Paleo Nachos

Yields 2-3 Servings | Total Time 45 Minutes + Soak Time

Ingredients (Taco Meat)

• 1 lb 100% grass-fed ground beef or wild game meat such as elk, venison, or bison

• 1 medium onion - finely chopped

• 1 red bell pepper - finely chopped

• 1 tbsp extra-virgin olive oil

• 1 tbsp paprika

• 1 tbsp chili powder

• 1 tsp cumin

• Salt & pepper to taste

Ingredients (Cashew Crema)

• 1/2 cup raw cashews - soaked and drained

• 1/3 cup spring or filtered water

• 1 canned chipotle pepper or 1/2 tsp chipotle pepper seasoning (If you don’t like spice, sub with 1 tsp paprika)

• Juice of 1 lime

• 1/4 tsp salt

Ingredients (Other)

• 1 large bag Siete cassava flour tortilla chips

• 1 head romaine lettuce - thinly sliced

• 2 avocados - finely chopped

• 1 cup cherry tomatoes - finely chopped

• 1 large handful cilantro - finely chopped

• Optional: 1 jalapeno pepper - deseeded and finely chopped

Preparation

1. Preheat your oven to 400F and line two large baking sheets with parchment paper.

2. In a high-speed blender, add all of the cashew crema ingredients. Blend until completely smooth, scraping down the edges as needed. Refrigerate until ready to use.

3. Place a large non-stick skillet onto medium heat and add the olive oil. Add in the chopped onion and bell pepper and saute for 3-4 minutes, or until translucent.

4. Add in the ground meat and season with salt & pepper. Saute until the meat is cooked through and then sprinkle in the paprika, chili powder, and cumin. Cook for another minute to let the spices become more fragrant. Add in 1/4 cup water and simmer for 2-3 minutes. Turn off the heat.

5. Lay the tortilla chips in an even layer on the baking sheets and drizzle and generously spoon over the cashew crema, followed by the taco meat.

6. Place in the oven and bake for 5-10, or until the cheese begins to set and the chips begin to brown.

7. Top with remaining garnishes and enjoy immediately.