In a large sauté pan over medium heat, add ground beef, chopped onion, and minced garlic. Cook for about 8-10 minutes, stirring frequently until the beef is browned and the onions are translucent.

While the meat cooks, whisk together the canned full-fat unsweetened coconut milk, tapioca flour, nutritional yeast, chili powder, salt, and paprika in a medium bowl until completely smooth.

Once the beef is cooked through, carefully pour in the diced Rotel tomatoes with green chilies and the creamy coconut mixture into the sauté pan. Stir everything together until well combined.

Reduce heat to low, cover the pan, and let the mixture simmer for about 10-12 minutes, stirring occasionally to prevent sticking.

Once thickened, remove from heat and serve warm alongside tortilla chips or homemade tostones for dipping.