Latino nacho
| January 24, 2017 | Category: | 0 Comment2 tablespoons vegetable oil
2 large baking potatoes, cut into 1/2-inch thick slices
salt and ground black pepper to taste
1 tablespoon vegetable oil
1/2 pound ground beef
1 small tomato, chopped
1/4 cup sour cream
1/4 cup guacamole
1 tablespoon chopped parsley
1 (15 ounce) can black beans, drained
2 tablespoons taco seasoning
2 tablespoons water
8 ounces shredded Cheddar cheese, divided
1/4 cup shredded lettuce
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 parsley, 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.Enjoy!