My husband asked me what was for dinner. When I said, "Moroccan Nachos," he said, "What? Is that a joke?" No, it wasn't a joke, and they were delicious! They were so good we had them three days in a row!
The original recipe is labor intensive, so I simplified it. I used prepared salsa and stirred the honey and harissa into it, and rather than guacamole I served sliced avocado. It might be better if you follow the original recipe, but I loved the fact that I didn't have to do all that extra work.
These do not keep - the chips get soggy - so make only enough to eat right away. I make a full recipe of kefta but only use half the first day, and use the rest the second day..
Original recipe: Moroccan Nachos
Keto Moroccan Nachos
For the Salsa
- 1 cup of your favorite salsa, purchased or homemade (I use Kitchen Garden Farm)
- 1 T. honey
- 2 t. ground cumin
- 2-4 t. harissa, depending on how much heat you can tolerate
For the Kefta
- 1 pound ground beef or lamb (I use lamb)
- 1 small onion, minced or grated with juices reserved
- 1/2 packed cup flat-leaf parsley, finely chopped
- 1/2 packed cup cilantro, finely chopped
- 1/2 packed cup mint leaves, finely chopped
- 2 heaping t. sweet pakrika
- 1 t. ground cumin
- 1 t. himalayan pink salt
- 1 t. cayenne or to taste
- 2 T. ghee or olive oil
- 1 8oz bag cassava chips (I use Siete grain free dip chips)
- 9 ounces graded cheddar (about 2 cups)
- 1/4 cup minced onion
- 1 c. sour cream
- 1 avocado
- sliced grape tomatoes
- chopped cilantro leaves
Preheat the oven to 400F.
Prepare the kefta: Heat the fat in a large frying pan over medium heat. Add the remaining ingredients and cook, breaking up the meat with a wooden spoon until it is no longer pink, about 7 minutes. Make sure the meat is dry - if it's wet, it will make the chips soggy! (This will keep in an airtight container in the fridge for 2 days)
Assemble the nachos: spread the chips on a baking dish in a single layer. Top with the kefta, sprinkle with the onion, and add a layer of cheddar. Bake until the cheese has melted, about 10 minutes.
|Moroccan Nachos before baking|
|Moroccan Nachos after baking|
While the nachos are baking, stir the salsa ingredients together. Slice the avocado.
Remove the nachos from the oven and serve immediately with sour cream, salsa, sliced avocado, sliced tomatoes and chopped cilantro. (The original recipe instructs you to top the nachos with these extras, but we prefer to add them to our plate, to taste.)
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