Rating: 4.5 stars 4.4
164 Ratings
  • 5 star values: 104
  • 4 star values: 45
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 3

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 Summary

20 mins
40 mins
1 hr
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

327 calories; protein 16.4g; carbohydrates 20g; fat 20.3g; cholesterol 50.1mg; sodium 568.4mg. Full Nutrition