SERVES
6-8
PREP TIME
15 min
COOK TIME
15 min
TOTAL TIME
30 min
INGREDIENTS
- Olive oil
- 1 lb plant-based ground meat
- Salt & Pepper to taste
- 1 bag (10-13 oz) tortilla chips
- 2 cups (1 bag) of GOOD PLANeT Cheddar or Mexican Shreds, divided
- 1 can (15 oz) pinto beans, drained
- ½ onion, diced
- ½ cup of plant-based milk
- 1 tomato, diced
- 1 bell pepper, diced
- 1 jalapeno pepper, sliced
- Hot sauce or salsa
- Plant-based sour cream
MADE WITH GOOD PLANeT
Cheddar
Mexican Blend
DIRECTIONS
1.
Preheat broiler to 425 degrees F.
2.
In a large skillet, heat olive oil and add plant-based ground meat. Cook according to package instructions, breaking up large pieces and seasoning with salt and pepper to taste. Set aside.
3.
Spread tortilla chips onto a 9×13 baking sheet. Top with half of the cheddar shreds, pinto beans, onions, and the cooked ground meat, alternating ingredients.
4.
Broil until cheese is melty, about 5-10 minutes.
5.
Meanwhile, in a small pot over medium heat, add plant-based milk and the remaining 1 cup of cheddar shreds. Stir until completely melted. Keep this cheese sauce on low heat until the baking sheet is ready to take out of the oven.
6.
Once sheet is out of the oven, drizzle cheese sauce over the chips. Add remaining toppings and enjoy immediately!