Recipe by Micaella
"Healthy and fun for the family. Serve with salsa, guacamole, and sour cream."
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1 1/2 pounds
russet potatoes, cut into 1/2-inch wedges
1 1/2 tablespoons
Mexican-style seasoning blend
shredded Mexican cheese blend
rinsed and drained canned black beans
sliced black olives
sliced green onions
canned chopped green chiles
I made this with a few modifications. I browned 1/2 lb. of ground venison with 2 tsp. of Taco Seasoning. I then added a can of Mexican Bean Salad. I put that mixture on top of the roasted potato wedges and topped with chopped sweet onion and tomatoes and then topped all with Mexican shredded cheese. I served with taco sauce and sour cream. DH loved it and went back for seconds. Very pleased with this and look forward to making it again. Thanks for the recipe!
The family loved these! The more toppings the better. Me, I didn't get to try them, them were inhaled. Note to self, come football season, double or triple the recipe. (I used pinto beans instead of black beans)
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Potato Nachos
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 153
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