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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.
Tried this recipe?Mention @ashrothstein or tag #asheats!
Prep Time1 hour
Cook Time20 minutes
Resting Time0 minutes
Total Time1 hour 20 minutes

Equipment

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:

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.