Paleo Classic Nachos with Fresh Salsa
Dive into guilt-free indulgence with our Paleo Classic Nachos with Fresh Salsa — a vibrant and wholesome twist on a beloved snack. Forget traditional tortilla chips; this recipe swaps them for crispy baked sweet potato rounds, delivering both crunch and natural sweetness. Topped with a savory ground beef mixture seasoned with smoky cumin, paprika, and chili powder, and layered with a zesty fresh salsa made from juicy tomatoes, jalapeño, and cilantro, every bite is bursting with bold flavor. Creamy avocado adds the perfect touch, making this gluten-free and dairy-free recipe ideal for paleo enthusiasts. Quick to assemble and fun to share, these nachos are perfect for game day, family gatherings, or a satisfying solo treat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Sweet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 pound Ground beef
- 1 large Onion
- 3 cloves Garlic cloves
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Black pepper
- 2 large Tomato
- 1 Jalapeño pepper
- 0.5 cup Cilantro
- 1 Lime
- 1 large Avocado
Instructions
Preheat your oven to 400°F (200°C).
Slice the sweet potatoes into thin rounds, about 1/4 inch thick. Try to keep them uniform for even baking.
In a large bowl, toss the sweet potato slices with 2 tablespoons of olive oil and 1/2 teaspoon of salt until well coated.
Arrange the slices in a single layer on a baking sheet lined with parchment paper.
Bake for 20 minutes, flipping halfway through, until the slices are crispy and golden brown.
While the chips are baking, finely chop the onion and mince the garlic.
In a skillet over medium heat, add the remaining tablespoon of olive oil. Add the onion and garlic, and sauté until soft, about 5 minutes.
Add the ground beef to the skillet and cook until browned. Drain any excess fat.
Stir in the cumin, paprika, chili powder, and black pepper. Cook for an additional 2 minutes. Set aside.
For the salsa, dice the tomatoes, finely chop the jalapeño (removing seeds for less heat), and chop the cilantro.
In a bowl, combine the tomatoes, jalapeño, cilantro, juice of one lime, and 1/2 teaspoon of salt. Mix well and set aside.
Peel and dice the avocado, and set aside for topping.
To assemble, place the sweet potato chips on a serving platter. Top with the beef mixture, then spoon the fresh salsa over the top.
Garnish with diced avocado and any remaining cilantro.
Serve immediately and enjoy your delicious paleo-friendly nachos!
Nutrition Facts
Calories |
2310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 6414 mg | 279% | |
| Total Carbohydrate | 159.8 g | 58% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 58.9 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3292 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
