That is right, I messed with his nachos. Nachos are easily on my husband’s top 5 fav foods. I haven’t messed with them, until now.
He is starting to get used to this madness. When I said we were having nachos this week for dinner, he slowly looked up from his computer and very cautiously said, “that sounds great…. But… what are you putting in them – there is NO way you put regular nachos on the meal plan this week”.
This caution may or may not have stemmed from a recent incident when he caught me putting carrots and zucchini into his beloved spaghetti sauce and then putting the recipe on my blog.
I figured if I could mess with his spaghetti sauce and not end up divorced, nachos would be no big deal.
Well… they were a hit! I hadn’t even planned to blog about them, but when I spammed the internet with the picture of them, it was requested I do.
There are tons of variations of Sweet Potato Nachos on Pinterest, but here is my make ahead version.
- Invest in a mandolin. It will save you tons of time. However, get a good one. Every time I use mine I am reminded that making these nachos with my (currently broken) mandolin is basically an episode of ER waiting to happen. When you have a good mandolin you won’t get the small bits I have here.
- To save more time, stock your freezer with taco meat. It is so versatile and so quick to make. For this recipe, all I do is pull it out of the freezer and defrost.
- If you bake the sweet potato on parchment paper they will be soggy, just spray the pan with cooking spray.
- Once cut, store your sweet potatoes in cold water.
- Sweet Potato - 1 or 2 depending on the size of your family.
- Creole seasoning (or chili powder, or paprika) - approx. 2 teaspoons.
- 1 Pound Ground turkey (or chicken or beef)
- Chopped veggies you have on hand such as green pepper, jalapeno, mushrooms, red onion, jalapeño - 2 (or to preference).
- Small handful of cilantro
- Greek Yougurt or Sour Cream
- Shredded Cheese, approx 2 cups.
- Slice the sweet potato with a mandolin. Store the sliced sweet potatos in a sealed container with water. This will keep them crisp.
- Brown your meat of choice (ground beef, turkey or chicken) with 2-3 tablespoons of taco seasoning, and ½ cup of water. Add more liquid if you are using a really lean meat. Store in container in fridge or freezer.
- Chop veggies – use whatever you have. I have used mushrooms, jalapenos, tomatoes, shredded lettuce, every pepper known to man. Use this as an opportunity to clean out your produce drawer.
- Preheat the oven to 350F
- Spray the pan with cooking spray and lay out the sweet potato. I do 2 layers.
- Drizzle with olive oil and sprinkle with creole seasoning (or paprika, or chilli powder).
- Bake for 20 minutes (may vary depending on how thick your slices are).
- Layer the taco meat on top of the sweet potatoes.
- Add your chopped veggies on top of the meat (don't add things like tomato or avocado at this point. Add those after baking to melt the cheese.
- Sprinkle cheese on top.
- Bake under a broiler until cheese is a melty delicious mess. This is usually about 5 minutes. Keep a close eye on it.
- Garnish with cilantro and jalapeño, tomato, avocado and lettuce.
This was good. Oh, so good.
So, there you have it, my confession of the time I messed with his nachos.