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| Connie's Nacho Spuds
2 large sweet potatoes, sliced into 1/2 inch rounds
2 Tbs olive oil
Salt & Pepper
1 lb lean ground beef
1 15-oz can black beans, rinsed
1 pkg taco seasoning
2 Tbs water
1 Cup salsa
8 oz cheddar cheese &/or Monterey Jack, shredded
1 Cup grape tomatoes, quartered lengthwise
Corn chips/Tortilla chips (optional)
1- Position a rack in the upper third of the oven and preheat to 450 degrees. On a rimmed baking sheet, toss the potatoes with olive oil; season with S&P. Arrange in a single layer and bake until golden and fork tender, about 20 minutes.
2- Meanwhile, heat a heavy skillet over medium-high heat, adding a splash of olive oil if desired. Brown the meat. Absorb the grease with a paper towel if needed.
3- Mix in the black beans, taco seasoning, 2 Tbs water, and salsa. Lower the heat and simmer, stirring, until heated through, about 10 minutes.
4- Transfer the potatoes to an oven proof platter. Sprinkle on 1/2 of the cheeses, then the meat mixture, then top with the tomatoes and remaining cheese. Place in the hot oven and turn off the heat. Let stand until the cheese is melted, 2-3 minutes.
5- Serve with the sour cream and lettuce and enjoy!
May serve with corn chips on the side.