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Beef Nachos (dairy free and gluten free)

Yields4 ServingsPrep Time45 minsCook Time20 minsTotal Time1 hr 5 mins

A beautiful alternative to regular takeout nachos which often contain dairy and gluten. It is so much fun and a lot more rewarding cooking them from scratch, too!

Chips
 2 cups almond meal
 2 egg whites
 pinch Changing Habits Seaweed Salt
 Changing Habits Pepper to taste
 1 tsp Changing Habits Chilli Powder
 1 tsp garlic powder
 1 tsp Changing Habits Cumin Powder
 1 tsp dried onion flakes
 1/2 tsp paprika
 1 1/2 tsp Changing Habits Turmeric
Beef
 500 g organic beef mince
 1 brown onion, diced
 2 cloves garlic, minced
 2 tsp paprika
 2 tsp Changing Habits Cumin Powder
 400 g diced tomatoes
 1 tbsp tomato paste
 Changing Habits Seaweed Salt to taste
 Changing Habits Pepper to taste
 1 tbsp olive oil
Guacamole
 1/4 Spanish onion, diced
 1/4 cup coriander, diced
 2 avocados, peeled and de-seeded
 Juice of half a lemon
 Changing Habits Seaweed Salt to taste
 Changing Habits Pepper to taste
Salsa
 1/2 cucumber, chopped
 2 tomatoes, chopped
 1/2 Spanish onion, diced
White sauce
 2 tbsp olive oil
 2 tbsp gluten-free flour blend
 1 cup almond milk
 Changing Habits Seaweed Salt to taste
 Changing Habits Pepper to taste
Garnish
 Small handful of coriander
Chips
1

Preheat oven to 180C.

2

Mix all ingredients for the chips in a bowl.

3

Roll the mixture into a ball and place between two pieces of baking paper. Roll with a rolling pin until spread thinly. Cut the rolled mixture into triangle shapes and place in the oven for 20 minutes or until slightly golden. Remove to cool.

Beef
4

On a medium-high heat add the olive oil into a fry pan and brown the onion and garlic.

5

Add the beef, paprika, cumin and salt and pepper and cook until meat is cooked through. Add the diced tomato and tomato paste, bring to a boil and then turn down to a medium-low heat and simmer until all the liquid has been absorbed.

Salsa
6

Add all salsa ingredients into a small bowl and set aside.

Guacamole
7

Add all guacamole ingredients into a separate bowl, mash the avocado with a fork and mix well. Set aside.

White sauce
8

Add the olive oil into a pan on a medium heat and then the flour. Stir well until it forms a paste-like consistency.

9

In a separate pan, heat the almond milk until almost boiled. Then pour the milk into the flour and oil mix while whisking continuously until smooth and thick. Remove from the heat.

Putting it all together
10

Lay the chips as a base, add all the toppings and garnish with coriander.

Nutrition Facts

Servings 4

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