Beef and Kimchi Sweet Potato Nachos

June 11, 2024 1 comment »

Beef and Kimchi Sweet Potato Nachos are an easy and cheesy twist on classic nachos. Made with Korean-inspired barbecue ground beef, kimchi, roasted sweet potatoes and topped with a decadent sauce. These nachos will hit the spot any night of the week.

What do you call cheese that’s not yours?

A: NACHO CHEESE

Still a classic joke, but also fitting for today’s recipe. I adore nachos. WAIT. I crave nachos. In all honesty, I make some form of nachos at least once a week whether it’s super fancy with slow cooker shredded pork or simply done in the microwave. It all tastes amazing to me.

A few nacho recipes that I’m proud to say live on The Curious Plate: Beef Pita Nachos with Whipped Feta, Sheet Pan Verde Chicken Nachos, Sheet Pan Bacon & Peach Nachos, and now these Beef and Kimchi Sweet Potato Nachos.

I realize these may sound a little funky, but I promise they taste delicious. It’s a great way to mix up nacho night by swapping tortilla chips for sweet potatoes and by adding some heat with the Korean chili paste & kimchi. The flavors work together to bring a delightful surprise to your #tacotuesday night.

Ready to see what the fuss is about?

Ingredients used to make these Beef and Kimchi Sweet Potato Nachos

When it comes to nachos there are no rules. Simple to make, can feed a crowd, and make for killer leftovers. For this non-tortilla version, you will need the following ingredients:

Sweet potatoes
Ground beef
Korean chili paste
Cumin
Paprika
Garlic
Tomato paste
Kimchi
White cheddar cheese
Pickled jalapenos
Scallions
Cilantro
Sriracha mayo

How to Make Beef and Kimchi Sweet Potato Nachos

Best kind of nachos shouldn’t be fussy to make. Check out the following steps to make these incredible delicious nachos:

Preheat your oven to 425 degrees. Spray a large baking sheet with non-stick cooking spray. Place the sweet potatoes on the baking sheet and toss with olive oil, kosher salt, and pepper. Cook the sweet potatoes for about 30 to 45 minutes, flipping once until golden brown. Remove from the oven and set aside.
Meanwhile, preheat a large skillet to medium-high heat. Add 1 tbsp olive oil to the skillet along with ground beef. Cook the beef until it is no longer pink, about 4 to 5 minutes, draining off any excess. Next, stir in the Korean chili paste, cumin, paprika, kosher salt, and pepper. Continue to cook the beef for a few additional minutes.
Next, stir in the garlic and tomato paste. Cook for another two minutes. Stir in half of the kimchi along with ½ cup water, stirring and scraping down the sides. Continue to cook for another minute or until the sauce has thickened.
Take the ground beef mixture and spoon it over the sweet potatoes Top the beef with shredded cheese and place under a broiler until melted. Once melted remove from the oven and top with remaining garnishes. Serve and enjoy!

Variations for Beef and Kimchi Sweet Potato Nachos

One of the many reasons why I enjoy making salads are the variations. Below are a few subtle ways to mix up this famous pickle-y side:

Protein Variations

Pork Bulgogi: Replace beef with marinated pork bulgogi for a sweeter and more savory flavor.
Chicken: Use grilled or shredded chicken seasoned with Korean spices like gochujang and sesame oil.
Tofu or Tempeh: For a vegetarian option, marinate tofu or tempeh in a Korean-style marinade and bake or fry until crispy.

Sauce Variations

Gochujang Sauce: Drizzle a mixture of gochujang, honey, and soy sauce over the nachos for a sweet and spicy kick.
Spicy Mayo: Combine mayonnaise with sriracha or gochujang for a creamy, spicy topping.
Avocado Crema: Blend avocado with lime juice, cilantro, and a bit of sour cream for a creamy, tangy drizzle.

Topping Variations

Additional Veggies: Add bell peppers, jalapeños, or avocado slices for extra flavor and texture.
Pickled Vegetables: Top with pickled radishes, pickled onions, or even more kimchi for extra tanginess.

Proper Storing

Here are some guidelines on how to store these delicious nachos:

Cool Down: Allow the nachos and their components to cool to room temperature before storing to avoid condensation, which can make them soggy.

Refrigerate: Place the containers in the refrigerator. Properly stored, the nacho components should last for about 3-4 days.

Reheating: When ready to reheat, turn your oven to 350 degrees. Bake the nachos in the oven for about 10 minutes, or until the chips are crispy and the cheese is melted and bubbly.