Mexican · fingerfood

Loaded Paleo Nachos With Fresh Salsa & Guacamole

Name: Loaded Paleo Nachos With Fresh Salsa & Guacamole
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 large sweet potatoes; Chilli flakes; 3 tablespoons coconut oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 2 long red chillies, deseeded and chopped; 2 teaspoon smoked paprika; 2 teaspoon cumin seeds, crushed; 1 pound ground beef; 1 1/2 tablespoons tomato paste; 17.5 oz passata; 3 tomatoes, diced; 1 red onion, finely diced; 1 handful cilantro, chopped; 1 handful chives, chopped; 2 ripe avocados, mashed; 1 garlic clove, chopped; 1/2 lime; salt and pepper

“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.”

total: 1 h
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Sweet potatoeslarge3 large
Chilli flakes4 servings
Coconut oil3 tbsp
Onionfinely chopped1
Garlic clovesfinely chopped2
Long chilliesdeseeded and chopped2
Paprika2 tsp
Cumin seedscrushed2 tsp
Ground beef1 lb
Tomato paste1.5 tbsp
Passata17.5 oz
Tomatoesdiced3
Onionfinely diced1
Cilantrochopped1 handful
Chiveschopped1 handful
Avocadosripe, mashed2
Garlic clovechopped1
Lime½
Salt and pepper4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 1 h

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.
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.
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.

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