POTATO NACHOS RECIPE - (4.5/5)
Provided by suepeasley
Number Of Ingredients 7
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender. Drain; cool slightly. Cut potatoes into 1/4-in.-thick slices. Place in a single layer in three greased 15-in. x 10-in. x 1-in. baking pans. Top each with salad dressing mix, pepper jack slice, & cheddar cheese. Bake, uncovered, at 350° for 8 minutes or until cheese is melted. Top with sour cream and green onions. Sprinkle with salt.
STEAK AND POTATO NACHOS RECIPE BY TASTY
Here's what you need: russet potatoes, skirt steak, olive oil, salt, pepper, paprika, shredded cheddar cheese, shredded monterey jack cheese, sour cream, salsa, green onions
Provided by Quinton Washington
Categories Dinner
Yield 3 servings
Number Of Ingredients 11
Steps:
- Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
- Lay the potatoes on a baking sheet and bake at 450˚F (230˚C) for 20 minutes.
- Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
- Let the steak rest for 10 minutes, then slice into cubes.
- In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese.
- Broil for five minutes or until the cheese is melted.
- Serve immediately with sour cream, salsa, green onions or any topping of choice.
- Enjoy!
Nutrition Facts : Calories 851 calories, Carbohydrate 39 grams, Fat 50 grams, Fiber 4 grams, Protein 59 grams, Sugar 2 grams
STEAK AND POTATO TACO NACHOS RECIPE BY TASTY
Here's what you need: salt, pepper, onion powder, paprika, garlic powder, chili powder, cumin, medium russet potatoes, skirt steak, canola oil, shredded cheese blend, pico de gallo, guacamole, fresh chives, sour cream
Provided by Frank Tiu
Categories Appetizers
Yield 3 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300˚F (150˚C).
- In a small bowl, combine 1 teaspoon of salt, the pepper, onion powder, paprika, garlic powder, chili powder, and cumin.
- Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
- Transfer the potato slices to a large bowl and cover with water. Toss the potato slices around to remove excess starch, then drain the water.
- Sprinkle the remaining 2 teaspoons of salt onto the potato slices and toss, then drain any excess water.
- Sprinkle half the spice mixture over the potatoes and toss until well-coated.
- Invert a muffin tin and place the potato slices in between the muffin tin walls to create taco shapes. If you have one, use a second muffin tin for the remaining potato slices, or repeat when finished baking the first batch.
- Bake the potato slices for 25 minutes, or until golden brown.
- Season the skirt steak with the remaining spice mix on both sides.
- Heat the oil in a large cast-iron skillet over high heat. Add the skirt steak and cook for 3 minutes on each side until it is seared with a golden brown crust.
- Remove the steak from the pan and let rest on a cutting board for 10 minutes. Once rested, cut the steak into ½-inch (1 cm) cubes.
- Sprinkle the cheese blend and steak into the potato taco shells.
- Bake for another 5 minutes or until cheese is melted.
- Serve with pico de gallo, guacamole, and sour cream.
- Garnish with chopped chives, if desired.
- Enjoy!
Nutrition Facts : Calories 738 calories, Carbohydrate 58 grams, Fat 30 grams, Fiber 5 grams, Protein 56 grams, Sugar 2 grams
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
POTATO NACHOS
A fun variation on nachos! I adapted this to our tastes from a recipe card found at the grocery store. I love how filling it is, so it could be used as an appetizer or as a hardy snack... even a meal with a lovely salad!
Provided by Starrynews
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F
- Clean and scrub potatoes, then chop them into thick wedges.
- Combine potato wedges, oil (you want just enough to coat the potatoes), garlic powder, and taco seasoning in a baking dish. Stir until well combined.
- Spread potatoes out into a single layer and bake for 25-30 minutes, or until potatoes are golden brown with a crispy outside. Stir occasionally during the baking time.
- While potatoes are baking, combine the black beans, lime juice, cumin, chili powder, and cayenne pepper in a small saucepan over medium-low heat. Stir occasionally, cooking until the majority of the lime juice has been absorbed.
- Remove beans from heat and mix with the tomato, green onion, and green chilies.
- When potatoes are done, remove from oven and sprinkle with cheese. Return to oven for an additional 1-2 minutes to allow cheese to melt.
- Sprinkle with bean mixture and serve. We enjoy them with just the bean topping, but you could also serve with salsa, sour cream, or guacamole too!
Nutrition Facts : Calories 397.5, Fat 7.6, SaturatedFat 2.3, Cholesterol 8.5, Sodium 158.8, Carbohydrate 73.4, Fiber 10.9, Sugar 4.7, Protein 11.8
POTATO NACHOS
I love getting nachos at sporting events so I wanted to create a recipe like them. This is the result of my experiments and my family loves it!-Deb Helmer, Winfield, Kansas
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 snack servings.
Number Of Ingredients 7
Steps:
- Scrub potato and cut into 1/4-in. slices. Arrange slices in a single layer on a greased broiler pan; sprinkle with salt. Broil 4 in. from the heat until golden brown. Turn potatoes; broil until tender. Drizzle with taco sauce; sprinkle with green onions, chilies, cheese and olives. Broil until cheese is melted. , Microwave Method: Arrange potato slices in a single layer on a microwave-safe plate; sprinkle with salt. Drizzle with half of the taco sauce. Cover and cook on high for 3-1/2 minutes or until tender, rotating plate once. Drizzle with remaining taco sauce; sprinkle with green onions, chilies, cheese and olives. Cover and cook for 30 seconds or until cheese is melted.
Nutrition Facts : Calories 350 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 1382mg sodium, Carbohydrate 49g carbohydrate (10g sugars, Fiber 7g fiber), Protein 12g protein.
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
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