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Nachos on beige plate with small bowls nearby

Savory Gluten-Free Nachos

  • Author: Beth
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings 1x
  • Category: Main dish, Buffet style
  • Method: Stovetop
  • Cuisine: Mexican

Description

The ingredients for these savory gluten-free nachos are set out in separate bowls, buffet style. Flavorful seasoned ground beef, homemade refried beans and fresh toppings give lots of flavor. Everybody gets to assemble them as they like!


Scale

Ingredients

1 1/4 pound ground beef, preferably grass-fed

1 batch of taco seasoning, version #2

1 1/2 cups refried black beans (homemade; see instructions in Notes)

12 ripe avocados, sliced lengthwise

2 packages cassava chips (Siete brand)

1/2 cup cilantro, coarsely chopped

1 cup diced fresh tomatoes

Additional toppings as desired:

1/2 cup raw or cooked onions

1/2 cup black olives

1/2 cup sour cream or coconut cream

1 cup cheese or cheese substitute (Daiya)

1/4 cup jalapeno or serrano peppers, thinly sliced and seeds removed

1 cupful of salsa of choice


Instructions

Place the ground beef in a skillet over medium heat.

Cook until all traces of pink color are gone. (see note)

Stir in the taco seasoning blend until well mixed in. That’s it!

If you want to make your own refried beans:

Note that you will need to start them the day before and allow for cooking and cooling:

  1. Soak 1 cup of dried black beans overnight in the Instant Pot, rinsing at least twice during the soaking time.
  2. Cook in the Instant Pot for 30 minutes (this should result in beans that are easily mashable).
  3. Allow the pressure to come down naturally, which will take another 30 minutes.
  4. Remove the cover of the Instant Pot and allow the beans to cool until you can touch the sides of the cooking pot.
  5. Drain off and reserve most of the cooking liquid in a bowl.
  6. Add about 1/4 cup of fat of your choice. (I used to use butter or lard, but now usually use ghee or coconut oil. With coconut oil, the beans will be vegan.)
  7. IMPORTANT! Don’t leave out the salt or the beans will taste quite flat. Start with 1 teaspoon of salt and add more to taste.
  8. Turn on the Instant Pot on slow-cook if needed so that the fat will melt. Using a vegetable masher, mash the cooked beans until about 3/4 mashed. Add a little of the cooking liquid if the beans are too thick.
  9. Adjust the salt and add more ghee or coconut oil if you like.

Notes

If you drain the fat from your cooked beef, this is the time. We usually don’t, as grass-fed beef is high in omega-3 fatty acids, and those are important for our health. If you are not able to use grass-fed beef, you should go ahead and drain off the fat.

Cooking time for the refried beans is not included in the time estimate for the meal.

Keywords: Self-serve dinner, gluten-free, elimination diet, low FODMAP, easy recipe, Mexican cuisine

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