Scoop out the avocado flesh and put it in a medium bowl.
Using the back of a fork, mash the avocado until as chunky or smooth as you like it.
Mix in the tomato (if using), onion, salt, and cilantro.
Stir in the lime juice.
Taste and season with more salt and/or lime juice if needed.
How To Make The Nachos:
Preheat the oven to 375° Fahrenheit or 190° Celsius.
Place half of the chips in the bottom of a medium cast-iron skillet.
Sprinkle with 3 tablespoons of the cheese, followed by ¼ cup (30 g) of the beef, then ¼ cup (60 ml) of the salsa and half of the chile, if using.
Repeat the layering, then finish with the remaining 2 tablespoons cheese.
Place in the oven and bake for about 10 minutes, until the cheese is melted.
Top with the scallions and cilantro.
Dollop the sour cream on top and add the guacamole to the sides for dipping.
Serve immediately, straight from the skillet.
* These recipes are found in the book Cali’flour Kitchen. However you can substitute them with your own recipes or store bought ingredients. The Cauli’flour Chips recipe is on page 34 and the Red Salsa recipe is on page 45.
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