Corn-free Nachos + Ridiculously Tasty Toppings
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Recipe type: Gluten free, Dairy free, Sugar free, Yeast free, Corn free
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Cook time: 
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Serves: 2 entree servings, 4 side servings
 
Rice nachos with homemade guacamole + cilantro salsa. A perfect summer dinner!
Ingredients
  • 1 batch of Chef & Steward’s Reggae Salsa
  • 1 batch of Spicy Foodie’s Guacamole
  • 4 rice tortillas, each cut into 8 triangle pieces
  • 1 tablespoon olive oil
  • ¼ teaspoon herbamare
  • ¼ cup non-dairy cheese, grated – we used daiya
  • ½ lb ground meat – we used yak
  • pinch crushed red chili’s
Instructions
  1. Prepare salsa + guacamole per instructions [I didn’t change a thing about either recipe].
  2. Preheat oven to 375F and brush triangle wrap pieces with olive oil and sprinkle with herbamare. Place on a cookie sheet and bake in the oven for 15-20 minutes, flipping at the 10 minute mark. Be sure to watch these very closely as they can burn. Once complete, remove from oven, sprinkle with a bit more herbamare, and set aside to cool. Meanwhile, place ground meat in a frying pan and fry on medium-high until no longer pink. Dash with crushed chili’s and remove from heat. Place a layer of chips on the bottom of your plate. Top with cheese + meat and serve guacamole + salsa on the side. Enjoy! Watch these very closely as they can burn. Once complete, remove from oven, sprinkle with a bit more herbamare, and set aside to cool.
  3. Meanwhile, place ground meat in a frying pan and fry on medium-high until no longer pink. Dash with crushed chili’s and remove from heat.
  4. Place a layer of chips on the bottom of your plate. Top with cheese + meat and serve guacamole + salsa on the side. Enjoy!
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/06/corn-free-nachos-with-tasty-toppings-mojito-drops-dessert/