Mexican Potato Nachos Recipe

Name: Mexican Potato Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Vegetable oil; 2 large baking potatoes, cut into 1/2-inch thick slices; salt and ground black pepper to taste; 1 tablespoon vegetable oil; 1/2 pound ground beef; 1 (15 ounce) can black beans, drained; 2 tablespoons taco seasoning; 2 tablespoons water; 8 ounces shredded Cheddar cheese, divided; 1/4 cup shredded lettuce; 1 small tomato, chopped; 1/4 cup sour cream; 1/4 cup guacamole

Servings: persons

2 tablespoons Vegetable oil
2 large baking potatoes, cut into 1/2-inch thick slices
salt and ground black pepper to taste
1 tablespoon vegetable oil
1/2 pound ground beef
1 (15 ounce) can black beans, drained
2 tablespoons taco seasoning
2 tablespoons water
8 ounces shredded Cheddar cheese, divided
1/4 cup shredded lettuce
1 small tomato, chopped
1/4 cup sour cream
1/4 cup guacamole

1
Preheat oven to 450 degrees F (230 degrees C).
2
Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
3
Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
4
Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
5
While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
6
Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes.
7
Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
8
Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.
9
Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons Vegetable oil, 2 large baking potatoes, cut into 1/2-inch thick slices, salt and ground black pepper to taste, 1 tablespoon vegetable oil, and more.

Yes, Mexican Potato Nachos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Potato Nachos

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