Paleo Nachos from Fast Food for Busy Families – Pete Evans
Serves: 4 – 6
Preparation time: 15 minutes
Cooking time: 25 minutes
1 large sweet potato, very thinly sliced using a mandoline
3–4 tablespoons coconut oil, melted
Spicy Mexican beef
2 tablespoons coconut oil or other good-quality fat
1 onion, finely chopped
2 garlic cloves, finely chopped
1 long red chilli, deseeded and chopped
500 g beef mince
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
1 ½ tablespoons tomato paste
1 x 400 g can diced tomatoes
freshly ground black pepper
2 tomatoes, deseeded and diced
½ red onion, finely diced
2 tablespoons chopped coriander leaves, plus extra coriander
leaves to serve
2 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1 ripe avocado, mashed or diced
1 garlic clove, finely diced
1 tablespoon lime juice
½ teaspoon chilli flakes (optional)
1 tablespoon extra-virgin olive oil
Preheat the oven to 200°C. Line two large baking trays with baking paper.
Place the sweet potato in a bowl and drizzle over the coconut oil.
Toss to coat, then spread the sweet potato onto the trays in a single layer. Bake for 5 minutes, then flip the sweet potato over and return to the oven for about 2 minutes, or until golden and crispy. Season with salt.
To make the spicy Mexican beef, heat the oil or fat in a frying pan over medium–high heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and chilli and cook for 1 minute until fragrant. Add the beef and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes until browned. Add the spices and tomato paste and cook for 1 minute, then mix in the tomatoes.
Reduce the heat to low and simmer for 10–12 minutes. Season with salt and pepper.
To make the tomato salsa, place all the ingredients in a bowl and mix. Season with salt and pepper.
To make the guacamole, place all the ingredients in a bowl and mix well. Season with salt and pepper.
To assemble the nachos, place the sweet potato chips on a platter or on serving plates, then top with the spicy beef, salsa and guacamole. Garnish with the extra coriander leaves and serve with some cashew cheese, if you like.
For Cashew Cheese Recipe and original post search “Chef Pete Evans Paleo Nachos on Facebook” (for some reason I can’t link original post) x