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
- vegetable oil: 2 Tbsp
- baking potatoes, cut into 1/2-inch thick slices: 2 piece
- salt and ground black pepper: (to taste)
- vegetable oil: 1 Tbsp
- ground beef: 0.5 pound
- black beans: 1 can (15 ounce can, drained)
- taco seasoning: 2 Tbsp
- water: 2 Tbsp
- ounces shredded Cheddar cheese: 8 piece (divided)
- lettuce: 0.25 cup (shredded)
- tomato: 1 piece (chopped)
- sour cream: 0.25 cup
- guacamole: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat oven to 450 degrees F (230 degrees C).
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Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
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Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
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Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
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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.
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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.
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Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
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Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.
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Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.
