Protein Nachos

Protein Nachos

Protein Nachos


Meat filling

  • 1 Tbsp olive oil
  • 1/2 cup tomato sauce
  • 1 lb. lean 85-90 ground beef
  • 1 (4 oz) can diced mild green chilis (or use hot if you like it spicy)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (1.25 oz) pkg. low-sodium taco seasoning, such as Ortega (which has cornstarch to thicken)
  • 2 cups shredded cheddar cheese or monterey jack cheese* (dairy free cashew versions are great)
  • 1 large avocado, diced
  • 1/3 cup plain greek yogurt
  • Olives
  • Cherry tomatoes


  1. Preheat oven to 375 degrees.
  2. Spread EMGF tortilla chips out into an even layer on a rimmed 18 by 13-inch baking sheet, set aside.
  3. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add beef in chunks and cook, and crumble tossing beef occasionally until cooked through, about 6 minutes.
  4. Drain fat.
  5. Stir in tomato sauce, black beans, green chiles and taco seasoning.
  6. Spoon mixture evenly over chips. Sprinkle both cheeses over ground beef layer.
  7. Bake in preheated oven until cheese is melted,
  8. Add yogurt and serve.


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