Taco Bell Style Vegan Nachos Bell Grande

Being a former fast food junkie, Craig loved Taco Bell’s Nachos Bell Grande.  So, I looked them up to see what the layers were.  Here’s what I found:  tortilla chips topped with nacho cheese, refried beans, ground beef, diced tomatoes, and a dollop of sour cream finished off with green onions.  Sounds pretty simple?  Sure it is.  Here’s the simplified recipe.  See below for my superstar version.

Taco Bell Style Vegan Nachos Bell Grande Recipe

1 bag of tortilla chips

1 package Vegan “ground beef” 
(I use Trader Joe’s Beefless Ground Beef or Light Life’s vegan “ground beef”.  Also, remember the new comer - Beyond Meat.)

2 tsp Slammin’ Trio – equal parts vegan Worcestershire sauce, shoyu (soy sauce), and liquid smoke (you can adjust to your liking.  If you can’t find vegan Worcestershire, skip it)

1 packet taco seasoning to taste (use store bought or see below to make your own)

1 can vegan refried beans(Check the ingredient list for lard, Rosarita’s vegetarian refried beans make the grade.)

Daiya pepper jack shreds (or any other brand of shredded vegan cheddar cheese)

Vegan sour cream(I use Better Than Sour Cream with the blue label, it’s not a perfect substitution but will do.)

Tomatoes – chopped

Green Onions – chopped

Bake the tortilla chips on a baking sheet, this will give them a crisper, lighter texture and brings out more of the flavor.  It’s a step I wouldn’t skip.  I use my convection oven for a quick bake.  Toaster ovens work too for quickness.  Set aside.  In an oiled skillet, pan fry the vegan “ground beef”, add the slammin’ trio, and taco seasoning, salt, and pepper to taste.  Set aside.  Now you’re ready to assemble.  Place the tortilla chips on an oven safe dish (i.e. Pyrex).  Then put a layer of refried beans, vegan “ground beef”, and vegan “cheese” on top.  Put them back in the oven to melt the “cheese”.  Remove from the oven and top with tomatoes, vegan “sour cream”, and green onions. 

Tofutti Better Than Sour Cream - Blue Label

Superstar Nachos Bell Grande Version

Now here’s the upgraded version.  Start with you chips, then add the following:  refried beans, seasoned "ground beef", nacho "cheese", guacamole, chopped tomatoes, shredded lettuce, "sour cream", green onions, chopped cilantro, canned or jarred sliced jalapenos, a squeeze of lime ... take it as far as you want to go.  Use the recipes below to make homemade guacamole, taco seasoning, and vegan nacho cheese. 

Fast and Easy Fresh Guacamole

1 ripe avocado
Onions - chopped
Cilantro - chopped
Tomatoes – chopped
1 lime
Salt to taste

Mix together onions, cilantro, and tomatoes in a bowl.  Squeeze in some lime and add salt to taste.  This will give you a pico de gallo which you can use on tacos, burritos, etc.  Mash the avocado in a separate bowl.  Stir in the pico de gallo mixture into the mash avocado mix and there you have fresh guac. 

Super Easy Taco Seasoning

2 tsp corn flour
1 tsp chili powder
½ tsp garlic powder
½ tsp onion powder
1 tsp paprika (there are many types of paprika: smoked, Spanish sweet, hot, etc.)
1 Tbsp dried onion flakes
1 tsp ground cumin
¼ tsp cayenne pepper
¼ tsp sugar

Mix all ingredients together and store in an air-tight container. 

Vegan Nacho Cheese Recipe

1 red bell pepper
Jalapeno – jarred or canned - sliced
¼ c onion – diced
4 cloves garlic – minced
Vegetable oil
1 c  raw cashews (soaked for 1 hour in water)
1 c  non-dairy milk (i.e. soy milk or almond milk)
1 c canned coconut milk
½ c  nutritional yeast
3 Tbsp corn starch
1 tsp chili powder (I use mild California chili powder)
1 tsp smoked paprika (this one has a little bite)
1 tsp chili flakes
1 tsp garlic powder
1 tsp cumin
2 Tbsp lemon juice (fresh squeezed is best)
1 vegan “chicken” bouillon cube (if you can’t find it, skip it or you can use powdered veg broth)
1/8 tsp cayenne
Salt to taste

I know, it’s some ingredient list.  If you don't have everything, substitute, use your tastebuds.  It makes a pretty good amount of “cheese”.

In a skillet, saute the red bell pepper, onion, and garlic until onion is translucent.  Set aside.  Drain the water from the cashews and put in a blender with the non-dairy milk, coconut milk, nutritional yeast, and cornstarch and blend until smooth.  

KAL Nutritional Yeast Flakes

Make sure the cashews are blended or you’ll have small chunks in your nachos.  Add the red pepper mixture to the blender and process again until smooth.   Put mixture in sauce pan. Stir in the chili powder, paprika, chili flakes, garlic powder, cumin, lemon juice, bouillon cube, cayenne, and salt and cook on low heat until mixture thickens.  Remove from heat.  Add sliced jalapenos to your liking.  You know, some like it hot.  Sauce is now ready.  

Option:  Add chopped pimientos to the sauce.