Mmmmm …. comfort food! You can never go wrong with nachos, really Mexican food, in general, in my humble opinion. I just really enjoy the flavor profile and spices! Anway I digress….. I have been trying to find healthier ways to eat some of my favorites. I know it seems silly, but it took me forever to figure out how to get the healthy crunch I needed when it hit me sweet potato chips!
I often add things to my beef to extend it further. This time, I used mushrooms (they hide soooo perfectly in this dish) but I often saute a bunch of veggies that I have lying around that need to be used up too. My family freaks out if they see bits of veg in their ground beef so I usually saute them and then puree them and they never know. Well, they do know but they don’t mind it when it is pureed (crazy, I know, but it is a fact of life).
This post contains affiliate links which means I can earn a fee for people purchasing when they click the link (at no cost to you). Click here to read my full disclosure policy.
Sweet Potato Nachos
- 2 large sweet potatoes, rinsed and sliced thin (I used a mandolin)
- 2 Tbsp olive oil
- 1 tsp fine sea salt
- 1/2 lb lean ground beef
- 8oz. mushrooms, processed or finely chopped
- salt & pepper to taste
- Taco Seasoning
- 1 cup shredded sharp cheddar
- 1 cup black beans, rinsed and drained
- 1-2 green onions, chopped
- 1/2 cup black olives, chopped or sliced
- 1 large tomato, diced
- Jalapeno, I used pickled but fresh would be nice too
- 1 avocado, diced or smashed
- 2 Tbsp fresh cilantro
- Greek yogurt or sour cream
- Any other topping you desire!
Preheat oven to 425 degrees F and line two large baking sheets with foil or silicone baking mat. Place two wire racks on top of the baking sheets.
In a large bowl, toss together the potatoes, olive oil and salt. Place the potatoes on the prepared baking sheets. Bake for 12-15 minutes, remove from heat and set aside.
Meanwhile, heat a large skillet over medium-high heat then add the ground beef and mushrooms. Season with salt and pepper and saute until ground beef is no longer pink. Drain well and add taco seasoning. Turn heat to low and keep warm.
To assemble your nachos, I took one of the same cookie sheets with the silicone mats, took off the wire racks and placed the potatoes on the silicone mat (you could also use parchment paper if you don’t have a silicone mat). Then start layering with the ingredients that you want to be warmed up. So topped my potatoes in the following order: ground beef mixture, black beans, cheese, onions, black olives, jalapeno and tomato.
Place back in the oven and broil for 3-4 minutes until cheese is bubbly and melted. Remove from heat and you can now serve on individual plates and top with cool toppings like that avocado, cilantro, Greek yogurt, salsa, etc. Or you can eat it restaurant style. With a hot pad slide the mat or parchment paper off the baking sheet and onto a large cutting board. Top with the additional toppings just mentioned and sit around the cutting board with your family eating off the same “plate”. I recommend this way, it was a lot of fun and the kids got a hoot out of it!
Don’t they look so good! Now DIG in!!
Here’s to some TASTY nachos!