Mexi-Irish Nachos with Cilantro-Avocado Sauce (Paleo)

After a long hiatus (because of this), I'm finally returning to my beloved food blog! My last post was a year and a half ago, which is hard to believe, but also not. I give mad props to all those blogging mamas or any mama that works from home with kids, or gosh, even stays at home with kids all day whether you're working another job or not. Keeping those kids alive and happy is TOTALLY a full-time job all on its own. Needless to say, I could not keep up with blogging while Reagan was an infant because I also have a full time job, and I was just focusing on keeping us all alive, fed, and happy.  Do you know how hard that is!? No one told me it was hard work taking care of a baby! Omg just kidding - I knew, you guys.

Anyway, lately I've been missing my blog and cooking FUN adult food (meaning, not mac and cheese or Cheerio and blueberry lasagna)... So I'm trying to ease back in, and make one fun recipe each weekend that you guys can drool over.

Dun Dun Dun Duuuuuh... Without further ado, I give you: Mexi-Irish Nachos. "Mexi" because they taste like tacos, and "Irish" because they are made with potatoes instead of chips, so basically the healthiest nachos one could shove into their face. You. are. welcome!

Ingredients: (for a pan full of nachos) 
Cooking spray
3 Russet potatoes
1 tablespoons olive or coconut oil
1 yellow onion, diced
1 lb ground beef, chicken, or turkey
1 tablespoon ground coriander
2 tablespoons ground cumin
2 tablespoons garlic powder
1 teaspoon chili powder
2 tablespoons Worcestershire sauce
1/4 cup tomato paste
Salt and pepper to taste
1/2 cup water

Cilantro-Avocado Sauce:
2 avocados
1 clove garlic
1/4 cup lime juice
1/4 cup fresh cilantro
Salt and pepper to taste

Additional Topping Suggestions: 
Tomatoes, diced
1/2 red onion, diced
Cheese and sour cream (omit if Paleo)

Preheat the oven to 425 degrees. 

Spray a baking sheet with cooking spray. Thinly slice the potatoes (about 1/4" thick) and arrange them in a single layer on the pan. Drizzle a little olive oil over the potatoes to get them crispier, if desired. Bake for about 15 minutes or until golden brown on the bottom of the potatoes. Flip each potato over and cook another 5 - 10 minutes until the potatoes are golden brown and starting to get crispy. 

Heat the oil in a large saute pan over medium-high heat. Add the diced onion and cook until softened, about 5 minutes. Add the ground meat and cook through while breaking up the meat. Drain the excess fat from the meat (if you used ground beef). Add the coriander, cumin, garlic powder, and chili powder and simmer for about 5 minutes. Add the Worcestershire, tomato paste, salt, pepper, and water, and simmer a few more minutes to combine and reduce to the desired consistency. 

To make the sauce: combine the avocados, garlic, lime juice, and cilantro in a blender or bowl and blend with an immersion blender. Season with salt and pepper to taste. 

To assemble: 
Top the crisp potatoes with the meat mixture, avocado sauce, and desired toppings (tomatoes, diced onion, and sour cream and cheese if desired). 

Bon appetit! 

No comments:

Post a Comment

Please leave a comment, question, or witty limerick

Note: Only a member of this blog may post a comment.