Recipe information
Ingredients for - Quick Potato Nachos
1. Russet potatoes, cut into 1/2-inch wedges - 1 ½ pounds
3. Mexican-style seasoning blend - 1 teaspoon
6. Rinsed and drained canned black beans - 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.