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Easy & Healthy Paleo Nachos 2 Ways
Two ways to serve Paleo Nachos. One in a pile of sweet potato chips or as individual chips topped with nacho ingredients for easy handling. Both delicious!
Servings 2
Ingredients
- 1 large sweet potato - thinly sliced or thicker slices depending on which type nachos you are making
- 2 Tablespoons olive oil.
- ½ lb ground beef
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon oregano
- ½ cup salsa
- 4 green onions, sliced
- 1 tomato, chopped
- guacamole or 1 avocado chopped
Instructions
To make sweet potato chips.
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Thinly slice your sweet potato and coat with olive oil. Salt and pepper to taste.
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Lay on a cookie sheet lined with parchment paper and cook for 20 minutes in a 400 degree oven or until brown and crispy. Flip halfway through cooking time.
To make individual sweet potato slices.
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Cut the sweet potato in thick slices and place on a microwave safe dish or parchment paper. Cook for 2 minutes until they are soft but sturdy.
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While the sweet potatoes are cooking, brown your grown beef in a sauté pan. Add your spices and salsa and continue to cook for 5 more minutes.
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To make individual slices: When potato slices are done, arrange on a plate and top with ground meat mixture and toppings of your choice. I used a bit of avocado, tomato and green onion.
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To make a mound of nachos: arrange a big pile of sweet potato chips, then top with the meat mixture and any of the following: shredded chess and sour cream (if you do dairy), guacamole, tomatoes, avocados, green onions, olives, pickled jalapeños, cilantro all work nice.