BY Brian Watson
| Easy | Vegan
Crispy Taco Melt
INGREDIENTS
- 6 – 8 corn tortillas
- oil for frying
- shredded Iceberg lettuce
- diced tomatoes
Spicy Ranch:
- 1 cup Follow Your Heart Vegan Ranch
- 1 tbsp cayenne (more or less to taste)
Taco Meat:
- 1 lb vegan ground beef
- 2-3 tbsp taco seasoning
- lime juice
- salt & pepper to taste
- ½ cup water
Cheese Sauce:
- ½ cup unsweetened plant milk
- 2 tbsp pickled jalapeno brine
- 4 oz. Follow Your Heart Dairy-Free Cheddar Shreds
- 4 oz. Follow Your Heart Dairy-Free Mozzarella Shreds
- salt to taste
INSTRUCTIONS
- Fill a skillet with about 1” of frying oil and heat to 350 F.
- Poke tortillas with a toothpick (this will help reduce them puffing up). Add them 1 at a time to the oil. Using a set of tongs, fold the tortilla and hold it so it stays in a taco shape. Fry for 30 seconds or so, then flip and repeat this process until the tortilla is golden brown. Repeat with all the tortillas and let them rest on a wire rack.
- To make the taco meat, add the vegan ground beef to a pan over medium high heat and cook for 4-5 minutes or until browned. Add the taco seasoning, lime juice and any other seasonings you like. Pour in 1/2 cup of water to loosen the spices and add a little moisture to the beef.
- To make the cheese sauce, add the plant milk and jalapeño brine to a saucepan over medium heat. Once bubbling, add in the Dairy-Free Cheddar and Mozzarella Shreds and whisk until melted. Season with salt to taste and any other seasonings you like.
- Assemble the taco by adding a layer of the cheese sauce, then some vegan ground beef. Add a nice drizzle of the spicy ranch, and then some lettuce and tomatoes. Dig in immediately and enjoy!
