Line a baking tray with parchment paper and preheat the oven to 350°F.

Slice your tortillas into long, thin strips – about 1/2” wide.

Transfer the strips to the tray and bake for 12 to 14 minutes, flipping each strip halfway through the cooking time, until they are golden brown and crisp all the way through.

Remove from the oven and transfer to a cooling rack until completely cold.

While the strips are baking, heat the avocado oil in a large skillet over medium heat, add the garlic and onions, and sauté until transparent, about 5 minutes.

Add the ground beef. Sauté the mixture until the meat is nicely browned, about 10 minutes.

Add the beef stock, Keto Chow, paprika, ground cumin, red pepper flakes, black pepper, sea salt, and chili powder. Stir.

Turn the heat to low and simmer the meat mixture until the stock has reduced and the mixture is thick, about 10 minutes.

In a large serving platter, spread the lettuce and tomatoes.

Spread the avocado over the lettuce and tomatoes.

Pile the meat mixture on the vegetables, and top with cheese and tortilla strips, broken into smaller pieces.