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Dairy-Free Sheet-Pan Nachos (no gluten or grain, either)

This is an easy weeknight dinner you can make for a mixed crowd that will satisfy everyoneu0026#039;s cravings. These are more nutritionally diverse than traditional nachos and friendly to a range of allergies.
Course Appetizer, Dinner, Snack

Ingredients

  • 3 bags Siete dip chips or favorite brand of grain free tortilla chips

For the beef topping

  • 2 lbs ground beef I use 90/10 or 93/7
  • 1 large zucchini finely chopped
  • 1 large yellow onion finely chopped
  • 2-3 bell peppers, any color finely chopped
  • 2-3 portabello mushrooms finely chopped
  • 1 small bag cabbage slaw mix finely chopped
  • 2 packets Siete mild taco seasoning
  • 1/2 tsp ground cinnamon
  • 1 tsp black pepper
  • olive oil

For the u0026quot;cheeseu0026quot; sauce

  • 1 container plant-based cream cheese Miyokos brand
  • 1 cup almond-based yogurt alternative check the label to make sure any thickeners are friendly to your specific situation
  • 2 tbsp coconut cream NOT cream of coconut
  • 1/2 cup nutritional yeast
  • 2 pinches salt
  • 1/2 tsp smoked paprika

Toppings

  • cilantro chopped
  • olives sliced
  • green onion chopped
  • pico de gallo
  • lime wedges
  • favorite salsa
  • iceberg lettuce shredded

Instructions

Make the beef

  • Place a large pot on the stove over medium-high heat. Add a tbsp or so of olive oil, then add all of the vegetables for the beef topping. Sprinkle in one pack of the taco seasoning, the cinnamon, and black pepper. Sauté until most of the water is cooked out - 15 minutes or so.
  • Add the ground beef and break up evenly. Add the second pack of taco seasoning and cook thoroughly, until nearly all the water has been cooked out of the pot. Set aside.

Make the u0026quot;cheeseu0026quot; sauce

  • Combine all of the cheese sauce ingredients in a bowl and beat together with a hand mixer until uniform and smooth. Set aside

Assemble the nachos

  • Turn the broiler on u0026quot;highu0026quot; in the oven. Using a deep-sided sheet pan, add a layer of tortilla chips - 1 1/2 bags - evenly spread out. Top with as much of the meat and sauce as you like. Add sliced olives and broil for 1-2 minutes until browning occurs.
  • Layer the rest of the chips on, topped with more meat and sauce and olives. Broil again for 1-2 minutes until browning occurs.
  • Add any toppings you want! I use cilantro, green onion, pico de gallo, salsa, and a squeeze of lime. I also put a layer of shredded lettuce on each plate and lay a serving of nachos over top. Enjoy it however you like!