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Veggie Ground Round Nachos https://www.metro.ca/userfiles/image/recipes/Nachos-Veggie-1834.jpg PT15M PT15M PT30M
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.
4
1/2 pkg veggie ground round 1/4 cup (60 mL) tomato salsa 1/2 pinch ground cumin 4 cups (1 L) baked or regular tortilla chips 1/2 cup (125 mL) low-fat mozzarella cheese, grated 1/4 cup (60 mL) sliced black olives 1/4 cup (60 mL) cup chopped green onions 1/2 cup (125 mL) tomato salsa 1/2 cup (125 mL) sour cream
Veggie Ground Round Nachos

Veggie Ground Round Nachos

Rate this recipe
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4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 pkg
    veggie ground round
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  • 1/4 cup
    (60 mL)
    tomato salsa
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  • 1/2 pinch
    ground cumin
  • 4 cups
    (1 L)
    baked or regular tortilla chips
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    125 - 155 g, SELECTED VARIETIES

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    OLD EL PASO TORTILLA CHIPS

    OLD EL PASO TORTILLA CHIPS

    240 g

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    ORVILLE REDENBACHER READY TO EAT POPCORN

    ORVILLE REDENBACHER READY TO EAT POPCORN

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    SIMPLY PROTEIN CHIPS OR SNACKS

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    KETTLE CHIPS

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    HALFPOPS POPCORN

    HALFPOPS POPCORN

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    128 g SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    low-fat mozzarella cheese, grated
  • 1/4 cup
    (60 mL)
    sliced black olives
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  • 1/4 cup
    (60 mL)
    cup chopped green onions
  • 1/2 cup
    (125 mL)
    tomato salsa
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  • 1/2 cup
    (125 mL)
    sour cream
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Imprimer ma sélection

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.

Source : Veggie Cuisine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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