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Mexican Potato Nachos

4

0 min

Mexican Potato Nachos

Mexican Potato Nachos Photo 1

Time

0 min

Serving

8 persons

Calories

327

Rating

4.00★ (165)

Cuisine

Mexican
Author: Victoria Buriak
This is so good, and it's great for a pot luck. Try pepper-jack cheese for the Cheddar for a little more kick.

Ingredients

  • vegetable oil: 2 Tbsp
  • baking potatoes, cut into 1/2-inch thick slices: 2 piece
  • salt and ground black pepper: (to taste)
  • vegetable oil: 1 Tbsp
  • ground beef: 0.5 pound
  • black beans: 1 can (15 ounce can, drained)
  • taco seasoning: 2 Tbsp
  • water: 2 Tbsp
  • ounces shredded Cheddar cheese: 8 piece (divided)
  • lettuce: 0.25 cup (shredded)
  • tomato: 1 piece (chopped)
  • sour cream: 0.25 cup
  • guacamole: 0.25 cup

Metric Conversion

Stages of cooking

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  1. Preheat oven to 450 degrees F (230 degrees C).
    Mexican Potato Nachos Photo 2
  2. Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
    Mexican Potato Nachos Photo 3
  3. Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
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  4. Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
    Mexican Potato Nachos Photo 5
  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.
    Mexican Potato Nachos Photo 6
  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.
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  7. Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
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  8. Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.
    Mexican Potato Nachos Photo 9
  9. Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.
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