Paleo Nightshade-Free Sweet Potato Chip Nachos

https://cleaneatingveggiegirl.com

1 TB of red palm oilthe greens of one large leek, chopped
1 lb of grassfed ground beef (or ground turkey)
1 tsp pink Himalayan sea salt
1 tsp ground turmeric
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground cinnamon
Romaine, butter, or iceburg lettuce, shredded
1 5 oz bag of Paleo sweet potato chips (I often buy mine from Thrive)
1/2 small red onion, diced
1 2.25 oz can of sliced black olives
a double-batch of homemade guacamole
4 green onions, chopped

1. In a large skillet over medium high heat, melt the red palm oil.  Once hot, lower the heat to medium and add leek greens.  Saute for approximately five minutes, or until softened.

2. Once softened, add ground beef and cook until no longer pink.  Season with salt, turmeric, garlic powder, onion powder, and cinnamon.

3. While the meat is cooking, prepare the toppings.

4. Compile nachos in the following order: lettuce, sweet potato chips, taco meat, red onion, black olives, guacamole, and green onion.