Loaded Impossible™ Beef Nachos
with Salsa Verde Sour Cream
Cooking time
25 minutes
Servings
2/4
Calories
740 /serving
Debate this: the best part about homemade nachos. Is it the crispy crackle of warm tortilla chips? Is it the hunger-busting topping of crumbled 'meat' and melted cheese? Or is it the final cool garnish of chopped tomatoes and creamy salsa verde?
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 2 Tomatoes
- 45ml Salsa verde
- 60g Grated mozzarella
- 43ml Sour cream
- 6 Wheat flour tortillas
- 5.5g Mexican Moments spices (chili powder, sugar, garlic, paprika, tapioca starch, coriander seeds, salt, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk • Soy • Sulphites • Wheat
You will need:
Aluminum foil
Large pan
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
35 g
Saturated Fat
13 g
Sodium
1290 mg
Total Carb
70 g
Sugars
9 g
Protein
39 g
Fibre
9 g
Preparation
Make the tortilla chips
- Preheat the oven to 450°F.
- Stack the tortillas and cut into 8 wedges.
- On a foil-lined sheet pan, toss with a drizzle of oil and a pinch of salt.
- Bake, flipping halfway, 8 to 10 min., until crispy.
Cook the crumbled patties
- Meanwhile, crumble the patties.
- In a large pan, heat a drizzle of oil on medium.
- Add the crumbled patties; season with the spices.
- Cook, stirring occasionally, 3 to 5 min., until beginning to brown.
Mise en place
- Meanwhile, medium-dice the tomatoes.
- In a medium bowl, combine the tomatoes, a drizzle of oil and S&P.
- In a small bowl, combine the sour cream and salsa verde.
Assemble & broil the nachos
- When the tortilla chips are crispy, switch the oven to broil.
- Top with the crumbled patties and cheese.
- Broil, 2 to 3 min., until beginning to brown.
Plate your dish
- Divide the nachos between your plates.
- Top with the tomatoes.
- Drizzle with the salsa verde sour cream. Bon appétit!
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