Prepare the cheese ahead of time. Combine all ingredients, except the gelatin, in a blender and puree. Pour the mixture into a saucepan and heat on medium-low. Whisk in gelatin, 1 tbsp at a time. Then transfer back to the blender to puree again.
Pour the cheese into a container and refrigerate to set up. This takes about an hour or two.
Paleo Sour Cream
Prepare the sour cream ahead of time by placing the two cans of coconut milk in the the refrigerator overnight.
Scoop out the cream that has solidified to the top of the cans. Add the cream, lemon juice and sea salt to a blender and blend until smooth.
Transfer to a glass jar and refrigerate until ready to use.
Preheat the oven to 425 degrees.
Peel and slice the potatoes into “fries”. Alternatively, you can now find already fresh sliced fries in grocery stores.
Place the fries in a bowl and mix with the melted ghee, sea salt and pepper.
Lay the fries in one layer on a parchment line baking sheet and bake at 425 for about 45 minutes, until browned and slightly crispy (without being burned). You will want to flip them a few times during the cooking process.
About 15 minutes before the fries are done, brown the ground beef or turkey in a saute pan over medium-low heat until the meat is no longer pink. Then add the taco seasoning and 2/3 cup of water. Simmer until the sauce thickens.
Remove the fries from the oven and dice up about 1/4 of the cheese you made. Sprinkle the cheese on top of the fries and place back into the oven until the cheese is melted. No more than 5 minutes.
This is what it’ll look like coming out of the oven.
Transfer the fries to a plate and top with salsa, guacamole (or avocado), jalapenos, cilantro and sour cream.