Hold your horses, these are some amazing nachos. We’ve had them for dinner a couple of times in the past month now. I dreamed them up while playing, let’s use up what’s in the fridge and pantry. That is one of Eric’s favorite meal-time methods – he hates hates having too much of one item around, while I am the opposite and would stockpile 15 of everything if I could.
Start by roasting 1 sweet potato, at 425° for 45 – 55 minutes, or till soft. I made a 1/2 pan, which easily fed Eric, myself, and toddler. If you want a full size baking sheet, double the recipe. Line a baking sheet with foil. Place a layer of tortilla chips on the foil. Tear the sweet potato into chunks and sprinkle 1/2 over the layer of chips.
Cover sweet potato in 3 oz of cooked ground beef or fake beef crumbles, 1/2 cup shredded Mexican cheese, and a sprinkling of Mexican spice mixture. Repeat layers once. Top with 1-2 sliced jalapeño peppers, seeds in or removed.
I am a big fan of Quorn meatless and soy-free grounds. I use them in all my recipes in place of ground beef.
Bake nachos in oven for 8-10 minutes at 350°, or till heated and cheese melted. I love my Breville toaster oven and use mine for baking a variety of things – Eric converted me years ago and I will never go back. Can you catch my mistake in baking these?
Serve with a dollop of sour cream and a choice beverage, of course.
Sweet Potato Nachos (serves 2-3)
1. Roast 1 large sweet potato, at 425° for 45 – 55 minutes, or till soft.
2. Line a baking sheet with foil. Place a layer of tortilla chips on the foil. Tear the sweet potato into chunks and sprinkle 1/2 over the layer of chips. Cover 1/2 of sweet potato in 3 oz of cooked ground beef or fake beef crumbles, 1/2 cup shredded Mexican cheese, and a sprinkling of Mexican spice mixture. Repeat previous steps for second layer. Top with 1-2 sliced jalapeño peppers, seeds in or removed.
3. Bake nachos in oven for 8-10 minutes at 350°, or till heated and cheese melted. Serve with sour cream.
Bluebird Hill Art 