Paleo Plantain Nachos

To keep these nachos paleo-friendly, be sure to find plantain chips that are cooked in coconut or avocado oil. Or, try making your own by thinly slicing green plantains and roasting or frying until crisp.

Serves: 8Prep: 20 minutesCook: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 8


  • 2 large ripe avocados, split in half with pit removed
  • 2 tbsp. red onion, finely chopped
  • 2 jalapenos, divided
  • 1⁄4 tsp. minced garlic
  • 1 tbsp. lime juice
  • 1⁄2 cup cilantro
  • 1 1⁄4 salt, divided
  • 1 tbsp. avocado oil
  • 1 pound Simple Truth Organic™ 85% Lean Grass Fed Ground Beef
  • 2 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1⁄2 tsp. garlic powder
  • 1⁄4 tsp. onion powder
  • 1⁄4 tsp. ground cayenne pepper
  • 1⁄4 cup water
  • 10 oz. paleo-friendly plantain chips
  • 3 Roma tomatoes, seeded and chopped


  • In a bowl, mash together avocados, red onion, ½ of the jalapeno, garlic, lime juice, 2 tablespoons chopped cilantro and ¼ teaspoon salt. Adjust seasoning to taste. Cover and set aside.
  • Heat oil in a skillet over medium-high heat. Add ground beef and remaining 1 teaspoon salt, breaking into pieces. Cook until browned and no longer pink. Drain excess fat.
  • Add paprika, cumin, garlic powder, onion powder, cayenne and ¼ cup water. Cook for an additional 2-3 minutes until spices are fragrant and water has evaporated.
  • Spread plantain chips on a serving platter. Top with ground beef, chopped tomatoes and remaining jalapeno. Finish with remaining cilantro and dollops of guacamole.
  • Refrigerate leftovers.