macho nachos

macho nachos

yield: serves 2-4

macho nachos

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macho nachos

  • 2 bags corn tortilla chips of your choice (mixing colors and flavors is fun!)

fresh salsa

  • 4 ripe tomatoes, seeded and chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 small white onion, chopped
  • ¼ cupfinely chopped cilantro leaves
  • to tastesalt and pepper

“beef” and beans

  • 1 tbsp olive oil
  • 1 pkg gardein beefless ground
  • 2 cloves garlic, finely chopped
  • 1 small onion, chopped
  • 1 jalapeño, seeded and chopped
  • 1 tspsalt
  • 1 1/2 tspchili powder
  • 1 1/2 tspcumin
  • 1 tspcayenne pepper (add or subtract to your heat level)
  • 1 pkgrefried beans, drained

additional toppings

  • 2 1/2 cups vegan shredded cheddar or Mexican mix cheese
  • vegan sour cream
  • chopped scallions
  • chopped black olives
  • guacamole

macho nachos


Arrange the mixture of both corn chips on a very large, oven safe platter.

Combine salsa ingredients and set aside.

Preheat broiler to 300 degrees.

Heat a medium sized pan to medium heat. Add in oil, garlic, onion and peppers and sauté for 2 minutes. Add in the meatless ground and mix in well. Season with salt, chili powder, cumin and cayenne pepper. Cook and mix well for about 3-5 minutes, then stir in the beans and reduce to low heat.

Use about a cup of cheese and generously spread over the tortilla chips and top evenly with meatless ground mixture. Top with another cup of cheese.

Place platter into broiler for a few minutes to melt the cheese.

Remove platter from oven and top with salsa, guacamole, sour cream, scallions, onions and olives, sprinkling the last bit of cheese on top.

***This Chef Inspired recipe was created by our good friend, The Healthy Voyager!