A delicious twist to traditional nachos has you substituting potatoes for chips.
1 1⁄2 | Pound | Russet potatoes |
1 1⁄2 | Tablespoon | Vegetable oil |
1⁄2 | Teaspoon | Garlic salt |
1 | Teaspoon | Mexican seasoning |
1 | Cup | Mexican blend shredded cheese |
1⁄4 | Cup | Rinsed and drained canned black beans |
1⁄4 | Cup | Diced tomatoes |
1⁄4 | Cup | Sliced Black olives |
1⁄4 | Cup | Sliced Green onions |
3 | Tablespoon | Canned Diced Green chiles |
Salsa, guacamole, and sour cream (optional) |
Preheat oven to 425 degrees. Scrub potatoes and cut into 1/2-inch thick wedges. Place potatoes into a medium size bowl with the oil, garlic salt and Mexican seasoning. Stir well to coat potatoes with oil and seasonings. Transfer to a large baking sheet and spread into a single layer. Bake for 25 to 30 minutes, stirring several times, until crisp and golden brown. Top with cheese, beans, tomatoes, olives, onions and chiles. Bake for 5 minutes more to melt cheese. Serve with salsa, guacamole and sour cream.
Yield | |
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Source | Photo and Recipe courtesy of Potatoes USA |
Prep time | 15 minutes |
Cook time | 30 minutes |
Recipes | Baked |