapeño slices, lime wedges, cilantro (optional), and pico de gallo, guacamole, and sour cream on the side.

Notes

1. Note that preparation time does not include making Pico de Gallo or guacamole from scratch, but I recommend that you do! 🙂
2. It’s worth it to shred your own cheese. Skip the bagged stuff that’s coated in potato starch or cellulose powder, as it doesn’t melt well.
3. Feel free to adjust the amount of shredded cheese. I’ve seen recipes with much less than I suggest and up to twice as much – the amount is definitely subjective. I encourage you to make these your own!

prep time:  5 MINUTES
cook time:  2 MINUTES
total time:  7 MINUTES


Ingredients

• 12 - 16 Honey Maid Graham Cracker Squares
• 3 - 4 Hershey's Milk Chocolate bars, divided
• 12 - 16 Kraft Jet Puffed Marshmallows
• 2 c. Kraft Jet Puffed Mini-Marshmallows
• 1 c. Kraft Caramel Bits
  

Instructions

1. Preheat outdoor gas grill on high setting.
2. Assemble the nachos in a round or rectangular disposable aluminum cake pan. Layer graham crackers, chocolate bars, marshmallows. Top with Caramel bits and a few extra chocolate bars.
3. Place pan with assembled nachos directly on to the preheated grill, over indirect heat/flame. Shut grill lid, and let melt for about 2 minutes. Careful not to overcook, as the marshmallows can burn. Remove from grill with potholders. Enjoy right away!
4. To make in the oven: Preheat oven to 400 degrees. Place pan of s'mores nachos on the top rack. Keep an eye on the nachos. They will need just 3-5 minutes. Take out when the marshmallows are golden brown and the chocolate is soft and melted

Prep Time: 15minutes MINS
Cook Time: 10minutes MINS
Total Time: 25minutes MINS
Course: APPETIZER

INGREDIENTS

• 12 to 16 ounces of sturdy tortilla chips*
• 1 batch Vegan Queso (recipe card below)
• 1 batch Saucy Refried Beans (recipe card below)
• 1 batch Walnut-Mushroom Taco Meat(recipe card below)

Other Topping Options

• 1 batch Guacamole (recipe card below) or diced avocado**
• 1 batch Pico de Gallo (recipe card below) or your favorite salsa***
• A few tablespoons of Vegan Sour Cream (store-bought or use the homemade recipe below) 
• 1 handful of Pickled Onions recipe card below
•  ½ cup (8g) cilantro leaves and tender stems, chopped
• 1 to 2 fresh jalapeños, thinly sliced
• 3 scallions, thinly sliced

INSTRUCTIONS

• Preheat the oven to 350ºF. Line a rimmed sheet pan with parchment paper.
• Warm up your queso (on the stove in a saucepan). Warm up your refried beans (microwave or saucepan). Warm up your taco meat (frying pan on the stove). See the respective recipe cards for instructions.
• Warm up the chips. Transfer all of the chips to the lined sheet pan. Heat in the preheated oven for 5 minutes to warm up.
• Assemble the nachos. Take the sheet pan out of the oven and scoop about half of the chips onto a large plate or cutting board and set aside.

PREP TIME 10MINUTES MINS
COOK TIME 20MINUTES MINS

Ingredients:

• ½ pound sushi grade ahi tuna
• ¼ teaspoon kosher salt
• 2 tablespoons black and white sesame seeds
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon soy sauce
• Vegetable oil, as needed, for frying
• 25 wonton wrappers, cut in half diagonally
• 1 teaspoon furikake flakes
• 3 tablespoons Kewpie Japanese mayonnaise*
• 1 teaspoon wasabi paste
• 1 cup finely shredded green cabbage
• 1 medium haas avocado,peeled, seeded and diced
• 1 tablespoon sriracha
• 2 tablespoons chopped cilantro
• 2 tablespoons thinly sliced green onion
• 1 medium jalapeño, thinly sliced

Instructions:

1. Season the tuna with kosher salt and sesame seeds. Heat a large sauté pan or griddle on high heat. Add the olive oil and heat through. Once the olive oil and pan are heated, sear the tuna on each side for about 1 minute.
2. Remove the tuna to a cutting board and slice into 1” cubes. The tuna should be seared in the outside but mostly raw on the inside. Add to a bowl and toss with the soy sauce. Refrigerate until ready to serve.
3. In a deep-fryer or large cast-iron skillet over medium heat, add enough vegetable oil to fill about an inch up the pan. Heat oil to 350°F (180ºC), then working a few wontons at a time, add to the skillet and fry on both sides, about 30 seconds total. Do not add to many at a time or it will crowd the pan.
4. Remove wontons to a paper towel-lined plate to drain. Continue until all the wontons have been fried. Add to a bowl and toss with the furikake and set aside.
5. In a small bowl, whisk the mayonnaise and wasabi paste together until throughly combined. Cover and refrigerate until ready to use.
6. Spread the wonton chips out on a large platter. Top with the shredded cabbage followed by the avocado and tuna. Drizzle with the wasabi mayonnaise and the sriracha then top with the cilantro, green onion and jalapeños. Serve immediately.

yield:  8 SERVINGS
prep time:  10 MINUTES
cook time:  10 MINUTES
total time:  20 MINUTES

Ingredients

• 5 flour tortillas (unbaked tortillas are best if you can find them)
• 3 tablespoons butter, melted
• 10 teaspoons sugar
• 1 teaspoons cinnamon
• 4 large strawberries, sliced
• 1 banana, sliced
• 1/2 cup blackberries
• 1/2 cup raspberries
• 2-3 teaspoons Mexican hot chocolate sauce*
• 1 cup whipped cream

Instructions

1. Preheat oven to 425 degrees. Mix together sugar and cinnamon.
2. Melt butter or coconut oil and use a pastry brush to coat an unbaked tortilla thoroughly. Sprinkle cinnamon sugar over the tortilla and repeat for each tortilla. Use a pizza wheel to slice the tortilla into size triangles, cutting it in half then into thirds.
3. Place tortilla triangles onto a baking sheet lined with a silpat or parchment paper. Bake for 8 minutes until puffed and golden.
4. Slice fruit while tortilla chips bake.
5. Arrange cinnamon sugar tortilla chips on a platter. Top with sliced fruit. Drizzle warm hot chocolate sauce over the fruit and top with fresh whipped cream. Serve immediately.

Notes
To make the Mexican hot chocolate sauce, mix 1/2 to 3/4 teaspoon cinnamon and a pinch chili powder to a batch of hot fudge sauce.