Veggie Ground Round Nachos
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
servings
| Category: | Appetizers |
| Subcategory: | Dips |
| Source: | Veggie Cuisine |
Recipe ingredients
- 1/2 pkg Yves Veggie Ground Round
- 1/4 cup (60 mL) salsa
- 1/8 tsp. (0.5 mL) ground cumin
- 4 cups (1 L) baked or regular
- 5 oz (140 g) tortilla chips
- 1/2 cup (125 mL) grated low-fat
- Mozzarella cheese
- 60 mL sliced black olives
- 1/4 cup sliced black olives
- 60 mL chopped green onions
- 1/4 cup chopped green onions
- Garnish on side (optional)
- 1/2 cup (125 mL) salsa
- 1/2 cup (125 mL) sour cream
Preparation
Preheat oven to 400°F/ 205°C.
Mash Yves Veggie Ground Round in medium bowl with fork and stir in salsa and cumin. Set aside.
Arrange half of the nacho chips on an ovenproof platter.
Sprinkle half of each of the following ingredients over nacho chips: Yves Veggie Ground Round mixture, cheese, olives and green onions.
Arrange remaining chips, Yves Veggie Ground Round mixture, olives and green onions.
Sprinkle top with remaining cheese.
Bake for 10–15 minutes or until cheese is melted and chips just start to brown.
Serve hot with salsa and sour cream (if using) on the side.
Suggestion
Do you think of nachos as a nutritious snack? They are when you use this recipe! You'll get plenty of iron, zinc and protein from Yves Veggie Ground Round. Cheese provides calcium. Baked tortilla chips count as a serving of grain, and you even get some veggies with the tomato salsa, onions and olives. So munch away!* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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