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Potato Nachos

Combine the classic flavors of Mexican cuisine with a hearty helping of potatoes topped with yummy queso and ground beef that’s loaded with flavor and sure to please students.
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Print Recipe
Total Time60 Mins
Prep Time30 Mins
Cook Time30 Mins
ServingsServes 24

Dish

School Foodservice

Prep Time

30 Mins

Cook Time

30 Mins

Serving

Serves 24

Description

Combine the classic flavors of Mexican cuisine with a hearty helping of potatoes topped with yummy queso and ground beef that’s loaded with flavor and sure to please students.

Ingredients

  • 12 cups (1680 g) Russet potato, slices
  • 3 tbsp (44 ml) Olive oil
  • 24 oz (680 g) Ground beef
  • 2 oz (56 g) Taco seasoning
  • 24 oz (709 ml) Queso, prepared
  • 24 oz (672 g) Pico de gallo, prepared
  • 6 oz (168 g) Green onions
  • 6 oz (177 ml) Sour cream

Preparation

  1. Gather all ingredients and equipment needed.
  2. Preheat the oven to 350°F (176°C).
  3. Slice russets into thin circles and hold in cold water until ready to use. Drain water and shake off excess water. Place sliced potatoes in a large bowl or hotel pan and add olive oil, toss to coat potatoes thoroughly, and lay potatoes onto a parchment paper lined sheet tray and place into the preheated oven and bake for 20 minutes or until light golden brown in color and crisp.
  4. In a large hotel pan, add ground beef and taco seasoning, mix until thoroughly combined then spread evenly in the hotel pan and bake until internal temperature is at 160°F (71°C). Remove cooked beef from the oven and break it up into pieces using a spatula or fork. Let it slightly cool.
  5. To assemble, lay potato nachos on the bottom then top off with seasoned ground beef, queso, and pico de gallo, and garnish with chopped green onions, and a dollop of sour cream.

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Nutrition Facts Per Serving

Calories

180

Fat

8g

Sodium

450mg

Cholesterol

25mg

Vitamin C

6.37mg

Carbohydrates

19g

Fiber

1g

Protein

9g

Potassium

420mg

Sugar

4g

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