For dinner tonight, I decided to take a few of my favorite dishes and combine them - chili, saratoga chips, fajitas and nachos to make nacho spuds. I was going to make regular nachos, but then I remembered I had some potatoes I need to use. I made my favorite chili for topping things, and then used the same things I would on nachos or fajitas. It's the ultimate bar food, made a bit healthier!
1 lb. yukon gold potatoes, sliced to 1/4"
6 oz. 96% lean ground beef
1 yellow onion, minced
2 garlic cloves, minced
10 picked jalapeno rings, minced
salt and pepper
1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. smoked paprika
1 15 oz. can crushed tomatoes
1 15 oz. can dark red kidney beans
Diced red onion
Shredded Cheddar Cheese
Pickled jalapeno rings
In a pot over medium heat, brown beef. Drain if necessary, add onions and garlic, sautee for 5 minutes, until tender. Add jalapenos, spices, tomatoes, and beans. Gently mix, turn to low and simmer for an hour.
Slice potatoes, drizzle with EVOO, sprinkle with salt, toss and arrange on a baking sheet.
Place into a 450 degree oven and roast for 15 minutes. Flip and roast for another 10 minutes or until brown.
Plate potatoes, top with chili, lettuce, tomatoes, onion, cheese, sour cream and jalapenos.