1 1/2 pounds russet potatoes, scrubbed and cut into 1/4-inch round slices
1 1/2 TBSP olive oil
3/4 tsp salt
1/4 tsp black pepper
TOPPINGS:
1/2 pound ground beef
1/2 medium onion, diced
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp salt
dash of cayenne
1/2 cup water
5 ounces sharp cheddar cheese, shredded
1 roma tomato, diced
1 jalapeno, sliced
1/4 cup sour cream
DIRECTIONS
POTATOES:
Preheat the oven to 425°F.
Place the sliced potatoes into a large mixing bowl.
Drizzle the olive oil over the potatoes then sprinkle on the salt & pepper.
Stir to coat all the potatoes evenly in oil and spices.
Spread the potatoes out in a single layer onto a large baking sheet.
Bake the potatoes in the preheated oven for 30 minutes.
TOPPINGS:
Add the ground beef and onion to a large pan over medium-high heat. Cook, while breaking up the beef, until browned, about 10 minutes.
Stir in the paprika, cumin, garlic, salt, cayenne, and water and continue to cook, stirring often, until the liquid in the pan has evaporated, about 5 minutes.
Take the pan off the heat and set aside.
Take the baking sheet out of the oven. Use a thin spatula to flip the potatoes over then arrange them in the center of the pan, overlapping one another.
Spread the beef on top of the potatoes then sprinkle on the cheese.
Put the potatoes back in the oven and bake until the cheese is melted, about 2 more minutes.
Remove the potatoes from the oven then top with the tomatoes, jalapeno, and sour cream.
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