Loaded Paleo Nachos With Fresh Salsa & Guacamole Recipe

Add the 2 cloves of chopped garlic, paprika, and cumin seeds to the pan, stirring for about 1 minute until fragrant. Tip in the ground beef and fry for a few minutes, breaking it up with a spoon, until there's no pink left. Pour in the passata and tomato paste, then add the chopped chilies and reduce the heat. Let it cook for about 20 minutes, or until the sauce has reduced and thickened to your liking. Taste and season with salt and pepper.

While the beef simmers, preheat your oven to 350F/180 C. Peel and wash the sweet potatoes, then use a mandolin to slice them into thin crisps.

Arrange the sweet potato slices individually on a baking sheet lined with parchment. Bake for about 20 minutes, or until they're golden brown and crispy at the edges.

While the potatoes bake, prepare the salsa: combine the diced tomatoes, diced red onion, chopped cilantro leaves, and chopped chives in a bowl and mix. For the guacamole, mash the avocado with 1 chopped garlic clove, the juice from 1/2 lime, and a pinch of salt in a separate bowl.