Something about football just makes me crave great finger/appetizer foods. With the National Championship upon us, and me about 10 days into my January Whole 30, I can’t indulge in the cheesy kind you might envision upon reading the word ‘nacho.’ That doesn’t mean I can’t make a delicious, Whole 30 (and Paleo) friendly version that are perfect to munch on through the big game. I love making extra for leftovers for lunch or dinner during the week, because these are just THAT delicious. They’re also easy to make. Keep reading for my sweet potato nachos recipe!You will need: sweet potato chips, ground turkey or beef, salsa, roasted tomatoes, a sweet onion, taco seasoning, guacamole, pico, cilantro, salt + pepper
Jackson’s Honest sweet potato chips are my favorite store bought brand, because they are made with only real sweet potatoes and coconut oil. I generally find them at Whole Foods or you can find them online here. You can also make your own at home– which is easier than you might think.
Riega Organic’s makes a wonderful taco seasoning that only contains organic ingredients inlcuding: chili peppers, cumin, sea salt, onions (powder and flake), garlic, and oregano. It’s also very easy to make your own taco seasoning by combining these spices to meet your taste preferences. I find Riega Organic’s at Whole Foods or order it online here. Most of the pre-made seasonings I find at my local grocery store contain some form of flour, whey, sugar, and/or preservatives so be sure to check your labels for these ingredients hiding in your taco seasoning. One of these packages perfectly seasons one pound of ground meat.
I like my food spicy, so I use a ‘hot’ salsa and love the Texas made Joe T. Garcia’s salsa picante. Their salsa verde is also another favorite of mine. I find Joe T’s at my local grocery store or you can order from their website or on Amazon.
For pico I love using a mango + pineapple version. You can easily make yourself by chopping up fresh mango, pineapple, tomatoes, onions, and jalepenos, cilantro, and lime.. or buy pre-made.
Continue stirring your meat and onions around the pan until the meat has browned and onions have softened. This should take around 8 minutes. Drain your meat and onions and them add them back to the pan. Lower the heat to low. Then, open your can of tomatoes and add to the meat and onions.
Then add your taco seasoning and stir to combine. I also add about 1 cup of salsa to the pan, to keep the meat from drying out and to add a little extra spice and flavor. While your tomatoes and salsa are getting warm, get your toppings ready.
When your meat and tomatoes are warm, put your sweet potato chips in a bowl or on a plate. Then spoon the meat/onion/tomato mixture on top. Next, add your desired toppings and enjoy!
These are easy to eat for leftovers or take to work as a healthy lunch option. I put sweet potato chips, guacamole, and taco meat all in separate containers. Then, heat the meat before adding on top of chips and topping with guac.
SWEET POTATO NACHOS RECIPE
- Sweet Potato Chips
- 1 pound of ground meat (turkey or ground beef work great)
- 1 sweet onion, chopped
- 1 package of Reiga Organic’s No. 4 taco seasoning, or your favorite taco seasoning
- 1 can of roasted tomatoes
- 1 cup of salsa + more for topping
- Salt + Pepper
- Heat a large skillet over medium-high heat
- Chop your onion
- Add the chopped onion, meat, and salt + pepper to skillet when hot and cook until meat has browned and onions have softened, about 8 minutes.
- Drain the meat and onions, then add back to the skillet. Lower the heat to low.
- Add taco seasoning, tomatoes, and salsa to the pan. Stir until combined.
- While the taco mixture is heating throughout, add sweet potato chips to a pan or bowl and prepare toppings. Then, add the taco mixture to the top of the sweet potato chips and top with desired toppings and enjoy!