Animal-Based Nachos

Prep time: 1 hr      Cook time: 20 mins      Rest time: 0 mins     Total time: 1 hr 20 mins

Serves: 2-4 people

These animal-based nachos are made with Carnivore Crisps, raw cheese, ground beef, Mango Cucumber Salsa, Onion-Free Guacamole, and your choice of yogurt or sour cream.



What you need to make Animal-Based Nachos

Ingredients:

Equipment:

(for the full recipe, scroll to the bottom)

animal-based-nachos


How to make Animal-Based Nachos

If a visual will help, watch the Instagram Reel for this recipe.

animal-based-nachos

animal-based-nachos

Make the Mango Cucumber Salsa.

Use this recipe here. Once finished, set the salsa aside in the fridge.

Make the Onion-Free Guacamole.

Use this recipe here. Once finished, set the guacamole aside in the fridge.

Cook the ground beef.

Brown the ground beef in your cooking pan. Add any spices you want to it. I add sea salt (ASHLEYR for 15% off) only. Once the ground beef is done cooking, drain the fat and set it aside.

animal-based-nachos

animal-based-nachos


Prepare the nacho base.

Add a piece of parchment paper to your baking sheet.

Add the Carnivore Crisps* (ASHLEYR for 10% off) to the baking sheet. If the pieces are large, break them apart into smaller pieces resembling the size of chips.

*Note: If you’d like a thick layer of “chips,” use two bags. I used one bag and it worked, but there weren’t as many “chips” as I hoped. Also, I used Chicken Skins. They were tasty, but they have a pretty potent flavor. I think I’d use Chicken Breast or a beef cut if I made these again.

Using your vegetable grater, shred the raw cheese.

Sprinkle the shredded raw cheese and cooked ground beef over the Carnivore Crisp “chips.”

animal-based-nachos

Bake the nacho base.

Place the nachos in the oven at 350 degrees for 2-3 minutes, or until the raw cheese is melted.

Add the toppings and serve!

Add a layer of the Mango Cucumber Salsa next, then finish with dollops of Onion-Free Guacamole and yogurt or sour cream.

Note: these nachos are best enjoyed fresh. I would not recommend saving leftovers as the Carnivore Crisps get soggy if left in the fridge with the toppings. If you’d like to save leftovers, I recommend eating all of the chips fresh and saving the toppings.

animal-based-nachos


Tips to make the best Animal-Based Nachos

  • If you’d like a thick layer of “chips,” use two bags. I used one bag and it worked, but there weren’t as many “chips” as I hoped. Also, I used Chicken Skins. They were tasty, but they have a pretty potent flavor. I think I’d use Chicken Breast or a beef cut if I made these again.
  • These nachos are best enjoyed fresh. I would not recommend saving leftovers as the Carnivore Crisps get soggy if left in the fridge with the toppings. If you’d like to save leftovers, I recommend eating all of the chips fresh and saving the toppings.

animal-based-nachos


Other favorite dinner ideas:

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Animal-Based Nachos

Animal-Based Nachos

These animal-based nachos are made with Carnivore Crisps, raw cheese, ground beef, Mango Cucumber Salsa, Onion-Free Guacamole, and your choice of yogurt or sour cream.
Prep Time1 hr
Cook Time20 mins
Resting Time0 mins
Total Time1 hr 20 mins
Food Type: Main Course, Snack
Cuisine: American
Diet Preference: Dinner, Nachos, Nightshade-Free, Nut-Free, Salsa, Side Dish, Snack
Author: Ashley Rothstein

Equipment

  • Cooking Pan
  • Baking Sheet
  • Vegetable peeler
  • Vegetable grater
  • Citrus Squeezer
  • Mixing bowl
  • Parchment paper

Ingredients

For Mango Cucumber Salsa:

  • 1 mango
  • 1 cucumber
  • 4 tbsp chopped cilantro
  • 1 lime
  • 1 lemon
  • sea salt (to taste)

For Onion-Free Guacamole:

  • 6 avocados
  • 1 cucumber
  • 4 tbsp chopped cilantro
  • juice from 2-3 limes (to taste)
  • sea salt (to taste)

For Animal-Based Nachos:

  • 1-2 3.75 oz bags of Carnivore Crisps*
  • 8 oz raw cheese
  • 1 lb ground beef
  • sour cream or yogurt (to taste)
  • sea salt (to taste)

Instructions

If a visual will help, watch the Instagram Reel for this recipe.

    Make the Mango Cucumber Salsa.

    • Use this recipe here. Once finished, set the salsa aside in the fridge.

    Make the Onion-Free Guacamole.

    • Use this recipe here. Once finished, set the guacamole aside in the fridge.

    Cook the ground beef.

    • Brown the ground beef in your cooking pan. Add any spices you want to it. I add sea salt (ASHLEYR for 15% off) only. Once the ground beef is done cooking, drain the fat and set it aside.

    Prepare the nacho base.

    • Add a piece of parchment paper to your baking sheet.
    • Add the Carnivore Crisps* (ASHLEYR for 10% off) to the baking sheet. If the pieces are large, break them apart into smaller pieces resembling the size of chips.
    • *Note: If you'd like a thick layer of "chips," use two bags. I used one bag and it worked, but there weren't as many "chips" as I hoped. Also, I used Chicken Skins. They were tasty, but they have a pretty potent flavor. I think I'd use Chicken Breast or a beef cut if I made these again.
    • Using your vegetable grater, shred the raw cheese.
    • Sprinkle the shredded raw cheese and cooked ground beef over the Carnivore Crisp "chips."

    Bake the nacho base.

    • Place the nachos in the oven at 350 degrees for 2-3 minutes, or until the raw cheese is melted.

    Add the toppings and serve!

    • Add a layer of the Mango Cucumber Salsa next, then finish with dollops of Onion-Free Guacamole and yogurt or sour cream.
    • Note: these nachos are best enjoyed fresh. I would not recommend saving leftovers as the Carnivore Crisps get soggy if left in the fridge with the toppings. If you'd like to save leftovers, I recommend eating all of the chips fresh and saving the toppings.

    What I used for this recipe:

    Other favorite dinner ideas:

    Street Gyro Bowls

    Loaded Burger Bowls

    Tropical Taco Bowls

    Chicken Bacon Tacos

    Cobb ‘Salad’ with Duck Fat Ranch Dressing

    Simple Oxtail Soup

    Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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    Ashley Rothstein
    Ashley Rothstein

    Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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