Ingredients
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1 12 oz pkg Impossible™ Beef Made From Plants
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3 cloves garlic
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1 red onion
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1 tsp sweet paprika
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1/2 tsp cumin
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1/2 tsp dried oregano
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1/4 tsp coriander
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1/4 tsp ancho chile powder
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1 bunch fresh cilantro
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3 ears of corn
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1 cup cherry tomatoes
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1 jalapeno, seeded and diced
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1 avocado
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1 lime, juiced
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13 oz pkg tortilla chips
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1 lb shredded Mexican cheese blend
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salt and pepper to taste
COOK THE IMPOSSIBLE™ BEEF
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Mince the red onion and garlic and finely chop the cilantro. Set aside half the onion and half the cilantro and combine the remainder with the Impossible Beef, chopped garlic, and spices (paprika, cumin, oregano, coriander, ancho chili powder), in a large bowl. Crumble Impossible Beef mixture into a pan over medium heat, and sear until well browned and cooked through, stirring occasionally. Remove from heat and set aside.
PREPARE THE CORN
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Shuck the ears of fresh corn. Heat a skillet over medium heat. Add the oil and corn to the skillet. Let the corn develop a char, turning occasionally until all sides are charred and cooked through. Pull from the pan and allow to cool.
MAKE THE ROASTED CORN SALSA
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Once cooled, slice the kernels off the cob and place in a bowl. Using a spoon, hold the cob over the bowl and scrape the sides of the cob to get any remaining kernels. Dice the avocado and quarter the cherry tomatoes. Combine with remaining onion and cilantro as well as the jalapeño pepper. Stir while adding the lime juice, and season to taste with salt and pepper.
BUILD THE NACHOS
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Preheat oven to 375F. Build your nachos on a sheet pan! For easy cleanup, line your sheet pan with parchment. Layer the chips, Impossible Beef chorizo, and shredded cheese. Bake for 15-17 minutes or until cheese is golden, melted and bubbly. Pile high with corn salsa, and dig in!
Comments
Recipe by Impossible™ Foods Chef J. Michael Melton.