I made you a colorful and large plate of Paleo Nachos today! Isn’t it pretty? It’s got everything you’d want in a regular nachos plate, minus the cheese. But who needs dairy when you have spicy beef, creamy guacamole, flavorful salsa and crunchy sweet potato chips? Yum! Doesn’t it all just sound wonderful?
A good nacho recipe has a perfect combination of crunchy, creamy and spicy…as well as a good protein, carb and fat mix. And that’s exactly what this dish has to offer. The cool part about my recipe is that it is fully customizable, so you can add a little more beef, salsa, avocado, chips…whatever sounds best to you. You could even throw in some chopped green onions to top it off. Make these nachos YOURS, and have fun with the ingredient mix.
Nachos are such a great appetizer to serve when you have friends or family over. They are super easy to make, very affordable and you know that most (if not all) of your guests will be happy to see them floating around. In fact, these babies might be gone before you know it, so if you do serve these, make sure you make a little extra!
- ½ lb. ground organic beef
- 1 tbsp coconut oil
- 2 garlic cloves, minced
- 2 tbsp minced white onion
- ½ serrano pepper, chopped
- ½ tsp cumin
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp chopped cilantro
- 2 cups shredded lettuce
- About 32 chips Crinkled Sweet Potato with Sea Salt Terra Chips
- Homemade paleo guacamole, to taste
- Homemade paleo salsa, to taste
- Grease a baking dish with coconut oil and set aside.
- Place potatoes in a medium pot, add enough cold water to cover potatoes by 1 inch and add 1.5 tbsp of salt. Bring water to a boil and allow it to simmer for 8 minutes.
- Remove pot from heat and drain water completely. Distribute potatoes evenly in baking dish, making sure they don’t overlap.
- Pour melted coconut oil over potatoes, making sure it coats evenly. Sprinkle ½ tsp sea salt and ½ tsp pepper over potatoes. Bake for 40 minutes total, tossing them around half way.
- While potatoes bake, place skillet over medium heat and add 2 tbsp coconut oil. Cook onions until translucent. Add in garlic and serrano peppers, and cook until fragrant. Add in ground beef, breaking it apart with a wooden spoon. From here on out, you’ll want to stir the beef constantly. Add in spices(sea salt, black pepper and cumin) ,stir, cover pan and let cook for 10 minutes. Remove lid and cook until all the liquid from the vegetables is gone. Turn heat off, and mix in chopped cilantro.
- Add chips to one or two large plates and top with the following ingredients, in this order: lettuce, beef, salsa and guacamole. Garnish with a little cilantro and serve right away.
- Frying pan
- Wooden spoon or spatula
- Cutting board and sharp knife
- Measuring cups
- Measuring spoons
- Large serving plate