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Loaded Nacho Sweet Potato Fries

.....Because sometimes you just need some Mexican food!

2 lb. frozen sweet potato fries (I use Alexia brand - link below)

1 lb ground beef, bison, or turkey

taco seasoning

1 cup diced cauliflower

1 cup diced carrots

1 cup grated white cheddar cheese (or more!)

Chipotle crema: ½ cup Greek-style plain yogurt

1-2 tablespoons pureed chipotle peppers in adobo sauce (or sriracha)

After Oven toppings: Black beans, red onion, jalapeño slices

Toppings: Guacamole, cilantro, lime wedges

Easy Pico de Gallo

1 container diced grape/cherry tomatoes

1 Bunch chopped Cilantro

1/2-1 diced sweet onion

juice of 1 lime

salt & pepper to taste

INSTRUCTIONS Preheat your oven to 425 degrees. Bake the sweet potato fries for 20 minutes, turning or stirring a bit halfway through. Make the chipotle crema by mixing the yogurt and chipotle peppers in a small bowl. Start with 1 tablespoon of the chipotle/sriracha and add more to taste/ heat preference.

Using a large pan or dutch oven, saute the cauliflower and carrots until a little soft, then add the meat to brown.

When the fries have finished baking, layer them with the cheddar cheese, veggies + meat, and any or all of the oven toppings. Bake for another 7-8 minutes, or until the cheese has melted. Remove the nachos fries from the oven and top with some guacamole, cilantro, lime, and a little chipotle crema. Serve the remaining crema on the side.

NOTES I went the easy route and used store-bought sweet potato fries. You could do the same, or slice some sweet potatoes into fries, drizzle them with oil, and bake them for 20-30 minutes.

Easy guacamole - Add mashed avocado to the pico you made! Check for salt & pepper. Super simple and so tasty.

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