Name: Quick Potato Nachos
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Russet potatoes, cut into 1/2-inch wedges - 1 ½ pounds; Vegetable oil - 1 ½ tablespoons; Mexican-style seasoning blend - 1 teaspoon; Garlic salt - ½ teaspoon; Shredded Mexican cheese blend - 1 cup; Rinsed and drained canned black beans - ¼ cup; Diced tomatoes - ¼ cup; Sliced black olives - ¼ cup; Sliced green onions - ¼ cup; Canned chopped green chiles - 3 tablespoons

Ingredients for - Quick Potato Nachos

1. Russet potatoes, cut into 1/2-inch wedges 1 ½ pounds

2. Vegetable oil 1 ½ tablespoons

3. Mexican-style seasoning blend 1 teaspoon

4. Garlic salt ½ teaspoon

5. Shredded Mexican cheese blend 1 cup

6. Rinsed and drained canned black beans ¼ cup

7. Diced tomatoes ¼ cup

8. Sliced black olives ¼ cup

9. Sliced green onions ¼ cup

10. Canned chopped green chiles 3 tablespoons

How to cook deliciously - Quick Potato Nachos

1 . Stage

Preheat oven to 425 degrees F (220 degrees C).

2 . Stage

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.

3 . Stage

Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.

4 . Stage

Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.