Loaded Potato 'Nachos'
with Guacamole and DIY Pico de Gallo
Potato 'nachos' are a quirky-fun 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. Load up the parents' plates with salad and extra green onions.
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
690 g
Russet Potato
160 g
Tomato
56 g
Spring Mix
1 unit
Lime
2 unit
Green Onion
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
3 tbsp
Guacamole
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Mexican Seasoning
Not included in your delivery
2.33 tbsp
Oil*
¾ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes, half the Mexican Seasoning and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) 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, cut tomatoes into 1/4-inch pieces. Thinly slice green onions. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Add tomatoes, half the green onions, 1 tsp lime juice, 1/4 tsp sugar and 1 tsp oil (dbl for 4 ppl) 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 water (dbl for 4 ppl). Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper. Remove the pan from heat, then set aside.
Once potato coins are done, arrange 2 squares of parchment paper (4 squares for 4 ppl) on a clean work surface. Divide potato coins between each square of parchment and arrange in a single layer. Arrange parchment squares side by side on the same baking sheet. (NOTE: For 4 ppl, use 2 baking sheets. Arrange 2 squares of parchment on each sheet.) Top potatoes with some cheese, then beef, then remaining cheese. Bake in the middle of the oven until cheese melts, 3-5min. (NOTE: For 4 ppl, bake in the top and middle of the oven.)
Meanwhile, add sour cream, half the lime zest and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Add remaining lime juice, remaining lime zest, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and remaining green onions, then toss to combine. Carefully transfer each square of parchment to a plate. Top potato 'nachos' with lime crema, salsa and guacamole. Squeeze a lime wedge over top, if desired. Serve salad alongside.
