Paleo Nachos with Sweet Potato Chips

Ingredients

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Coconut oil

  2 tbsp or 27g

• Salt

  Table

  1 tsp or 6g

• Onions

  Raw

  1 cup, chopped or 160g

• Coconut oil

  1 tsp or 5g

• Red peppers

  Hot chili, raw

  ½ cup, chopped or diced or 75g

• Ground beef

  80% lean meat / 20% fat, raw

  400g

• Garlic

  Raw

  2 cloves, minced or 6g

• Paprika

  Spices

  1 tsp or 2g

• Paprika

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander seed

  Spices

  1 tsp or 2g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Tomatoes

  Orange, raw

  1 cup, chopped or 158g

• Salt

  Table

  100g

• Pepper

  Spices, black

  100g

• Tomato sauce

  Canned, with tomato tidbits

  100g

• Tomatoes

  Orange, raw

  1 cup, chopped or 158g

• Onions

  Young green, tops only

  1 cup chopped or 71g

• Coriander leaf

  Spices, dried

  2 tbsp or 4g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Lime juice

  Raw

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  100g

• Tostada with guacamole

  100g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Garlic

  Raw

  1 cloves, minced or 3g

• Lime juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Low sodium

  1 cup, grated or 100g

Directions

1. Sweet potato chips - If making sweet potato chips, preheat the oven to 170 C/338 F (conventional, not fan forced). Slice the sweet potato as thin as you can, you can leave the skin on. Use a mandolin slicer or a slicer setting on a food processor if you like. Toss the potato slices in melted coconut oil or olive oil, use your hands to separate the slices and get them coated evenly. Place parchment/baking paper on two flat roasting trays and place potato slices in a single layer, overlapping each other slightly if needed. Bake for 20-25 minutes and then turn the chips over. Bake for another 20 minutes or even longer if you want them very crunchy. Keep an eye on the time if you oven tends to get too hot and reduce by 5 minutes on each side.
2. Spicy beef - In a deep skillet or a frying pan, heat the ghee or coconut oil over medium heat. Add the onion and chilli and sauté for 5 minutes, until golden. Add the beef and bring the heat to high. Cook and stir with a spatula for 5 minutes, separating the pieces along the way. Then add the rest of ingredients, stir and bring to boil. Turn the heat down to low and simmer for 20-25 minutes, with a lid on, stirring regularly.
3. Cheese sauce - In the meantime prepare the cheese sauce according to this recipe.
4. Tomato salsa & guacamole - Combine salsa ingredients in a bowl and set aside. Prepare the guacamole and set aside.
5. Finally, assemble the nachos in the following order. Place the beef in the middle of a large, deep platter. Make a well in the middle and push the beef outwards. Add the tomato salsa around the beef and place the chips on the edges of the platter. Place dollops of guacamole on the beef and pour the cheese sauce in the well of the middle of the platter.