Crispy Nachos Potato Bake 5fix Recipes

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.

CHEESY POTATO NACHOS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss potatoes with olive oil, salt, and pepper in a bowl until coated. Arrange potatoes in 1 layer in an oven-proof skillet.
• Cook potatoes over medium-high heat until golden brown, about 4 minutes. Flip and continue cooking until golden brown on other side, about 4 more minutes.
• Bake potatoes in the preheated oven until tender, about 25 minutes.
• Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and chop.
• Sprinkle bacon, Cheddar-Monterey Jack cheese, and green onions over potatoes. Return to oven until cheese is melted, about 3 minutes.

NACHO BAKED VEG WITH CRISPY BLACK BEANS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Transfer the potatoes, cauliflower and red onion to a large, rimmed baking sheet and drizzle with the olive oil.
• In a small bowl, combine the chili powder, ground cumin, garlic powder, smoked paprika, dried oregano and onion powder. Sprinkle over the vegetables and season with salt. Toss to coat and spread into an even layer. Bake for 25 minutes.
• Add the black beans and stir. Continue to bake for another 10 to 15 minutes, or until the veg are tender and golden and the black beans have begun to split and get crispy.
• Top with the grated cheese and return to the oven for another 5 to 10 minutes, or until the cheese is melted and lightly golden brown.
• Top with feta, avocado, green onions, pickled jalapeños and cilantro, if desired. Serve with salsa and yogurt or skyr on the side as well as a few lime wedges and hot sauce.

CRISPY NACHOS POTATO BAKE #5FIX

Steps:

• Cook chorizo over low medium heat in a frying pan until crumbled and color is no longer pink. Drain off excess oil into a cup, leaving 2 tablespoon behind. Add mushrooms and cook until softened.
• Meanwhile turn oven to 425°F Wrap shredded potatoes in a kitchen towel and squeeze out as much moisture as possible. Grease a round 11 1/2 inch ovenproof casserole dish or deep pie dish with some chorizo drippings. Mix 1/2 cup chorizo drippings with potatoes. Press potatoes over bottom and sides of dish, forming a crust. Bake 20 minutes or until browned.
• While potatoes are baking, beat eggs in a large bowl with condensed soup. Take crust out of oven and pour mushroom/chorizo mixture into crust. Pour egg/soup mixture into crust.
• Bake at 350 F for 45-50 minutes or until set. Let sit 15 minutes before cutting into wedges and serving. Eat with green salad.