Olé Salsa Potatoes Recipes

SALSA-ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place potatoes on the prepared baking sheet; coat generously with cooking spray.
• Bake in the preheated oven until starting to brown, about 15 minutes.
• Combine oil, chili powder, and cumin in a large microwave-safe bowl. Microwave for 1 minute, stirring after 30 seconds. Add potatoes and salsa to the bowl; toss. Return to the baking sheet.
• Continue baking until potatoes are tender, about 15 minutes more. Squeeze lime over potatoes and sprinkle cilantro and salt on top.

OLé SALSA POTATOES

Steps:

• Pierce potatoes several times with fork. Place on microwavable paper towel in microwave oven. Microwave on High 10 to 13 minutes or until tender, turning potatoes over and rearranging halfway through cooking. Let stand in microwave oven 5 minutes.
• Meanwhile, in 10-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain if necessary. Stir in 1/2 cup salsa and the chili powder.
• Cut potatoes in half lengthwise; place 2 halves on each plate. Spoon beef mixture evenly over potatoes. Sprinkle 1/4 cup cheese over each serving. Serve with sour cream and additional salsa.

SALSA POTATOES

Steps:

• Boil the small new potatoes for 15-20 minutes. Meanwhile, put a small handful each of fresh mint and parsley in a food processor with a small roughly chopped garlic clove and salad onions. Whizz together until finely chopped then add the olive oil and water and whizz again, adding salt and freshly ground black pepper, Drain the potatoes and toss with the herb salad.

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.

BAKED POTATOES OLE

Steps:

• In medium skillet over medium-high heat, cook beef and chili powder until beef is browned, stirring to separate meat. Pour off fat.
• Add salsa. Reduce heat to low and heat through. Serve over potatoes. Top with cheese.