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:
- Carnivore Crisps (ASHLEYR for 10% off; I used Chicken Skins)
- Ground beef
- Raw cheese
- Mango Cucumber Salsa
- Onion-Free Guacamole
- Yogurt or sour cream
- Sea salt (ASHLEYR for 15% off)
Equipment:
- Cooking pan
- Baking sheet
- Vegetable peeler
- Vegetable grater
- Citrus squeezer
- Mixing bowl
- Parchment paper
(for the full recipe, scroll to the bottom)
How to make Animal-Based Nachos
If a visual will help, watch the Instagram Reel for this recipe.
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.
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.
Other favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Animal-Based Nachos
Animal-Based Nachos
Equipment
- Baking sheet
Ingredients
For Mango Cucumber Salsa:
- 1 mango
- 1 cucumber
- 4 tbsp chopped cilantro
- 1 lime
- 1 lemon
- sea salt, to taste (ASHLEYR for 15% off)
For Onion-Free Guacamole:
- 6 avocados
- 1 cucumber
- 4 tbsp chopped cilantro
- juice from 2-3 limes (to taste)
- sea salt, to taste (ASHLEYR for 15% off)
For Animal-Based Nachos:
- 1-2 3.75 oz bags of Carnivore Crisps (ASHLEYR for 10% off)
- 8 oz raw cheese
- 1 lb ground beef
- sour cream or yogurt (to taste)
- sea salt, to taste (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
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:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
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Ashley Rothstein develops tasty, whole food, animal-based 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. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
