Loaded Mexican Potato Nachos Recipe

Ingredients

• 2 tablespoons Vegetable oil
• 2 large baking potatoes, cut into 1/2-inch thick slices
• salt and ground black pepper to taste
• 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

Instructions

1. Preheat your oven to 450 degrees F (230 degrees C).
2. In a large bowl, combine potato slices with 2 tablespoons of vegetable oil, ensuring they are evenly coated.
3. Spread the potato slices in a single layer on a baking sheet. Season generously with salt and black pepper.
4. Bake in the preheated oven for approximately 20 minutes, or until the potato slices turn a beautiful golden brown and are crispy.
5. While the potatoes are baking, heat the remaining 1 tablespoon of vegetable oil in a skillet over medium heat. Add the ground beef and cook, breaking it apart into crumbles, for 8 to 10 minutes. Drain off any excess grease.
6. Mix the black beans into the cooked ground beef. Then, incorporate the taco seasoning and water. Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer for about 10 minutes, allowing the flavors to meld together.
7. Arrange the baked potato slices on a serving platter. Sprinkle half of the Cheddar cheese evenly over the potatoes. Top with the flavorful meat-bean mixture, then sprinkle the remaining cheese on top.
8. Distribute the lettuce over the nachos, then garnish with diced tomato. Finish with generous dollops of sour cream and guacamole for the perfect loaded nachos.

Nutrition

• Calories: 327 kcal
• Fat Content: 20 g
• Fiber Content: 5 g
• Sugar Content: 1 g
• Sodium Content: 568 mg
• Protein Content: 16 g
• Cholesterol Content: 50 mg
• Carbohydrate Content: 20 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g