Directions:

• Line a sheet tray with tin foil and lay out 1 layer of thick tortilla chips.

• Preheat oven to 350F

• Dice ½ bell pepper, 10-12 cherry tomatoes, 1 chili, and 2-3 green onions.

• Place a pan over medium to medium high heat and drizzle in 2-3 tsp of oil. Once hot, toss in diced veggies. Sauté for 5-8 minutes, stirring often. Sprinkle in 1 tsp salt and pour in 1 cup of “beef” crumbles. Toss to combine and cook for 5 minutes.

  

• Place sheet tray of chips in oven to toast for 2 minutes.

• Pour in 1 tsp each of garlic powder, onion powder, ground cumin, paprika, salt, and ½ tsp pepper into the “beef” mixture. Cook for 1 more minute.

• Pull chips from oven and top with “beef” crumbles and veggies.

• Grate 1 cup of cheese over the top of the chips and place nachos back in the oven and bake until cheese is melty and slightly browned.

• Pull nachos from the oven and top with chili, sour cream, and cilantro.

• Serve and enjoy!

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