Lay out the nacho chips onto a large tray and set aside.

Prepare the salsa by mixing together ingredients in a large bowl, cover and refrigerate.

Prepare the guacamole by mixing together all ingredients in a medium-sized bowl, cover and refrigerate.

To prepare the refried beans, heat oil in a pan over medium heat. Add onions and sweat until translucent. Add the garlic, jalapeno and cumin and cook 30-60 seconds or until fragrant. Add 1/2 cup chicken stock and cook until broth is reduced and onions are softened.

Add the beans and the rest of the chicken stock and bring to a boil. Reduce heat to a simmer then mash the beans with a potato masher. Continue to cook until chicken broth is reduced slightly and you reach a paste-like consistency.

To make the cheese sauce, whisk the arrowroot flour together with the water and set aside. Melt the coconut oil in a medium-sized pot, then add in the coconut milk, shredded cheese and sea salt and bring to a boil, stirring continually. Continue to cook, stirring, until sauce thickens, then remove from heat and cover.

To make the beef, heat olive oil in a pan over medium heat. Add onions, garlic, and beef and saute breaking up the meat into small pieces. Add the sea salt, pepper, cumin, chili powder, and paprika and continue to cook until beef is cooked through and no longer pink inside. Drain beef.

To prepare nachos, first top the nacho chips with the beef, then the refried beans, then the guacamole, then the cheese sauce and finally the salsa. Serve immediately and try not to gorge yourself!