Mexican Potato Nachos Recipes

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QUICK POTATO NACHOS



Quick Potato Nachos image

Healthy and fun for the family. Serve with salsa, guacamole, and sour cream.

Provided by Micaella

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 ½ pounds russet potatoes, cut into 1/2-inch wedges
1 ½ tablespoons vegetable oil
1 teaspoon Mexican-style seasoning blend
½ teaspoon garlic salt
1 cup shredded Mexican cheese blend
¼ cup rinsed and drained canned black beans
¼ cup diced tomatoes
¼ cup sliced black olives
¼ cup sliced green onions
3 tablespoons canned chopped green chiles

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.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 35.2 g, Cholesterol 32.3 mg, Fat 17 g, Fiber 5.4 g, Protein 12.3 g, SaturatedFat 8.5 g, Sodium 780.1 mg, Sugar 2.1 g

MEXICAN POTATO NACHOS



Mexican Potato Nachos image

This is so good, and it's great for a pot luck. Try pepper-jack cheese for the Cheddar for a little more kick.

Provided by Lois A Dupre

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 1h

Yield 8

Number Of Ingredients 13

2 tablespoons Vegetable oil
2 large baking potatoes, cut into 1/2-inch thick slices
salt and ground black pepper to taste
1 tablespoon vegetable oil
½ pound ground beef
1 (15 ounce) can black beans, drained
2 tablespoons taco seasoning
2 tablespoons water
8 ounces shredded Cheddar cheese, divided
¼ cup shredded lettuce
1 small tomato, chopped
¼ cup sour cream
¼ cup guacamole

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.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 20 g, Cholesterol 50.1 mg, Fat 20.3 g, Fiber 5.1 g, Protein 16.4 g, SaturatedFat 9.2 g, Sodium 568.4 mg, Sugar 1.2 g

POTATO NACHOS



Potato Nachos image

A fun variation on nachos! I adapted this to our tastes from a recipe card found at the grocery store. I love how filling it is, so it could be used as an appetizer or as a hardy snack... even a meal with a lovely salad!

Provided by Starrynews

Categories     Lunch/Snacks

Time 55m

Yield 2 serving(s)

Number Of Ingredients 13

2 large russet potatoes
2 -3 teaspoons vegetable oil
1/4 teaspoon garlic powder
1 teaspoon taco seasoning
1/4 cup black beans, rinsed and drained
2 teaspoons lime juice
1/4 teaspoon cumin
1/4 teaspoon chili powder
cayenne pepper, to taste
1/2 medium tomatoes, diced
1 green onion, chopped
1 tablespoon green chili, diced
2 tablespoons shredded 4-cheese Mexican blend cheese

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!

Nutrition Facts : Calories 397.5, Fat 7.6, SaturatedFat 2.3, Cholesterol 8.5, Sodium 158.8, Carbohydrate 73.4, Fiber 10.9, Sugar 4.7, Protein 11.8

MEXICAN POTATOES



Mexican Potatoes image

Cheese, jalapeno pepper, sour cream and green onions top these pretty potato slices, seasoned with dry ranch dressing mix. "I love to serve them to guests, and they love to eat them," notes Tony Horton of Van Buren, Arkansas. "You can use them as an appetizer or even as a side dish."

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 12 servings.

Number Of Ingredients 7

8 medium red potatoes
1 envelope ranch salad dressing mix
1 jar (12 ounces) pickled jalapeno pepper slices, drained
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
2 cups sour cream
6 to 8 green onions, chopped

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.

Nutrition Facts :

AIR FRYER NACHOS



Air Fryer Nachos image

Nachos in the air fryer are an awesome, quick, and easy snack, that's totally customizable. The sky's the limit on your ingredient choices, so feel free to make substitutions to suit your tastes. And they can be turned into a main course by adding some protein like shrimp or chicken for a complete meal.

Provided by lutzflcat

Categories     Nachos

Time 15m

Yield 2

Number Of Ingredients 7

cooking spray
2 ½ ounces thin corn tortilla chips
½ teaspoon taco seasoning
1 ¼ cups shredded pepper Jack cheese
1 tablespoon sliced black olives
6 grape tomatoes, halved
1 teaspoon chopped fresh cilantro

Steps:

  • Preheat the air fryer to 360 degrees F (180 degrees C) for about 3 minutes. Line air fryer basket with foil or a parchment liner, and spray with cooking spray.
  • Spread out chips in the fryer basket in a single layer, slightly overlapping chips, so the cheese doesn't melt through. Lightly dust chips with taco seasoning to get a pop of taco flavor, and sprinkle with shredded cheese. Don't overcrowd the basket.
  • Top cheese with olives and tomatoes and place basket in the air fryer.
  • Air-fry until cheese is melted and chips are starting to slightly brown on the edges, 5 to 6 minutes. Watch closely to be sure the cheese doesn't burn. If necessary, add additional time until you reach your preferred crispness.
  • Move nachos to a plate, garnish with chopped cilantro, and serve immediately.

Nutrition Facts : Calories 515.6 calories, Carbohydrate 29.3 g, Cholesterol 88.4 mg, Fat 35.4 g, Fiber 2.6 g, Protein 20.9 g, SaturatedFat 15.8 g, Sodium 746.2 mg

POTATO NACHOS



Potato Nachos image

I love getting nachos at sporting events so I wanted to create a recipe like them. This is the result of my experiments and my family loves it!-Deb Helmer, Winfield, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 snack servings.

Number Of Ingredients 7

1 large baking potato
1/8 teaspoon salt
1 bottle (8 ounces) taco sauce
1/2 cup sliced green onions
1/2 cup chopped green chilies
1/2 cup shredded cheddar cheese
1/2 cup sliced ripe olives

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.

Nutrition Facts : Calories 350 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 1382mg sodium, Carbohydrate 49g carbohydrate (10g sugars, Fiber 7g fiber), Protein 12g protein.

POTATO NUGGET NACHOS



Potato Nugget Nachos image

Old El Paso® seasoning mix adds Mexican flavor to these potato nugget nachos that are served with Old El Paso® salsa - perfect for appetizer.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 30m

Yield 10

Number Of Ingredients 6

1 bag (32 oz) frozen potato nuggets
2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
2 cups shredded Mexican cheese blend (8 oz)
2 tablespoons chopped fresh cilantro
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1/2 cup sour cream

Steps:

  • Heat oven to 450°F. Line 17x12-inch half-sheet pan with foil. Bake potato nuggets as directed on package.
  • Sprinkle potato nuggets with taco seasoning mix; toss to coat. Sprinkle with cheese. Bake 2 minutes longer or until cheese is melted. Use foil to lift nachos to serving platter. Sprinkle with cilantro. Serve immediately with salsa and sour cream. Use toothpicks, if desired.

Nutrition Facts : Calories 187, Carbohydrate 22 g, Fat 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 755 mg

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