Dairy-Free Sheet-Pan Nachos (no gluten or grain, either)
This is an easy weeknight dinner you can make for a mixed crowd that will satisfy everyone's cravings. These are more nutritionally diverse than traditional nachos and friendly to a range of allergies.
Course Appetizer, Dinner, Snack
Ingredients
3bagsSiete dip chipsor favorite brand of grain free tortilla chips
For the beef topping
2lbsground beefI use 90/10 or 93/7
1largezucchinifinely chopped
1largeyellow onionfinely chopped
2-3bell peppers, any colorfinely chopped
2-3portabello mushroomsfinely chopped
1small bagcabbage slaw mixfinely chopped
2packetsSiete mild taco seasoning
1/2tspground cinnamon
1tspblack pepper
olive oil
For the "cheese" sauce
1containerplant-based cream cheeseMiyokos brand
1cupalmond-based yogurt alternativecheck the label to make sure any thickeners are friendly to your specific situation
Add the ground beef and break up evenly. Add the second pack of taco seasoning and cook thoroughly, until nearly all the water has been cooked out of the pot. Set aside.
Make the "cheese" sauce
Combine all of the cheese sauce ingredients in a bowl and beat together with a hand mixer until uniform and smooth. Set aside
Assemble the nachos
Turn the broiler on "high" in the oven. Using a deep-sided sheet pan, add a layer of tortilla chips - 1 1/2 bags - evenly spread out. Top with as much of the meat and sauce as you like. Add sliced olives and broil for 1-2 minutes until browning occurs.
Layer the rest of the chips on, topped with more meat and sauce and olives. Broil again for 1-2 minutes until browning occurs.
Add any toppings you want! I use cilantro, green onion, pico de gallo, salsa, and a squeeze of lime. I also put a layer of shredded lettuce on each plate and lay a serving of nachos over top. Enjoy it however you like!