Mexican Potato Nachos

Name: Mexican Potato Nachos
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
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; 0.5 pound ground beef; 1 (15 ounce) can black beans, drained; 2 tablespoons taco seasoning; 2 tablespoons water; 8 ounces shredded Cheddar cheese, divided; 0.25 cup shredded lettuce; 1 small tomato, chopped; 0.25 cup sour cream; 0.25 cup guacamole

4.5

(165)

115 Reviews

16 Photos

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

Recipe by Lois A Dupre

Published on February 26, 2020

16

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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

Directions

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 Facts (per serving)

327	Calories
20g	Fat
20g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 327
% Daily Value *
Total Fat 20g	26%
Saturated Fat 9g	46%
Cholesterol 50mg	17%
Sodium 568mg	25%
Total Carbohydrate 20g	7%
Dietary Fiber 5g	18%
Total Sugars 1g
Protein 16g
Vitamin C 13mg	65%
Calcium 242mg	19%
Iron 2mg	12%
Potassium 517mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.