Although we did categorize this recipe as an appetizer/snack, I’ve had it for dinner more times than I’d like to admit. I always start with zero intentions of making these nachos a meal, although whenever I start… I can’t stop.
We used to make nachos as a late night indulgence without the queso and tempeh taco meat. But really, they were nothing to write home about. Well, we’ve rectified that situation with these savory, hearty, loaded, everything-but-the-kitchen-sink, Mile High Nachos. If we didn’t include a favorite topping of yours, we sincerely apologize. Throw it on there and enjoy every bite!
We love the tempeh taco meat in this recipe because it’s so versatile. I’ve put it in tacos, burritos, on taco salads, in quesadillas.. really whatever Mexican-style dish you like. If you don’t want to mess with pulling all the spices out and measuring them, I’ve found that taco or fajita seasoning does the trick almost as well.
You can also use taco or fajita seasoning in place of the spices in the queso dip. If you do this I’d recommend also including the turmeric, not only because of its amazing health benefits (read about that here), but also because it gives it that nice yellow cheesy color.
Mile High Nachos
These Mile High Nachos do their name justice. They're loaded with dairy-free queso, tempeh taco meat and all of our favorite nacho toppings!
- 12 6-inch corn tortilla shells
- 1 cup raw cashews
- 3/4 cup water
- 3/4 tsp chili powder
- 1/4 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 tsp turmeric
- 1/2 tsp garlic powder
- 2-3 Tbsp Jalapeno Tomatillo Hot Sauce
Tempeh Taco "Meat"
- 8 oz tempeh
- 1 Tbsp water
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp cayenne
- 1/4 tsp black pepper
- 1/2 tsp salt
All Other Toppings
- 1 handful leafy greens shredded
- 1/2 15-oz can black beans rinsed
- 1/2 red onion diced
- 1/4 cup guacamole or diced avocado
- 2 roma tomato diced
- pickled jalapenos, sliced optional
Preheat oven to 300 degrees F.
Slice tortillas into 6 wedges. Arrange wedges on 2 baking sheets. Make sure to not overlap them. Bake for 30 minutes, or until starting to brown. Watch these carefully as they can burn quickly. Remove from oven and leave oven on.
Place all queso ingredients in a food processor and process until smooth, stopping to scrape down sides periodically.
Tempeh Taco "Meat"
Heat 1 tablespoon of water in a skillet over medium-high heat. Using your hands, break the tempeh up into small pieces and add it to the pan. Cook until it begin to brown, which should take about 5 - 7 minutes.
Add all the tempeh taco meat spices and stir to coat the tempeh evenly. Add water 1 tablespoon at a time as needed to prevent sticking to pan. Continue to cook until tempeh is crispy on the edges. This should take approximately 10 - 12 minutes. Make sure to stir occasionally.
Spread tortilla chips out on a pan in a single layer. Drizzle queso and sprinkle tempeh and black beans over the chips. Place in the oven for just a 2 to 3 minutes to warm the cheese, beans and tempeh meat.
Remove from oven and top with red onions, tomatoes, guacamole, leafy greens and jalapenos.
Notes from the Chef
Strapped for time? Wanting to simplify things? Use taco or fajita seasoning in place of the seasonings in the queso dip and in the tempeh taco meat.
I usually have some tempeh taco meat leftover. I recommend using it for tacos, burritos, taco salad or more nachos!