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 , 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.

Nutrition per serving