I have never been good at math, but I’m great at problems like this.
My favorite plate of nachos
– the neon orange cheese sauce and fried tortillas chips
+ roasted potatoes and other fun toppings like radishes and avocado
= My new favorite meal.
This isn’t a total redo of nachos like the Greek Nachos we made a few months ago, but I loved using the roasted potato wedges instead of chips!
I’m all for a big plate of greasy nachos every now and then, but I can’t eat them all the time. Making them just a little healthier means I can enjoy the same flavors more often AND it gives me control over the quality of ingredients and the topping choices.
Mexican Potato Nachos
- 3-4 potatoes, sliced or diced into 1/2” thick pieces
- 1 Tbsp olive oil
- 1 Tbsp each: chili powder, smoked paprika, salt, garlic powder
- 1 lb. ground grass-fed beef or bison
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1/2 Tbsp smoked paprika (regular will be fine, if you don’t have smoked)
- 1.5 tsp salt
- .5 tsp pepper
- 1 Tbsp tomato paste
- 1 tsp oregano
- 1 can pinto beans, drained and rinsed
- lettuce or spinach, chopped
- 2-3 radishes, sliced
- 1 avocado, diced
- black olives
- scallions, sliced
- pick your own! Cheese, sour cream, etc.
- Preheat oven to 400 degrees.
- Toss sliced or diced potatoes with oil and seasonings.
- Place on baking sheet and cook 25-35 minutes, flipping once, until browned on both sides.
- While potatoes are in the oven, brown the beef in a pan.
- Add the seasonings to the beef and mix together.
- Once the beef is almost cooked, stir in the tomato paste.
- To assemble, place potatoes on plate and top with beans and beef. Add your toppings and dig in.
What’s your favorite way to mix up dishes?