mexican potato nachos

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• 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.