These were so dang good. LOL
Ingredients:
- Siete Foods brand Dip Chip
- Ground Turkey (Buy clean, organic, non-gmo turkey gang. read ingredients & make sure your meat is just that meat lol)
- Siete Food brands mild taco seasoning
- Siete foods cashew queso spicy blanco vegan cheese sauce
- Frontera double roasted tomato salsa (or your favorite salsa whatever you like)
- Pico de Gallo (I used Whole Foods one that’s already prepared, but pico de Gallo is essentially tomatoes, jalapeño, cilantro, red onion, lime juice, sea salt)
- Spicy Guacamole (Also used Whole Foods already prepared one, but you can make one by mixing avocados, & same ingredients as pico de gallo)
- Spinach
- 1 or 2 jalapeños
- 1 16 oz can black beans
- 1 bag fire roasted corn
- Tapatio hot sauce
- Forager dairy free sour cream
- The Spice Suite “Cabo Vibes” seasoning
- Flavor God “Taco Tuesday” & “Fiesta Sweet & Tangy Topper”
- Grapeseed oil
- Limes
Instructions:
- Add about 1 TBSP of grapeseed oil to a pan & cook ground turkey on medium high heat. Once finished browning follow instructions on taco seasoning pack to season turkey & set aside
- Grab another pan & on medium, heat 1/2 TBSP of grapeseed oil. Add 1/2 of the bag of corn to pan + can of black beans that have been Drained, & rinse. Sautee for about 5 minutes adding about 1 TBSP of taco Tuesday seasoning, 1 tsp Cabo vibes seasoning, & a dash of fiesta sweet & tangy seasoning . After 5 minutes add about 1/2 cup of water & let sit on low until ready to plate. (the water helps the mix not to dry out)
- chop jalapeno into slices & saute in 1 tsp of grapeseed oil for about 5 minutes (you can eat them without sautéing but I find sautéing takes some of the heat out)
- Spoon about 5 TBSP of the spicy blanco vegan queso into a microwaveable bowl & microwave for about 30 seconds (Note: don’t warm for too long cashew milk substitutes have a tendency to dry out quickly)
- Ok, let’s start plating! Grab a spoon & drizzle the vegan queso on top of the dip chips
- Grab the ground turkey next & spread on top of chips
- Next add the black bean & corn & spread on atop
- Then grab the frontera salsa & spread across
- Guacamole next
- Add chopped spinach (just tear with your hands or chop with a knife)
- Then the pico de Gallo
- Top with a few dabs of vegan sour cream
- Add jalapeños
- Add Tapatio, garnish with a couple quarters of lime, & voila! You’ve got the tastiest dairy free nachos on the block! SO YUMMY! P.S. I forgot to picture the nachos with the sour cream & lime LOL
