Mexican Potato Nachos Recipe -
Mexican Potato Nachos Recipe
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Mexican Potato Nachos
See how to make hearty beef and bean nachos with a layer of potatoes! See more
  • READY IN 1 hr

Mexican Potato Nachos

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
  3. Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
  4. Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
  5. 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.
  6. 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.
  7. Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
  8. Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.
  9. Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review
Aug 04, 2012

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. :)

Most Helpful Critical Review
May 16, 2013

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.

Aug 04, 2012

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.

May 18, 2012

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

Jun 28, 2012

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.

Aug 09, 2012

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!!

Sep 15, 2012

i give it a five to counter yazbeth below. don't be so sensitive and get a better life. I think the MEXICAN Potato Nachos are great and a nice change from MEXICAN NACHOS.

Aug 10, 2012

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.


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  • Calories
  • 327 kcal
  • 16%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 16.4 g
  • 33%
  • Sodium
  • 617 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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