Sauté onion and sweat until soft.
Add the Impossible meat to the pan and break into smaller pieces. Allow Impossible meat to brown for 90 seconds then flip and repeat on the opposite side.
Stir in water and taco seasoning mix and bring to a boil. Reduce heat and simmer uncovered 3 to 4 minutes, stirring frequently until thickened. Once thickened, take the sauté pan off the heat and set aside.
Prep all produce then begin to assemble nachos. Place tortilla chips on a platter and layer with Impossible meat, shredded Vertage cheddar cheese, tomatoes, black olives, scallions, jalapeño and garnish with sliced avocado. Be sure to distribute each component evenly. Serve with Vertage sour cream.
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