Shopping Cart

Your cart is empty

Continue Shopping

Loaded Nacho Bag

RollinGreens Ground Taco ME’EAT, in an open bag of corn chips topped with fresh queso, sour cream, shredded lettuce and diced tomatoes.


Serves: 1-3 people for appetizer

  • 1 Bag RollinGreens Ground Taco ME’EAT
  • 2 cups water (Ground Taco)
  • 2 T olive oil (Ground Taco)
  • 1 large bag of corn chips
  • ½ stick of butter (queso)
  • 1 cup shredded cheddar cheese (queso)
  • ½ block or 4 oz. of cream cheese (queso)
  • 1 cup half & half (queso)
  • ¼ yellow or white onion (queso)
  • 1-2 cloves garlic (queso)
  • ¼ tsp sea salt (queso)
  • 1 cup sour cream
  • 1 cup shredded iceberg lettuce
  • 1 small tomato



  • Add 2 cups water to a medium pot.
  • Add olive oil to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Ground Taco pack and add contents. Stir well.
  • Stir a few times throughout the cook for 7-10 minutes or until most of the moisture has evaporated.
  • In a separate small pot, heat to low and add your butter. Allow to melt
  • Dice onion and garlic fine and add to pot and stir. Allow to cook until onion is translucent.
  • Add the shredded and cream cheeses as well as the half & half and mix. This can all be done with alternative milk's and cheeses. Cook until all cream cheese is fully incorporated and the queso is smooth.
  • Set your bag of chips on its back, cut down the middle with a scissors or a knife. Scrunch the bag making the opening as wide as possible.
  • Add the Ground taco to chips.
  • Pour queso over the RollinGreens Ground Taco.
  • Add sour cream to center
  • Finish the nachos by washing and cutting the lettuce and tomato and add to top.

    -Enjoy Chef Ko