I don’t like the term “food restrictions”. I feel so… sad. And while there are certain things that people with food sensitivities and allergies have to accept (bread made from wheat is second to none – just the way it is), there are always foods that can step in and provide a delicious meal.
My wife and I were craving nachos one night, but I didn’t want to make multiple versions (she has food restrictions and I don’t). Can I make one giant pan of nachos that we both enjoy? Even better – ours kids do they even eat them??
Shop in the dining room
The answers ended up being a resounding “yes!” and “YES!!!” It starts with my standard ground taco meat. My version is actually mixed with lots of veggies, but when it’s all cooked, it’s just a protein and complex carb filling for tacos, burritos, bowls, and nachos. I always make extra and we have it for lunches and dinners for days.
Since my wife doesn’t do grains either, we opt for grain-free tortilla chips. There are more and more grain-free options, but my favorites are the Siete brand or simply using chips (although that can be a bit difficult for nachos, so Siete is the choice 9 times out of 10). Although you want to eat it pretty quickly once it’s put together, as Siete chips that are topped with the stuff start to get soggy after a while.
“Cheese” is a bit trickier and requires some testing. But I’ve come across what I think is a really great dairy-free nacho cheese sauce that’s completely plant-based with no grain-based thickeners.
Topped with a few classic toppings, this dinner comes together in less than an hour and totally solves that craving for good, classic nachos. So if you’re cooking for a mixed crowd or navigating some new food sensitivities yourself, definitely give this a try!
Lime Bowl | Sheet Pan | Whiteboard | White Bowl
Dairy Free Pan Nachos (Gluten or Grain Free)
This is an easy weeknight dinner that you can prepare for a mixed crowd that will satisfy everyone’s appetites. They are more nutritionally diverse than traditional nachos and are suitable for a range of allergies.
- 3 bags Siete dip chips or your favorite brand of grain-free tortilla chips
For the beef dressing
- 2 lbs ground beef I use 90/10 or 93/7
- 1 big zucchini finely chopped
- 1 big yellow onions finely chopped
- 2-3 peppers, any color finely chopped
- 2-3 portabello mushrooms finely chopped
- 1 a small bag cabbage slaw mix finely chopped
- 2 packages Siete mild taco seasoning
- 1/2 tsp ground cinnamon
- 1 tsp black pepper
- olive oil
For the cheese sauce
- 1 container plant-based cream cheese Miyokos brand
- 1 cup an almond-based yogurt alternative check the label to make sure all thickeners are suitable for your specific situation
- 2 tbsp coconut cream NOT coconut cream
- 1/2 cup nutritional yeast
- 2 pinching salt
- 1/2 tsp smoked paprika
Toppings
- coriander shredded
- olives sliced
- green onions shredded
- pico de gallo
- lime wedges
- favorite salsa
- iceberg salad shredded
Make the beef
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Place a large pot on the stove over medium-high heat. Add a teaspoon of olive oil, then add all the vegetables for the beef dressing. Sprinkle taco seasoning, cinnamon and black pepper into one packet. Simmer until most of the water has boiled off – about 15 minutes.
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Add ground beef and break evenly. Add the second packet of taco seasoning and cook well, until almost all the water has boiled off from the pot. Set aside.
Assemble the nachos
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Turn the broiler on “high” in the oven. Using a deep-sided pan, add a layer of tortilla chips – 1 1/2 bags – evenly spaced. Pour as much meat and sauce as you like. Add the sliced olives and fry for 1-2 minutes until golden brown.
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Place the rest of the chips, cover with more meat and sauce and olives. Bake again for 1-2 minutes until golden brown.
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Add the toppings you want! I use cilantro, green onions, pico de gallo, salsa and a squeeze of lime. I also put a layer of shredded lettuce on each plate and topped them with a portion of nachos. Enjoy however you like!