Nachos meets mac and cheese in this deliciously loaded dish! Beanfields knows how to whip up the perfect snack to share, or to enjoy for yourself!
1 bag Beanfields Bean Chips (any flavor)
1 cup Vegan Shredded Cheddar Cheese
½ lb Meatless Crumbles
5 Hatch Green Chilies, minced
Handful Grape Tomatoes
1 box Vegan Cheddar Mac & Cheese
½ packet Taco Seasoning
Dollop of Vegan Sour Cream
For crumbles: Brown/cook through, season with taco seasoning, cumin & garlic powder. Set aside.
Cook vegan mac according to box directions (or use your favorite home-cooked vegan mac recipe).
Arrange chips on cast iron skillet, spread out on bottom so all can be evenly coated.
Layer on chips: cooked mac & cheese, chilies, beefy taco crumbles, diced onions & tomatoes and shredded cheese. REPEAT on top one more time, including chips. (This guarantees a happy arrangement of coated Beanfields chips). Add remaining cheese.
Bake in oven at 350 degrees for 10 minutes, then switch to broil for an additional 2 minutes until everything bubbles & melts.
While still hot, add a sprinkle of fresh chopped cilantro, some cool avocado slices and a dollop (or drizzle) of your favorite vegan sour cream.
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Loaded Green Chile Mac And Cheese Nachos Recipe.pdf