Alright everyone! As promised, potachos are here! I’m sure you’re just as excited as I am. But really, nachos are one of my favorite foods (don’t worry pizza and bacon, you guys are still tops ❤). 

I mean, think about it. What’s not to like? You’ve got chips, cheese, meat, salsa, spicy, crunchy, salty… oh wait, and a ton of inflammation and tummy problems. With your typical nachos they’re going to be made with either gluten filled flour tortilla chips or GMO corn tortilla chips, fried in inflammatory, rancid oils, topped with grain fed meat and processed cheese. You MIGHT get a break with the salsa. But really, your average nachos are not going to provide you with nutritious fuel. 

But fear not! If you’re craving all the wonderful flavors and textures of nachos without all the crap I mentioned above this is YOUR recipe! Instead of regular tortilla chips you’ll be crisping up some organic potatoes and topping it with all of your favorite HIGH QUALITY nacho toppings. 

So why potatoes? Well, organic potatoes are rich in vitamin C, potassium (more than a banana), magnesium, antioxidants, and contain resistant starches that lower your blood sugar response and feed healthy bacteria in the gut. Plus, they’re frickin delicious! And when paired with grassfed beef, high quality cheese and fresh pico they make the perfect nutrient rich post-workout meal, appetizer or splurge sans guilt. 

So without further ado, my Potachos recipe!…


Servings: 1 meal or 2-4 appetizer servings 


1 medium to large organic russet potato (could also use Yukon gold, red or even sweet potato)

1 Tablespoon avocado or olive oil

Salt to taste

1/3 lb grassfed ground beef cooked in your favorite seasoning (Could also use ground bison, turkey or chicken. I cook up a full pound in Flavor God Taco Tuesday and save the rest for later)

1 oz raw, grassfed cheddar (or more if you like. Omit for Paleo)

1-2 tablespoons chipotle mayo (recipe below)

1 cup shredded lettuce or cabbage

1/4 cup fresh pico de gallo

Additional topping ideas:

Pickled or fresh jalapeños

Avocado or guacamole

Organic sour cream, coconut cream or Greek yogurt

Chipotle Mayo:

2 Tablespoons Paleo Mayo

2 Teaspoons Cholula or favorite hot sauce

1 Teaspoon chipotle powder

1/2 Teaspoon Flavor God Chipotle seasoning  


Preheat oven to 400 degrees. Slice potato in about 1/8″ thick pieces. I used a mandolin to do this. Toss potato slices in tablespoon of oil and lay out flat on a baking sheet. Bake in 400 degree oven for 20 minutes or until golden and crispy. Season with salt.

While potatoes are baking, brown ground beef in a skillet with favorite taco seasoning or other seasoning blend of choice. Set aside. 

Grate one ounce raw cheddar and set aside. 

In a small bowl, mix all the chipotle mayo ingredients until combined. I put mine into a ketchup squeeze bottle in order to squeeze it over the nachos but this is totally optional. 

When potatoes are done and slightly cooled arrange in a shallow pile on a platter. Top with beef, cheese, chipotle mayo, lettuce, pico and any additional toppings of your choice. Serve immediately and enjoy!