Beefy Cheesy Nachos – AIP, Paleo

Love nachos? Miss cheese? Alrighty, then.  Let’s talk Zucchini Cheese.  What IS it?  Well, its this pretty-awesome cheese-like substance that is made of vegetables, seasonings and gelatin!  Some recipes have carrots added to them, some use cauliflower, and some I’ve seen use just zucchini as the base.  That’s what we’re doing today with our zucchini cheese.

When chilled and sliced, it can come pretty close in flavor and texture to American processed cheese (minus the chemical-sludge after-taste we have all come to miss/not miss at all!). It works well as a cold-cut type cheese, or melted completely to use as a sauce.  But you really don’t want to, let’s say…put it on top of an AIP/Paleo pizza and bake it, expecting it to work like real cheese…because it will just make a saucy mess!

Here’s the recipe for my AIP Nacho Cheese (you’re gonna wanna make this before you make the nachos):

AIP Blender Nacho Cheese
Zucchini cheese with a bit of spice!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 2 cup Zucchini or Summer squash
  2. 4 T Gelatin, pastured
  3. 2 T Avocado oil, plus more for greaasing
  4. 2 Tb Nutritional yeast
  5. 1/4 tsp Dulse powder
  6. 1/2 tsp Apple cider vinegar
  7. 1/2 tsp Himalayan salt, or to taste
  8. 1 tsp Turmeric, ground
  9. 1 tsp Ginger, ground
  10. 1 tsp Oregano, dried
  11. 1 to 2 good pinches Garlic powder
Instructions
  1. Roughly chop zucchini, and steam until soft on the stovetop or in the microwave. Drain well.
  2. Place in high speed blender. Sprinkle gelatin over zucchini, then add remaining ingredients. Secure lid, then gradually increase speed to medium. Allow to blend for about 1 to 2 minutes or until everything is well incorporated and gelatin has dissolved.
  3. Pour into lightly greased 6 ­cup Pyrex Snapware.
  4. Cool on counter for about 30 minutes to allow bubbles to settle, then cover and chill for at least 5 hours.
Notes
  1. Can be used immediately out of blender, or melted for use as a thinner version of hot nacho "cheese" sauce.
  2. Recipe is easily doubled, but zucchini "cheese" does not keep as well as real cheese, so adjust amounts as needed to avoid food waste.
The Unskilled Cavewoman http://www.theunskilledcavewoman.com/
And this is my favorite container to store it in! Its the perfect size.

Now that we’ve got that recipe down, let’s get down to nacho-business…

This is basically a prep-and-build recipe now that you’ve got your cheese ready to go.  All you need to do is brown and season some ground beef in a bit of your choice of cooking fat inside your cast iron skillet, mash up an avocado with some fresh cilantro, Himalayan saltgarlic powder and lime juice (or try my OMGreen Goodness Avocado Dip) and stack those on top of plantain chips with a drizzle of your reheated nacho cheese (or chopped into cubes if you like!) Then, if you are a fan of lettuce, green onions and olives on your nachos, go ahead and add those too (I am a fan…and oh, yes I do!)

Viola! NACHO BUSINESS!

aip autoimmune protocol paleo whole 30 dairy nightshade free nachos beef mexican food snacks gelatin cheese substitute guacamole plantain chips

Enjoy, friends. 🙂

Check out this recipe, and other delicious AIP recipes at Phoenix Helix's Recipe Roundtable!
Check out this recipe, and other delicious AIP recipes at Phoenix Helix’s Recipe Roundtable!

AIP Beefy Cheesy Nachos
Serves 4
This AIP recipe will ease your hankering for beefy, cheesy nachos.
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Print
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. PICADILLO
  2. 1 Tb AIP-friendly cooking fat
  3. 1 lb Ground beef
  4. 1 tsp Turmeric, ground
  5. 1 tsp Ginger, ground
  6. 1 tsp Oregano, dried
  7. 1/8 tsp Cinnamon, ground
  8. 1/4 tsp Himalayan salt, or to taste
  9. 1/4 tsp Garlic powder
  10. 1/4 cup Water
  11. 1/4 cup Green onions, circle cut, plus more for topping if desired
  12. GUACAMOLE
  13. 2 Avocado, large and ripe
  14. 2 Tb Lime juice, or to taste
  15. 1/4 tsp Himalayan salt
  16. 1/4 bunch Cilantro, roughly chopped or torn into small pieces
  17. 1 good pinch Garlic powder
  18. TOPPINGS AND SUCH
  19. Desired amount of Plantain chips (2 of these bags should be good for 4 hungry people)
  20. Shredded lettuce for topping, optional
  21. Sliced olives for topping, optional
  22. Zucchini Cheese, preferably Nacho flavored (see other recipe in this post).
Instructions
  1. In a large cast iron skillet, brown ground beef with cooking fat over medium-high heat, using a Mix & Chop for faster and finer crumbling.
  2. Halfway through cooking, add spices, onions and water. Cook until meat is cooked through, spices are incorporated and water has evaporated. Set aside.
  3. Mash all guacamole ingredients together with a fork or potato masher in a medium bowl. Set aside.
  4. Reheat nacho cheese gently in small pot on stove, or microwave 30 seconds at a time in pyrex measuring cup (for easy pouring), until hot but not boiling
  5. Place desired amount of plantain chips on plates. Top with beef, then cheese, then desired toppings.
The Unskilled Cavewoman http://www.theunskilledcavewoman.com/

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