Nachos - Paleo Friendly

Ingredients 

8 ounces ground grass-fed beef, lamb or venison
1 Tbsp chili powder
1 Tbsp smoked paprika
2 tsp cumin
1 avocado, peeled and pit removed
2 cloves garlic, finely diced
2 Tbsp lemon juice (1/2 lemon)
grass-fed cheese, shredded (I used Traderspoint Creamery)
himalayan salt


optional toppings
1/4 cup cilantro, chopped (I used some from Silverthorn Farm)
1/4 thinly chopped, cup lettuce (I used some from Silverthorn Farm)
organic sugar-free salsa
grass-fed sour cream
black olives
jalapeños

the chips
Siete Grain Free Tortilla Chips


Directions

Pre-heat your oven to 350 degrees F.

Begin dish by throughly mixing together your choice of ground meat, chili powder, smoked paprika, cumin and about 1 tablespoon of himalayan salt.

While meat is marinating, start heating up a frying pan, add a bit of butter to pan if using venison (so it doesn't stick to pan). Once pan is heated, begin cooking the meat until done.
Once meat is prepared, set aside.

Next, take the avocado, diced garlic, lemon juice and a sprinkle of himalayan salt and mash together to create a simple guacamole.

Now begin to assemble your nachos on a baking sheet. First place a nice layer of chips, then meat, then cheese.
Place in oven until cheese is nicely melted.

Remove from oven and using tongs- place nachos on serving plate then generously add your desired toppings.

Enjoy!