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Loaded Beef Potato Nachos
Crispy oven roasted russet potato slices topped with seasoned ground beef, cheddar cheese, tomatoes, jalapenos, and sour cream.
servings: 3
total time: 45 minutes
recipe by: Frankie
Ingredients
- POTATOES:
- 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
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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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