Nacho Spuds

Need a quick week night meal? This is something super easy you can whip up in no time at all. And its stuff I always have on hand! The best kind of easy week night meal! I don’t always have tortilla chips but I’m almost always guaranteed to have a couple potatoes on hand! Its like eating a mexican baked potato. Hubby had his doubts when he saw what i was making but we both really enjoyed these and they’re quickly becoming one of our easy go to week night meals!

Nacho Spuds

2 large baking potatoes (1 1/2 lbs. total), sliced into 1/2-inch-thick rounds
2 Tbsp olive oil
Kosher salt and fresh cracked black pepper
1/2 pound lean ground beef sirloin
1 15-ounce can black beans, rinsed
1 can diced roasted green chiles (or 2-3 fresh)
2 Tbsp taco seasoning
2 c shredded cheddar cheese
1/2 tsp paprika
Sour cream, for serving

Position a rack in the upper third of the oven and preheat to 450°F. On a rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil; season with kosher salt and pepper. Arrange in a single layer and bake until golden, about 20 minutes.

Meanwhile, heat a heavy skillet over medium-high heat, brown ground beef, breaking up the meat with a wooden spoon, until browned.
Mix in the beans, green chiles, taco seasoning and 2 tablespoons water. Lower the heat and simmer, stirring, until heated through, about 10 minutes.

Remove potatoes from oven and top with meat mixture, cheddar cheese & sprinkle with paprika. Return baking sheet to oven and let stand until the cheese is melted, 2 -3 minutes. Serve with the sour cream (and veggies like lettuce and tomato if you’re being good).

Source: Adapted from Everyday With Rachael Ray

Tagged as: appetizer, Beans, Beef, Main Course, Potato