How to Make Mexican Potato Nachos - A Step-by-Step Guide

Are you tired of the same old nachos recipe? Looking for a new and exciting twist to add some variety to your snack game? Look no further than these mouthwatering Mexican Potato Nachos! This recipe is a fun and delicious way to bring some south-of-the-border flavor to your party or movie night.

Instead of using tortilla chips as the base, this recipe calls for thinly sliced potatoes, which not only adds a unique twist to the dish but also makes it a bit healthier. The potatoes are sea...

Read more

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
  • ½ pound 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

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 servings

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

    327 cal.

    • Total Fat: 20g
    • Saturated Fat: 9g
    • Cholesterol: 50mg
    • Sodium: 568mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 5g
    • Total Sugars: 1g
    • Protein: 16g
    • Vitamin C: 13mg
    • Calcium: 242mg
    • Iron: 2mg
    • Potassium: 517mg