Healthy Beef Nachos

DESCRIPTION

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.

INGREDIENTS

Guacamole:

• 1 large avocado, mashed
• 1 lime, juiced
• 15g cilantro, chopped
• Pinch of salt
• Pepper
• 1/2 onion (optional)
• 1 small jalapeño, chopped (optional)

Pico de gallo:

• 4 roma tomatoes, chopped
• 1 small onion, diced
• 1 lime, juiced
• 15g cilantro, chopped
• 1 small jalapeño, finely chopped (optional)
• Pinch of salt

Potatoes and Beef:

• 3 medium potatoes
• 1 tbsp olive oil
• 500g lean beef mince
• 2 tbsp tomato paste
• 1 tsp cumin powder
• 2 tsp paprika powder
• 1 tsp ginger powder
• 1 tsp chipotle powder
• 1 tsp salt

For serving:

• 15g arugula
• Cholula (optional)

INSTRUCTIONS

1. Pre-heat the oven to 200°C/400°F
2. 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.
3. 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.
4. Add the tomato paste and cook until the sauce is mixed well. Remove from heat and set aside.

Make the guacamole

5. In a bowl, mash avocados with a fork until slightly chunky
6. Chop up cilantro, onions and dice up jalapeño into small pieces and add to bowl of chunky avocado.
7. 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

4. In another bowl, toss together your diced tomatoes, onions, cilantro and jalapeño.
5. Add lime juice and salt, then mix well and set aside.

Assembling the nachos

3. Assemble all the ingredients onto a large plate, starting with the potatoes as a base layer then adding beef on top.
4. Garnish with fresh arugula, rocket, or spinach, then top it off with the guacamole and pico de gallo.
5. Serve with some Cholula or chilli sauce of your choosing for an extra kick (optional).
6. Enjoy!

NOTES

• 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.

© Chloe Ting Recipes – https://chloeting.com/recipes/healthy-beef-nachos