Quick Potato Nachos
Recipe information
Recipe Icon - Master recipes
Cooking:
10 min.
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

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.