Crispy baked potato chips topped with flavorsome beef, creamy guac, chunky pico de gallo and fresh greens. It tastes like a treat dish but is actually healthy and lower in calories. Delicious as a meal but also perfect for a movie night snack.
Prep Time 10 mins
Cooking Time 15 mins
2 - 3
Pico de gallo:
Potatoes and Beef:
- Pre-heat the oven to 200°C/400°F
- Wash and slice the potatoes into thin slices, transfer them into a bowl. Drizzle or spray on oil, season with salt and toss to coat. Bake in the oven for 12 minutes or until slightly brown, then flip around and bake for another 8-10 mins until crispy.
- While your potatoes bake, in a pan, add oil and cook the ground beef with ginger, paprika, chipotle powder, salt on medium heat for a few minutes until beef is cooked through.
- Add the tomato paste and cook until the sauce is mixed well. Remove from heat and set aside.
Make the guacamole
- In a bowl, mash avocados with a fork until slightly chunky
- Chop up cilantro, onions and dice up jalapeño into small pieces and add to bowl of chunky avocado.
- Without over-mashing the avocado, gently mix together until mixed together well. Add salt and pepper to taste and set aside.
Make the pico de gallo
- In another bowl, toss together your diced tomatoes, onions, cilantro and jalapeño.
- Add lime juice and salt, then mix well and set aside.
Assembling the nachos
- Assemble all the ingredients onto a large plate, starting with the potatoes as a base layer then adding beef on top.
- Garnish with fresh arugula and spinach, then top it off with the guacamole and pico the gallo.
- Serve with some Cholula or chilli sauce of your choosing for an extra kick (optional).
- This recipe is lower in calories than regular nachos because potatoes are used as chips instead of tortilla chips. Feel free to use tortilla chips if you prefer.
- If your guacamole is not smooth or your avocados are not ripe enough, you can add a drizzle of olive oil to help with the consistency and texture.
- If you don't like cilantro or onions, you can decrease the portion size of it or eliminate it completely. Adjust to your liking.
- You can blanch the arugula and spinach in water before adding it to the dish if you prefer.
- if you don't have chipotle powder, you can replace that with chilli powder or jalapeños.