ready in
30
Mins
serves
2
Prepare your mise-en-place with
Ingredients
Impossible ground burger
1 Pkg (12 oz)
shredded Vertage cheddar
2 Cups
Vertage sour cream
water
2/3 Cup
taco seasoning mix
1 Pkg
vegetable oil
2 Tbsp
Yellow onion (diced)
1
Avocado (sliced)
1
Roma tomato (diced)
2
Black olives (sliced)
2 oz
scallions (sliced)
1/4 Cup
Jalapeño (seeded and sliced)
1
salted tortilla chips
5 Cups
Put on your chef whites and follow
Directions
STEP
Sauté onion and sweat until soft.
STEP
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.
STEP
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.
STEP
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.
