Korean Egg Roll Bowl Nachos
Crispy tortilla chips piled high with our savory Korean Egg Roll Bowls, topped with melted cheese, shredded cabbage, fresh cucumber, and a drizzle of cream cheese. Perfect for sharing--or not!
SELECT YOUR SIZE:
Ingredients
1 1/3 cups Beehive Meals Korean Egg Roll Bowls
3 cups Gluten-Free Tortilla Chips
1 cup Shredded Mozzarella Cheese
1/4 cup Shredded Tri-Color Cabbage
Fresh Cilantro for Topping
Instructions
1. Follow Slow Cooking Instructions to cook Korean Egg Roll Bowls.
2. Start by preparing your nachos. Evenly spread out the tortilla chips on a large baking dish, then spread the shredded mozzarella cheese, then top with Beehive Meals Korean Egg Roll Bowls. Then place in the oven at 350 degrees and cook for 6-8 minutes, or until cheese is perfectly melted. Remove from oven.
3. Top with the shredded tri-color cabbage and fresh cilantro! It is also so delicious to drizzle the nachos with a creamy sriracho mayo, yum yum sauce, or teriyaki sauce! Dig in and enjoy!
Ingredients
2 2/3 cups Beehive Meals Korean Egg Roll Bowls
6 cups Gluten-Free Tortilla Chips
2 cups Shredded Mozzarella Cheese
1/2 cup Shredded Tri-Color Cabbage
Fresh Cilantro for Topping
Instructions
1. Follow Slow Cooking Instructions to cook Korean Egg Roll Bowls.
2. Start by preparing your nachos. Evenly spread out the tortilla chips on a large baking dish, then spread the shredded mozzarella cheese, then top with Beehive Meals Korean Egg Roll Bowls. Then place in the oven at 350 degrees and cook for 6-8 minutes, or until cheese is perfectly melted. Remove from oven.
3. Top with the shredded tri-color cabbage and fresh cilantro! It is also so delicious to drizzle the nachos with a creamy sriracho mayo, yum yum sauce, or teriyaki sauce! Dig in and enjoy!
Ingredients
4 cups Beehive Meals Korean Egg Roll Bowls
9 cups Gluten-Free Tortilla Chips
3 cups Shredded Mozzarella Cheese
3/4 cup Shredded Tri-Color Cabbage
Fresh Cilantro for Topping
Instructions
1. Follow Slow Cooking Instructions to cook Korean Egg Roll Bowls.
2. Start by preparing your nachos. Evenly spread out the tortilla chips on a large baking dish, then spread the shredded mozzarella cheese, then top with Beehive Meals Korean Egg Roll Bowls. Then place in the oven at 350 degrees and cook for 6-8 minutes, or until cheese is perfectly melted. Remove from oven.
3. Top with the shredded tri-color cabbage and fresh cilantro! It is also so delicious to drizzle the nachos with a creamy sriracho mayo, yum yum sauce, or teriyaki sauce! Dig in and enjoy!
Ingredients
5 1/3 cups Beehive Meals Korean Egg Roll Bowls
12 cups Gluten-Free Tortilla Chips
4 cups Shredded Mozzarella Cheese
1 cup Shredded Tri-Color Cabbage
Fresh Cilantro for Topping
Instructions
1. Follow Slow Cooking Instructions to cook Korean Egg Roll Bowls.
2. Start by preparing your nachos. Evenly spread out the tortilla chips on a large baking dish, then spread the shredded mozzarella cheese, then top with Beehive Meals Korean Egg Roll Bowls. Then place in the oven at 350 degrees and cook for 6-8 minutes, or until cheese is perfectly melted. Remove from oven.
3. Top with the shredded tri-color cabbage and fresh cilantro! It is also so delicious to drizzle the nachos with a creamy sriracho mayo, yum yum sauce, or teriyaki sauce! Dig in and enjoy!