This is so good, and it’s great for a pot luck. Try pepper-jack cheese for the Cheddar for a little more kick.
Ingredients
2 tablespoons Vegetable oil 2 large baking potatoes, cut into 1/2-inch thick slices salt and ground black pepper to taste 1 tablespoon vegetable oil ½ pound ground beef 1 (15 ounce) can black beans, drained 2 tablespoons taco seasoning 2 tablespoons water 8 ounces shredded Cheddar cheese, divided ¼ cup shredded lettuce 1 small tomato, chopped ¼ cup sour cream ¼ cup guacamole
DirectionsInstructions Checklist Step 1 Preheat oven to 450 degrees F (230 degrees C).
Step 2 Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
Step 3 Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
Step 4 Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
Step 5 While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
Step 6 Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes.
Step 7 Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
Step 8 Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.
Step 9 Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole. Nutrition Facts Per Serving: 327 calories; protein 16.4g; carbohydrates 20g; fat 20.3g; cholesterol 50.1mg; sodium 568.4mg.