I’m a big believer in the 90/10 principle of a paleo diet. Stick with paleo foods 90 percent of the time, and about 5 to 10 percent of the time you can sneak in a little something extra. For me, that something extra is often dairy. While I have a dairy allergy, it isn’t debilitating, although I will be stuffed up and inflamed for a day or two after eating it. Still, occasionally I sneak it in – just not very often.
However, even during that 10 percent of the time, I try to stay low-carb. I always avoid sugar, grains, gluten, starchy foods, and most processed foods. In fact, for me, dairy (and occasional sweetener like stevia/erythritol combos, or peanuts/peanut butter are my non-paleo foods I enjoy.
And every once in a while, I get a powerful hankering for nachos. That’s when I pull out these low-carb bad boys that have all the stuff that tastes marvelous with fewer carbs than traditional nachos. The dish is pictured here with a low-carb vodka, soda, lime cocktail.
This recipe serves 3 to 4.
- 1 pound grass-fed ground beef
- 1/2 cup water
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 3 cups grated grass-fed Colby Jack cheese
- 4 ounces grass-fed Monterey Jack cheese, grated
- 1/4 cup guacamole (or more)
- 2 tablespoons grass-fed sour cream
- Chopped green onions (for garnish)
- In a large saute pan, cook the ground beef on medium-high, crumbling as you cook, until browned, about five minutes.
- Reduce the heat to low. Add the water, chili powder, cumin, coriander, garlic powder, onion powder, oregano, and salt. Simmer, stirring occasionally, for four minutes. Set aside.
- Line your microwave with a piece of parchment.
- Working a quarter cup at a time, mound the Colby-Jack (or cheddar) cheese on the parchment, and then spread it into a thin layer in a rough circle.
- Microwave for two minutes on high, or until the cheese is browned and crisp.
- Peel the cheese from the parchment and place it on a cold ceramic plate to cool. Continue working with the Colby-Jack cheese until you’ve used it all.
- Break the large pieces of cheese into smaller bite sized pieces, putting them on a plate.
- Sprinkle the cheese chips with the grated Pepper Jack cheese. Microwave for one minute, or until cheese melts.
- Top with the ground beef, guacamole, sour cream salsa, and sprinkle with the green onions.