Recipe for Nearly Nachos – cheesy sweet potato crisps topped with, mince and tomato salsa
4 sweet potatoes – slice very thinly (2mm)
160g mature cheddar – grate coarsely
1 onion – peel & chop finely
2 tsp smoked paprika
1 sachet tomato paste
500g beef mince
3 tomatoes – dice (1cm)
4 spring onions – slice thinly at an angle
1 fresh chilli – deseed & chop finely
20g fresh coriander – pick off leaves, discard stalks
4 tbsp sour cream
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Sweet potato crisps: Place the sweet potato on a tin foil lined baking tray in a single layer. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast 15 minutes until golden. Remove from the oven and leave to cool down for a few minutes. Place the crisps in an oven dish and sprinkle over the grated mature cheddar. Place them back in the oven and cook for 5 minutes until the cheese is melted.
Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon into wedges.
Mince: Place a large frying pan on medium heat with a drizzle of olive oil. Add the onion and cook with a little salt for 5 minutes. Add the smoked paprika and tomato paste and cook stirring for 30 seconds before adding the beef mince. Season with salt and pepper and break the mince apart with a spoon. Cook for 6-7 minutes until the mince is golden and cooked. Use a sieve to drain and discard any excess liquid from the mince.
Salsa: Mix together the tomatoes, spring onions and lemon zest. Add a squeeze of lemon juice and season with salt and pepper.
Serve the sweet potato nachos topped with the mince, salsa, sour cream, chilli (optional) and fresh coriander.