French Fry Nachos (aka Frachos

• Gluten free

• Meat

  • 1 lb Ground beef

• Produce

  • 1 Avocado
  • 1 tsp Cilantro, fresh
  • 1/2 Jalapeno
  • 1 Lime, Juice of
  • 1/8 cup Red onion
  • 4 Russet potatoes
  • 1 Tomato

• Baking & Spices

  • 1/2 tsp Cayenne
  • 1 cup Cheddar or mexican cheese mix
  • 1 tsp Paprika
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1 tsp Cumin, powder

• Dairy

  • 1 Sour cream

Found on cakenknife.com

Description

Ingredients

• 4 russet potatoes, peeled
• 1 lb ground beef
• 1/2 tsp cayenne
• 1 tsp paprika
• 1 tsp cumin powder
• Oil for frying
• Salt & pepper
• 1 cup shredded cheddar or Mexican cheese mix
• 1 tomato, seeded and chopped
• Sour cream
• 1 avocado, pitted and peel removed
• Juice of 1 lime
• 1 tsp fresh cilantro, chopped + more for garnish
• 1/8 cup red onion, chopped
• 1/2 jalapeno, seeded and chopped

Directions

• Cut potatoes into French fry lengths (a mandoline comes in handy here). Add to a large bowl and fill with enough cold water to cover the fries. Refrigerate for about 30 minutes to 1 hour.While the potatoes are soaking, cook the ground beef. Warm a medium skillet over medium-high heat. When the pan is hot, add the ground beef along with the cayenne, paprika, cumin, ¼ tsp salt and ¼ black pepper. Cook, breaking up the meat so it doesn’t form large clumps, until browned and cooked through. Keep warm and set aside.To make the quick guacamole, smash the avocado in a small bowl with the back of your form until smooth. Stir in jalapeno, red onion, cilantro, salt, pepper and lime juice. Cover and set aside.Pour oil into a dutch oven or heavy bottomed pot until it is 3 deep. Heat over medium heat until the temperature reaches 375 degrees. Drain potatoes and dry completely with paper towels. Fry the potatoes, working in small batches, until crisp and golden. Remove to a paper towel lined plate to drain. Season immediately with salt.Add the French fries to a cast iron skillet. Top with the cooked ground beef and shredded cheese. Turn on oven broiler to high and broil until the cheese is melted and bubbling, approximately 2 to 3 minutes. Remove from oven, top with chopped tomato, guacamole, and sour cream. Sprinkle with extra fresh cilantro and serve immediately.