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Mini Nachos Bites

The perfect bite every time with RollinGreens Ground Taco ME’EAT, topped with melted cheese, and finished with pickled jalapeno, sour cream, Pico de Gallo, and green onion.


Serves: 2-4 for appetizer

  • Ingredients:

    • 1 Bag RollinGreens Ground Taco ME’EAT
    • 2 cups water (Ground Taco)
    • 2 T olive oil (Ground Taco)
    • 1-2 Roma tomatoes (Pico de Gallo)
    • 1/2 onion (Pico de Gallo)
    • 1 clove garlic (Pico de Gallo)
    • Juice of ½ lime (Pico de Gallo)
    • ¼ teaspoon Sea Salt (Pico de Gallo)
    • Cilantro Optional (Pico de Gallo)
    • 1 fresh jalapeno
    • 1 bag tortilla chip rounds
    • 1 jar pickled jalapenos
    • ½ cup sour cream
    • 1 green onion
    • Favorite hot sauce


Preheat oven to 400 Degrees F.

RollinGreens Ground Taco:

  • Add 2 cups water to a medium pot or pan.
  • 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, cook for 7-10 minutes or until most of the moisture has evaporated. Once finished, set aside for nacho bites.
  • Wash tomato, jalapeno and green onion and cut into 1/4-inch dice. Set aside in two separate bowls.
  • Cut onion into small dice, add into bowl with the cut tomato.
  • Chop garlic fine and smash with salt before adding to Pico bowl.
  • Wash and dry cilantro if using. Chop fine and add to the Pico bowl.
  • Add the lime juice and stir.
  • Place chip rounds on a large baking tray and spread evenly.
  • Bake for 2-3 minutes to warm the chips. Remove from oven and place onto a heat safe countertop.
  • Add a heaping tablespoon to each chip round of Taco ME'EAT then top with cheese.
  • Place one pickled jalapeno round in the center of each chip.
  • Bake until cheese is melted and the chip edges are golden brown.
  • Remove from the oven placing again on a heat safe countertop.
  • Finish the dish with green onions, ½ teaspoon of sour cream, and your favorite hot sauce.

    -Enjoy Chef Ko