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!
Ingredients
- 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
Instructions
- 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.