Nacho Potatoes

Step 1

Begin making these Nacho Taco Potatoes by preheating your oven to 450 degrees.

Step 2

Next cube up your potatoes into very small bite sized pieces. I usually cut the baby potato in half, halved again, and then one more. This allows the potatoes to cook throughly and crisp up nicely.

Step 3

Place your cut potatoes in a bowl of cool water with a bit of salt and let rest for 15 minutes.

Step 4

While the potatoes are soaking mix together 4 cloves minced garlic, 2 chilies in adobo minced, 1 teaspoon of salt and 1 tablespoon of olive oil into a mixing bowl. Remove the potatoes from the water and pat dry. Toss the potatoes into the mixing bowl with the other ingredients and mix until all potato cubes are coated.

Step 5

Dump the potatoes out onto a sheet pan and place in the oven. Bake for 30 minutes, mix, and bake for another 10 minutes.

Step 6

While the potatoes are baking, cook your ground beef or ground turkey over medium heat. Once fully cooked, drain the grease and add back to the pan over low heat.

Step 7

Pour in 3/4 cup of water and the taco seasoning, bring to a simmer and let cook. Once fully absorbed into the meat, take off heat. Remove the potatoes from the oven.

Step 8

Layer the taco meat over the potatoes, add any toppings you want now like the peppers and onions (leave the sour cream and avocado out until fully baked). Cover the sheet pan of Nacho Taco Potatoes with cheese and bake for another 5 minutes until the cheese is fully melted and beginning to bubble.

Step 9

Remove the potatoes from the oven and add any other garnish you would like before serving!