Mexican Nachos with beef

This is not your average “Netflix and nachos” situation.

We’re taking things up a notch with a tray full of loaded Mexican nachos topped with juicy seasoned beef, roasted sweet potatoes, melty cheese, and all the fixings. It’s like taco night and comfort food had a deliciously crispy baby.

The sweet potatoes add just the right amount of sweetness to balance the spicy, savory beef, and the result is chef’s kiss perfection. It’s hearty, colorful, and dangerously addictive. Perfect for parties, game night, or just when you want to treat yourself to something that tastes like a fiesta in your mouth.

Pile it high, load it up with guacamole, tomato sauce, sour cream, salsa, jalapeños (whatever you like), and dive in. Just don’t expect leftovers.

Ingredients: (for 4 servings)

• 4 tomatoes
• 1 sweet potato
• 1bell pepper
• 1 large red onion
• 1 lime
• 180 grams of plain tortilla chips
• 300 g of ground beef (for the vegetarian version, you can use 300 grams of canned black beans – and for the vegan version, you can replace the cheese with vegan cheese)
• 1 jalapeno pepper (you can also use your favorite hot peppers)
• 200 g of canned corn kernels
• 200 g of grated cheese (I had Gouda, you can use cheese, cheddar, or any other cheese you like that is nicely grated)
• sour cream for serving
• pepper + salt
• 1 clove of garlic
• spice mixture of: one tablespoon of hot smoked paprika, one teaspoon of dried coriander, one teaspoon of dried thyme, half a teaspoon of cumin, one teaspoon of garlic powder, a tablespoon of sweet paprika, and half a teaspoon of anise powder
• a little olive oil

Preparation:

Start by washing and prepping the vegetables.

For the salsa, blend together half an onion, two tomatoes, and the juice of a lime until you reach your preferred consistency. Set the salsa aside for later.

Finely chop the remaining half of the onion. Grate the cheese. Cut the pepper into pieces, dice the sweet potato, slice the jalapeño and garlic clove thinly, dice the other two tomatoes, and drain the corn from the can by rinsing it under cold water in a sieve.

In a large wok, heat the olive oil. Once hot, add the beef and cook for a few minutes, stirring constantly, until it’s no longer pink. Then, add the onion, garlic, and diced sweet potato. Stir well and let it cook over medium heat for about 5 minutes, stirring occasionally. Next, toss in the diced tomatoes and spices, cover, and let it simmer for a few more minutes. When the potatoes start to soften, add the bell pepper, jalapeño, and corn. Stir everything together, cover, and cook for another 5-8 minutes, stirring occasionally. Meanwhile, preheat the oven to 200°C (390°F).

Once the mixture is cooked, transfer half of it into the baking dish. Layer the tortilla chips on top, then add the remaining mixture. Finish by sprinkling cheese and pepper over the top.ra branza si piper.

Bake in the preheated oven for 10-12 minutes, or until the cheese is golden and bubbly. Serve with salsa and sour cream, and feel free to whip up some guacamole if you’re in the mood. 🙂

It’s absolutely delicious!

If you try the recipe, let me know how you liked it! 😊

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