Whole30 Potato Wedge Nachos

Ingredients

• 2-3 Russet Potatoes, cut into wedges.
• 1 lbs grass fed beef
• 2 Tbsp Avocado Oil (or Olive)
• 1/4 tsp Garlic Powder
• 1/4 tsp Chili Powder
• 1/4 tsp Onion Powder
• 1/4 tsp Cumin
• 1/8 tsp Paprika
• 1/4 tsp salt
• 1 tbsp. tomato paste
• 1 tbsp. adobo seasoning (I use Frontier Co-Op)
• 1/4 cup (or more) beef broth
• 1/8 tsp Cayenne pepper (optional, or more to taste)
• Optional Garnish
• Black olives. sliced
• Salsa
• Hot sauce
• Avocado (2)
• Tomato
• Red onion, diced
• Whole30 Ranch

Instructions

• 1. Soak your wedges in a bowl of water for at least 15 minutes. Pat Dry with paper towel
• 2. Preheat Oven to 400 Degrees.
• 3. Place your wedges on a cookie sheet, drizzle with 1 tbsp olive oil & season with garlic powder, chili powder, onion powder, cumin, paprika & salt. Toss to coat & end by laying the wedges out in a single layer on the baking sheet.
• 4. Bake wedges for 20 minutes, flip & bake for an addition 15 minutes.
• 5. While the wedges are cooking. Make the taco meat. I follow this recipe.
• 6. Plate your wedges, and top with taco meat & desired toppings. Enjoy!