I made you a colorful and large plate of Paleo Nachos today! Isn’t it pretty? It’s got everything you’d want in a regular nachos plate, minus the cheese. But who needs dairy when you have spicy beef, creamy guacamole, flavorful salsa and crunchy sweet potato chips? Yum! Doesn’t it all just sound wonderful?

A good nacho recipe has a perfect combination of crunchy, creamy and spicy…as well as a good protein, carb and fat mix. And that’s exactly what this dish has to offer. The cool part about my recipe is that it is fully customizable, so you can add a little more beef, salsa, avocado, chips…whatever sounds best to you. You could even throw in some chopped green onions to top it off. Make these nachos YOURS, and have fun with the ingredient mix.

Nachos are such a great appetizer to serve when you have friends or family over. They are super easy to make, very affordable and you know that most (if not all) of your guests will be happy to see them floating around. In fact, these babies might be gone before you know it, so if you do serve these, make sure you make a little extra!

Paleo Nachos
Prep time
Cook time
Total time
Serves: 2 large plates
  • ½ lb. ground organic beef
  • 1 tablespoon coconut oil
  • 2 garlic cloves, minced
  • 2 tablespoons minced white onion
  • ½ serrano pepper, chopped
  • ½ teaspoon cumin
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon chopped cilantro
  • 2 cups shredded lettuce (or spinach)
  • About 32 chips Crinkled Sweet Potato with Sea Salt Terra Chips
  • Homemade paleo guacamole, to taste
  • Homemade paleo salsa, to taste
  1. Place frying pan under medium heat. Once hot add coconut oil and allow it to melt. Add in minced garlic and onions, and cook until garlic is golden and onions are translucent. Add in serrano peppers and cook for another 2 minutes. Add in ground beef and help break it apart with your spoon. From here on out, you’ll want to stir the beef constantly.
  2. After about 3 minutes of adding the beef, add in spices (sea salt, black pepper and cumin) and continue to stir. Cover pan for about 10 minutes to let beef cook well. Remove cover and continue to stir until all the liquid from the vegetables is gone. Turn heat off, add chopped cilantro and mix well.
  3. Place sweet potato chips in large bowls and top with these ingredients in the following order: lettuce, beef, salsa and guacamole. Keep in mind this recipe yields for two large Paleo Nacho plates, so distribute accordingly.
  4. Garnish with a little cilantro and serve right away. Enjoy!
Tools You’ll Need:
- Frying pan
- Wooden spoon or spatula
- Cutting board and sharp knife
- Measuring cups
- Measuring spoons
- Large serving plate
Nutrition Information
Serving size: 1 large plate -- Calories: 618 Fat: 50 g. Carbohydrates: 22 g. Protein: 19 g.

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Paleo Nachos

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