Mexican Potato Nachos

Ingredients

• 3 tablespoons vegetable oil , divided
• 2 large baking potatoes , cut into 1/2-inch-thick slices
• salt and ground black pepper to taste
• 8 ounces ground beef
• 1 can black beans , 15 ounce
• 2 tablespoons taco seasoning
• 2 tablespoons water
• 8 ounces shredded Cheddar cheese , divided
• 0.25 cups shredded lettuce
• 1 small tomato , chopped
• 0.25 cups sour cream
• 0.25 cups guacamole

Instructions

1. 1

   Preheat the oven to 450 degrees F (230 degrees C).

2. 2

   Add 2 tablespoons vegetable oil to a large bowl. Add potato slices to the bowl; toss to coat in oil.

3. 3

   Arrange potato slices in a single layer on a baking sheet; sprinkle with salt and black pepper.

4. 4

   Bake in the preheated oven until potato slices are golden brown, about 20 minutes.

5. 5

   Meanwhile, heat remaining 1 tablespoon vegetable oil in a skillet over medium heat; add ground beef. Brown, breaking into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.

6. 6

   Stir black beans into ground beef, then stir in taco seasoning and water. Bring beef-bean mixture to a boil, then reduce heat to medium-low. Simmer until flavors have blended, about 10 minutes.

7. 7

   Arrange potato slices on a serving platter; sprinkle with 1/2 Cheddar cheese. Top with meat-bean mixture; sprinkle with remaining 1/2 cheese.

8. 8

   Spread lettuce over nachos; garnish with tomato. Dollop on sour cream and guacamole.