Sweet Potato Chili Nachos
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Ingredients
Sweet Potatoes- 3 lb Sweet potatoes, 2" diameter or smaller, cut into 1/4" rounds
- 2 tbsp Olive oil
- 1/2 tsp Kosher salt
- 1 tbsp Olive oil
- 1 Onion, diced
- 2 cloves Garlic, minced
- 1 Bell pepper, diced
- 1 tsp Kosher salt
- 1 lb Ground beef
- 1 1/2 tsp Cumin
- 1 1/2 tbsp Chili powder
- 2 tbsp Tomato paste
- 15 oz can Kidney beans, drained and rinsed
- 14.5 oz can Diced tomatoes with liquid
- 16 oz Pepper Jack cheese, shredded
Instructions
- Preheat oven to 425F.
- Line two baking sheets with parchment paper.
- Place the potato slices on the baking sheets in one layer, drizzle evenly with olive oil and sprinkle with kosher salt.
- Roast until the potatoes are starting to brown and tender, about 20-25 minutes, switching the racks halfway through.
- Meanwhile, make the chili by heating the olive oil in a pot over medium heat.
- Add the onion, garlic, bell pepper and salt and sauté until the onion is soft and translucent, about 4-6 minutes. Add the beef cook until the it’s fully browned, 6-8 minutes, crumbling it as you go.
- Stir in the cumin, chili powder and tomato paste. Cook until mixture is dark and begins to caramelize, about 2 minutes.
- Stir in the kidney beans and diced tomatoes and bring to a boil. Then reduce to a simmer, and cook on low for 4-6 minutes.
- Push the potatoes on one sheet together, overlapping for a tight single layer. Top with half of the prepared chili and half of the shredded cheese.
- Layer the remaining potatoes, chili and cheese on top.
- Bake until the cheese is melted and beginning to brown, 8-10 minutes. Remove and serve immediately with favorite toppings.
Notes
Recipe adapted from WyseGuide.com