Quick Potato Nachos

Name: Quick Potato Nachos
Total time: 25 min
Yield: 4 Servings
Ingredients: 🥔 1 ½ pounds russet potatoes, cut into 1/2-inch wedges; 1 ½ tablespoons vegetable oil; 1 teaspoon Mexican-style seasoning blend; 🧂 ½ teaspoon garlic salt; 🧀 1 cup shredded Mexican cheese blend; ¼ cup rinsed and drained canned black beans; 🍅 ¼ cup diced tomatoes; ¼ cup sliced black olives; 🧅 ¼ cup sliced green onions; 3 tablespoons canned chopped green chiles

Cost $10, save $12

Source: Recommended by CookPal

25 Min
4 Servings
$10

Quick Potato Nachos

Cost $10, save $12

Source: Recommended by CookPal

25 Min
4 Servings
$10

INGREDIENTS

Main Ingredients
- 🥔 1 ½ pounds russet potatoes, cut into 1/2-inch wedges
- 1 ½ tablespoons vegetable oil
- 1 teaspoon Mexican-style seasoning blend
- 🧂 ½ teaspoon garlic salt
- 🧀 1 cup shredded Mexican cheese blend
- ¼ cup rinsed and drained canned black beans
- 🍅 ¼ cup diced tomatoes
- ¼ cup sliced black olives
- 🧅 ¼ cup sliced green onions
- 3 tablespoons canned chopped green chiles

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.

NUTRIENTS

Per 1 serving

🔥

336

Calories

12
Protein
35
Carbs
17
Fats

💡 For extra crunch, broil the nachos for 1-2 minutes after adding the toppings.Pair with fresh salsa, guacamole, or sour cream for added flavor.You can substitute russet potatoes with sweet potatoes for a healthier option.