Mexican Potato Nachos - NACHO run-of-the-mill nachos!! These are slightly healthier using thin sliced potatoes baked to a nice golden brown instead of chips.

We aren't just topping these with cheese and jalapenos, although I'm sure that would be quite tasty! We are going all out and loading these potatoes up with lots of melty cheese, taco meat, black beans, shredded lettuce, tomatoes, and of course Simple Guacamole and sour cream!

We really liked these nachos! They are full of Mexican flavor and will be making an encore presentation for Cinco De Mayo and football season too! I'm really looking forward to having this again, because I only got a tiny bit of that ginormous plate! I took some of it to my mom, and then Don ate at least half that serving in the picture!! In his defense, he had skipped lunch and was a hungry bear by the time he got home!

Mexican Potato Nachos

By Life Tastes Good
Published 04/28/2014

Ingredients

• 2 tablespoons olive oil
• 2 large baking potatoes, cut into 1/4" slices
• salt and pepper to taste
• Olive oil
• 1/2 pound ground chuck
• 1 (15 ounce) can black beans, drained
• 1 tablespoon taco seasoning
• 8 ounces Mexican Blend shredded cheese, divided
• shredded lettuce
• diced tomatoes
• sour cream
• Simple Guacamole
• Freshly chopped cilantro

Instructions

1. Preheat oven to 450 degrees F.
2. Pour 2 tablespoons olive oil into a large bowl and add the sliced potatoes. Toss to coat. Arrange potato slices in a single layer on a foil lined baking sheet. I used 2 baking sheets and double lined them for easier cleanup. Season with salt and pepper to your liking and bake the potatoes in the preheated oven for 20 minutes or until golden brown.
3. While potatoes are baking, heat a skillet over mid-high heat. Add enough olive oil to coat the bottom of the pan. I like to spray it on using my Misto sprayer. Brown the ground beef in the hot skillet, being sure to break it into small crumbles while it is cooking. Drain excess grease if needed. Add the drained black beans and 1 tablespoon taco seasoning. Stir to combine. Give it a taste and add more taco seasoning if you prefer.
4. Arrange the baked potato slices on a serving platter or in the skillet (remove the meat mixture first). Top the potatoes with 1/2 the cheese, the meat mixture and then the rest of the cheese and pop it in the oven until the cheese is melted.
5. Top the meat and cheese with as much shredded lettuce, diced tomatoes as you like and then garnish with sour cream and Simple Guacamole. Add some freshly chopped cilantro and enjoy!

Yield: 6-8 Servings
Prep Time: 20 mins.

Cook time: 20 mins.
Total time: 40 mins.
Tags: Mexican, potato, nachos, beef, beans, guacamole, vegetables, appetizer, cindo de mayo

recipe inspired by allrecipes.com Mexican Potato Nachos