Nacho Spuds

READY IN: 40mins
Recipe by Lainey39

This makes a delicious dinner. Recipe is from Rachael Ray.

Top Review by Jug OMud

I clipped this from Rachael Ray's magazine. My family agreed that it was worth posting here, but found you'd beat me to it! Great recipe. It has a little unexpected touch of the sliced potatoes--different, indeed, but works well with this dish. I used Recipe #2642 , added a wee bit more meat and served salsa and Chobani (love that stuff!) in lieu of sour cream. Delish!

Ingredients Nutrition


  1. Position a rack in the upper third of the oven and preheat to 450 degrees.
  2. On a rimmed baking sheet, toss the potatoes with 2 T olive oil; season with salt and pepper.
  3. Arrange in a single layer and bake until golden, about 20 minutes.
  4. Meanwhile, heat a heavy skillet over medium-high heat.
  5. Add the remaining 1/2 T olive oil and the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 2-3 minutes.
  6. Mix in the beans, taco seasoning and 2 T water.
  7. Lower the heat and simmer, stirring, until heated through, about 10 minutes.
  8. Transfer the potatoes to an ovenproof platter.
  9. Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with tomatoes and remaining cheddar.
  10. Place in the oven and turn off the heat.
  11. Let stand until the cheese is melted, 2-3 minutes.
  12. Serve with the sour cream and lettuce.

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