Taco seasoned chips recipe:
4 10” Organic Sprouted Spelt Crusts
2 teaspoons olive oil per crust
Ingredients for toppings:
½ Pound beef seasoned with taco seasoning
1 Can black beans, drained
Shredded iceberg lettuce
Chopped onions (optional)
Sliced jalapeno (optional)
4 Ounces sour cream
¼ Cup salsa
Preheat oven to 425 degrees. Take each crust and spread olive oil all the way to the edges, sprinkle crust with taco seasoning then cut into 1/8-inch triangles. Line them on a couple of cookie sheets and bake until crispy for about 5 minutes. Set them aside.
Puree black beans and 1 teaspoon taco seasoning in a processor for 2 minutes, transfer pureed beans to a small saucepan and cook until warmed. Set aside to cool.
Using an 8 x 8 or 9 x 9 Pyrex dish start by layering your nachos. Line the bottom of the dish with chips and spread a little bean puree on each chip, then add taco meat, jalapenos, and shredded cheese. Keep layering until done. Top with shredded cheese and bake in the oven at 425 for 5-7 minutes. Top with shredded lettuce, tomatoes, and onions. Mix sour cream and salsa together, drizzle on top and enjoy!