Paleo Fajita Nachos

Elevate your nacho game with these irresistible Paleo Fajita Nachos, a healthier, grain-free twist on a Tex-Mex classic. Perfect for paleo enthusiasts or anyone craving bold, wholesome flavors, this recipe swaps traditional tortilla chips for crispy sweet potato rounds, baked to perfection. Topped with a savory medley of seasoned grass-fed ground beef, sautéed bell peppers, and onions, these nachos are bursting with smoky, zesty fajita goodness. Fresh avocado slices and a sprinkle of chopped cilantro add a refreshing finish, making this dish as nutritious as it is satisfying. Ready in under an hour and packed with vibrant colors, textures, and clean ingredients, these paleo nachos are ideal for weeknight dinners, game-day snacks, or sharing with friends. Indulge guilt-free and enjoy this flavor-packed, paleo-friendly favorite!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium sweet potatoes
• 2 tablespoons extra-virgin olive oil
• 1.5 teaspoons sea salt
• 1 teaspoon black pepper
• 1 pound grass-fed ground beef
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 1 large, sliced red bell pepper
• 1 large, sliced green bell pepper
• 1 medium, sliced yellow onion
• 1 juice of lime
• 1 ripe avocado
• 0.25 cup, chopped fresh cilantro

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash and slice the sweet potatoes into thin rounds, about 1/8 inch thick.

Step 3

Line a baking sheet with parchment paper and place the sweet potato slices in a single layer.

Step 4

Drizzle with 1 tablespoon of olive oil, and season with 1 teaspoon of sea salt and 1/2 teaspoon of black pepper.

Step 5

Bake in the oven for 20-25 minutes, flipping halfway through, until edges are crispy.

Step 6

While sweet potatoes are baking, heat 1 tablespoon of olive oil in a skillet over medium heat.

Step 7

Add the ground beef to the skillet, breaking it apart with a spoon.

Step 8

Season the beef with chili powder, ground cumin, paprika, garlic powder, onion powder, 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper.

Step 9

Cook until beef is browned and fully cooked, about 8-10 minutes. Remove beef from the skillet and set aside.

Step 10

In the same skillet, add red and green bell peppers and the onion. Cook for 5-7 minutes until slightly tender.

Step 11

Return the beef to the skillet with the veggies, add lime juice, and stir to combine. Cook for an additional 2 minutes.

Step 12

To assemble, layer the baked sweet potato rounds onto a serving platter or individual plates.

Step 13

Spoon the beef and veggie mixture over the sweet potato rounds.

Step 14

Garnish with slices of avocado and chopped fresh cilantro.

Step 15

Serve immediately and enjoy your Paleo Fajita Nachos!

Nutrition Facts

Serving size	(1382.7g)

Amount per serving	% Daily Value*
Calories	1845.1

Total Fat 119.2g	0%
Saturated Fat 35.4g	0%
Polyunsaturated Fat 2.9g
Cholesterol 301.1mg	0%
Sodium 4012.8mg	0%
Total Carbohydrate 105.5g	0%
Dietary Fiber 30.1g	0%
Total Sugars 28.0g
Protein 101.2g	0%

Vitamin D 0IU	0%
Calcium 247.3mg	0%
Iron 16.0mg	0%
Potassium 2808.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.5%

Protein: 21.3%

Carbs: 22.2%