OK. I am admittedly a little uptight about the correct way to make nachos. The secret, I believe, (and we all know I'm right) is LAYERING. This takes a while, but it's well worth the effort.
1) Heat frying pan on medium heat with the olive oil. Add the Boca Crumble. Let the crumble get all nice and crispy.
2) Add the canned tomatoes and their juice, and the chile powder. This should get all nice and thick after about 2 minutes. Remove from frying pan onto a plate and set aside to cool.
3) Drain the canned mushrooms. Chop the green onions fairly thinly. Dice the fresh tomatoes. Put in separate small bowls.
4) Grate cheese. Put in bowl. Set aside.
5) Get two bigish microwave safe plates. Put down a layer of chips on each. Don't just dump them on, but arrange them so they each get a equal helping of nacho goodness. (I usually have about 20 chips per plate).
6) Sprinkle 1/4 of each the green onions, diced tomatoes, Boca "ground beef", and mushrooms on each of the plates. (Here, you can add the jalapenos, green or chipotle chilies, or olives, I suppose. I hate olives - go figure.) Make sure all ingredients are equally spread out on the chips. Sprinkle 1/4 of the grated cheese on each plate.
7) Repeat steps 5 and 6, starting by placing a layer of chips on top of the previous layer of cheese.
8) Heat each plate in microwave until cheese is melted. (With the Vegan Gourmet brand, it takes about 5 minutes for it to be melted like "real" cheese. I will melt it for a minute at a time, just to make sure it doesn't overcook. I find it melts better this way, and is delicious. It doesn't really melt in the oven.)
9) Enjoy with guacamole, refried beans and salsa. This makes 2 VERY generous portions. (Hey, vegans can pig out too!)
This may seem like a laborious process, but it is worth it in the end. You just can't fool around with nachos :)