Dairy-free Nachos

Course: Main Course

Cuisine: Dairy-free, Gluten-free, Kosher, Mediterranean, Mexican

Keyword: Egg-free, Entertaining, Fleishig, Husband-approved, Make-ahead, Meat, Nut-free, Shabbat, Weeknight Dinner, Wheat-free

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings:

Calories: 747kcal

Dairy-free Nachos have all the flavors of the mediterranean in a crunchy, party-friendly dish!

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Ingredients

MEAT

¼ Cups Oil
½ Onion diced
5 cloves Garlic minced
4 ounces of Mushrooms sliced
1 Tablespoons Kosher Salt
1 teaspoon Black Pepper
⅛ Cups Cumin
¼ Cups Paprika
1 pinch Red Pepper Flakes
½ pound of Ground Beef
½ pound of Ground Lamb
1 Jalapeno minced (optional)
8 oz Hummus

NACHOS

1 bag Tortilla Chips
½ Cups Tehina
2 Cups Iceberg Lettuce shredded
2 Roma Tomatoes diced

Instructions

Heat the oil on medium heat. I used avocado oil, but any oil will do the job. Then saute the Onion and Garlic unti glossy but not yet translucent.
Add the Mushrooms and saute until the Onions and Garlic are translucent.
Add Salt, Pepper, Cumin, Paprika and Red Pepper Flakes. Cook until well combined and fragrant.
Add the Ground Beef and the Ground Lamb and combine well. If using a Jalapeno, add it now. I did NOT use the Jalapeno in the photographed images because my kids were having the nachos for dinner. Cook until browned.
Once the meat is fully cooked, turn off the heat. Drain all but about a tablespoon of the liquid out of the pan. Add the hummus into the pan. Stir until completely combined.

Notes

Plating: I like to serve it as one big platter. However, this can be served as separate components ready for dipping or individual plating. For the platter, lay out the full bag of Tortilla Chips. If you don’t have a platter this size, a sheet pan works great too. Then spoon your meat over the chips evenly. Spoon the Tehina over evenly. Then sprinkle with the Lettuce and Tomato. Serve and enjoy!

Nutrition