Paleo Nacho Casserole
If you love nachos (who doesn't?), you are going to want to make this dairy-free and paleo nacho casserole. It's creamy and crispy at the same time, and has a ridiculously addicting flavor combo!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
- 1 tbsp coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 lb grass-fed ground beef
- 1 tsp sea salt
- 1/2 cup salsa
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1 1/2 cups Paleo Cauliflower Nacho Cheese
- 2 eggs, whisked
- 1 1/2 cups crushed tortillas chips I used Siete Foods, but you can also use corn chips if not strict paleo
- Optional toppings: cilantro, avocado, sliced jalapeno, olives
Preheat oven to 350 degrees F.
Heat coconut oil in a large oven-proof skillet over medium high heat.
Add onions and garlic, and sauté for 5 minutes until soft and translucent.
Add ground beef and sea salt, and sauté for 5-10 minutes until cooked through, breaking up the meat with a wooden spoon.
Remove from heat and drain the fat.
Stir in salsa, chili powder, cumin, oregano, and Paleo Cauliflower Nacho Cheese
Add whisked eggs and stir together until mixed.
Top evenly with crushed tortilla chips.
Bake for 30 minutes.
Top with any additional toppings you like before serving.