Potato nachos
Portions 4
Forget potato chips: this is nachos reinvented! Add thin slices of yellow-fleshed potatoes, roasted until they reveal the perfect crispy texture for a gourmet feast. Top them with
Ingredients
5 Yellow-fleshed potatoes
450 g (1 lb) lean minced beef
1 x 398ml can of Mexican-style corn mix
250 ml (1 cup) of cheese sauce
10 cherry tomatoes, quartered
Optional
30 ml (2 tbsp) fresh coriander leaves
Preheat the oven to 205 °C (400 °F).
Using a mandoline, slice the potatoes thinly. Pat the slices dry with paper towels.
On two large round baking sheets lined with parchment paper, arrange the potato slices in a single layer. Drizzle with a little olive oil, then season with salt and pepper.
Bake for 38 to 40 minutes, turning the slices over several times during cooking, until golden brown and crispy.
Meanwhile, heat a little olive oil over medium heat in a saucepan. Cook the ground beef for 5 to 7 minutes, breaking up the meat with a wooden spoon, until it has lost its pink color.
Add the corn mixture to the pan. Season with salt and pepper. Cook for 2 to 3 minutes.
Spread half of the beef mixture over one of the potato sheets. Cover with the potatoes from the second sheet, then with the remaining beef mixture. Top with salsa con queso. Bake for 5 minutes.
When ready to serve, garnish with cherry tomatoes and, if desired, coriander.
