Mexican Potato Nachos
This Mexican potato nachos recipe is so good, and it's great for a potluck. For a little more kick, try pepper Jack cheese in place of Cheddar.
Ingredient
- 3 tablespoons vegetable oil, divided
- 2 large baking potatoes, cut into 1/2-inch-thick slices
- salt and ground black pepper to taste
- 8 ounces ground beef
- 1 (15 ounce) can black beans, drained
- 2 tablespoons taco seasoning
- 2 tablespoons water
- 8 ounces shredded Cheddar cheese, divided
- ¼ cup shredded lettuce
- 1 small tomato, chopped
- ¼ cup sour cream
- ¼ cup guacamole
Direction
- Preheat the oven to 450 degrees F (230 degrees C).
- Add 2 tablespoons vegetable oil to a large bowl. Add potato slices to the bowl; toss to coat in oil.
- Arrange potato slices in a single layer on a baking sheet; sprinkle with salt and black pepper.
- Bake in the preheated oven until potato slices are golden brown, about 20 minutes.
- Meanwhile, heat remaining 1 tablespoon vegetable oil in a skillet over medium heat; add ground beef. Brown, breaking into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
- Stir black beans into ground beef, then stir in taco seasoning and water. Bring beef-bean mixture to a boil, then reduce heat to medium-low. Simmer until flavors have blended, about 10 minutes.
- Arrange potato slices on a serving platter; sprinkle with 1/2 Cheddar cheese. Top with meat-bean mixture; sprinkle with remaining 1/2 cheese.
- Spread lettuce over nachos; garnish with tomato. Dollop on sour cream and guacamole.
