Crispy Potato Nachos with Taco Beef
Golden roasted potato slices topped with seasoned taco beef, melted cheese, and fresh toppings for the ultimate loaded snack or dinner.
Ingredients
For the Potato Base:
- 3 medium russet potatoes thinly sliced
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp paprika
- ¼ tsp black pepper
For the Taco Beef:
- 1 lb 450g ground beef
- 1 tbsp olive oil
- 2 tsp taco seasoning or homemade blend
- 2 tbsp tomato paste
- ¼ cup water
Toppings:
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup diced tomatoes
- ¼ cup chopped cilantro
- ¼ cup sour cream or Greek yogurt
- Optional: sliced jalapeños avocado, green onions
Instructions
- Preheat Oven: Set to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare Potatoes: Slice potatoes into ⅛-inch rounds. Toss with olive oil, salt, paprika, and pepper. Arrange in a single layer.
- Bake: Roast for 15–20 minutes, flipping halfway, until crispy and golden.
- Cook Taco Beef: In a skillet over medium heat, warm olive oil and add ground beef. Cook until browned. Stir in taco seasoning, tomato paste, and water. Simmer for 3–5 minutes until thickened.
- Assemble Nachos: Layer crispy potatoes on a platter. Top with taco beef, shredded cheese, and bake for 3–5 minutes until cheese melts.
- Finish & Serve: Add diced tomatoes, cilantro, and a dollop of sour cream. Serve hot.
Notes
Tips & Variations
- Make it spicy by adding jalapeños or extra chili powder.
- Swap beef for black beans or lentils for a vegetarian version.
- Use a blend of cheddar, Monterey Jack, and mozzarella for extra cheesiness.
- Add toppings like guacamole, salsa, or pico de gallo for freshness.
- Air fryer option: cook potato slices at 400°F (200°C) for 15–18 minutes, shaking halfway.
Storage
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven at 375°F (190°C) for 8–10 minutes or air fry for 5 minutes.
- Freezing is not recommended as potatoes lose their crispiness.