Ingredients

  • 1 bag tortilla chips
  • 4 tablespoons banana pepper (diced)
  • 1/2 cup red pepper (diced)
  • 1/2 cup yellow or white onion (diced)
  • 1/2 tomato (diced)
  • 8 tablespoons vegan sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano

Difficulty : Medium

Serves : 4

Okay...my mind is a bit blown. It's been quite some time since I allowed myself to indulge in fast food. Growing up in the midwest, I worked summers as a lifeguard at the city pool and remember Taco Bell being one of our favorite lunch spots. My poison, Nachos Bell Grande. Even then, I knew it wasn't 'good' for me but would often make food runs and get multiple orders for the guards to scarf down between shifts.

Na-cho ordinary treat! Not until last night did I get the exact same cheesy Taco Bell sensation when I attempted a modified version! (I made it for a party so doubled some of the ingredients. Think the trick was to dice the vegetable mixture super fine by hand, or with a Vidalia vegetable chopper.)

Cooking Instructions

  • 1
    Preheat oven to 350 F
  • 2
    For Vegetable mixture: mix banana pepper, red pepper, onion, tomatoes, and olives.
  • 3
    Place tortilla chips on the bottom and sides of a baking pan.
  • 4
    Sprinkle 1/2 Daiya cheese over the chips.
  • 5
    Layer 3/4 vegetable mixture.
  • 6
    Bake for about 10 minutes.
  • 7
    For special sauce: Blend vegan sour cream, garlic, oregano, and sea salt.
  • 8
    Top with Pâté sauce, remaining cheese, and vegetable mixture.

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