Loaded Texas-Style Nachos
Loaded Texas Nachos – aka the superior nachos. Each tortilla chip is individually crafted with just the right amount of toppings, making for the perfect bite every time. Gone are the days of soggy, sad nachos…after making nachos this way, you’ll never go back!
Ingredients
- 7 corn tortillas, cut into thirds or quartered (I like a larger chip, so I cut the tortillas in thirds)
- 3 cups vegetable oil for frying
- Salt to taste
- 12 ounces vegan ground
- 3 tablespoons vegan-friendly taco seasoning
- 1 ½ cups vegan-friendly refried beans
- 8 ounces vegan cheese shreds
Garnishes
- Vegan sour cream
- Pickled onions
- Sliced jalapeño
- Fresh minced cilantro
- Pico de gallo, for serving
- Guacamole, for serving
Instructions
- Preheat the oven to 400°F.
- Heat the oil in a large sauté pan over medium heat. When the oil is hot – you’ll know it’s ready if you place a wooden chopstick or utensil into the oil and it begins to sizzle immediately – fry the tortillas in batches, until golden and crispy, 3 to 4 minutes. Place the tortillas on a paper towel lined plate to drain and immediately sprinkle with salt right out of the hot oil. Repeat until all the tortillas are fried. Let the tortilla chips cook for 5-10 minutes.
- Meanwhile, prepare the vegan ground in a separate pan. Season with the taco seasoning, and cook according to package directions until heated through. Set aside.
- Once cool to the touch, carefully arrange the tortillas chips in a single layer on a prepared baking dish so hey’re not overlapping each other.
- Gently spread a couple tablespoons of the refried beans on to each chip, followed by the seasoned vegan ground meat. Sprinkle each chip with a generous amount of cheese, then bake in the oven until golden and melty, 7 to 10 minutes. Remove from the oven and let cool for 10 minutes.
- Top each chip with vegan sour cream, pickles onions, a slice of jalapeno, and fresh cilantro. Serve immediately with pico de gallo and guacamole, and enjoy!
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