Potato Nacho recipe
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Earlier this week, I made my Taco Skillet recipe for dinner. I love making it because it leaves a ton of leftovers, and I can usually get at least three meals from it.
Last night, I made Potato Nachos using the last of the taco skillet leftovers. Wow, so good!
Everyone thought it was great, but I’ll have to keep it off the menu until I finish my diet. It’s way too hard to eat only one serving! I even made a separate dish for myself in hopes that would help me.
Ha, it’s the thought that counts, right?
Family’s version:
Here is mine: (I used low-fat cheese and a little less of the taco skillet mixture.)
I made these nachos using the leftover Taco Skillet and a little more shredded cheese.
Potato Nachos
Ingredients:
Potatoes:
- 1.5 lbs russet potatoes
- 1.5 tablespoons vegetable oil
- 1/2 tsp garlic salt
- 1 tsp Mexican seasoning blend
Toppings
- If you are not using the taco skillet recipe, you can use just about any leftover meat (pork, chicken, or beef) or go meatless and just use beans.
- 1 cup Mexican blend shredded cheese
- 1/2 cup rinsed and drained canned black beans
- ¼ cup diced tomatoes or chunky salsa
- optional (1/4 cup corn, sliced black olives, sliced green onions, guacamole and sour cream
Instructions:
Potatoes:
- Preheat oven to 425 degrees. Scrub potatoes and cut into 1/2-inch thick wedges.
- Place potatoes into a medium size bowl with the oil, garlic salt and Mexican seasoning. Stir well to coat potatoes with oil and seasonings.
- Transfer to a large baking sheet and spread into a single layer. Bake for 25 to 30 minutes, stirring several times, until crisp and golden brown.
- Remove the potatoes from the oven and top them with the meat, beans, salsa, and corn.
- Bake for an additional 5 minutes to melt the cheese.
- Serve with optional toppings.
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