There’s two types of meals in this world:
1) those you make with the intent of sharing
2) those you prep zealously for yourself.
Well, this one is totally meant for nibbling with others (by design) but, it’s so darn good you’ll have second thoughts about the “sharing part” of this unconventional nacho platter once you give it a try. It’s quick, hearty, meaty, super satisfying and brings together so many flavors with each bite!
If you have a family or live with friends- a big sheet pan dinner is the equivalent of an easy, breezy meal that checks multiple boxes. It makes everyone happy on minimal effort (and, yields less dirty plates) which has obviously got to count. I love quick meals that also enable a quick clean up situation and this little recipe has it all.
I’m a big nacho connoisseur and have always loved them loaded and ready to party. I just have to close my eyes and visualize my mom’s epic nacho platter with refried beans, lemony guacamole, ground beef and chorizo; fresh salsa, and chives. The smell alone would make you weak in the knees and her presentation was always immaculate.
My dad often had a group of poker players that would join us on the occasional weekend to play cards at our house and their wives would come along, too. My mom made sure everyone had something to eat and do. She was the perfect hostess without even trying and it was the simplest of meals that often pleased the crowd the most.
Cue in the chili con carne-style ground made a little extra with chopped chorizo, heaps of zesty guacamole, pickled red onion and fresh tomato salsa. Not really into the cheese-covered, sour cream nachos I often see flying around; I really prefer this hearty and more traditional approach to the classic. NOT to say you can’t add cheese or sour cream to this little recipe; you do you boo! š
If you’re vegan or vegetarian- don’t despair either. Simply sub your favorite plant-based ground hash and if you can’t find vegan chorizo; spicy Italian sausage or any veg-based sausage will do!
But this trusty method of cooking beef which starts by adding a grated onion to a pan with warm olive oil is perhaps the most flavorful one I know. It’s also great if you’re cooking ground beef for pasta sauce or tacos. Nothing will give ground beef the unparalleled flavor bomb of cooking alongside onions and their juices.
WHAT I LOVE ABOUT SUBBING SWEET POTATOES FOR TORTILLA CHIPS
- they’re nourishing and super versatile
- naturally gluten-free and paleo-friendly
- they add another flavor dimension and their sweetness compliments the zesty chorizo and beef hash to perfection!
- you can get them as crispy as you want or as soft as you’d like, you control the crisp factor!
- they taste delish with a mountain of guacamole and salsa
Southwest Sweet Potato Nachos!
Ingredients
Chorizo & Ground Beef Hash
- 2 Tbsp olive oil
- 1 large yellow or red onion, finely grated
- 1 pound lean ground beef, turkey or vegan substitute
- 2 Spanish chorizos, finely minced
- 2 tsp of ground cumin
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1 small can of red or black beans
- sea salt and pepper, to taste!
Sweet Potato Nachos
- 4-5 large sweet potatoes- washed & peeled
- 1 Tbsp olive oil
- sea salt and pepper to taste
- 1.5 cups of homemade or store-bought salsa
- 2 avocados- peeled, cored & sliced
- 1 sliced jalapeƱo (seeded for less spice)
Optional add-ons
- pickled red onions
- your favorite guacamole instead of sliced avocados
- sour cream or cashew cream
Instructions
- Preheat oven to 400F and line a baking tray with parchment paper.
- Slice your sweet potatoes horizontally in ~1 inch rounds (circles) coat in oil, sea salt and pepper and bake for ~35 mins or until brown. Broil on High for ~3 mins for an added crisp.
- While the potatoes cook, warm up oil in a skillet and add your grated onions. Stir for 2 mins then add your chorizo, beans and ground beef along with your spices and sea salt & pepper.
- Cook for ~5-7 mins or until chorizo & beef are brown and crumbled.
- Layer on sweet potatoes, ground beef & chorizo hash, your favorite salsa, avocado slices & jalapeƱos!
By: Aleyda | The Dish On Healthy
