Potato Nachos (Potachos)

• portionen: 1 serving
• aktive zeit: 20 minutes
• gesamtzeit: 30 minutes

Zutaten

4-6 potatoes, boiled and diced (leftover potatoes are perfect for this!)

1/2 cup ground beef or turkey (usually this is also leftover)

2 cups salsa (optional – sometimes the nachos turn into loaded baked-potato nachos, in which case, salsa is unnecessary. But also, salsa is always delicious and appropriate in my opinion)

1 1/2 cups shredded cheese (anything that you have – those last bits of block cheese, the crumbs left in the bottom of the bag? It all goes.)

1/4 cup green onions, sliced

1/2 cup sour cream or plain yogurt (I like sourcream better but we usually have plain yogurt on hand, so I use whichever)

Any other favorite nacho toppings:

Black beans

Pinto beans

Beef (shredded or ground)

Chicken (diced or shredded)

Sour cream

Jalapeños

Hot sauce

Cilantro

Red onion

Green onion

Black olives

Queso fresco

Hot sauce

Pickled jalapenos

Anweisungen

Preheat the oven to 400 F.

Dice the leftover potatoes and spread them on a baking sheet in a single layer. Unlike chips when you’re making nachos, you don’t want the potatoes to overlap much.

Top them with the meat, salsa, and cheese (beans as well if you're using beans). Don’t be stingy. The best part of nachos is the toppings.

Bake for 10-15 minutes, until the cheese is melted and slightly browned at the peaks.

Remove from the oven and top with sour cream, green onions, and any other toppings.

Serve and enjoy (Pair it with a big salad - or serve it on top of a salad - for extra plant points!).

Nährwertangaben

• Portionsgröße: 1
• Kalorien: 873
• Gesamtfett: 45 g
• Gesättigtes Fett: 20 g
• Ungesättigtes Fett: 18 g
• Transfett: 1 g
• Cholesterin: 166 mg
• Natrium: 1410 mg
• Gesamtkohlenhydrate: 68 g
• Ballaststoffe: 12 g
• Zucker insgesamt: 12 g
• Eiweiß: 52 g