Mexican Potato Nachos

I have never been good at math, but I’m great at problems like this.

My favorite plate of nachos

- the neon orange cheese sauce and fried tortillas chips

+ roasted potatoes and other fun toppings like radishes and avocado

= My new favorite meal.

This isn?t a total redo of nachos like the Greek Nachos we made a few months ago, but I loved using the roasted potato wedges instead of chips!

I?m all for a big plate of greasy nachos every now and then, but I can?t eat them all the time. Making them just a little healthier means I can enjoy the same flavors more often AND it gives me control over the quality of ingredients and the topping choices.

Mexican Potato Nachos

Serves 4

Potatoes:

3-4 potatoes, sliced or diced into 1/2? thick pieces
1 Tbsp olive oil
1 Tbsp each: chili powder, smoked paprika, salt, garlic powder

Beef:

1 lb. ground grass-fed beef or bison
1 Tbsp cumin
1 Tbsp chili powder
1/2 Tbsp smoked paprika (regular will be fine, if you don?t have smoked)
1.5 tsp salt
.5 tsp pepper
1 Tbsp tomato paste
1 tsp oregano

Toppings:

1 can pinto beans, drained and rinsed
lettuce or spinach, chopped
2-3 radishes, sliced
1 avocado, diced
salsa
black olives
scallions, sliced
cilantro
pick your own! Cheese, sour cream, etc.


Preheat oven to 400 degrees.
Toss sliced or diced potatoes with oil and seasonings.
Place on baking sheet and cook 25-35 minutes, flipping once, until browned on both sides.
While potatoes are in the oven, brown the beef in a pan.
Add the seasonings to the beef and mix together.
Once the beef is almost cooked, stir in the tomato paste.
To assemble, place potatoes on plate and top with beans and beef. Add your toppings and dig in.

What?s your favorite way to mix up dishes?