Mucho Potato Nachos

  • prep time10 min
  • total time 40 min
  • serves

Any Cavendish Farms® French fry can be substituted in this recipe.

Courtesy of Cavendish Farms.

65 Ratings
Directions for: Mucho Potato Nachos


½ package From the Farm™ Wedges

1 Tbsp olive or vegetable oil

1 Tbsp taco seasoning

2 cups lean ground beef

⅜ cup salsa or pico de gallo

½ tsp salt

½ cup tomato, diced

2 Tbsp green onions, chopped

1 Tbsp black olives, sliced

⅜ cup sour cream

8 slices fresh jalapeno (optional)

1 ½ cups lettuce, shredded (optional)


1. In a mixing bowl, combine the From the Farm™ Wedges, oil and taco seasoning and stir to coat all potatoes well.

2. Heat oven to 450°F. Place potatoes in single layer on a non-stick baking sheet. Bake for 12 minutes, turn, and bake another 8 to 12 minutes or until desired crispness.

3. Cook ground beef in a large non-stick skillet or frying pan until browned (about 8 minutes). Drain grease and stir in salsa and salt.

4. To serve divide potatoes evenly onto plates. Top each serving of potatoes with equal amounts of the meat mixture and the toppings.

See more: Beef, Mexican, Party Favourites, Potatoes, Snack

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