Mexican Potato Nachos

92 Reviews 11 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
lois
Recipe by  lois

“This is so good, and it's great for a pot luck. Try pepper-jack cheese for the Cheddar for a little more kick.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.

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Reviews (92)

Rate This Recipe
Christina
374

Christina

Made this for Recipe Group...We LOVED these! Made as written, except for adding some garlic powder to the potatoes, along w/ the salt and pepper while they were baking, and flipping them 1/2 way through, so they would brown evenly. They were great as is, but I think next time I will add some green onions and maybe a bit of salsa or taco sauce to the top as well, just for a little something extra. What a fun twist... I will def be making these again~YUM! Thanks for sharing. :)

MissKitty
293

MissKitty

This was pretty good. Didn't have black beans, so used refried beans in this. Also cut the potatoes to 1/4" thickness instead of 1/2", as we wanted the potatoes to stretch a little further and be thinner and crispier. Added a little chili powder to the potatoes, too, when baking. Nice flavour and texture to this meal.

pelicangal
269

pelicangal

We just loved this recipe. I made it when some friends were here and they raved about this. Will definitely make this again. Thanks for posting

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 327 cal
  • 16%
  • Fat
  • 20.3 g
  • 31%
  • Carbs
  • 20 g
  • 6%
  • Protein
  • 16.4 g
  • 33%
  • Cholesterol
  • 50 mg
  • 17%
  • Sodium
  • 617 mg
  • 25%

Based on a 2,000 calorie diet

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