Appetizer ·

Potato Nachos

Ingredients :

  • 1 pound baking potatoes, rinsed and thinly sliced
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 pound ground beef
  • 1 large yellow onion
  • 3 garlic cloves
  • 1 tablespoon taco seasoning
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 1 can tomato sauce
  • 2 cups shredded cheese
  • 2 tomatoes, diced
  • 2 tablespoons sliced scallions
  • 3 tablespoons sour cream
  • cilantro

For the guacamole

  • 3 large ripe avocados
  • 1 tomato, diced
  • 1 jalapeño, diced
  • 1/2 small yellow onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

Directions :

  1. Preheat oven to 450 degrees F.
  2.  Place the potatoes on a baking sheet lined with foil (for easier clean up). Liberally toss with 2 tablespoons olive oil, salt, pepper, garlic powder and paprika. Spread onto an even layer and roast for about 25 to 30 minutes or until golden brown and crispy.
  3.  Heat a large skillet over medium high heat with 1 tablespoon olive oil. Add the ground beef and cook, breaking down with the back of a spoon, until brown and crispy. Add the onions and garlic and cook for about 5 minutes more. Stir in the water, taco seasoning, tomato sauce, and cornstarch. Simmer on low until thick.
  4. Top the potatoes with the cheese and place back in the oven until melted and heated through. Carefully remove from oven and top with beef, sour cream, guacamole, scallions, tomatoes, and cilantro. Enjoy right away!
  5. To make the guacamole, combine all of the ingredients in a large bowl and mash until completely incorporated.
  6. Enjoy your recipe of the week!
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