Loaded Potato 'Nachos'
with Guacamole and DIY Salsa
Potato 'nachos' are a quirky combination of loaded potato coins and nachos! Golden roasted russets are topped with Monterey Jack cheese, Mexican-spiced beef and all the classic nacho garnishes.
Ingredients: Russet potato • Ground beef • Roma tomatoes • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Spinach • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Green onion • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
3 unit(s)
Russet Potato
2 unit(s)
Tomato
1 unit(s)
Lime
2 unit(s)
Green Onion
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
3 tbsp
Guacamole
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
56 g
Baby Spinach
Not included in your delivery
¼ tsp
Salt*
2.33 tbsp
Oil*
¼ tsp
Pepper*
¾ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/4-inch rounds.
- Add potatoes, 1/2 tbsp Mexican Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1/2 tbsp Mexican Seasoning and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Arrange potatoes in a single layer.
- Roast in the middle of the oven until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice green onions.
- Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Add tomatoes, half the green onions, 1 tsp (2 tsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1 tsp (2 tsp) oil to a medium bowl. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add remaining Mexican Seasoning and 2 tbsp (4 tbsp) water. Cook, stirring often, until fragrant, 30 sec.
- Remove the pan from heat. Season beef with salt and pepper, to taste. Set aside.
- Meanwhile, add sour cream, half the lime zest and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, then stir to combine.
- Add remaining lime juice, remaining lime zest, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add spinach and remaining green onions, then toss to combine.
- Once potato coins are done, arrange 2 squares of foil (4 squares for 4 ppl) on a work surface. Divide potatoes between squares of foil. Arrange in a single layer.
- Arrange foil squares side by side on the same baking sheet. (NOTE: For 4 ppl, use both baking sheets.)
- Top potatoes with some cheese, then beef, then remaining cheese.
- Bake in the middle of the oven until cheese melts, 3-5 min. (NOTE: For 4 ppl, bake in the top and middle of the oven.)
- Carefully transfer each square of foil with potato 'nachos' to a plate.
- Top potato 'nachos' with lime crema, salsa and guacamole.
- Squeeze a lime wedge over top, if desired.
- Serve salad alongside.