When I make nachos, I like to go all out with the toppings and really load them up — then just let everyone attack them. It sort of reminds me of these viral Tiktok videos where people just dump everything on a table and eat without plates like they’re some kind of animal. This is about as close as I’ll get to doing that.

• Shredded cheddar
• Nacho cheese sauce
• Pico de gallo or salsa
• Seasoned taco meat
• Sliced jalapenos
• Black beans
• Sour cream
• Avocado
• Cilantro
• Squeeze of lime

Use about half a pound of plant-based beef and cook it in a pan over medium heat until no longer pink, then season it to taste with homemade taco seasoning. I used about a tablespoon. You can also use the taco seasoning that comes in a packet from the store, just add as much seasoning as you like. Then, add about half of a cup of crushed tomatoes, you can also use salsa, and cook this a few minutes until the liquid evaporates and the flavors combine.

You can use store-bought pico de gallo or salsa, but nothing ever beats homemade. Pico de gallo is really simple to make, and you can even just throw all the ingredients together in a food processor and pulse a few times if you’re feeling lazy. All you need are a few chopped tomatoes, a bit of diced onion, a diced jalapeno or two, finely chopped cilantro, lime juice, ground cumin, salt and pepper, and a squeeze of lime.

A 13″ x 18″ sheet pan or cookie sheet, lined with parchment paper or silicone liners.

A pan, preferably non-stick, to cook the taco meat.

The first thing you should always do for any recipe is gather everything you need. To make these vegetarian nachos, you’ll need tortilla chips, nacho cheese sauce, shredded cheddar cheese, plant-based beef, taco seasoning, pico de gallo, sour cream, sliced jalapenos from a jar or quick-pickled, one large or two small cubed avocados, and lime wedges.

Prepare the vegetarian taco meat. In a pan over medium heat, cook the plant-based beef until no longer pink, then add the seasoning and crushed tomatoes or salsa. Continue cooking for a few minutes until the extra moisture from the tomatoes is absorbed and the taco meat is seasoned to your liking.

Pour the chips onto a lined 13″ x 18″ tray, then top with cheddar cheese, nacho cheese sauce, taco meat, black beans, and sliced jalapenos. Bake at 375°F for eight to ten minutes or just until the cheese in the center is melted, then remove it from the oven.

Add any additional toppings: the pico de gallo, the cubed avocado, the sour cream, and anything else you’d like. Then serve with lime wedges, garnish with more cilantro if desired, and enjoy!