Healthy Loaded Dairy-Free Nachos

Ingredients

• 5shiitake mushrooms
• 5white button mushrooms
• 1 clovegarlic
• 40 g (1/4 cup), choppedonion
• 15 ml (1 tablespoon)dairy-free taco seasoning
• 283 g (10 ounces)ground turkey (or lean ground beef)
• to tastedairy-free cheese sauce (see Cheese Sauce Options below)
• to tastetortilla chips
• to tastesalsa (corn salsa is suggested)
• to tasteguacamole
• to tastelettuce, sliced
• to tastecherry tomatoes, halved
• to tastecilantro (optional)
• to tastered bell pepper, diced

Instructions

1. 1

   Pulse the vegetables

   Put the shiitake mushrooms, white button mushrooms, garlic and chopped onion in a blender or food processor. Pulse until finely chopped.

2. 2

   Cook the mixture

   Set a large sauté pan over medium-high heat. Add the chopped mushroom mixture and taco seasoning, then cook for 2 minutes.

3. 3

   Brown the turkey

   Add the ground turkey and break it into small crumbles as it cooks. Continue until it is completely cooked through.

4. 4

   Build the nachos

   Arrange some tortilla chips on a serving platter and spread the mushroom and meat mixture over them. Drizzle with dairy-free cheese sauce and add the other toppings as desired.

What are loaded nachos?

Nachos are a Mexican dish built around tortilla chips with toppings, often served as a shared snack or meal. This version layers the chips with a finely chopped mushroom and turkey mixture, dairy-free cheese sauce and fresh produce.

Mushrooms add savoury depth to the meat, while the range of toppings gives each bite a mix of warm, crisp and creamy textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 174 calories, 21g protein, 5g carbs, 8g fat.

The tortilla chips and vegetables provide most of the carbohydrates, while the ground turkey contributes much of the protein. The cheese sauce, guacamole and chips contribute fat; serve the nachos with extra salad or vegetables for a more balanced plate.

Why blend mushrooms with turkey?

Mushroom base: pulsing the shiitake and button mushrooms with garlic and onion makes a fine mixture that cooks alongside the turkey.

Seasoning: dairy-free taco seasoning goes into the pan with the mushroom mixture, giving it time to mingle with the other ingredients before the meat is added.

Getting the crumble right

Fine pieces: pulse the vegetables until they are finely chopped, rather than leaving large chunks. This helps them combine with the turkey in the pan.

Even cooking: break the turkey into small crumbles as you cook it, and follow the recipe’s cue of cooking until it is completely done.

Building a good chip

Layering: spread the cooked crumble across the chips, then drizzle on the cheese sauce and add the toppings. This gives the platter a little of each component throughout.

Serve promptly: once topped, the chips will gradually soften. Put out extra toppings on the side if people would rather assemble their own.

Choosing and serving the toppings

Fresh produce: sliced lettuce, halved cherry tomatoes and diced red bell pepper bring crispness and colour. Add cilantro if you enjoy its flavour.

Creamy and tangy: guacamole and salsa round out the platter, while the dairy-free cheese sauce adds a smooth finish. Corn salsa is one suggested option.

Make it a meal

Serve the nachos straight from a platter for sharing, or set out the components separately for a build-your-own meal. A simple green salad or extra vegetables on the side can balance the richness of the chips, guacamole and sauce.

Recipe notes & tips

• Pulse the mushrooms, garlic and onion together so they cook as an even, fine mixture.
• Have the toppings ready before assembling, since the chips are best served soon after they are dressed.
• Use a wide platter so you can spread the crumble and toppings across more of the chips.
• Keep some salsa, guacamole and vegetables in separate bowls for guests to add at the table.
• If using cilantro, add it at the end as an optional fresh garnish.

Variations

• Use lean beef: swap it for the ground turkey as suggested in the ingredient list.
• Choose corn salsa: use it in place of another salsa for a sweet, crunchy topping.
• Serve build-your-own: set the chips, crumble, sauce and toppings out separately.
• Adjust the vegetables: use more lettuce, tomatoes or diced red bell pepper to suit your preference.
• Leave out cilantro: skip it if you do not want the optional herb.

Common mistakes to avoid

• Large vegetable pieces: pulse the mushrooms, garlic and onion until finely chopped so they mix readily with the turkey.
• Uneven turkey crumbles: break the meat into smaller pieces as it cooks.
• Stopping too early: cook the turkey mixture until the meat is completely cooked through.
• Topping too soon: wait until you are ready to serve before spreading the mixture over the chips, so they have less time to soften.
• Overloading one area: spread the crumble and toppings across the platter so more chips get some of each.

How to store

For best texture, serve the assembled nachos straight away. Refrigerate leftover cooked turkey and mushroom mixture separately from the chips and fresh toppings, then reheat the mixture in a pan or microwave until hot before assembling a fresh portion.

Frequently asked questions