If you are looking for a Healthy Nachos Recipe this is it. Actually these are Nachos with a Taco topping, no preservatives, artificial colours, nothing processed. Add sweet potatoe chips instead of corn chips, have them for lunch, dinner even breakfast if you wanted to. They taste just like the packet version but better and much healthier.
I really like this dish the combination of the savoury meat and the sweetness of the potatoes go perfectly. They make a great one dish meal and a share plate good to sit in front of the TV with on a Friday night, we usually eat at the dining room table but if the footy is on the couch it is.
I love sweet potatoe chips I’ve probably said that ten times already but I really do and I like them when they are a little bit burnt, weird but I do. Im yet to perfect cooking them though, my oven is dodgy we are having our kitchen renovated soon I cant wait then I will be right well I hope.
Why eat sweet potatoes here are some good reasons:
- High in fiber
- A good source of magnesium (stop cramps)
- Contain Vitamins B6 D + C
- They taste good!!
Have you ever looked on the packets of tacos and nachos and read the ingredients, you probably don’t want to. Thats how I created the combination of flavours I just picked out the herbs and spices added some of my home made stock and done really easy, would take the same amount of time to use the packet one.
You could make these vegetarian as well by using my Fresh Tomatoe Salsa on its own.
I’ve used grass fed beef from Margaret River, its great that Coles stock it now. When I was at the shops the other day they had a pile of packets reduced to clear so I bought a few and put them in the freezer. If you can stock up on products while they are on special its the way to go.
You can use chicken mince instead of beef if you prefer I actually like the chicken better but wanted to go for something more traditional.
I hope you try these and if you do would be great to hear back in the comments below
Here is the Healthy Nacho Recipe below. Thanks for reading 🙂
- 3 medium sized sweet potatoes sliced into 3mm rounds (thick slices)
- 500gm grass fed beef
- 1 TBS organic tomatoe paste
- 2 tsp ground turmeric
- 2 tsp ground cumin
- ¼ tsp nutmeg
- ½ tsp cayenne pepper (add more if you like it spicy)
- 1 tsp stock paste or use herbamere or sea salt to taste.
- 3 TBS grass fed cheese
- coconut oil for mince
- Pre-heat oven to 200c
- Line two baking trays with baking paper
- Make sure sweat potatoes are dry and place a single layer on each tray sprinkle with salt.
- Cook for 20 mins (check after 10 as they burn easily)
- When browned turn them over and cook for 10 mins. (kep an eye on them)
- Take out of the oven to let them cool down and they will crisp up a bit more.
- While potatoes are cooking heat a frypan with some coconut oil
- Add mince and cook until it just changes colour.
- Add the rest of ingredients and cook for 10 mins (add water if it is dry)
- Assemble chips on an oven proof dish for serving
- Top with mince and Fresh Tomatoe Salsasauce then grated cheese (make sure potatoes are covered or they could burn)
- Put back in the oven and cook @180c for 5 to 10 minutes until cheese has melted.
- Serve with sour cream, coconut yogurt and chives or coriander (optional)
For a vegetarian option just use the salsa sauce.