“This dish brings nachos and fries together for a perfect game day appetizer.” -Tony Huizenga, National Sales Manager
5 | Large | Alsum russet potatoes (cut into wedges) |
1⁄4 | Cup | Olive oil |
2 | Teaspoon | Garlic salt |
3 | Tablespoon | mexican seasoning blend (more or less to taste) |
1⁄2 | Cup | Black beans (drained and rinsed) |
1⁄4 | Cup | Green or red onions (diced) |
Unknown | Salsa | |
Unknown | plain Greek yogurt | |
Unknown | Guacamole |
Preheat oven to 425. Scrub potatoes and cut into ½ inch thick wedges. Place potatoes into a large bowl with oil, garlic salt, and Mexican seasoning. Stir well to coat potatoes with oil and seasonings. Transfer to a large baking sheet and spread into a single layer. Bake for 25-30 minutes, stirring occasionally, until crisp and golden brown. Top with cheese, beans, onions, and any other toppings of choice and bake for 5 minutes to melt cheese. Serve with salsa, plain greek yogurt, and guacamole.
*Toppings can be customized. Add olives, diced tomatoes, jalapenos, or anything else you enjoy on nachos!
Yield | |
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Prep time | 10 minutes |
Cook time | 30 minutes |
Recipes | Appetizers |