Ultimate Paleo Nachos (gluten-free, dairy-free)

These Ultimate Paleo Nachos are a party on a plate!

Grain-free chips are piled high with seasoned ground beef, a creamy, dairy-free nacho “cheese” sauce and all your favorite toppings.

It’s perfect for parties, game day get-togethers or even a fun dinner.

And I’ll share lots of tips and shortcuts to make these as easy as possible.

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Why this recipe works

Who doesn’t like nachos?

Crunchy corn chips are layered with taco meat, cheese, beans and all the fixin’s.

But a lot of these ingredients are not Paleo-friendly so I wanted to make completely gluten-free, grain-free and dairy-free nachos.

So out goes the traditional tortilla chips. Instead we’re using grain-free chips, such as the Siete brand (not an ad, I just like them).

Some taco seasoning recipes and store-bought packets contain things like cornstarch, so instead we’ll make out own spice mix (but I also suggest a store-bought alternative below).

And to make nachos without cheese, we’ll omit the shredded cheese and typical nacho cheese sauce. Instead, this version uses an easy cashew-based “cheese” sauce that blends up in mere moments. It’s smooth, creamy and full of savory flavor. No need to soak the nuts first!

Then we simply pile everything together on a big platter with your favorite toppings, like salsa, avocado, tomatoes, olives and shredded lettuce.

See the FAQ below for store-bought shortcuts!

 

What you need

Ingredients for the beef:

• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon arrowroot flour/starch
• 3/4 teaspoon fine sea salt, plus more as necessary
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/8 teaspoon ground chipotle chili
• 1 tablespoon avocado oil
• 1 medium onion (yellow, white or red), peeled and diced
• 1 pound lean ground beef
• 1/3 cup water

Ingredients for the “cheese” sauce:

• 1 cup water
• 1 cup raw cashews
• 1/4 cup nutritional yeast
• 1 teaspoon fine sea salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper

Ingredients for the nachos:

• grain-free chips, such as Siete or plantain chips (check ingredients to make sure they’re Paleo-friendly)
• salsa (check ingredients to make sure it’s Paleo-friendly)
• peeled, diced avocado
• diced tomatoes
• sliced black olives
• sliced green onions
• shredded iceberg lettuce
• sliced radishes
• chopped fresh cilantro
• lime wedges

Equipment:

• a medium skillet
• a heat-proof spatula (the kind for mixing, not flipping)
• measuring spoons
• measuring cups
• a measuring glass
• a cutting board
• a chef’s knife
• a small saucepan
• a large platter, for serving

How to make Paleo Nachos

First, make the seasoned beef: In a small bowl, mix together the cumin, chili powder, arrowroot, coriander, garlic powder, onion powder, oregano and ground chipotle.

Heat the oil in a medium skillet over medium heat.

Add the diced onion and a pinch of salt. Sauté, stirring occasionally, until soft and translucent, about 4-5 minutes.

Add the beef and break it up with a heat-proof spatula as it browns.

Once the beef is almost completely browned (about 5-8 minutes), add the spice mix and stir it all together for about 1 minute.

Stir in the water and let the mixture simmer until reduced and thickened, stirring occasionally, about 4-5 minutes. Taste and adjust seasonings if necessary, then remove the pan from the heat.

Make the “cheese” sauce: In a blender, add the water, cashews, nutritional yeast, salt, cumin, chili powder, garlic powder, onion powder and black pepper.

Blend until smooth and creamy, about 3-4 minutes, stopping to scrape down the sides of the blender jar if necessary.

If you want to warm up the cheese, pour and scrape it into to a small saucepan over low heat. Stir frequently until warmed through. Taste and adjust seasonings if necessary.

Assemble the nachos: Arrange the chips on a large platter. Spoon the beef on top, then whatever toppings you like, finishing with the sauce.

Dig in and enjoy!

 

FAQ

Can I make substitutions?

• You can use ground turkey or bison in place of beef.
• You can use tapioca flour/starch in place of the arrowroot.
• You can use two minced garlic cloves in the beef and/or two minced garlic cloves in the sauce.
• You can omit the diced onion from the beef mixture.
• You also don’t have to make everything from scratch!
  • You can use this Paleo-friendly taco seasoning mix from Siete
  • You can use any store-bought salsa you like (just check ingredients to make sure it’s Paleo friendly, if necessary)
  • You can use store-bought guacamole in place of the avocado
  • You can used canned sliced black olives
  • You can use a Paleo-friendly dairy-free cheese sauce, such as any of these:
    • Sabor Mexicano Home Made Plant-Based Queso
    • Primal Kitchen No Dairy Plant Based Queso
    • Core and Rind Cheesy Cashew Sauce (especially the Bold & Spicy or Rich & Smoky flavors)

 

Can I make these Paleo Nachos in advance?

You can store the beef mixture in the fridge for up to 5 days. Warm through in a medium skillet over low heat, stirring frequently.

You can store the sauce in the fridge for up to 2 weeks. Warm through in a small saucepan over low heat, stirring frequently.

Once fully assembled, the nachos are best eaten right away.

 

Can I freeze Paleo Nachos?

You can freeze the beef mixture in an airtight container for up to 3 months. Thaw overnight in the fridge. Warm through in a medium skillet over low heat, stirring frequently. You might need to stir in a bit of water if it looks dry.

You can freeze the sauce in an airtight container for up to 3 months. Thaw overnight in the fridge. Warm through in a small saucepan over low heat, stirring frequently. If it’s too thick, stir in a bit of water until it loosens and becomes pourable.

 

Other recipes you might like:

1. Paleo Taco Bowls
2. Paleo Tortilla Soup
3. Paleo Taco Casserole
4. Paleo Ground Chicken Tacos
5. Paleo Slow Cooker Tacos al Pastor

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