Loaded Nachos

Loaded Nachos GROUND TACO

RollinGreens Ground Taco ME’EAT on a bed of yellow corn tortillas chips topped with cheese, picked red onions, diced white onion, tomato, and fresh jalapeno slices.

Serves 1-2 people


For Ground Taco ME’EAT

  • 1 Bag RollinGreens Ground Taco ME’EAT
  • 2 cups water
  • 2 tbsp olive oil

For Pickled Red Onion

  • ¼ red onion
  • 1 cup water
  • 2 cups vinegar
  • 2 tsp sugar
  • 1 tsp sea salt

For the Nachos

  • ½ bag yellow corn tortillas chips
  • 3 cup cheddar cheese (optional cheese alternative)
  • ¼ white onion
  • 1 jalapeno

For the Toppings

  • 1 tomato
  • Sour cream (optional dairy free alternative)
  • Guacamole


  1. For the Ground Taco ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium.
  2. Add the entire contents of the Ground ME’EAT and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  4. For the pickled red onion, in a small pot add the ingredients under the pickled red onion tab except the red onion and bring it to a boil. Cut the red onion into ¼ inch slices and add to liquid. Cook onion for 3 minutes and place into a lidded jar once finished cooking. Allow to pickle for 10 minutes or longer.
  5. For the nachos, preheat oven 350 degrees F. On a sheet pan add the tortilla chips evenly. Add half the cooked Ground Taco ME’EAT, then the cheese.
  6. Add ½ the pickled onions to top of cheese. Cut the jalapeno into thin slices and add to the top of cheese. Dice the white onion and add to top of cheese.
  7. Bake until cheese has melted, and chips begin to turn golden brown.
  8. Finish the dish with diced tomatoes, sour cream, and guacamole.

-Enjoy Chef Ko


Ground Taco Plant-Based ME'EAT


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