Name: Fully loaded Tex-Mex Nachos with Grass-fed Beef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoons vegetable oil; One 15 oz. can of black or kidney beans (drained and rinsed); 1 pound organic (grass-fed ground beef); 1 tablespoon seasoning for beef ((1 tsp sea salt, ½ tsp black pepper, 1 tsp cumin, 1 tsp chili powder or smoked paprika, ½ tsp ground coriander, ¼ tsp of cayenne pepper)); ½ small white onion (finely diced); 2 red and green jalapeños or Fresno chiles (thinly sliced); 2 garlic cloves (minced); 6 cups restaurant-style tortilla chips; 1 tablespoon apple cider vinegar; 1 cup of crumbled goat or sheep milk feta (optional); 1 cup shredded goat milk sharp cheddar (optional); 1 head of red or green leaf lettuce (washed, dried, and shredded); ½ red onion (thinly sliced, quick-pickled in apple cider vinegar and sea salt); ½ cup sliced black olives; Fresh avocado (scallions (green and white parts), radishes, tomato, and cilantro leaves with tender stems, salsas of your choice, hot sauce, and lime wedges (for serving)); 1 ½ cups raw cashews; 5 tablespoons nutritional yeast; ½ teaspoon sea salt; ¼ teaspoon garlic powder; ½ teaspoon cumin; Pinch chili powder; 1 chipotle in adobo with a little sauce (or sub salsa or your favorite hot sauce); 1 tablespoon olive or grape seed oil (optional, for blending); ¾-1 cup hot filtered water; Salt and fresh cracked pepper (to taste)

Description

A healthier version of a Tex-Mex classic that takes less than 30 minutes to make.

Scale

Ingredients

2 tablespoons vegetable oil
One 15 oz. can of black or kidney beans (drained and rinsed)
1 pound organic (grass-fed ground beef)
1 tablespoon seasoning for beef ((1 tsp sea salt, ½ tsp black pepper, 1 tsp cumin, 1 tsp chili powder or smoked paprika, ½ tsp ground coriander, ¼ tsp of cayenne pepper))
½ small white onion (finely diced)
2 red and green jalapeños or Fresno chiles (thinly sliced)
2 garlic cloves (minced)
6 cups restaurant-style tortilla chips
1 tablespoon apple cider vinegar
1 cup of crumbled goat or sheep milk feta (optional)
1 cup shredded goat milk sharp cheddar (optional)
1 head of red or green leaf lettuce (washed, dried, and shredded)
½ red onion (thinly sliced, quick-pickled in apple cider vinegar and sea salt)
½ cup sliced black olives
Fresh avocado (scallions (green and white parts), radishes, tomato, and cilantro leaves with tender stems, salsas of your choice, hot sauce, and lime wedges (for serving))

(Optional) Vegan Cheddar Cheez Sauce

1 ½ cups raw cashews
5 tablespoons nutritional yeast
½ teaspoon sea salt
¼ teaspoon garlic powder
½ teaspoon cumin
Pinch chili powder
1 chipotle in adobo with a little sauce (or sub salsa or your favorite hot sauce)
1 tablespoon olive or grape seed oil (optional, for blending)
¾–1 cup hot filtered water
Salt and fresh cracked pepper (to taste)

Instructions

Heat oil in a large skillet over medium-high heat. Add onion, garlic, and one green jalapeño and cook, stirring often, until softened, about 3 minutes. Add the ground beef, break it up as it cooks, add the spices (1 to 2 tablespoons), and stir until cooked through, about 8-10 minutes. Season with salt and pepper.
While the beef cooks, quick-pickle the red onion in apple cider vinegar and sea salt, allow to marinate in this liquid until the dish is assembled.
Preheat oven to 425°. Arrange chips on a 9½-by-13” foil-lined rimmed baking sheet. Top with half the feta and cheddar cheeses. Bake about 3 minutes until cheese is melted. Add the beef mixture on top and the beans. Top the beef and beans with the rest of the cheese and bake until cheese is melted about 5 minutes. Or, if skipping the dairy, drizzle with vegan cheddar cheez sauce. Serve nachos topped with greens dressed with apple cider vinegar, and top greens with diced tomato, sliced olives, pickled red onion, diced avocado, red and green salsas of your choice, sliced jalapeño or Fresno chile, and thinly sliced radishes.

To make the sauce

Blend the spices, salt, cashews, adobe chile, yeast, and oil. Drizzle the filtered water until you get the desired consistency. (I usually use a full cup.) Season to taste with salt and pepper, as needed.