Y'all. I found the holy grail of Whole30 goodness.
Nachos.
May I repeat...
N-A-C-H-O-S!!!!
I don't know that I can adequately express how much I love nachos. They are my comfort food. As in, when I have a bad day, I call Chuys, order the Panchos Nachos and pretend they aren't just for me to the carry out person and then go home and do this...
So I basically cried tears of joy when I came across this post on Instagram...
(Do yourself a favor and follow this account.)
I immediately sent Ryan a text and asked him to add these ingredients to the grocery list so when I was done with a long work weekend ahead I could celebrate.
And y'all. These were SO good and SO easy and I need them every single day of my life.
PLANTAINS:2 green plantains (they MUST be GREEN)1 tablespoon coconut oil, melted
TACO MEAT:2 teaspoons coconut oil1/2 medium onion, minced (about 1/2 cup)3 cloves garlic, minced (about 1 tablespoon)2 tablespoons chili powder1 teaspoon ground cumin1 teaspoon ground coriander (we didn't add this)1/2 teaspoon dried oregano leaves (also pretty sure we didn't add this)1/4 teaspoon cayenne pepper (and maybe even this bc the kiddos)3/4 teaspoon salt1 pound ground beef2 tablespoons tomato paste1/2 cup Whole30 compliant chicken broth (or water)2 teaspoons cider vinegar
GARNISH:minced scallions, jalapeño slices, diced avocado, shredded lettuce, chopped tomato, fresh lime juice
DIRECTIONS:Preheat oven to 350F. Cover two large baking sheets with parchment paper.
Peel the plantains and use a mandoline slicer on its thinnest setting to make plantain coins. Toss the slices and the coconut oil in a large bowl. (Ryan just sliced ours really thin - no fancy slicer needed).
Use four coins to make each "tortilla:” Lay them flat on baking sheet with edges slightly overlapping; sprinkle with salt. Bake 25-30 minutes until crisp & starting to brown. Meanwhile…
Heat coconut oil in a non-stick skillet over medium, 2 minutes. Add onion and cook until soft, 7-10 minutes. Mix the garlic, chili powder, cumin, coriander, oregano, cayenne, and salt, then add to onions.
Crumble the ground beef into pan and cook, breaking up clumps, about 5 minutes. Push meat to the side & drop in tomato paste; fry 3 minutes. Add broth and vinegar; stir. Bring to boil, then reduce to simmer and cook, uncovered, 10 minutes. Pile meat on top of plantain chips & top with garnishes.
This was a huge hit! We made the kids tacos and then Ryan and I ate nachos and we had enough for me to have lunch the next day. So yummy y'all and I didn't even miss the cheese. (Okay, maybe I did a little).
Happy Whole30ing!
Yummy!
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