Nacho Platter (Edit recipe)

Nachos are just so delicious and I've always loved them piled high with melty cheese and sour cream but now that I eat dairy free I wanted a plateful that was both satisfying and guilt free. This Nacho Platter has it all including delicious, spicy ground chicken (or beef) and all the toppings along with crispy potato "chips" that make the perfect vessel for holding it all! Be sure to check out my Guacamole and Salsa Fresca recipes to enjoy with your nachos!

15 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	360
Fat:	22 g
Carbohydrates:	17 g
Protein:	22 g
Cholesterol:	85 g
Sodium:	633 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by Penny's Primal

View original recipe

Serves: 4

Ingredients

1 lb Ground Chicken, or beef or turkey
3 Tbsp Avocado Oil, divided
3 Tbsp Primal Palate Taco Seasoning
0.25 cup Water
2 whole Russet Potatoes, scrubbed & sliced thinly
1 tsp Salt
0.5 tsp Black Pepper
Guacamole
Salsa Fresca (click for recipe)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 and line a pan with parchment paper
Toss sliced potatoes with 2 tbsp oil
Lay potatoes on, not touching and sprinkle with salt and pepper
Roast 30 minutes, flipping halfway through watching and removing crispy "chips" to a plate.
Meanwhile heat remaining oil in a pan
Brown meat
Add taco spice and water, stirring well and simmer about 5 minutes on medium low heat till water is absorbed
Prepare your platter adding all your favorites like shredded lettuce, diced red onions, diced tomatoes and sliced olives
Enjoy this recipe by Penny's Primal!