Crispy and Zesty Nachos
Spicy Mexican Beef with Zesty Guac and Herb Salad
Crispy and Zesty Nachos
One thing my 10 Week Online Program always promises to deliver is flavour flavour flavour! Along with each recipe being super easy and most of all nutrient dense, meaning each and every mouthful is good for you.
Each weeks Meal Plan will include some healthy takes on fast food favourites that you know and love. Whether it is a delicious mouth watering burger, crispy fish and chips or this tray of heavenly Nachos!
Check out the recipe below and if you like this and want over 400 more Low Carb and Keto Recipes as part of a guided program with me, including mindset coaching and daily 10 minute moves, then start your Luke Hines 10 Meals Mindset Moves program today!
Click here to get started and realise how good it feels to feel good.
- Ingredients
2 small sweet potato sliced into thin discs
2 tablespoons incredible coconut oil for baking
400g grass-fed beef mince
1 cup crushed tomatoes tinned
1 teaspoon Mexican spice mix or your favourite Mexican spices
salt to season
GUACAMOLE
1 avocado smashed
4 tablespoons lime juice
1 teaspoons ground cumin
1 teaspoons dried chilli flakes optional
SIMPLE SALSA
16 cherry tomatoes quartered
1/2 red onion finely diced
2 lebanese cucumber diced
4 tablespoons fresh chopped herbs flat-leaf parsley or coriander - Method
Preheat your oven to 200C and line a baking tray with baking paper.
Lay your sliced sweet potato out on the tray so as they don't overlap. Place in the oven to get nice and crispy, about 15 to 20 minutes.
Meanwhile, brown your mince in a pan in a little coconut oil. Once browned, add your spices and crushed tomatoes, season with salt and reduce to a simmer for the sauce to thicken up.
Meanwhile get onto your guacamole and salsa. Combine the ingredients for each in respective bowls and set aside ready for serving.
Serve your mince alongside the hot and crispy sweet potato chips, with generous dollops of guacamole and lashings of salsa. Season with salt and enjoy.
