Taco Tuesday, meet Nacho Night: an every-occasion sensation, a bountiful mouthful devoured by the handful, and a satisfying smorgasbord (of which, we never get bored) made from whatever's in your cupboard. For instance, these Choriqueso Nachos, made with our Grain Free Dip Chip, Mild Nacho Cashew Queso, and Chorizo Skillet Cooking Spice. So delicious you might even think, "Make room, Tacos, tonight's Nacho Night."
Heat medium skillet over medium-high heat. Add 3 tablespoons of oil and ground meat. Once meat is fully cooked, add chorizo seasoning along with ½ cup of water. Cook until excess water has evaporated.
Heat cashew queso in a small saucepot until warm.
Spread dip chips over a platter. Sprinkle chorizo over chips and drizzle warm queso. Garnish with pickled jalapeños, dairy free sour cream, fresh avocado, and cilantro.
For those who love cake, cookies, and chocolate, we present to you: Mexican Chocolate Cream Cake! With all the nostalgic flavor of the Mexican hot chocolate we grew up sipping at our grandma’s house, this chocolate cake is decadent and delicious! Save this recipe for birthdays, family get-togethers, and as a dessert after a yummy meal.
Our favorite tostadas growing up were simple—a heaping serving of beans and a handful of cheese! In the spirit of inclusivity at the table, we’ve made this tostada vegan. Just slather on our Vegan Refried Black Beans, guacamole, and all your favorite toppings (endless possibilities include: salsa, hot sauce, lime juice, jalapeños, and cilantro)—we topped ours with pico de gallo and some extra tomatoes!
