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ImpossibleTM Beef Made From Plants Chorizo and Corn Salsa Nachos

Chef J Michael Melton
by
Tortilla chips on a sheet pan covered in chorizo spiced Impossible™ Beef with corn salsa, avocado and tomatoes, all held together with melted cheese.
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  • 4Servings
  • Super Easy
  • 17Ingredients
  • 15 minPreparation
  • 25 minCooking
  • 40 Total TimeTotal Time

We have some major life advice: it’s always a good time for nachos. Lunchtime get-together? Nachos. Happy hour? Nachos. Work potluck? Nachos! And when you whip up a plate of Impossible™ Beef Chorizo and Corn Salsa Nachos, your friendships will deepen, and you’ll become more attractive. If either of these things don’t happen, at least you’ll have an epic plate of nachos to nosh on.

This recipe’s secret isn’t the cheese and chips—it’s the spicy, meaty (and plant-based!) Impossible™ Beef chorizo, which is super easy to make. Just crumble, season, and sear to savory perfection. You can dial the heat up to your liking and easily veganize with store-bought vegan cheese. The roasted corn salsa adds a fresh hit of veggie brightness. Enjoy!

17 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 12 Ounce Package Impossible™ Beef Made From Plants
  • 3 Cloves Garlic
  • 1 Red Onion
  • 1 Teaspoon Sweet Paprika
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Dried Oregano
  • 1/4 Teaspoon Coriander
  • 1/4 Teaspoon Ancho Chili Powder
  • 1 Bunch Fresh Cilantro
  • 3 Ears of Corn
  • 1 Cup Cherry Tomatoes
  • 1 Jalapeño, seeded and diced
  • 1 Avocado
  • 1 Lime, juiced
  • 13 oz package Tortilla Chips
  • 1 Pound Shredded Mexican Cheese Blend
  • Salt and pepper to taste
4 steps
  1. COOK THE IMPOSSIBLE BURGER

    Mince the red onion and garlic and finely chop the cilantro. Set aside half the onion and half the cilantro and combine the remainder with the Impossible Beef, chopped garlic, and spices (paprika, cumin, oregano, coriander, ancho chili powder), in a large bowl. Crumble Impossible Beef mixture into a pan over medium heat, and sear until well browned and cooked through, stirring occasionally. Remove from heat and set aside.

  2. PREPARE THE CORN

    Shuck the ears of fresh corn. Heat a skillet over medium heat. Add the oil and corn to the skillet. Let the corn develop a char, turning occasionally until all sides are charred and cooked through. Pull from the pan and allow to cool.

  3. MAKE THE ROASTED CORN SALSA

    Once cooled, slice the kernels off the cob and place in a bowl. Using a spoon, hold the cob over the bowl and scrape the sides of the cob to get any remaining kernels. Dice the avocado and quarter the cherry tomatoes. Combine with remaining onion and cilantro as well as the jalapeño pepper. Stir while adding the lime juice, and season to taste with salt and pepper.

  4. BUILD THE NACHOS

    Preheat oven to 375F. Build your nachos on a sheet pan! For easy cleanup, line your sheet pan with parchment. Layer the chips, Impossible Beef chorizo, and shredded cheese. Bake for 15-17 minutes or until cheese is golden, melted and bubbly. Pile high with corn salsa, and dig in!

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