Recipe: Paleo nachos
I wanted to make this recipe in time for Superbowl this coming weekend. I love regular nachos and I would still order them from time to time but if you’re trying to stick to your healthy eating plan this weekend, you might find these to be a great alternative.
You can make the beef and cheese sauce ahead of time, just reheat both before serving. You can skip the sweet potato chips and get some pre-made from your local health food store or supermarket. You use plantain chips, beetroot chips, yam chips or even some regular corn chips if you want to go all out.
Sweet potato chips
- 1 large sweet potato
- 2 tbsp macadamia oil or coconut oil
- sea salt
- 1 medium brown onion, finely diced
- 1 tsp ghee or coconut oil
- 1 long red chilli, diced
- 300-400 g ground beef/beef mince
- 2 garlic cloves, finely diced
- 1/2 tsp smoked paprika (regular is also fine)
- 1/2 regular paprika
- 1/2 tsp ground cumin powder
- 1/2 tsp ground coriander seeds
- 1 tbsp tomato paste
- 1 1/2 cup canned diced tomatoes or tomato passata
- 2/3 tsp sea salt
- 1/2 tsp black pepper
- 2 medium tomatoes, diced, seeds out
- 2 tbsp chopped green onion
- 2 tbsp chopped fresh coriander (cilantro)
- 1/2 tsp chilli flakes or cayenne pepper
- 1-2 tbsp lime juice
- 2 tbsp extra-virgin olive oil
- 1/2 tsp sea salt
- 1 avocado, mashed with a fork
- 1 small garlic clove, finely diced or grated
- 1 tbsp lime juice
- 1/2 tsp sea salt
- black pepper
- 1 cup of Paleo Cheese Sauce
- Sweet potato chips – If making sweet potato chips, preheat oven to 170 C/338 F. Slice the sweet potato as thin as you can. Use a mandolin slicer or a slicer setting on a food processor if you like. Toss potato slices in macadamia or coconut oil, use your hands to separate the slices so as many get covered in oil as possible. Place parchment/baking paper on two flat roasting trays and place potato slices in a single layer, overlapping each other slightly if needed. Bake at 170 C for 20-25 minutes and then turn the chips over. Bake for another 20 minutes or even longer if you want them very crunchy.
- Spicy beef – Heat ghee or coconut oil over medium heat. Add 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 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.
Preparation time: 20 minutes
Cooking time: 20 minutes
Number of servings: 4-6
Check out my Eat Drink Paleo Cookbook – a fantastic addition to any kitchen, filled with exclusive recipes, cooking tips and easy guide to paleo. Also just out, the new Rejuvenate program, which I co-authored with a medical nutritionist Claire Yates – it will teach you how to achieve radiance, wellness and longevity through food and holistic living.