Momma Mac's Cooking Corner: Dairy-Free Beef and Sweet Potato Nachos

Updated: May 4


Momma Mac's Cooking Corner: Beef and Sweet Potato Nachos - amanda macgregor - michele - joseph centineo - food allergy recipes - trubeef

Ingredients

  • 2 sweet potatoes or Japanese sweet potatoes, sliced

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 4 tablespoons olive oil

  • 1 onion, cut into slices

  • 1 pound grass-fed steak bites, sliced, or 1 pound grass-fed ground beef

  • Sea Salt and pepper, for taste

  • 1/2 teaspoon cumin

  • 1/2 teaspoon turmeric

  • 1 can of black beans

  • 1 package dairy-free cheese, we used OATzarella

  • 1 avocado, cut into dices

  • 2 green onions, minced

  • Ranch dressing

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Momma Mac's Cooking Corner: Beef and Sweet Potato Nachos - amanda macgregor - michele - joseph centineo - food allergy recipes - trubeef

Directions

  1. Preheat oven to 450 degrees (F) and prepare a baking sheet with parchment paper.

  2. Place the sliced potatoes into a large bowl. Toss with 2 tablespoons of olive oil, garlic powder, onion powder, salt, and pepper. You can add more spices if you like; we left our spices limited to keep it nightshade-free.

  3. Lay the coated potatoes on a baking sheet and bake for 20 minutes.

  4. In the meantime, season the steak or ground beef with cumin, turmeric, salt, and pepper. Set aside.

  5. Heat the olive oil in a skillet over medium-high heat. Add in the onions and cook until translucent. Add in the beef and cook for roughly three minutes, or until you have a medium-rare cook.

  6. On the baking sheet, arrange the cooked potatoes into a heap. Top with the beef and onion mixture, then top with cheese and black beans. Broil in the oven for five minutes, or until the cheese is fully melted.

  7. Serve immediately with avocados, green onions, ranch, and any other topping of choice!

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