Recipe for Meatless Chilli Nachos – mix and match the toppings of your choice
1 tbsp. Olive Oil
1 Pk Veggie Sausage
1 can Chili Beans (Vegetarian)
1 bag Corn Chips (Preferably Multigrain)
300g Shredded Mexican Cheese Blend or Cheese Sauce
1/4-1/2 Red Onion
2-3 Scallions or baby onions
Parsley or Cilantro
Preheat oven to 400F (200C)
In a skillet add about 1 tbsp Olive Oil, then add Veggie sausage. Saute for a couple of minutes on medium heat. Break into small pieces using a fork. Press and break, continue sauteeing until it is heated through and cooked, 3-4 minutes.
To the veggie sausage, add can of chili beans and salsa, stir well and coat the veggie sausage. Take off the heat.
Add tortilla/corn chips on the baking sheet, about half the bag, then scoop veggie sausage mixture (half of the mixture) and add on the chips. Add cheese and bake for 2-3 minutes or until the cheese is completely melted and bubbly. You can use nacho cheese sauce.
Take the baking sheet out of the oven and add another layer of veggie sausage mixture, then top it with remaining cheese. Bake for a couple of minutes or until cheese is completely melted.
Chop and dice onion, scallions, tomato and parsley or cilantro.
Add the topping on the nachos and serve with more salsa and sour cream on the side.
You can do this ahead of time and put together when it is time to entertain.
If you do not want this meatless, use ground beef or turkey and add chili beans of your choice. IF you are using ground beef, make sure to drain any excess oil before adding beans and salsa.
If you don’t want to use chili beans, well, you can use black beans or any that you like or have on hand.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.