Spicy Beef and Sweet Potato Nachos

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Serves: 4

Get ready for a flavor explosion with our Spicy Beef and Sweet Potato Nachos. Thinly sliced sweet potatoes are baked to crispy perfection, serving as the base for layers of savory goodness. Seasoned grass-fed ground beef, black beans, onions, and jalapenos add a spicy kick, while a zesty crema drizzle brings it all together. These nachos are a crowd-pleasing appetizer that will elevate any occasion. Indulge in the perfect balance of heat and sweetness.

Ingredients

Swap Protein

Thomas Farms Ground Beef

1 lb Thomas Farms Grass Fed Ground Beef
2-3 Large Sweet Potatoes, Thinly Sliced
1 Red Onion, Diced
1 Can of Black Beans, drained and rinsed
2 Jalapenos, Sliced
4 Tbsp Lime Juice
2 Tsp Paprika, Cumin, Garlic Salt and Oregano
1/2 Tbsp Cayenne Pepper
1/4 Cup Cilantro
2 Tbsp Olive Oil

For the Crema

1/2 Cup Light Sour Cream
1/4 Cup Lime Juice
1 Tbsp Garlic Salt
1 Tbsp Black Pepper

Instructions

Set oven to 375°F. Place parchment paper into a shallow pan and set aside.
Thinly slice the sweet potatoes (by mandolin or otherwise) and toss in a bowl with olive oil and seasoning. Spread out on parchment paper and bake for 8-10 minutes, or until lightly browned and crispy. Remove and let cool.
In a large bowl, mix the ground beef with paprika, garlic salt, cumin and cayenne pepper. Cook ground beef on a frying pan over medium-high heat until lightly browned, adding the lime juice, salt and pepper while it cooks.
To make the crema: Whisk the sour cream, lime juice, garlic salt and pepper in a small bowl and set aside.
Assemble the nachos: Layer from bottom to top: sweet potato chips, ground beef, onions, beans, jalapenos, then cilantro onto a plate or board. Top with drizzled crema and serve. Toast nachos in oven if desired.

Ingredients

Swap Protein

Thomas Farms Ground Pork

1 lb Thomas Farms Ground Pork
2-3 Large Sweet Potatoes, Thinly Sliced
1 Red Onion, Diced
1 Can of Black Beans, drained and rinsed
2 Jalapenos, Sliced
4 Tbsp Lime Juice
2 Tsp Paprika, Cumin, Garlic Salt and Oregano
1/2 Tbsp Cayenne Pepper
1/4 Cup Cilantro
2 Tbsp Olive Oil

For the Crema

1/2 Cup Light Sour Cream
1/4 Cup Lime Juice
1 Tbsp Garlic Salt
1 Tbsp Black Pepper

Instructions

Set oven to 375°F. Place parchment paper into a shallow pan and set aside.
Thinly slice the sweet potatoes (by mandolin or otherwise) and toss in a bowl with olive oil and seasoning. Spread out on parchment paper and bake for 8-10 minutes, or until lightly browned and crispy. Remove and let cool.
In a large bowl, mix the ground pork with paprika, garlic salt, cumin and cayenne pepper. Cook ground pork on a frying pan over medium-high heat until lightly browned, adding the lime juice, salt and pepper while it cooks.
To make the crema: Whisk the sour cream, lime juice, garlic salt and pepper in a small bowl and set aside.
Assemble the nachos: Layer from bottom to top: sweet potato chips, ground pork, onions, beans, jalapenos, then cilantro onto a plate or board. Top with drizzled crema and serve. Toast nachos in oven if desired.