12 Hour Slow Cooked Sweet Potato Nachos

by on August 1, 2019

This is part 1 of a 2 recipe series on how to give yourself a delicious hit of healthy nachos whilst still delivering a ridiculous amount of nutrient density and flavour. Next month we’ll follow up with a vegan lime and black bean variation (although if you’re particularly impatient you can follow the below recipes for the picco de gallo, sweet potato chips and guacamole and just grab yourself a can of refried beans!)

I followed a very traditional method for this recipe and although it is delicious, I’ve decided that we’re going to cut some corners so that it’s ready much quicker. This will cut the prep time down to one third less, and the recipe will net you 12 servings which is a pretty good yield for half an hour of prep, and this includes prepping everything – the picco de gallo, guacamole and sweet potato chips.

12 Hour Slow Cooked Beef / Lamb / Kangaroo

Use a red meat of your choice for this recipe, keeping in mind that beef and lamb are going to be far higher in fat. Although the higher the fat of the meat, the better the recipe will taste as the fat of the meat will create both a more tender meat and a richer sauce.

Nutritional information has been given for a beef brisket, a trimmed lamb shoulder cut and for kangaroo fillets for any Aussies reading or those whom have access to kangaroo meat. If you can source a very lean cut of another kind of red meat such as buffalo or even bison, you may want to try that instead.

1 diced yellow onion
2 large diced red capsicum
2 cups of diced celery
1 can of crushed tomatoes
5 cloves of crushed garlic
2-3 large deseeded and chopped chilies, style / heat to taste
1 tablespoon of olive oil (3 tablespoons for kangaroo or any leaner red meat cut)
2 tablespoons each of ground cumin and smoked paprika
1 cup of white vinegar
1.5kg of your choice of beef brisket or lamb, or 1.7kg of kangaroo fillet

In a large saucepan, add all of the ingredients except the vinegar and the meat and cook until just tender. Transfer to a slow cooker and add the vinegar, before placing the beef in the mixture. Leave on a low setting overnight or for 11 1/2 hours, or until the meat is very tender and the sauce is thick. While this is cooking, it’s best to make the picco de gallo.

After leaving the meat to cook, transfer it back to a saucepan and cook over a medium heat while you shred the meat apart with a fork. Once all the meat has been pulled apart, leave it to simmer on a low setting without stirring, until most of the water has evaporated from the sauce. Leave to cool slightly while you get the guacamole and sweet potato chips together.

Nutritional Info:
The pulled lamb and beef will yield 12 servings, the pulled kangaroo 15.
Nutritional info below is per serving.

Picco de gallo

4 medium tomatoes, diced
1 red onion, diced
1/2 cup chopped cilantro
Juice of 1 lime
1 tablespoon smoked paprika

Add all ingredients to a bowl and refrigerate overnight.


This recipe is exceedingly simple and is really just mashed avocado, salt and pepper and lime juice. The picco de gallo and the meat will contribute to most of the flavour, whereas this gives a nice creamy texture.

I used 4 whole avocados and the juice of 1 lime for this recipe and the yield is 12 servings.

Sweet potato chips

To make the sweet potato chips, simply slice a raw sweet potato very thinly.
Pop a sheet of baking paper over your microwave plate and then lay each slice of potato on top so that they are not touching. Add any salt and pepper or herbs and spices you like then microwave for 5 minutes and leave to cool a little so that they become crispy.

Now that you have all of the elements together you can assemble everything onto a bowl and eat!


Check out Elissa’s MASSive eBook which is a compilation of over 80 recipes from breakfast, lunch and dinner through to desserts.
To buy a copy for just $5, email [email protected].

Check out Elissa’s Wheys Bars and Desserts eBooks, Volume 1 and 2 – which are a compilation of sweet, high protein treats with no refined sugars. Recipes range from high fat, low carb to high carb, low fat.
To buy the two eBooks for just $10, email [email protected]

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