Tray of nachos made with tortilla chips, Impossible® Beef Made from Plants, jalapeno peppers, tomatoes, and more, with a hand dolloping sour cream on top of the tray with a spoon. The tray is sitting on a red tiled surface, surrounded by various plates and bowls of black beans, cilantro, shredded cheese, and sour cream.

Impossible® Beef Nachos Inspired by A Goofy Movie

Are you looking to fuel up before hitting the open road, or need something to serve at your Powerline watch party? Then, gawrsh… we have just the recipe for you! These Impossible® Beef Nachos, inspired by the leaning Tower of Cheeza from A Goofy Movie, are a major crowd pleaser and will have everyone at your next gathering seeing eye to eye. And with flavorful nacho beef made from Impossible® Beef Made from Plants, decadent plant-based cheese sauce, and plenty of delicious toppings, this dish is sure to stand out! For a simple and tasty recipe you can’t goof up, try these Impossible® Beef Nachos!

Serves 4

Ingredients

Nacho Beef

  • 1/2 teaspoon coarse salt
  • 1/2 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1 tablespoon neutral oil
  • 12-ounce package of Impossible® Beef Made from Plants
  • 2 teaspoons vegetable oil
  • 2 tablespoons tomato paste
  • 1/2 cup vegetable stock

Cheese Sauce

  • 3/4 cup water
  • 7-ounce package plant-based pepper jack shredded cheese

Pico de Gallo

  • 2 cups diced tomatoes
  • 1/2 cup finely chopped red onion
  • 2 serrano or jalapeño peppers, seeded and diced
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt, to taste
  • 1/2 cup freshly chopped cilantro

Nachos

  • 13-ounce package tortilla chips
  • 2 avocados, diced
  • Sour cream

Instructions

For Nacho Beef:

  1. Combine coarse salt, cumin, oregano, coriander, paprika, and cayenne in a small bowl and set aside.
  2. Heat oil in a large skillet over medium heat for 5 minutes, until hot. Add IMPOSSIBLE beef to pan and break into large pieces using a spatula.
  3. Cook, stirring occasionally, until meat is browned and fully cooked. Add spices and tomato paste. Stir until fully incorporated.
  4. Stir in vegetable broth, making sure to scrape browned bits from the bottom of the skillet. Bring to a simmer. Reduce heat to low and cook for 5 minutes.
  5. Keep warm until ready to serve.

For Cheese Sauce:

  1. Bring water to a boil in a small saucepan.
  2. Slowly add plant-based shredded cheese, whisking constantly. Reduce heat to low and whisk until served. If sauce is too thick, add one tablespoon of water at a time to thin.
  3. Keep warm until ready to serve.

For Pico de Gallo:

  1. Combine tomatoes, red onion, peppers, and lime juice in a small bowl. Season with salt, to taste.
  2. Stir in cilantro before serving.

For Nachos:

Place tortilla chips on a large platter. Top with Nacho Beef and Cheese Sauce. Add desired amount of Pico de Gallo, avocado, and sour cream.