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–+ servings
nacho platter on a large blue speckled platter
Penny Kovacs

Nacho Platter

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This nacho platter is a Whole30 take on a classic Tex-Mex dish featuring crispy waffle fries in place of tortilla chips. It is layered with savory ground beef, chopped lettuce, diced tomatoes, sliced olives, and fresh cilantro. Served with all your favorite nacho toppings on the side making it your favorite party appetizer, snack, or hearty meal.
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 people
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 lb Ground beef I like Grass Roots
  • 1 Tbsp Avocado oil
  • 1/4 cup Fajita spice or taco spice, I use my fajita seasoning for tacos and fajitas
  • 1/4 cup water
  • 4 cups Lettuce chopped
  • 1 cup Cherry tomatoes diced
  • 1/2 cup Black olives sliced
  • 15 oz Waffle fries I like Roots Farm
  • Toppings:
  • Guacamole see my recipe
  • Salsa Fresca see my recipe
  • 1 whole Lime cut in wedges
  • 1/4 cup Cilantro chopped for ganish

Method
 

  1. Prepare your potatoes according to the package directions or make your own- see note.
  2. In a non-stick pan heat the avocado oil and add the ground beef, breaking apart into crumbles while browning.
  3. Add the fajita spice and 1/4 cup of water, stirring well and simmer about 5 minutes or till the water is absorbed.
  4. Prepare your platter by adding all your favorites like chopped lettuce, diced tomatoes, sliced olives, and diced onions.
  5. Place the potatoes all around the nacho platter before serving.
  6. Serve with salsa Fresca, guacamole, and lime wedges on the side.
  7. Garnish with chopped cilantro.
  8. Enjoy!

Notes

Prepare your own potato "chips" by scrubbing 2 large russet potatoes and slicing them thinly. Preheat oven to 400˚ and line a sheet pan with parchment paper.  Toss the potatoes with 2 tbsp avocado oil.  Lay potatoes on sheet pan, not touching, and sprinkle with salt and black pepper. Roast 30 minutes, flipping half way through, watching and removing crispy "chips" to a plate.

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