In this Mexican potato nachos recipe, potato slices are the base for hearty beef and bean nachos topped with tomato, lettuce, sour cream, and guacamole.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
327 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Add 2 tablespoons vegetable oil to a large bowl. Add potato slices to the bowl; toss to coat in oil.
Step 3
Arrange potato slices in a single layer on a baking sheet; sprinkle with salt and black pepper.
Step 4
Bake in the preheated oven until potato slices are golden brown, about 20 minutes.
Step 5
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.
Step 6
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.
Step 7
Arrange potato slices on a serving platter; sprinkle with 1/2 Cheddar cheese. Top with meat-bean mixture; sprinkle with remaining 1/2 cheese.
Step 8
Spread lettuce over nachos; garnish with tomato. Dollop on sour cream and guacamole.
Ingredients
2 tablespoons water
2 tablespoons vegetable oil
salt and ground black pepper to taste
1 small tomato, chopped
8 ounces shredded Cheddar cheese, divided
1 (15 ounce) can black beans, drained
2 tablespoons taco seasoning
2 large baking potatoes, cut into 1/2-inch thick slices
