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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.



Ingredients

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

Instructions

Preparation:

  • 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

     

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