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Paleo Nachos

I love this healthier take on Nachos. I first made this Nacho recipe up for Deagon Bulk Meats using their grass fed mince. The kids loved it and with all the flavour of regular nachos, with none of the additives (and extra vegetables) it was a winner for us all.

The sweet potato chips make it grain free as well as corn free for those that need this option in their diet and with a few simple swaps it becomes a dairy-free, paleo meal option too!

Healthy Paleo Nachos with guacamole
  • 500g grass fed mince

  • 1 tablespoon homemade taco seasoning (see below)

  • 1 onion, finely diced (red or brown)

  • ½ red capsicum, deseeded and finely diced

  • 1 large sweet potato

  • ½ teaspoon garlic powder

  • Olive oil

  • Guacamole, yoghurt dressing, chopped tomatoes and cucumber to serve

Homemade Taco/nacho seasoning Mix
  • 1 teaspoon dried oregano

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • 5 teaspoons cumin

  • 2 teaspoons salt

  • 1 teaspoon black pepper, ground

  • 1 teaspoon ground chilli flakes (optional)

Homemade guacamole (optional)
2-3 avocados
Lemon juice, to taste
Salt to taste
Simple mash avocado flesh and season to taste with lemon juice and salt.
  1. Slice the sweet potato into very thin rings, about 2mm or so thick (a mandolin is fantastic here). Then toss the slices in a bowl with 1 tablespoon olive oil and then add garlic powder.

  2. Lay the slices out on two baking trays lined with baking paper in a single layer. Bake in a moderate oven until crispy but not burnt (about 20 minutes). You may need to remove the slices that are cooking quickest, leaving the others a little longer to allow even cooking.

Meanwhile, make the mince:

  1. In a hot frypan, sauté the onion until softened and mildly caramelised to sweeten the mix. Add the diced capsicum and stir well. Then add the mince and stir, cooking until beginning to brown evenly. Add the seasoning and stir well. Continue to cook until the mince has cooked through. Taste and adjust seasoning salt and chilli to your liking.

To assemble:

  1. Arrange the baked sweet potato slices on a large platter or a couple of plates.

  2. Top with the mince, diced tomatoes, cucumber, guacamole and yoghurt drizzle.

Optional yoghurt dressing (to replace sour cream)
  • 1-2 tablespoons natural coconut yoghurt

  • Lime juice, cumin, garlic powder and salt to taste. Just keep mixing and tasting bit by bit to the desired flavour.

Optional extras

You may want to add fresh coriander leaves to serve or sneak in a few extra vegetables to the mince mixture like zucchini, carrot or spinach.

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