Nacho Potatoes
Transform your love for nachos into a hearty, comfort-food classic with these irresistible Nacho Potatoes! Perfectly roasted Russet potato cubes, seasoned with chili powder and cumin for a Tex-Mex flair, serve as the crispy base for layers of melted cheddar cheese, savory taco-seasoned ground beef, and a colorful array of toppings. From creamy dollops of sour cream and zesty salsa to tangy pickled jalapeños and fresh cilantro, this recipe is packed with bold flavors and customizable options. Ready in under an hour, this one-pan dish is an easy and satisfying way to elevate your game-day menu, weeknight dinner, or festive gathering. With its irresistible mix of textures and flavors, Nacho Potatoes are sure to become your next crowd-pleasing favorite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 pound Ground beef (or turkey, optional)
- 1 packet Taco seasoning
- 0.25 cup Water
- 2 cups Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 0.25 cup Sliced black olives
- 2 stalks Green onions, chopped
- 0.25 cup Pickled jalapeño slices
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil.
Wash and scrub the potatoes thoroughly. Cut them into 1-inch cubes, leaving the skin on for added texture.
In a large bowl, toss the potato cubes with olive oil, salt, black pepper, chili powder, and ground cumin until well coated.
Spread the potatoes in a single layer on the prepared baking sheet and roast in the oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
While the potatoes are roasting, heat a skillet over medium heat and brown the ground beef (or turkey), breaking it up with a spoon. Drain any excess fat.
Add the taco seasoning and water to the skillet with the cooked meat. Stir well and simmer for a few minutes until the mixture thickens. Remove from heat and set aside.
Once the potatoes are done roasting, transfer them to an oven-safe serving dish or leave them on the baking sheet. Sprinkle shredded cheddar cheese evenly over the potatoes.
Place the dish back into the oven for 5 minutes, or until the cheese is melted and bubbly.
Remove the cheesy potatoes from the oven and top with the seasoned meat.
Add your favorite nacho toppings: dollop sour cream, drizzle salsa, and sprinkle with black olives, green onions, pickled jalapeños, and fresh cilantro if desired.
Serve immediately while hot, and enjoy your Nacho Potatoes!
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.6 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 505 mg | 39% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 1335 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
