Beef mince

Paleo nachos

Name: Paleo nachos
Cook time: 110 min
Total time: 110 min
Yield: 4
Ingredients: 2 large sweet potatoes, thinly sliced lengthways using a mandoline; 80ml 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 tsp ground cumin; 1 tsp ground chilli; 2 tsp dried oregano flakes; 2 1/2 tsp smoked paprika (pimenton); 400g can chopped tomatoes; 1 1/2 tsp Worcestershire sauce; 125ml coconut cream; Juice of 1 lime; Charred jalapenos, halved avocado and coriander leaves, to serve; 250g cherry tomatoes, halved; 82.50 ml coriander leaves, roughly chopped; 1 garlic clove, crushed; Juice of 2 limes

5 ratings

1h 50m

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by Phoebe Wood

Apr 08, 2016

Topped with fresh tomato salsa and spiced lean beef, these paleo nachos are the ultimate crowd-pleaser.

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 tsp ground cumin
1 tsp ground chilli
2 tsp dried oregano flakes
2 1/2 tsp smoked paprika (pimenton)
400g can chopped tomatoes
1 1/2 tsp Worcestershire sauce
1/2 cup (125ml) coconut cream, chilled
Juice of 1 lime
Charred jalapenos, halved avocado and coriander leaves, to serve

Tomato salsa

250g cherry tomatoes, halved
1/3 cup coriander leaves, roughly chopped
1 garlic clove, crushed
Juice of 2 limes

Method

1.

Preheat the oven to 150°C. Place sweet potatoes in a single layer over 3 baking paper-lined baking trays and brush with 2 tbs oil. Bake for 15 minutes or until beginning to dry out. Reduce oven to 110°C and bake, turning and swapping trays every 15 minutes, for a further 1 hour or until crisp. Remove from oven and cool.
2.

Combine salsa ingredients in a bowl, season with salt and set aside.
3.

Heat 1 tbs 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 tbs 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 tsp 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.
4.

Meanwhile, combine coconut cream, lime juice and remaining 1/2 tsp paprika in a bowl. Season with salt and set aside.
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.