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.