{"id":12100,"date":"2017-01-24T15:59:17","date_gmt":"2017-01-24T15:59:17","guid":{"rendered":"http:\/\/www.rocksushi.org\/rocksushi\/?p=12100"},"modified":"2017-01-24T15:59:17","modified_gmt":"2017-01-24T15:59:17","slug":"latino-nacho","status":"publish","type":"post","link":"https:\/\/rocksushi.org\/rocksushi\/latino-nacho\/","title":{"rendered":"<a href=\"https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=129\">   Latino nacho <\/a>"},"content":{"rendered":"<p><a href=\"https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=129\"><br \/>\nLatino nacho<br \/>\n129<br \/>\nIngredients<\/p>\n<p>2 tablespoons vegetable oil<br \/>\n2 large baking potatoes, cut into 1\/2-inch thick slices<br \/>\nsalt and ground black pepper to taste<br \/>\n1 tablespoon vegetable oil<br \/>\n1\/2 pound ground beef<br \/>\n1 small tomato, chopped<br \/>\n1\/4 cup sour cream<br \/>\n1\/4 cup guacamole<br \/>\n1 tablespoon chopped parsley<br \/>\n1 (15 ounce) can black beans, drained<br \/>\n2 tablespoons taco seasoning<br \/>\n2 tablespoons water<br \/>\n8 ounces shredded Cheddar cheese, divided<br \/>\n1\/4 cup shredded lettuce<br \/>\nPreheat 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!<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Latino nacho 129 Ingredients 2 tablespoons vegetable oil 2 large baking potatoes, cut into 1\/2-inch thick slices salt and ground black pepper to taste 1<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"_links":{"self":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12100"}],"collection":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/comments?post=12100"}],"version-history":[{"count":0,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12100\/revisions"}],"wp:attachment":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/media?parent=12100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/categories?post=12100"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/tags?post=12100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}