Nacho Potatoes

Ingredients

2 lbs baking potatoes sliced into 1/2-inch-thick rounds ($0.37)

 2 1/2 tablespoons extra-virgin olive oil ($0.50)

 Salt and pepper

1/2 pound lean ground beef sirloin ($0.75)

One 15-ounce can black beans, rinsed ($1.00)

1-1/2 teaspoons chili powder ($0.05)

1/8 teaspoon garlic powder ($0.05)

3/4 teaspoon ground cumin ($0.05)

1/2 teaspoon sea salt ($0.05)

1/2 teaspoon black pepper ($0.05)

8 ounces shredded cheddar cheese (2 cups) ($1.25)

1 cup salsa ($0.75)

Sour cream and shredded lettuce, for serving (?)

Total: $4.87

Directions

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

2. Meanwhile, heat a heavy skillet over medium-high heat. Add the remaining 1/2 tablespoon olive oil and the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 2 to 3 minutes. Mix in the beans, seasonings (adjust to your taste) and 2 tablespoons water. Lower the heat and simmer, stirring, until heated through, about 10 minutes.

3. Transfer the potatoes to an ovenproof platter. Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with the tomatoes and remaining cheddar. Place in the oven and turn off the heat. Let stand until the cheese is melted, 2 to 3 minutes. Serve with the sour cream and lettuce.

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2 Comments

  1. Kyle said,

    April 23, 2009 at 10:59 pm

    These quite possibly are the best hearty “nachos” I’ve ever had. Makes my mouth water just reading the recipe again. I love CnC. Thanks.

  2. Hollis said,

    April 24, 2009 at 8:56 pm

    I love you for using a mix of spices instead of the taco seasoning packet.


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