Do you love mexican food? Try this recipe.
Topped with fresh tomato salsa and spiced lean beef, these sweet potato paleo nachos are the ultimate crowd-pleaser.

Serves: 4 | Cooking time: 2 hours
INGREDIENTS
2 large sweet potatoes, thinly sliced lengthways using a mandoline
1/3 cup (80ml) extra virgin olive oil
1 red onion, finely chopped
2 garlic cloves, chopped
1 red capsicum, finely chopped
1 small eggplant, finely chopped
350g lean beef mince
2 teaspoons ground cumin
1 teaspoon ground chilli
2 teaspoons dried oregano flakes
2 1/2 teaspoons smoked paprika (pimenton)
400g can chopped tomatoes
1 1/2 teaspoons Worcestershire sauce
1/2 cup (125ml) coconut cream, chilled
Juice of 1 lime
Charred jalapenos, halved avocado and coriander leaves, to serve
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TOMATO SALSA
250g cherry tomatoes, halved
1/3 cup coriander leaves, roughly chopped
1 garlic clove, crushed
Juice of 2 limes
METHOD
Step 1
Preheat the oven to 150C. Place sweet potatoes in a single layer over 3 baking paper-lined baking trays and brush with 2 tablespoons oil. Bake for 15 minutes or until beginning to dry out. Reduce oven to 110C and bake, turning and swapping trays every 15 minutes, for a further 1 hour or until crisp. Remove from oven and cool.
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Step 2
Combine salsa ingredients in a bowl, season with salt and set aside.
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Step 3
Heat 1 tablespoon oil in a large frypan over medium heat. Cook the onion, garlic and capsicum for 8 minutes or until softened. Remove onion mixture from pan and set aside. Add eggplant and remaining 1 tablespoon oil to pan. Increase heat to high and cook for 8 minutes or until tender and golden. Remove the eggplant from pan using a slotted spoon and set aside. Add mince, cumin, chilli, oregano and 2 teaspoons paprika to pan. Cook, stirring, for 5 minutes or until meat is browned. Add the tomato, Worcestershire sauce and 2 cups (500ml) water, then return onion, garlic, capsicum and eggplant to pan. Cook for 15 minutes or until thick and reduced. Season to taste.
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Step 4
Meanwhile, combine coconut cream, lime juice and remaining 1/2 teaspoon paprika in a bowl. Season with salt and set aside.
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Step 5
Arrange sweet potato chips in a serving dish and top with the spicy beef mixture, charred jalapenos, avocado, coriander, tomato salsa and coconut cream dressing.
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