Mexican Potato Nachos Food

MEXICAN POTATO NACHOS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
• Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
• Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
• While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
• Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes.
• Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
• Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.
• Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.

QUICK POTATO NACHOS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• 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.
• Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
• Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.

MEXICAN POTATOES

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender. Drain; cool slightly. , Cut potatoes into 1/4-in.-thick slices. Place in a single layer in three greased 15x10x1-in. baking pans. Top each with salad dressing mix, a jalapeno slice, cheddar cheese and Monterey Jack cheese. , Bake, uncovered, at 350° for 10-12 minutes or until cheese is melted. Top with sour cream and green onions.

ROASTED POTATO NACHOS (SHEET PAN)

Steps:

• Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
• In a large bowl, toss sliced potatoes with olive oil, salt and paprika until evenly coated.
• Spread potatoes onto baking sheets in single layers.
• Bake potatoes until fork-tender, about 20-25 minutes.
• Combine potatoes onto one baking sheet so that there is little to no space between potatoes.
• Top potatoes evenly with black beans, spinach, salsa, and cheeses. If you have a jalapeno pepper, add slices now.
• Bake until the cheeses are melted, about 10 minutes.
• Top with optional toppings like diced red onion, cilantro, sour cream or Greek yogurt, avocado or guacamole.

POTATO NACHOS

Steps:

• Preheat oven to 425°F
• Clean and scrub potatoes, then chop them into thick wedges.
• Combine potato wedges, oil (you want just enough to coat the potatoes), garlic powder, and taco seasoning in a baking dish. Stir until well combined.
• Spread potatoes out into a single layer and bake for 25-30 minutes, or until potatoes are golden brown with a crispy outside. Stir occasionally during the baking time.
• While potatoes are baking, combine the black beans, lime juice, cumin, chili powder, and cayenne pepper in a small saucepan over medium-low heat. Stir occasionally, cooking until the majority of the lime juice has been absorbed.
• Remove beans from heat and mix with the tomato, green onion, and green chilies.
• When potatoes are done, remove from oven and sprinkle with cheese. Return to oven for an additional 1-2 minutes to allow cheese to melt.
• Sprinkle with bean mixture and serve. We enjoy them with just the bean topping, but you could also serve with salsa, sour cream, or guacamole too!

POTATO NACHOS

Steps:

• Scrub potato and cut into 1/4-in. slices. Arrange slices in a single layer on a greased broiler pan; sprinkle with salt. Broil 4 in. from the heat until golden brown. Turn potatoes; broil until tender. Drizzle with taco sauce; sprinkle with green onions, chilies, cheese and olives. Broil until cheese is melted. , Microwave Method: Arrange potato slices in a single layer on a microwave-safe plate; sprinkle with salt. Drizzle with half of the taco sauce. Cover and cook on high for 3-1/2 minutes or until tender, rotating plate once. Drizzle with remaining taco sauce; sprinkle with green onions, chilies, cheese and olives. Cover and cook for 30 seconds or until cheese is melted.

MEXICAN NACHOS

Steps:

• Preheat oven to 350°F. Arrange half of the tortilla chips on an 11- to 12-inch oven-going platter or pizza pan. Spoon half of the Refried Beans in mounds over chips; top with half of the meat. Drizzle with 1/2 cup Mole Colorado. Sprinkle with half of the cheese.
• Bake 10 minutes or until cheese melts. Remove from oven. Repeat layers using remaining ingredients. Bake 10 minutes more or until cheese melts. Serve with desired toppers. Fried Tortilla Chips
• Line a large baking sheet with paper towels. In a large heavy skillet or pot heat about 1 inch oil over medium until 365°F. Meanwhile, cut tortillas into wedges.
• Add tortilla wedges to hot oil in small batches. Cook 1 to 2 minutes or until golden brown, turning once. Remove chips from oil with a slotted spoon; drain on paper towels. If desired, sprinkle lightly with salt. Refried Beans
• Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups of the water. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in pan. Cover and let soak in a cool place overnight.) Drain and rinse beans.
• In the same saucepan or Dutch oven combine beans, 4 cups fresh water, and the salt. Bring to boiling; reduce heat. Simmer, covered, for 2-1/2 to 3 hours or until beans are very tender. Drain beans, reserving liquid.
• In a heavy large skillet heat bacon drippings. Stir in garlic. Add beans, mash thoroughly with a potato masher. Stir in enough of the cooking liquid (about 1/4 cup) to make a pastelike mixture. Cook, uncovered, over low heat for 8 to 10 minutes or until mixture is thick, stirring often. Carnitas
• Trim fat from meat. Cut meat into 1-1/2-inch cubes. In a Dutch oven cook meat, half at a time, in hot lard over medium-high heat, stirring to brown meat evenly. Remove meat from Dutch oven. Add onion and garlic to Dutch oven; cook until lightly browned and tender. Return all of the meat to Dutch oven.
• Add the water, orange peel, orange juice, thyme, salt, oregano, crushed red pepper, and bay leaves to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 2 hours. Remove lid; increase heat so mixture boils gently. Cook, uncovered 30 to 40 minutes or until nearly all of the liquid has evaporated, gently stirring occasionally. Discard thyme sprigs and bay leaves. Using a slotted spoon, transfer meat to a serving bowl. Mole Colorado
• In a large dry skillet toast ancho and guajillo chile peppers over medium heat about 2 minutes or until fragrant and slightly darker, turning frequently. Remove and discard stems and seeds, break or tear into pieces; set aside.
• In the same skillet cook onion and garlic in hot oil 5 minutes or until tender. Stir in sesame seeds, apple pie spice, salt, and ground black pepper. Cook 1 minute more or until sesame seeds are lightly toasted.
• Add undrained tomatoes, dried chile peppers, and 1/4 cup chicken broth to skillet. Bring to boiling; reduce heat. Cover and simmer, for 5 to 10 minutes or until peppers are tender. Stir in raisins and almonds. Cook for 2 to 3 minutes or until slightly thickened. Cool slightly.
• Transfer mixture to a blender or food processor. Cover and blend or process until smooth. Blend in enough remaining chicken broth or water until is desired sauce consistency. Quick Mole Sauce
• In same skillet cook onion and garlic in hot oil 3 minutes or until tender. Stir in chili powder, cumin, and cinnamon. Cook 1 minute more or until fragrant. Stir in barbecue sauce, bittersweet chocolate, and hot pepper sauce (optional). Bring to boiling; reduce heat. simmer until chocolate is melted. Cool slightly. Transfer onion mixture and toasted seeds to blender or food processor. Cover and blend or process until smooth. Thin with water if needed; cool. Makes 1-1/2 cups.
• In large dry skillet over medium heat toast pumpkin seeds and sesame seeds 2 to 3 minutes or until toasted. Remove from skillet.

LOADED MEXICAN POTATO WEDGES

Steps:

• Preheat an oven to 200oc, add 1/2 tbsp olive oil to a baking tray and pop in the oven to heat for 5 minutes
• Chop your potatoes into wedges (see above for guidance), rinse the potatoes and then pat dry
• Add the wedges to the heated baking tray, toss in the oil and season with salt and pepper. Bake for 30 minutes in the oven until golden, turning half way through
• Prepare the salsa by mixing all of the ingredients in a bowl and set aside
• Prepare the guacamole by mashing the avocados with the other guacamole ingredients and set aside
• To make the black beans, add a tsp of oil to a heated frying pan and fry the garlic until starting to turn golden
• Add to the pan the rest of the black bean ingredients and mash with the back of the spoon to break down the beans. Fry for 5 - 8 minutes until it starts to come together and add 2 - 3 tbsp of water to loosen as needed (as you'll find the cooking process dries out the mixture)
• Layer the cooked potato wedges on a tray and top with spoonfuls of the guacamole, black beans and salsa before finally topping with spoonfuls of the vegan sour cream/yoghurt