Steak And Potato Taco Nachos Recipe By Tasty

STEAK AND POTATO NACHOS RECIPE BY TASTY

Steps:

• Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
• Lay the potatoes on a baking sheet and bake at 450˚F (230˚C) for 20 minutes.
• Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
• Let the steak rest for 10 minutes, then slice into cubes.
• In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese.
• Broil for five minutes or until the cheese is melted.
• Serve immediately with sour cream, salsa, green onions or any topping of choice.
• Enjoy!

STEAK (AND POTATOES) TACOS

Steps:

• In a large pot (4 quarts or larger) on high heat combine the lard, your cubed steak, bacon and pepper. Sear your steak. Stir frequently to prevent the meat from burning.
• When meat is seared, reduce heat to medium high and add all ingredients, except the vinegar. If you are going to stretch the dish with potatoes, add them at this point and add the bouillon cubes when some of the fluid begins to cook out of your potatoes. This will make it easier for the bouillon cubes to dissolve.
• Stir constantly for about five minutes. **If adding potatoes, stir until your potatoes are cooked, and you are just beginning to make mashed potatoes.
• Add Vinegar and reduce heat somewhere between medium-low and low, stirring periodically. Reduce the fluid in the pot so your taco filling will not be too wet for your tortillas.
• Warm your tortillas and serve plain or with any (or all) of the following -- Mexican table cream, cilantro & onions, salsa. ** If you make this without the potatoes, you might consider using two tortillas per taco.

MEXICAN POTATO NACHOS

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.