Paleo Nachos
1 large Kumara (thinly sliced with a mandoline)
3-4 tbsp coconut oil (melted)
Sea salt
Spicy Mexican Beef
2 tbsp coconut oil
1 onion finely chopped
2 garlic cloves finely chopped
1 long red chilli, finely sliced and deseeded
500g beef mince
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp ground coriander
1 1/2 tbsp tomato paste
1 x 400g tin of tomatoes
black pepper
Tomato Salsa
2 tomatoes, deseeded and diced
1/4 red onion, finely diced
2 tbsp chopped coriander
2 tbsp lime juice
2 tbsp extra virgin olive oil
Guacamole
1 ripe avocado, mashed or diced
1 garlic clove, finely diced
1 tbsp lime juice
1/2 tsp chilli flakes
1 tbsp extra virgin olive oil
Preheat the oven to 200 Degree C
Line 2 large baking trays with baking paper.
Place the kumara in a bowl and mix melted coconut oil in.
Bake for 5 minutes and then flip and return to the oven for about 2 minutes or until golden and crispy. Season with salt.
Mexican Beef
Heat oil in frying pan.
Add onion and cook for 5 mins until translucent.
Stir in garlic and chilli and cook for 1 minute.
Add beef and cook for 5 minutes until browned.
Add spices and tomato paste and cook for 1 minute then mix in tomatoes.
Reduce heat to low and simmer for 10-12 mins. Season with salt and pepper.
Tomato Salsa
Place all ingredients in a bowl and mix. Season with salt and pepper.
Guacamole
Place all ingredients in a bowl and mix. Season with salt and pepper.
To assemble nachos, place the kumara chips on a platter or plates.
Top with spicy, beef, salsa and guacamole.
Garnish with extra coriander leaves and serve with some cashew cheese or normal cheese.
Serves 4-6