I love regular nachos, and although I still eat them from time to time (the human in me), I wanted to recreate a paleo friendly version to be enjoyed at home. These paleo nachos use sweet potato chips instead of corn chips and my faux paleo cheese sauce instead of regular milk cheese. They are great for a party or if you simply want to wedge out on the coach with your favourite movie or while watching some sport.
Cook’s notes: You can make the beef and cheese sauce ahead of time, just reheat before serving. You can skip the sweet potato chips and get some pre-made ones from your local health food store or a supermarket. Plantain chips, beetroot chips, yam chips or even some regular corn chips can be used as well. Paleo Cheese Sauce recipe can be found here.
I hope you like the recipe. Let me know what you think in the comments below. Don’t forget to share with friends and family, or bookmark it for later on Pinterest from here. And if you’re gonna snap it for Instagram, make sure to tag @eatdrinkpaleo so I can find it.
Join my email newsletter and receive a FREE 7-day paleo meal plan using the recipes from my site.
- 1 large sweet potato
- 2 tablespoons coconut oil or olive oil
- sea salt
- 1 medium brown onion, finely diced
- 1 teaspoon ghee or coconut oil
- 1 long red chilli, diced
- 400 grams ground beef/beef mince (just under a pound)
- 2 garlic cloves, finely diced
- ½ teaspoon smoked paprika (regular is also fine)
- ½ teaspoon regular sweet paprika
- ½ teaspoon ground cumin powder
- ½ teaspoon ground coriander seeds
- 1 tablespoon tomato paste
- 1½ cup tinned diced tomatoes or tomato passata
- ⅔ teaspoon sea salt
- ½ teaspoon black pepper
- 2 medium tomatoes, diced, seeds out
- 2 tablespoons chopped green onion/scallions
- 2 tablespoon chopped fresh coriander/cilantro
- ½ teaspoon chilli flakes or cayenne pepper
- 1-2 tablespoons lime juice
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- 1 avocado, mashed with a fork
- 1 small garlic clove, finely diced or grated
- Juice of ½ lime
- ¼ teaspoon sea salt
- black pepper
- Sweet potato chips - If making sweet potato chips, preheat the oven to 170 C/338 F (conventional, not fan forced). Slice the sweet potato as thin as you can, you can leave the skin on. Use a mandolin slicer or a slicer setting on a food processor if you like. Toss the potato slices in melted coconut oil or olive oil, use your hands to separate the slices and get them coated evenly. Place parchment/baking paper on two flat roasting trays and place potato slices in a single layer, overlapping each other slightly if needed. Bake for 20-25 minutes and then turn the chips over. Bake for another 20 minutes or even longer if you want them very crunchy. Keep an eye on the time if you oven tends to get too hot and reduce by 5 minutes on each side.
- Spicy beef - In a deep skillet or a frying pan, heat the ghee or coconut oil over medium heat. Add the onion and chilli and sauté for 5 minutes, until golden. Add the beef and bring the heat to high. Cook and stir with a spatula for 5 minutes, separating the pieces along the way. Then add the rest of ingredients, stir and bring to boil. Turn the heat down to low and simmer for 20-25 minutes, with a lid on, stirring regularly.
- Cheese sauce - In the meantime prepare the cheese sauce according to this recipe.
- Tomato salsa & guacamole - Combine salsa ingredients in a bowl and set aside. Prepare the guacamole and set aside.
- Finally, assemble the nachos in the following order. Place the beef in the middle of a large, deep platter. Make a well in the middle and push the beef outwards. Add the tomato salsa around the beef and place the chips on the edges of the platter. Place dollops of guacamole on the beef and pour the cheese sauce in the well of the middle of the platter.