Best Smart Choice Steak Potato Nachos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STEAK AND POTATO NACHOS RECIPE BY TASTY



Steak And Potato Nachos Recipe by Tasty image

Here's what you need: russet potatoes, skirt steak, olive oil, salt, pepper, paprika, shredded cheddar cheese, shredded monterey jack cheese, sour cream, salsa, green onions

Provided by Quinton Washington

Categories     Dinner

Yield 3 servings

Number Of Ingredients 11

2 russet potatoes, sliced
1 lb skirt steak
4 tablespoons olive oil
salt, to taste
pepper, to taste
2 teaspoons paprika
1 cup shredded cheddar cheese
½ cup shredded monterey jack cheese
sour cream
salsa, optional
2 green onions, minced

Steps:

  • Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
  • Lay the potatoes on a baking sheet and bake at 450˚F (230˚C) for 20 minutes.
  • Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
  • Let the steak rest for 10 minutes, then slice into cubes.
  • In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese.
  • Broil for five minutes or until the cheese is melted.
  • Serve immediately with sour cream, salsa, green onions or any topping of choice.
  • Enjoy!

Nutrition Facts : Calories 851 calories, Carbohydrate 39 grams, Fat 50 grams, Fiber 4 grams, Protein 59 grams, Sugar 2 grams

MEXICAN POTATO NACHOS



Mexican Potato Nachos image

This is so good, and it's great for a pot luck. Try pepper-jack cheese for the Cheddar for a little more kick.

Provided by Lois A Dupre

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 1h

Yield 8

Number Of Ingredients 13

2 tablespoons Vegetable oil
2 large baking potatoes, cut into 1/2-inch thick slices
salt and ground black pepper to taste
1 tablespoon vegetable oil
½ pound ground beef
1 (15 ounce) can black beans, drained
2 tablespoons taco seasoning
2 tablespoons water
8 ounces shredded Cheddar cheese, divided
¼ cup shredded lettuce
1 small tomato, chopped
¼ cup sour cream
¼ cup guacamole

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
  • Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
  • Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
  • While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
  • Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes.
  • Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
  • Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.
  • Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 20 g, Cholesterol 50.1 mg, Fat 20.3 g, Fiber 5.1 g, Protein 16.4 g, SaturatedFat 9.2 g, Sodium 568.4 mg, Sugar 1.2 g

Related Topics