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Beef Nachos

Prep Time: 10 minutes 

Cook Time: 15-20 minutes 

Servings: 4



24 small Crepini® Egg Wraps with (Cauliflower, Gluten-Free Grains, or Sweet Potato)
½ teaspoon kosher salt
1 tablespoon olive oil
16 ounces extra lean ground beef
One 4 ounce can diced green chiles, drained
One 1 ounce package taco seasoning
8 ounces shredded Colby-Monterey Jack cheese


For Cilantro Lime Sour Cream

¾ cup sour cream
½ cup fresh cilantro, roughly chopped
1 tablespoon lime zest


For Finishing 

⅔ cups (about 2) Roma tomatoes, diced
¼ cup (about 2) green onions, sliced thin



  1. Preheat oven to 375°
  2. Make the cilantro lime sour cream: To a small mixing bowl add all ingredients. Stir to combine. Place in the refrigerator until ready to serve nachos. 
  3. Make the chips: Cut Crepinis in half and then quarters, to make four triangles from each wrap.
  4. Arrange triangle pieces on a greased baking sheet in a single layer. Spray the top of chips lightly with cooking spray (you will need 3-4 baking sheets, or you can bake Crepini chips in batches). 
  5. Place in oven and bake until Crepini chips are golden brown, 2-3 minutes. 
  6. Remove pan from oven and let cool to room temperature (Note: the chips will get crisper as they cool). 
  7. Turn the oven to 400°F.
  8. Line a 12-inch pizza pan or a 9-inch x 13 inch x 1-inch baking sheet with foil; spray with cooking spray. Spread half of the chips evenly on pan. Set aside.
  9. Warm oil in a 12-inch non-stick skillet that has been placed on a stove set to medium heat.
  10. Add ground beef, chiles, and taco seasoning to the pan. Cook, stirring occasionally, until beef is brown, 7-9 minutes. Drain excess liquid. 
  11. Scatter half of beef mixture and half of the cheese over the chips. Top with remaining chips, beef, and cheese. 
  12. Place nachos in the oven and bake until cheese has melted, 2-3 minutes. Watch carefully, as chips will burn quickly! 
  13. Top with Roma tomatoes, salsa, guacamole, cilantro, and cilantro lime sour cream.