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5 from 6 votes

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
Course: Main Course
Cuisine: Mexican
Author: Jean Choi


  • 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.