Loaded Sweet Potato Nachos Recipe By Tasty

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LOADED SWEET POTATO NACHOS RECIPE BY TASTY



Loaded Sweet Potato Nachos Recipe by Tasty image

Here's what you need: sweet potatoes, olive oil, salt, pepper, paprika, garlic powder, skinless chicken breast, black beans, jalapeño pepper, low-fat cheese, avocado, pico de gallo, green onion

Provided by Crystal Hatch

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 13

2 sweet potatoes, small
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 skinless chicken breast
2 cups black beans
1 jalapeño pepper, optional
½ cup low-fat cheese
½ avocado
pico de gallo, optional
green onion, for garnish

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Evenly slice sweet potatoes into rounds.
  • In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
  • Lay rounds flat on a parchment-lined baking sheet and set aside.
  • On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
  • Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
  • Allow both to cool. Then, shred the chicken using two forks.
  • Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
  • Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 741 calories, Carbohydrate 90 grams, Fat 23 grams, Fiber 22 grams, Protein 47 grams, Sugar 18 grams

STEAK AND POTATO NACHOS RECIPE BY TASTY



Steak And Potato Nachos Recipe by Tasty image

Here's what you need: russet potatoes, skirt steak, olive oil, salt, pepper, paprika, shredded cheddar cheese, shredded monterey jack cheese, sour cream, salsa, green onions

Provided by Quinton Washington

Categories     Dinner

Yield 3 servings

Number Of Ingredients 11

2 russet potatoes, sliced
1 lb skirt steak
4 tablespoons olive oil
salt, to taste
pepper, to taste
2 teaspoons paprika
1 cup shredded cheddar cheese
½ cup shredded monterey jack cheese
sour cream
salsa, optional
2 green onions, minced

Steps:

  • Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
  • Lay the potatoes on a baking sheet and bake at 450˚F (230˚C) for 20 minutes.
  • Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
  • Let the steak rest for 10 minutes, then slice into cubes.
  • In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese.
  • Broil for five minutes or until the cheese is melted.
  • Serve immediately with sour cream, salsa, green onions or any topping of choice.
  • Enjoy!

Nutrition Facts : Calories 851 calories, Carbohydrate 39 grams, Fat 50 grams, Fiber 4 grams, Protein 59 grams, Sugar 2 grams

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  • Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper or lightly spray it with cooking spray. Set aside.
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