Beef and Kimchi Sweet Potato Nachos
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.
Ingredients
- 3 to 4 medium Sweet potatoes, washed, diced into cubes
- 1 tbsp Olive oil + more for drizzling
- Kosher salt and pepper to taste
- 1 lb Ground beef
- 1 1/2 tsp Ground cumin
- 1 tsp Smoked paprika
- 4 cloves Garlic, minced
- 2 tbsp Tomato paste
- 1 cup Coarsely chopped kimchi, divided
- 1 1/4 cup Shredded white cheddar cheese
- For garnish: sour cream, pickled jalapenos, cilantro, sriracha mayo
Instructions
- 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 1/2 cup 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 1/2 cup kimchi and remaining garnishes. Serve and enjoy!
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