I love nachos.
Totally love ’em. The spicy meat combined with the fresh, cool salsa and guacamole, all smothered on top of crispy tortilla chips all come together perfectly.
However, not being paleo friendly, one had to come up with an alternative and this is where the trusted sweet potato came in.
With the help of a mandolin, it’s so easy to make crisps (or chips as you guys say in the US… then there’s the chips/fries transatlantic confusion, but lets not over complicate things!) from a sweet potato that there really is no need for traditional tortillas when making this delicious nacho dish.
Make as a snack for an easy, tv dinner night or increase the amounts for an all out tasty meal.
Loaded Paleo Nachos With Fresh Salsa & Guacamole
Spicy meat combined with fresh, cool salsa and guacamole, all smothered on top of paleo friendly sweet potato 'tortilla' chips.
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- 3 large sweet potatoes
- Coconut oil, melted
- Chilli flakes
For the Beef
- 3 tablespoons coconut oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 long red chillies, deseeded & chopped
- 2 teaspoon smoked paprika
- 2 teaspoon cumin seeds, crushed
- 500 g beef mince
- 1 ½ tablespoons tomato puree
- Carton passata
- Freshly ground black pepper
For the Tomato salsa
- 3 tomatoes, diced
- 1 red onion, finely diced
- Handful coriander leaves, chopped
- Handful chives, chopped
- 2 tablespoons extra-virgin olive oil
For the Guacamole
- 2 ripe avocados, mashed
- 1 garlic clove, chopped
- Juice half freshly squeezed lime
- 1 tablespoon extra-virgin olive oil
- To make the beef, heat the oil in a pan and add the onions, frying for a few minutes on a medium heat, till translucent.
- Add the garlic and spices and stir all together for a minute before adding the mince.
- Fry the mince for a few minutes until there is no pink then add the passata, tomato puree, garlic and chill and reduce the heat.
- Cook for approximately 20 minutes or until the beef sauce has fried down and reduced.
- In the meantime, preheat the oven to 180 °C.
- Peel the potatoes, wash and then thinly slice into thin crisps using a mandolin. Place the cut potatoes in a bowl, season with the salt and chilli flakes and ensure all the crisps are coated in the melted oil.
- Place the chips individually on a baking sheet covered tray and place in the oven for approximately 20 minutes or until the potatoes are golden brown and crispy.
- To make the salsa, place all relevant ingredients in a bowl and mix together. Repeat this process in a separate bowl to make the guacamole.
- Place the sweet potato nachos on a plate, top with the beef, then add the fresh salsa and guacamole on top, before garnishing with the coriander leaves.
Justina Elumeze http://justinaelumeze.com/