Fed & Fit

Paleo Beef Fajita Nachos

Attention nacho fans! I uncovered the holy grail of unhealthy snack food gone paleo.

I’m three weeks into a Paleo Challenge and ready for a change in foods. Of course everything I eat is delicious and satisfying; but when your family and friends are diving into deep-dish pizzas, burgers, fries, beer (oh, beer … I miss you), or cheesy nachos, it can drive you a little crazy.

One night during the middle of the challenge, I watched a pizza box walk through the door. The smell was intoxicating. I quickly (desperately) whipped up a new invention: the Paleo Pizza Bowl. It’s a great thought but needs some tweaking.

THIS recipe for Paleo Beef Fajita Nachos, however, needs no tweaking. It’s friggin’ perfect.

The next time you grill steaks prepare a few extra for strategic leftovers. If you don’t have leftover steak in the fridge, you can either quickly grill flank steak or buy already prepared beef fajitas from the grocery store.

Although making the paleo chips is the most complicated part of this recipe, fear not! They’re easier than you might think. Give it a try.

I chopped up the steak and sautéed with lime juice and garlic powder. This process puts an awesome tasty crisp on the steak bits.

I cheated a little and bought already made guacamole and Fresh Pico. (no shame!)

Finished with my nachos, I happily scanned the Sunday afternoon football-watching lunch table and saw a plethora of margaritas and other tasty brews. I realized that the green tea I’d paired with my indulgent (healthy) afternoon meal didn’t cut it; so I whipped myself up a virgin Paleo Margarita. Salt, lime juice, and ice – that was pretty much it. Desperate and weird? Maybe. I like to think of it as resourceful and satisfying.

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Hope you love these nachos!

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This is one of my nephew puppies, Jackson Cash, eying my nacho. He has a taste for Mexican food and his tortilla reconnaissance methods should be studied by US intelligence & military operatives. You can put a bag of tortillas on top of the refrigerator and Jackson (an 90+ lb newfie) will locate, capture, devour, and leave no evidence. He’s the most unsuspecting agile ninja pup you’ll ever meet.

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Print Print

Paleo Beef Fajita Nachos

Yield: 2 servings

Prep Time: 10 minutes

Total Time: 25 minutes

Ingredients:

Paleo Beef Fajita Nachos

  • 24 Paleo Chips (see recipe below)
  • 8 ounces Steak (chopped)
  • ½ cup Pico
  • ¼ cup Guacamole
  • 24 Pickled Jalapenos
  • ¼ cup Sliced Black Olives
  • 2 tablespoons Chopped Green Onions
  • 1 Lime Juiced
  • 1 teaspoon Garlic Powder

Paleo Chips (Adapted from Jen’s Gone Paleo)

  • ½ cup Almond Flour
  • ½ cup Ground Flax Seeds
  • ½ cup Sesame Seeds
  • ½ cup Ground Sesame Seeds
  • ½ cup Ground Sunflower Seeds
  • 1 teaspoon Light Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ½ cup Water
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt

Directions:

Paleo Beef Fajita Nachos

  1. Chop up your grilled steak and sauté in a hot pan with the garlic powder and lime juice. Sear until they have a nice brown color.
  2. Lay the chips out on a plate. Top the chips with the meat, pico, jalapenos, green onions, olives, and guacamole.
  3. Enjoy!

Paleo Chips

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper.
  3. Mix the dry ingredients together in a bowl.
  4. Add the water and oil then evenly combine.
  5. The mixture will be sticky.
  6. Place about 1 tablespoon drops of the mixture evenly on the baking sheet and smash each with another piece of parchment paper and a rolling pin. You can even use the bottom of a cup with a wide base. I can usually fit about 12 chips on a standard sized cookie sheet.
  7. Bake for 15 minutes, or until crisp.
  8. Transfer to a wire rack and let cool.

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13 Responses to “Paleo Beef Fajita Nachos”

  1. #
    1
    LP DePointposted January 22, 2013 at 6:46 pm

    Paleo Chips question: You only put 1 Tablespoon of mixture on the sheet to make all those chips on the plate shown in the picture, or did you mean you place in 1 Tbsp drops all over the parchment paper, smash down with another piece of parchment and bake.

    • #
      fedandfitposted January 24, 2013 at 11:47 am

      You’re correct! I do mean 1 Tbl drops. You can fit about 12 chips on one standard size baking sheet. Thank you! I’ll update the directions now.

  2. #
    2
    GiGi Eats Celebritiesposted January 22, 2013 at 7:37 pm

    OMG this is so inventive, I love it! I must share it with all of my friends who think going PALEO means giving up Mexican food, because CLEARLY it doesn’t! 🙂

    • #
      fedandfitposted January 24, 2013 at 11:51 am

      Thank you!! You’re right, it totally doesn’t mean giving up Mexican food. I actually think it’s easier to eat paleo at a Mexican food restaurant than other options!

  3. #
    3
    Noah Matthewsposted January 22, 2013 at 8:45 pm

    Yummmmmm

  4. #
    4
    poorvidaposted January 22, 2013 at 11:19 pm

    Sooo good!

  5. #
    5
    cavemanmodernwomanposted January 23, 2013 at 8:29 am

    Oh wow! this looks amazing!! Excellent photography! Keep up the good work 🙂

    • #
      fedandfitposted January 24, 2013 at 11:49 am

      Thank you so much!

  6. #
    6
    cleoposted February 11, 2013 at 10:20 pm

    I’m allergic to sesame;. wondering if I could just up the other seeds or the almond flour?

    • #
      fedandfitposted February 12, 2013 at 12:02 pm

      Hi Cleo! I can’t speak directly to how well it will turn out because I haven’t tried a variation myself, but I can imagine that if you simply increase the pumpkin seed amount to compensate for the sesame seeds, you should be in good form. Hope this helps and let me know how it turns out!

  7. #
    7
    Ro-Zposted July 21, 2014 at 5:46 pm

    OH MY GLOB! This is so awesome-sauce! I missed nachos too. I’ve been on and off paleo for a while. Missing foods like this. Thank you for the recipe! will check back for more yummies!

    • #
      Cassyposted July 28, 2014 at 9:46 pm

      Haha you’re so welcome!!

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