Meatless Chili Nachos are simple, delicious and perfect for a game day. Don’t you just love nachos?

If I am being honest, I could seriously eat this whole tray of nachos. I love them as much a much family.

It’s just so comforting and delicious. We just adore finger foods.

This time I tried something different or new, and my kids seems to love it.

When I told them “that chili nachos was meatless”, they could not believe it. It was really tasty.

To be honest, I was impressed myself, although I do not need much to get impressed. I am a simple gal.

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Pizza, nachos, finger foods, charcuterie and cheese boards are stable on Sunday when we watch football.

I would not change that for anything. With that being said, sometimes I serve chicken wings or sliders as well.

Regarding this recipe, you can totally double this. Yes, you can!

Well, I totally did, of course. I always have to double recipes because my family do not use serving sizes. They stop when they are full. I rarely have any leftovers, even on Thanksgiving.

On the other hand, I am the one who reads labels all the time. I know, that’s a flaw of being chubby as a kid and now a food blogger.

Anyhow, if you try making this one, I have a feeling that you will like it. It is really refreshing especially if you have vegetarian family member or a friends coming over.

If you get inspired by this recipe, and make my Meatless Chili Nachos, please tag me on Instagram.

@sandraeasycooking using hashtag #sandraseasycooking. Thank you so much in advance for all your support.

Please read notes for other ideas and tips. I wish you a very Happy Cooking!

Yield: Party food; Serves 4

Meatless Chili Nachos

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Simple, delicious and perfect for a game day! Don’t you just love nachos? If I am being honest, I could seriously eat this whole tray of nachos. I love them as much a much family.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 1 tbsp. Olive Oil
• 1 pack Veggie based Sausage
• 1 can Chili Beans, Vegetarian
• 8 oz Salsa
• 1 bag Corn Chips Preferably Multigrain
• 10 oz Shredded Mexican Cheese Blend or Cheese Sauce

Topping:

• 1/4-1/2 Red Onion
• 2-3 Scallions
• 1-2 Tomato
• Jalapenos
• Parsley or Cilantro

Instructions

1. Preheat oven to 400F (200C)
2. In a skillet add about 1 tbsp Olive Oil, then add Veggie sausage. Saute for a couple of minutes on medium heat. Break into small pieces using a fork. Press and break, continue sauteeing until it is heated through and cooked, 3-4 minutes.
3. To the veggie sausage, add can of chili beans and salsa, stir well and coat the veggie sausage. Take off the heat.
4. Add tortilla/corn chips on the baking sheet, about half the bag, then scoop veggie sausage mixture (half of the mixture) and add on the chips.
5. Add cheese and bake for 2-3 minutes or until the cheese is completely melted and bubbly. You can use nacho cheese sauce**
6. Take the baking sheet out of the oven and add another layer of veggie sausage mixture, then top it with remaining cheese. Bake for a couple of minutes or until cheese is completely melted.
7. Chop and dice onion, scallions, tomato and parsley or cilantro.
8. Add the topping on the nachos and serve with more salsa and sour cream on the side.
   Serve Immediately!

Notes

• You can do this ahead and put together when it time to entertain. If you do not want this meatless, use ground beef or turkey and add chili beans of your choice.
• IF you are using ground beef, make sure to drain any excess oil before adding beans and salsa. For vegan cheese, you may try “GO VEGGIE” Vegan products are dairy and lactose-free and do not contain casein, eggs, or gluten.
• If you don’t want to use chili beans, well, you can use black beans or any that you like or have on hand.

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Olive Oil-Garlic Green Spaghetti is super delicious and makes one perfect dinner. My family and I fell in love with this dish.
I’ve been making it for a while now, and we love it.

It did come as a surprise that my kids are excited when I make this pasta, but I couldn’t be happier. Which mama would not be satisfied?!

You see, this Ronzoni SuperGreens Spaghetti is enriched pasta with five green vegetables: spinach, zucchini, broccoli, parsley, and kale.

It is a good source of fiber and five vitamins & minerals, such as iron, thiamin, riboflavin, niacin & folate.
So, you can see why I am happy that they all love it.

Sometimes, I’d play with a sauce; pasta sauce, sun-dried tomatoes, basil pesto, etc.
The texture is not bad at all either.

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You’d think that pasta got a strong vegetable aftertaste, and it does just a tiny bit, but in a perfect way.
If you never tried it, you might like it too.

By the way, this is not sponsored by Ronzoni whatsoever. I like this pasta.

If you make Olive Oil-Garlic Green Spaghetti please tag me on INSTAGRAM @SandrasEasyCooking using the hashtag #sandraseasycooking.

Thank you so much for all your support and love!

Yield: SERVES 4

Olive Oil-Garlic Green Spaghetti

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Easy and delicious dinner idea- Olive Oil-Garlic Green Spaghetti

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 Pack SuperGreens Spaghetti + salt + water
• 3-4 tablespoons olive oil
• 4 garlic cloves (sliced, crushed or chopped)
• Pinch of Crushed Chili Flakes
• 1/2 tablespoon dried parsley
• Pasta Water
• Parm Cheese optional

Instructions

1. Boil a pot of water with a generous pinch of salt, and add pasta. You can follow instructions on the pasta box.
2. While pasta is cooking, heat 3 to 4 tablespoons of Olive oil, and add garlic. I like garlic, sliced, but you can slice it or crush it. Turn the heat to medium-low. We do not want to burn the garlic, just lightly toasted. When the garlic is nearly golden, light golden preferably, add a pinch of crushed chili -It is not necessary, but it is very good. Keep stirring or moving the garlic to prevent it from burning. You would add chili flakes toward the end of toasting because you want the flavor, not the bitterness. So cook for about 20-30 seconds.
3. As soon as the pasta is al dente, using a large fork or kitchen tongs, transfer it to the skillet with the roasted garlic, chili flakes, and oil. Then add a couple of tablespoons of the pasta water and dried parsley, then cook it all together over medium heat, stirring and tossing rapidly, to emulsify the oil with the starchy pasta water.
4. You may use grated parm cheese if you wish, but it is not necessary.

Notes

You may add steamed vegetables to this pasta. Timing is everything. When you see that your pasta is nearly done, start slowly on a medium-low temp toasting the garlic.

You want garlic close to the golden color. I don’t drain pasta, I just pull it out of the water, but you can drain it, but make sure to reserve some of the pasta water.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 231Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 1mgSodium: 176mgCarbohydrates: 21gNet Carbohydrates: 20gFiber: 1gSugar: 1gProtein: 4g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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Sliders are something I make a lot, especially, Ham and Cheese Skillet Sliders. I love playing around with different flavors, but these ham and cheese sliders made in a cast-iron skillet are incredible.

They’re usually a hit at my house, I have to admit. We make them during birthday celebrations, Superbowl parties, and Olympics parties. It’s perfect for pool parties, too.

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My family and friends, as you might assume, are ecstatic when they see I am about to make them. Anyway, they are extremely adaptable due to the numerous possibilities and variations available.

I’m confident you’ll enjoy them just as much as we do. Use deli turkey, chicken, or beef instead of ham if you don’t eat ham. You could also use grilled chicken or taco meat.

When my kids help me in the preparation of these sliders, it makes me very happy. Well, when they’re in the kitchen with me, it’s just so much fun. Every second is precious to me.

Do you spend time in the kitchen with your children or grandchildren? Take your nieces and nephews and teach them some of your cooking talents. They’ll never forget that!

Anyway, it’s becoming increasingly tough to write a blog post these days. I mean, I do write, almost every day, but to sit and do it here is becoming harder, and I keep putting it off for some time.

With school starting soon, both literally and figuratively, and football season now underway, I thought I’d share some of our favorite sliders.

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If you make this recipe or if I inspire you to make any of my recipes please tag me on Instagram @sandraseasycooking and use the hashtag #sandraseasycooking.

To me, it is all about sharing food so I would love to share at least a picture of your creation with others. Thank you in advance!

Also, check my Amazon store. I am amazon affiliated and I add things that I love, use, or used in the past. I love Amazon and shop there often so it was a no-brainer to join their program.

Yield: 8 to 10 SLIDERS

Ham and Cheese Skillet Sliders

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These ham and cheese skillet sliders are absolutely amazing. Easy, tasty and delicious.

Prep Time 5 minutes

Bake Time 15 minutes

Total Time 20 minutes

Ingredients

• 8-10 Sliders, or dinner rolls
• 1 tablespoon yellow mustard (optional)
• 10-12 oz Smoked Ham, about 2 slices per slider
• 8-10 deli cheese, medium thickness; provolone, mozzarella or American)
• 1 tablespoon unsalted butter + for brushing the skillet
• 1 teaspoon garlic powder
• 1/4 teaspoon thyme
• 1/4 teaspoon dried parsley
• 1/4 teaspoon oregano
• Pinch of chili powder

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Slice each slider bun in the middle then spread a thin layer of yellow mustard on the bottom of the slider; It is optional but it gives an extra kick.
3. Add smoked ham, then top it with the cheese; any other type of deli meat would work as well. Close the sliders and place them in a well seasoned 10" cast iron skillet, coated with a thin layer of butter.
4. Bake for 5 minutes in preheated, then brush each with melted unsalted butter mixed with garlic powder, dried herbs, and chili powder.
5. Bake for additional 7-10 minutes, or until the cheese is completely melted.
6. Carefully remove from the oven using oven mitts or a thick kitchen towel.
7. Allow it to cool down for 5 minutes then cut in between the sliders and serve immediately.

Notes

If you are using larger buns, like hamburger buns and similar, I'd suggest using a large baking sheet, then you can add ham and cheese individually in for each bun.

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