Macho Nachos Recipe

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Macho Nachos Recipe

Chef V's Macho Nachos

Macho Nachos Recipe (SERVES 2-4)

Chef V’s Tip: For more protein, use 1 pound ground turkey instead of mushrooms. This is great for entertaining!.
Combine all taco seasoning ingredients in a
small bowl. Set aside.
Preheat oven to 350°F. Cut the tortillas into
chip shapes. In a large bowl, combine the
coconut oil and 1 teaspoon of taco seasoning,
if desired. Add the chips and gently coat. Line
1 or 2 baking sheets with foil or parchment
paper or use an oven-safe serveware piece.
Place the chips in a single layer. Bake for 8-10
minutes, but do not completely cook the
chips. Remove the chips from the oven and
sprinkle with Daiya® shreds. Bake for 3-4 more
minutes, until the shreds are melted.

To make the nacho ‘meat,’ melt the coconut
oil over medium-high heat in a saucepan. Add
the onions and sauté until translucent, about
2-3 minutes. Stir in the mushrooms (or ground
turkey) and cook for 3 minutes. Add the taco
seasoning and water or almond milk. Continue
to cook through, stirring occasionally, for 2-3
more minutes. Keep warm on the stovetop.
To serve, transfer the chips onto a serving
plate or leave on the oven-safe serveware
piece. Top with warm black beans or pinto
beans, nacho ‘meat’ (vegan or turkey),
avocado, mango, cilantro, and green onion

CHEF V’S TACO SEASONING

  • 2 teaspoons hot chili powder
  • 1 teaspoon of each: paprika and onion powder
  • ½ teaspoon of each: sea salt, garlic powder,
  • ground cumin, and oregano
  • ¼ teaspoon black pepper
  • ⅛ teaspoon of each: cayenne pepper and
  • red pepper flakes

TORTILLA CHIPS

  • 4 gluten-free, corn-free tortillas (I like Rudi’s®)
  • 1 tablespoon coconut oil
  • 1 teaspoon Chef V’s Taco Seasoning
  • ½ cup shredded Daiya® cheddar shreds

NACHO ‘MEAT’

  • 1 tablespoon coconut oil
  • ½ cup diced yellow onion
  • 2 cups diced mushrooms or 1 pound ground turkey
  • 1 tablespoon Chef V’s Taco Seasoning
  • ¼ cup water or Chef V’s Homemade Almond Milk

TOPPINGS

  • 1 cup cooked or canned black or pinto beans, warmed
  • 1 whole avocado, diced
  • ½ cup of each: diced and peeled mango, chopped
  • cilantro, and chopped green onion

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