Sloppy Joe Nachos
|Prep Time:||Cook Time:||Total Time:||Servings:|
|15 minutes||30 minutes||45 minutes||8 people|
- 8 oz Ground Beef
- 8 oz Can of Tomato Sauce
- 1 cup Ketchup
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Chili Powder
- 1 tsp Dry Mustard Powder
- 12 oz Bag of Xochitl Chips
- 15 oz Can of Black Beans rinsed and drained
- 1 cup Vegan Mozzarella Cheese Shreds
- 1 cup Vegan Cheddar Cheese Shreds
- 1/2 cup Xochitl Salsa of Choice
- 1/2 cup Pickled Jalapeño Slices
▢ In a large skillet, brown the ground beef over medium-high heat until no longer pink, breaking it up as it cooks.
▢ Add the tomato sauce, ketchup, onion, garlic, chili, and mustard powders. Bring to a boil. Reduce heat and let simmer for 10 minutes.
▢ Put a large oven proof skillet in the oven and preheat the oven to 350 degrees. When the oven has preheated, remove the skillet, and fill with the Xochitl chips. Pour the sauce over the chips, the beans over the sauce, then sprinkle the cheeses evenly over the top. Bake for 8-10 minutes or until the cheese melts.
▢ Top with the Xochitl salsa and jalapeño slices. Serve immediately.
“Nachos are almost the perfect food – everything you would want to eat in one tasty bite. They’re perfect for the fall season too, thanks to the popularity of watching football games this time of year. Nachos and football go hand-in-hand.”Simply Gluten Free Magazine
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