Crispy and Zesty Nachos

Recipe courtesy of Luke Hines


2 small sweet potato sliced into thin discs
2 tablespoons incredible coconut oil for baking 
400g grass-fed beef mince
1 cup crushed tomatoes tinned
1 teaspoon Mexican spice mix or your favourite Mexican spices
salt to season


1 avocado smashed
4 tablespoons lime juice
1 teaspoons ground cumin
1 teaspoons dried chilli flakes optional

Simple Salsa

16 cherry tomatoes quartered
1/2 red onion finely diced
2 lebanese cucumber diced
4 tablespoons fresh chopped herbs flat-leaf parsley or coriander


Preheat your oven to 200C and line a baking tray with baking paper.

Lay your sliced sweet potato out on the tray so as they don’t overlap. Place in the oven to get nice and crispy, about 15 to 20 minutes. 

Meanwhile, brown your mince in a pan in a little coconut oil. Once browned, add your spices and crushed tomatoes, season with salt and reduce to a simmer for the sauce to thicken up.

Meanwhile get onto your guacamole and salsa. Combine the ingredients for each in respective bowls and set aside ready for serving.

Serve your mince alongside the hot and crispy sweet potato chips, with generous dollops of guacamole and lashings of salsa. Season with salt and enjoy.

For more of Luke’s incredible recipes check out:

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