Nachos potatoes

  • 10 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print


Nachos potatoes
  • 6 medium potatoes
  • 2 tablespoon vegetable or olive oil
  • 1 medium brown onion, finely chopped
  • 1 clove garlic, crushed
  • 500 gram beef mince
  • 50 gram packet mexican seasoning
  • 400 gram can 4 bean mix, rinsed
  • 50 gram sachet tomato paste
  • 2 tablespoon sour cream
  • 1 medium tomato, finely chopped
  • 1 lebanese cucumber, seeded, finely chopped
  • 100 gram packet cheese corn chips


Nachos potatoes
  • 1
    Preheat oven to 200°C/180°C fan force. Pierce potatoes all over with a fork. Wrap each potato in foil. Place potatoes on a baking tray. Bake for 1 hour or until cooked.
  • 2
    Meanwhile, heat oil in a medium frying pan over moderately high heat. Add onion and garlic; cook and stir for 3 minutes or until soft. Add mince and Mexican seasoning cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned.
  • 3
    Add beans, tomato paste and 1 cup water. Bring to the boil. Reduce heat to moderate Simmer, uncovered, for 10 minutes or until sauce thickens.
  • 4
    Remove foil. Cut an 'X' in the top of each potato; gently squeeze to open top slightly. Remove foil. Spoon mince mixture into potato. Top with sour cream, tomato and cucumber. Serve with corn chips.


Make ahead: Prepare mince mixture up to 2 days ahead; keep, covered, in fridge For great party food, try chat (baby) potatoes; cooking time will vary. Which potato? Floury potatoes are best for roasting. Check package details or ask your greengrocer. . Save time: You can microwave potatoes. Pierce with a skewer before cooking. Microwave on High (100%) in 2-minute bursts until cooked. Crisp potatoes: Rub oil and salt into skin; don't wrap in foil to bake.