All Photos © Christine Elise McCarthy 2014
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First of all – a friend sent me this picture today. It HAS to be ME – right? Am I not the only cigarette-smoking blonde to ever “kill” Chucky?
Here I am with Alex Vincent – then & now.
At any rate – I am very pleased with that illustration!!!
So – this recipe requires two other recipes I posted today – the Purist’s Homemade Guacamole & Baked Corn Tortilla Chips. OR – you can just buy some ships & use any guacamole you want – or skip the guac entirely. Your call.
I used these ingredients – Beyond Meat’s Vegan Beefy Crumbles & a can of hot chiles & a can of Campbell’s Cheddar Soup (so MY version was not vegan) :
I want to say that Campbell’s has a Feisty Nacho Cheese Soup that would likely work better than my version of nacho cheese resulting from combining that 1 can of soup with that can of chiles & a tsp of sriracha. I found the texture of the soup “cheese” to be more like a custard & not flavorful enough. So – either try the Feisty nacho soup or use a can/jar of actual nacho cheese that you get in the chip aisle or – better yet – use REAL or vegan shredded cheese & bake the nachos in the oven the traditional way. If you use the soupy cheese – you can just heat it stove-top & pour it over the chips.
I used the Beyond Meat Crumbles but you could use another brand or even real ground beef.
11 oz vegan (or real) ground beef
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
olive oil (not required if you use real meat)
If using vegan meat, heat 1 tbs olive oil over medium heat & add the other ingredients & heat through. Leave on the lowest flame to keep warm until you are ready to assemble the nachos. If using real meat, cook it with the spices until it is done. Keep warm until you are ready to use it.
INGREDIENTS are really just suggestions. I used:
1 fresh jalapeno – diced
Jarred pickled jalapenos
Cheese (see above) – you can use vegan or real grated cheese or a jarred nacho sauce or devise one (as I did with underwhelming results) from a combo of cheese soup, canned chiles & a tsp sriracha.
OTHER IDEAS that I did not include: Salsa or pico de gallo, sour cream (or vegan alternative), sliced black olives, black beans, refried beans, corn, diced red onion, shredded cabbage or lettuce etc…
Once you have your chips (homemade or otherwise) & guacamole (ditto) – assemble your nachos. If you went with a pourable version of cheese – simply heat it & pour it over the chips & add the other toppings.
If you used grated cheese (real or vegan) – layer the ingredients (but not the guacamole or tomato/salsa & jalapenos or sour cream – because those are better added once the nachos come out of the oven) & bake at 350 for 20-25 minutes or until your cheese is as melted as you desire.
Garnish as you will & shove that shit in your face! Mmmmmmmmm!