Slow Cooker

Quick Potato Nachos

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Ingredients

  • 1 ½ pounds russet potatoes, cut into 1/2-inch wedges
  • 1 ½ tablespoons vegetable oil
  • 1 teaspoon Mexican-style seasoning blend
  • ½ teaspoon garlic salt
  • 1 cup shredded Mexican cheese blend
  • ¼ cup rinsed and drained canned black beans
  • ¼ cup diced tomatoes
  • ¼ cup sliced black olives
  • ¼ cup sliced green onions
  • 3 tablespoons canned chopped green chiles

    • Directions

  • Step 1

    Preheat oven to 425 degrees F (220 degrees C).

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  • Step 2

    Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.

  • Step 3

    Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.

  • Step 4

    Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.

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