Protein Swap | Loaded Beef & Sweet Potato 'Nacho' Sheet Pan
with Pico de Gallo & Homemade Salsa Verde
Cooking time
25 minutes
Servings
2/4
Calories
740 /serving
Nacho usual nachos. Look closely and you’ll see thinly sliced sweet potatoes standing in for the chips, and ground beef under melted cheese. The condiments stay classic, from tomatillos in the salsa verde and a fresh tomato pico de gallo to lime-spritzed sour cream.
We will send you:
- 250g Canadian-raised lean ground beef
- 450g Sweet potatoes
- 1 Lime
- 225g Tomatillos
- 140g Cherry tomatoes
- 1 Shallot (or onion)
- 43ml Sour cream
- 60g Grated mozzarella
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk
You will need:
Grater
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
36 g
Saturated Fat
14 g
Sodium
920 mg
Total Carb
66 g
Sugars
19 g
Protein
40 g
Fibre
12 g
Preparation
Start the sweet potatoes
- Preheat the oven to 450°F.
- Thinly slice the sweet potatoes lengthwise into ½ inch pieces.
- On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P.
- Roast, flipping halfway, 14 to 16 min., until beginning to soften.
Mise en place
- Meanwhile, remove the husks from the tomatillos; grate.
- Quarter the tomatoes.
- Juice the lime.
- Halve, peel and mince the shallot.
- Crumble the patties.
Cook the crumbled patties & finish the sweet potatoes
- In a large pan, heat a drizzle of oil on medium-high.
- Add the crumbled patties and cook, stirring often, 3 to 5 min., until browned.
- When the sweet potatoes are beginning to soften, top with the crumbled patties and cheese.
- Roast, 6 to 8 min., until tender and beginning to brown.
- Reserve the pan.
Make the salsa verde
- In the same pan, heat a drizzle of oilon medium-high.
- Add ⅔ of the shallot and sauté, 30 sec. to 1 min., until fragrant.
- Add the tomatillos and sauté, 2 to 3 min., until slightly thickened; season with the remaining spices and S&P.
- Transfer to a bowl.
Make the pico de gallo & lime crema
- Meanwhile, in a medium bowl, combine the tomatoes, ½ the lime juice, remaining shallot, a drizzle of oil and S&P.
- In a small bowl, combine the sour cream, remaining lime juice and S&P.
Plate your dish
- Divide the sweet potatoes between your plates.
- Top with the salsa verde and pico de gallo.
- Dollop with the lime crema. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
