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Potato Nacho recipe
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Earlier this week, I made my Taco Skillet recipe for dinner. I love making it, because there is a ton of leftovers and I can usually get at least 3 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 think I’ll have to keep it off the menu till I finish my diet, way to hard to only eat 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:
And 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. To prepare the potatoes I used:
- 1.5 lbs russet potatoes
- 1.5 tablespoons vegetable oil
- 1/2 tsp garlic salt
- 1 tsp Mexican seasoning blend’
and to cook the 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.
To top the potatoes, (f you are not using the taco skillet) you can use just about any leftover meat (pork, chicken or beef) or go meatless and just use beans. Then add:
- 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
- Top the potatoes with the meat, beans, salsa and corn
- Bake for 5 minutes more to melt cheese.
- Serve with optional toppings.
Enjoy!
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