Oven Potato Slice Nachos Recipes

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.

OVEN-BAKED POTATO SLICES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potatoes, garlic powder, black pepper, celery seed, paprika, cayenne pepper, and salt into a zip-top bag. Shake to coat evenly.
• Pour entire contents of bag onto a large baking sheet and spread evenly. Drizzle with olive oil.
• Bake in the preheated oven until potatoes reach desired crispness, turning frequently to brown evenly, 40 to 45 minutes.
• Remove from the oven. Let cool slightly and pour into a serving dish.

OVEN NACHOS

Steps:

• In a large skillet cook the ground beef with onions; cook stirring until meat is no longer pink. Drain all fat well. Continue to cook until the meat is well browned, about 4-5 minutes longer. Pour contents of taco seasoning pack into meat and add water as directed on the package. Continue to cook according to package directions.
• Add in the refried beans and salsa. Cook, stirring occasionally, until heated through.
• Add in 3/4 cup grated cheddar cheese; stir until melted.
• Place the tortilla chips on a large serving platter.
• Top with ground beef mixture, then sprinkle the top of the HOT ground beef mixture with about 1-1/2 cups (or to taste) grated cheddar cheese.
• Top with sour cream, green onions, chopped tomatoes, shredded lettuce, and sliced black olives.
• Serve hot or warm.

OVEN POTATO SLICE NACHOS

Steps:

• Slice the potatoes into 1/4-inch thick, then arrange in a single layer onto a large greased baking sheet/s.
• Sprinkle both sides with seasoned salt (or white salt) and black pepper.
• Place 4 inches from broiler heat and broil until golden brown; turn over the slices and broil other side of slices until browned and fork-tender.
• Remove from oven and top with taco sauce, green onions, chilies, shredded cheese and sliced olives.
• Broil until the cheese has melted.

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.