Your favorite scoops filled with RollinGreens Ground Taco Protein and cheese, topped with green onion, tomato, sour cream and Romaine lettuce.
Serves 1-3 people
Ingredients
For Ground Taco Protein
- 1 Bag RollinGreens Ground Taco Protein
- 2 cups water
- 2 tbsp olive oil
For the Nacho Scoops
- 1 bag of your favorite scoop chips
- 2 cups shredded cheese (optional cheese alternative)
For the Toppings
- 1 Roma tomato
- 3 sprigs green onion
- Sour cream (optional dairy free alternative)
- 3 Leaves of Romaine Lettuce
Instructions
- For the Ground Taco Protein, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
- Add the entire contents of the Ground Taco Protein and stir well.
- Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
- For the nacho scoops, preheat the oven at 400 F. Place scoop chips on baking tray. Fill all scoops with cooked Ground Taco Protein and top with cheese. Cook nachos until the cheese is melted.
- For the toppings, cut tomato into cubes. Cut lettuce and green onion into 1/8-inch slices. Top all scoops with lettuce, tomato, and sour cream.
-Enjoy Chef Ko
