| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 large russet potatoes (about 2 pounds)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon chili powder
- 1 pound ground beef
- 1 bunch scallions, sliced (white and green parts separated)
- 1 clove garlic, chopped
- 3/4 cup ketchup
- 2 tablespoons packed light brown sugar
- 2 1/2 teaspoons Worcestershire sauce
- 1 cup shredded cheddar cheese (about 4 ounces)
- 1 cup cubed mozzarella (about 4 ounces)
- Chopped cherry tomatoes and pickled jalapenos, for topping (optional)
Instructions
- Make the fries: Preheat the oven to 425 degrees F. Cut the potatoes into thin wedges; toss with 1 tablespoon olive oil and 1/2 teaspoon chili powder on a baking sheet. Spread in a single layer and roast until golden, turning halfway through, about 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef and the remaining 1/2 teaspoon chili powder and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Add the scallion whites and garlic and cook until slightly softened, about 2 minutes. Add the ketchup, brown sugar, Worcestershire sauce and 1 1/2 cups water; reduce the heat to medium and simmer until thickened slightly, about 8 minutes.
- Divide the fries among plates. Top with the beef mixture, cheddar, mozzarella, scallion greens, tomatoes and pickled jalapenos.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 798 |
| Total Fat | 49 g |
| Saturated Fat | 19 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 3 g |
| Sugar | 19 g |
| Protein | 37 g |
| Cholesterol | 132 mg |
| Sodium | 913 mg |
Reviews
My family LOVES this recipe!!!! Make it as directed and turns out great each and every time!
,Loved it as did my husband. I didn’t add the chili to the fries and threw in an extra clove of garlic. Other than that, I followed the recipe pretty much to a T.