Nacho Potato Slices For Two Recipes

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MEXICAN POTATO NACHOS



Mexican Potato Nachos image

This is so good, and it's great for a pot luck. Try pepper-jack cheese for the Cheddar for a little more kick.

Provided by Lois A Dupre

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 1h

Yield 8

Number Of Ingredients 13

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

Steps:

  • 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 : Calories 327.1 calories, Carbohydrate 20 g, Cholesterol 50.1 mg, Fat 20.3 g, Fiber 5.1 g, Protein 16.4 g, SaturatedFat 9.2 g, Sodium 568.4 mg, Sugar 1.2 g

QUICK POTATO NACHOS



Quick Potato Nachos image

Healthy and fun for the family. Serve with salsa, guacamole, and sour cream.

Provided by Micaella

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 ½ pounds russet potatoes, cut into 1/2-inch wedges
1 ½ tablespoons vegetable oil
1 teaspoon Mexican-style seasoning blend
½ teaspoon garlic salt
1 cup shredded Mexican cheese blend
¼ cup rinsed and drained canned black beans
¼ cup diced tomatoes
¼ cup sliced black olives
¼ cup sliced green onions
3 tablespoons canned chopped green chiles

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.
  • Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
  • Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 35.2 g, Cholesterol 32.3 mg, Fat 17 g, Fiber 5.4 g, Protein 12.3 g, SaturatedFat 8.5 g, Sodium 780.1 mg, Sugar 2.1 g

OVEN POTATO SLICE NACHOS



Oven Potato Slice Nachos image

Make and share this Oven Potato Slice Nachos recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 large russet potatoes
seasoning salt
black pepper
2 (8 ounce) jars taco sauce (or use homemade)
5 green onions, finely chopped
chopped green chili
2 cups shredded Mexican blend cheese (or use old cheddar)
sliced black olives or green olives

Steps:

  • Slice the potatoes into 1/4-inch thick, then arrange in a single layer onto a large greased baking sheet/s.
  • Sprinkle both sides with seasoned salt (or white salt) and black pepper.
  • Place 4 inches from broiler heat and broil until golden brown; turn over the slices and broil other side of slices until browned and fork-tender.
  • Remove from oven and top with taco sauce, green onions, chilies, shredded cheese and sliced olives.
  • Broil until the cheese has melted.

Nutrition Facts : Calories 901.9, Fat 40, SaturatedFat 25.2, Cholesterol 138.6, Sodium 3364.9, Carbohydrate 101.7, Fiber 9.1, Sugar 24, Protein 36.4

POTATO NACHOS



Potato Nachos image

A fun variation on nachos! I adapted this to our tastes from a recipe card found at the grocery store. I love how filling it is, so it could be used as an appetizer or as a hardy snack... even a meal with a lovely salad!

Provided by Starrynews

Categories     Lunch/Snacks

Time 55m

Yield 2 serving(s)

Number Of Ingredients 13

2 large russet potatoes
2 -3 teaspoons vegetable oil
1/4 teaspoon garlic powder
1 teaspoon taco seasoning
1/4 cup black beans, rinsed and drained
2 teaspoons lime juice
1/4 teaspoon cumin
1/4 teaspoon chili powder
cayenne pepper, to taste
1/2 medium tomatoes, diced
1 green onion, chopped
1 tablespoon green chili, diced
2 tablespoons shredded 4-cheese Mexican blend cheese

Steps:

  • Preheat oven to 425°F
  • Clean and scrub potatoes, then chop them into thick wedges.
  • Combine potato wedges, oil (you want just enough to coat the potatoes), garlic powder, and taco seasoning in a baking dish. Stir until well combined.
  • Spread potatoes out into a single layer and bake for 25-30 minutes, or until potatoes are golden brown with a crispy outside. Stir occasionally during the baking time.
  • While potatoes are baking, combine the black beans, lime juice, cumin, chili powder, and cayenne pepper in a small saucepan over medium-low heat. Stir occasionally, cooking until the majority of the lime juice has been absorbed.
  • Remove beans from heat and mix with the tomato, green onion, and green chilies.
  • When potatoes are done, remove from oven and sprinkle with cheese. Return to oven for an additional 1-2 minutes to allow cheese to melt.
  • Sprinkle with bean mixture and serve. We enjoy them with just the bean topping, but you could also serve with salsa, sour cream, or guacamole too!

Nutrition Facts : Calories 397.5, Fat 7.6, SaturatedFat 2.3, Cholesterol 8.5, Sodium 158.8, Carbohydrate 73.4, Fiber 10.9, Sugar 4.7, Protein 11.8

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