Mexican Potato Nachos


  • 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

  • Step 1

    Preheat oven to 450 degrees F (230 degrees C).


  • Step 2

    Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.

  • Step 3

    Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.

  • Step 4

    Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

    Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.

  • Step 8

    Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.

  • Step 9

    Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.

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