Loaded Paleo Nachos With Fresh Salsa & Guacamole
Basic Information
- Servings: 4
- Ready in: 60 minutes
- Preparation time: -
- Cooking time: -
- Rating: 83.27
- Health score: 62.00
- Weight Watcher points: 23.00
Summary
If you have approximately 1 hour to spend in the kitchen, Loaded Paleo Nachos With Fresh Salsa & Guacamole might be an excellent gluten free, dairy free, paleolithic, and primal recipe to try. For $4.54 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. One portion of this dish contains about 30g of protein, 49g of fat, and a total of 874 calories. This recipe serves 4. 1 person were glad they tried this recipe. It works well as a hor d'oeuvre. It is brought to you by Foodista. It is a pretty expensive recipe for fans of Mexican food. A mixture of garlic cloves, cilantro, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 81%, this dish is tremendous. Similar recipes are Nachos With Poblanos, Fresh Salsa, And Guacamole, Loaded Guacamole Nachos, and Rocco's Loaded Nachos With Turkey, Black Beans And Salsa.
Ingredients
sweet potatoes3 large
chilli flakes4 servings
coconut oil3 tablespoons
onion1
garlic cloves2
long chillies2
paprika2 teaspoon
cumin seeds2 teaspoon
ground beef1 pound
tomato paste1.5 tablespoons
passata17.5 oz
tomatoes3
onion1
cilantro1 handful
chives1 handful
avocados2- garlic clove1
lime0.5
salt and pepper4 servings
Instructions
Step 1
To make the beef, heat 1 tbsp coconut oil in a pan and add the chopped onion, frying for a few minutes on a medium heat, till translucent.
Step 2
Add the 2 cloves of chopped garlic, paprika, and cumin seeds and stir all together for a minute before adding the ground beef.Fry the ground beef for a few minutes until there is no pink then add the passata, tomato paste, and chopped chilies and reduce the heat.Cook for approximately 20 minutes or until the sauce has reduced and thickened. Taste and season with salt and pepper as desired.In the meantime, preheat the oven to 350F/180 C.Peel the sweet potatoes, wash and then thinly slice into thin crisps using a mandolin.
Step 3
Place the cut sweet potatoes in a bowl, season with the salt and chili flakes and add 2 tbsp melted coconut oil, ensuring all the slices are coated.
Step 4
Place the potato slices 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 the diced tomatoes, diced red onion, chopped cilantro leaves, and chopped chives in a bowl and mix together. In a separate bowl, combine the mashed avocado, 1 chopped garlic clove, juice from 1/2 lime, and salt.
Step 5
Place the sweet potato slices on a plate, top with the beef, then add the fresh salsa and guacamole on top, before garnishing with a few coriander leaves.
Categories
Cuisines: Mexican
Dish Types: fingerfood, antipasti, lunch, main course, starter, snack, appetizer, main dish, antipasto, hor d'oeuvre, dinner
Diets: gluten free, dairy free, paleolithic, primal, whole 30