My Macho Nachos recipe has everything a macho guy (or gal) could want in flavor and crunch, without the harmful fats and calories.

Whether for Cinco de Mayo or the Super Bowl, this easy to make recipe is a hit with everyone.  – Veronica

making raw almond butter the Chef V way
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raw almond butter recipe

INGREDIENTS

  • 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

INSTRUCTIONS

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.