YO! Hear me out…
Let’s take two things that are super great on their own and combine them.
I bring you a radical idea…nachos, covered in chili. It’s genius, I know.
GRAIN-FREE CHILI-COVERED SWEET POTATO NACHOS
Serves 2-3 people (or just you by yourself, fatty)
-1 lb. ground beef
-1 bag shredded Mexican cheese
-2 large sweet potatoes, thinly sliced
-28 oz. whole peeled tomatoes
-6 oz. tomato paste
-3 tbsp. olive oil
-2 tbsp. butter
-3-4 Fresno chilis, sliced
-1 bunch green onion, chopped
-3 cloves garlic, minced
-1 tbsp. chili powder
-1 tbsp. paprika
-1 tbsp. onion powder
-1 tsp. cumin
-1 tsp. coriander
-salt and pepper to taste
-1/2 cup sour cream
Step 1: Preheat oven to 400 degrees.
Step 2: Slice your sweet potatoes into thin rounds, approximately 1/8″ thick.
Add slices to a medium mixing bowl and toss them in olive oil, salt and pepper.
Step 3: Arrange the sweet potato slices in a single layer on a baking sheet. It’s OK if some slices overlap, they just won’t get as crispy. Bake for 30 minutes.
Step 4: Prep your other ingredients.
Mince garlic, chop green onion, slice Fresno chilis.
Step 5: In a medium skillet, heat 1 tbsp. of butter on medium-high heat.
Once hot, add garlic and cook (constantly stirring) until fragrant – about 1 minute.
Step 6: Add whole peeled tomatoes and tomato paste. Add dry seasonings and stir well. Cook until mixture begins to bubble – about 5-10 minutes. Once bubbling, turn heat down to low. Allow mixture to continue cooking for about 20 minutes.
Step 7: In a separate medium skillet, heat remaining butter on medium-high heat.
Once hot, add ground beef, salt and pepper. Use a spatula to scramble the meat. Cook for about 5-10 minutes, stirring occasionally.
Step 8: Once beef is fully cooked, add it to the tomato mixture (you do not need to drain the beef first, but you can if you really want to). Stir beef and tomato mixture together and continue to cook on low heat.
Step 9: Once the timer for the sweet potato rounds goes off, remove from the oven and add 1/2 the shredded cheese over the top. Place back in the oven and cook for another 5 minutes.
Step 10: Spoon chili over the sweet potato rounds. Cover with remaining shredded cheese and place back in the oven and cook for another 5 minutes.
Step 11: Sprinkle green onions and Fresno chilis over the top of your nachos, scoop on a dollop or two of sour cream and serve family style.