- 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
- 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.
04/06/2017
recipepes.com
Mexican Potato Nachos, recipe
PT15M
PT1H
5
455 calories
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