Everything delicious and spiced with sugar. These are a nice holiday tradition with a kick.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 5 g |
| Protein | 16 g |
| Saturated Fat | 9 g |
| Sodium | 568 mg |
| Sugars | 1 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy!!
For extra flavor, I added some onion while browning the beef.
As much as I tried to crisp the potatoes and keep them uniform, some of them turned out floppy and some were burnt. I coated the bottom of the pan and they still stuck. I guess I’d rather just use nacho chips from now on.
I substituted ground beef with Lightlife Smart Ground meatless Original Crumbles since I’m a vegetarian. It tastes great!
I made it per the recipe. My husband & I both thought it was “ok”. I had leftover meat/bean mixture so I made it the next night using mashed potatoes for the base instead of the fried potatoes. Loved it! 5 Stars.
Yummy!!! Made this twice now.
I sliced the potatoes thinner than the recipes states and used salsa instead of the fresh tomatoes… the boys loved it. We’ll definitely have this again!
I absolutely loved this dish! The potatoes as a layer in this taco style dish, paired really well together. Honestly if you wanted to go full vegetarian and leave the meat out of this, I think it would be great too, but would season the potatoes with the taco seasoning to get the taco flavor. I pretty much went by the recipe but didn’t have an avocado for guacamole, so I made some fresh black bean, corn, and tomato pico de gallo to go on top. I did cut the potatoes thinner and cooker longer to get a nice crust on the outside but still soft in the middle. About 30 min in the oven. I do think next time I will chunk the potatoes up differently into smaller bites to eat with a fork better. Also I put cheese on top of the potatoes to melt in the oven the last min. and piled more cheese on top to melt when pulling out. Served it with lettuce, tomato, the black bean & corn pico, sour cream, green onions, and some taco sauce or salsa and it made a delicious hearty meal for two. Thank you for the recipe, I will be making this again!
I make this periodically and we love it!
I could only make this stretch into 4 meals, not 8. It tasted great and I always use ground turkey instead of beef. Not sure I’ll make it again, but it was good overall.
I made this for the first time in 2013. I had to put the black beans in in secret. I knew DH would complain! We about died when we tried it! Soooo good! The next time I made it, my husband was in the kitchen. He yelled when I was about to add the black beans! When he found out it had been in the first batch, he told me to put them in. He didn’t want to mess with perfection!
This was the perfect family meal for hanging out together & watching college football!! Made it as written, except used 97/3 ground turkey. However, there were 3 of us (ravenous), so I used 3 baking potatoes (distributed between 2 roasting pans) and then combined them back together into 1 pan before adding the meat topping and cheese. We piled our pan high with lettuce & tomatoes, then I used a ziploc bag (with a whole cut in the corner) to pipe sour cream & guac evenly over the top…it was a work of art with phenomenal taste!! Felt so much healthier than with chips….pure deliciousness!!! This will be a regular ‘tailgate’ meal & beyond!
This was so delicious and I wouldn’t change a thing! Perfect dinner for two people.
It sounded interesting having taco meat over crispy potatoes, but was truly not for us. The flavor combo just did not work… almost a yuck but not quite. Will make the meat and bean combo again as it would be lovely for tostadas if you added some onions and green chilies.
This is a nice variation to the usual nachos, and a great use of an overabundance of potatoes. This was more filling than I expected. I used red potatoes and sliced them about 1/4 inch thick. It worked out perfectly for us. We thought it was delicious.
This is a great variation on typical tacos/nachos. My husband (who is as picky as a child) LOVES it, and it has become a weekly staple for us. I was initially skeptical of potatoes and taco meat, but it really does go well together! I really haven’t changed much from the original recipe outside of size based on how many I’m feeding, and I use ground turkey for everything, but the original recipe is great!
Easy and delicious. SO good!
Great spin on Nachos!!
Made this for my mother in law on Cinco De Mayo when my husband was out of town for work. I was a bit skeptical but we both LOVED this! Super easy, cheap, great variety means you dont have to use alot of each ingredient!
I made a couple changes to the recipe, first we ate ours with salsa and omitted the guacamole, and I added some taco seasoning to the potatoes before roasting them. I was a little worried my four year old wouldn’t touch this since he’s not a huge fan of potatoes but he loved them! He even had seconds!
Good, but make sure to eat it warm! We were slow at eating ours and I think it would have earned 5 stars if it was hot!!!