Recipe by Lois A Dupre
"This is so good, and it's great for a pot luck. Try pepper-jack cheese for the Cheddar for a little more kick."
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baking potatoes, cut into 1/2-inch thick slices
salt and ground black pepper to taste
1 (15 ounce) can
black beans, drained
shredded Cheddar cheese, divided
Made this for Recipe Group...We LOVED these! Made as written, except for adding some garlic powder to the potatoes, along w/ the salt and pepper while they were baking, and flipping them 1/2 way through, so they would brown evenly. They were great as is, but I think next time I will add some green onions and maybe a bit of salsa or taco sauce to the top as well, just for a little something extra. What a fun twist... I will def be making these again~YUM! Thanks for sharing. :)
Yeah, the picture looks great, and I was looking for comfort food and something fun for the family. However as I mixed together the beans and meat it looked like...something inedible. I felt bad serving it to my sons, who ate it politely. Sorry.
I think traditional nachos are the way to go. Potatoes don't have the same *crunch* no matter how long you roast them. The hot bean and meat mixture makes the potatoes soft and indistinguishable. It's like beans on top of giant beans with bits of ground beef here and there. Get the picture?
Keeping the beans and beef separated might improve the recipe. In addition, I'd nix the taco seasoning, and add just a little chili powder and salt to the ground beef.
This was pretty good. Didn't have black beans, so used refried beans in this. Also cut the potatoes to 1/4" thickness instead of 1/2", as we wanted the potatoes to stretch a little further and be thinner and crispier. Added a little chili powder to the potatoes, too, when baking. Nice flavour and texture to this meal.
We just loved this recipe. I made it when some friends were here and they raved about this. Will definitely make this again. Thanks for posting
My family loved this dinner! It was quick to make and a fun new way to make nachos. I used ground turkey and a packet of chicken taco seasoning. This recipe is a keeper.
This recipe is really, really good! The usual skeptics in my house had second helpings of this (along with a side of "their words")! Everyone in my house thought these were better than traditional nachos with chips! I used regular russet potatoes and I sliced them pretty thin using a mandolin. I only baked them for 15 min. since they were thin. Thanks for sharing this delicious recipe, lois!!
I made this recipe as part of the recipe weekly group selection. We loved having nachos over potatoes, what a great change from tortilla chips. I sliced my potatoes 1/4 in. thin added some taco seasoning spices to them along with olive oil. We grilled them on a cookie sheet on our gas grill over indirect heat at 425° since we try not to use the oven in the dead of summer. We turned the potatoes after ten minutes and cooked 5 to 10 more minutes. Great meal and so easy to prepare...a new favorite for us. Thanks lois.
I made this for Recipe Group and it was a fun recipe to try. I did make some minor changes. With the 8 oz. of ground beef I made my usual taco meat and added 1/2 a can of black beans. I didn’t measure the rest of the ingredients, just used what I thought looked right, adding green onions. I didn’t have guacamole, so I served this with chunky salsa, along with the sour cream. While I thought this was good, halfway through dinner, I found myself eating the toppings with tortilla chips and leaving the potatoes behind on the plate. Who knows? Maybe I was getting full. I have some of the meat/bean mixture leftover that I will use on a taco salad tomorrow night!
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Potato Nachos
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 327
** Calories from Fat: 183
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