Super Nachos Recipe For Candida
Ingredients
Ingredient For Rutabaga Chips
- 3 large rutabaga, peeled and sliced
- 3 Tbsp olive or coconut oil, melted
- 1 tsp salt
Ingredient For Seasoned Nacho Meat
- 1/2 Tbsp olive or coconut
- 1 pound beef, bison or turkey meat, ground
- 1 Tbsp chili powder
- 2 tsp onion powder
- 1 tsp cumin, ground
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1 cup water
Ingredient For Nachos
- rutabaga chips, see above
- seasoned nacho meat, see above
- red pepper, seeded and diced
- red onion, thinly sliced
- green onion, thinly sliced
- fresh cilantro, minced
- Guacamole
- yogurt, plain
Instructions
Direction For Rutabaga Chips
- Preheat oven to 400 degrees F (205 degrees C).
- Peel rutabagas, then with a sharp knife or mandoline, slice thinly. In a large mixing bowl, add rutabaga slices and oil, toss to coat evenly.
- Spread slices in a single layer on a lightly oiled baking sheet, sprinkle with salt. Bake 25 to 30 minutes, flipping halfway to ensure even browning. Repeat with remaining rutabaga slices.
- Transfer rutabaga chips to paper toweling to absorb excess oil. Chips will continue to crisp as they cool.
Direction For Seasoned Nacho Meat
- In a large skillet, heat oil over medium heat.
- Add ground meat and cook until browned, about 5 minutes, stirring occasionally to break up meat.
- Add chili powder, onion powder, ground cumin, garlic powder, paprika, dried oregano and salt, stir to combine.
- Add water, bring to a simmer and cook, uncovered, until liquid has evaporated, 15 to 20 minutes. Remove meat from heat.
Finishing The Nachos
- Place a layer of rutabaga chips on a plate. Spoon on seasoned meat mixture, top with guacamole and plain yogurt, then garnish with diced red pepper, sliced red and green onion and fresh minced cilantro.
Charlize Forbes
woaaah! amazing!