QUICK POTATO NACHOS
Healthy and fun for the family. Serve with salsa, guacamole, and sour cream.
Provided by Micaella
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.
- Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
- Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 35.2 g, Cholesterol 32.3 mg, Fat 17 g, Fiber 5.4 g, Protein 12.3 g, SaturatedFat 8.5 g, Sodium 780.1 mg, Sugar 2.1 g
NACHO POTATOES
Steps:
- Preheat oven to 400 degrees F.
- Place a sheet of tin foil on a baking sheet. Place individual waffle fries on the sheet and space evenly. Using oven mitts, place the baking sheet in the oven and bake fries for 18 to 20 minutes.
- While the fries are baking, open the can of black beans using a can opener and spoon into a microwave-safe bowl. Cover the bowl loosely with plastic wrap and microwave on high for 4 to 6 minutes.
- Using oven mitts, remove the fries from the oven and let cool about 5 minutes.
- To assemble, evenly space the fries on a microwave safe plate. Top each fry with 1 tablespoon of the heated beans and then sprinkle with the cheese and olives.
- Put the plate in the microwave and heat on high for 1 minute, or until cheese is melted. With oven mitts, remove the plate from the microwave. Top each fry with 1 teaspoon salsa and 1 teaspoon sour cream.
MEXICAN POTATO NACHOS
This is so good, and it's great for a pot luck. Try pepper-jack cheese for the Cheddar for a little more kick.
Provided by Lois A Dupre
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
- Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
- Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
- 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.
- 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.
- Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
- Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.
- Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 20 g, Cholesterol 50.1 mg, Fat 20.3 g, Fiber 5.1 g, Protein 16.4 g, SaturatedFat 9.2 g, Sodium 568.4 mg, Sugar 1.2 g
NACHO POTATOES
Serve these topped with your favorite salsa and a dollop of sour cream, just like traditional nachos.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. In a large bowl, toss potato wedges with the oil, salt, and pepper. Arrange wedges in a single layer in an ovenproof 12-inch skillet. Cook over medium-high heat until underside is golden, about 8 minutes. Turn potatoes with tongs or a spatula; transfer skillet to oven.
- Roast until potatoes are golden and crisp on the outside and cooked through, about 25 minutes. Remove from oven.
- Sprinkle potatoes with cheese, bacon, and scallions; return to oven, and continue baking until cheese is melted, 3 to 4 minutes. Remove from oven, and serve hot.
NACHO POTATO SOUP
"This soup is super easy to make! Since it starts with a box of au gratin potatoes, you don't have to peel or slice them," shares Sherry Dickerson of Sebastopol, Mississippi. "A co-worker recommended the recipe to me. Now my husband requests it often."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a 3-qt. saucepan, combine the contents of potato package, corn, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add the milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.
Nutrition Facts : Calories 234 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 980mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
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