Red skin potato chili nachos make the perfect game day appetizer. Perfect for football food or just a party appetizer or snack!
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Red Skin Potato Chili Nachos
Last month I collaborated with a handful (okay, a large handful) of bloggers to bring you 64 tailgating recipes for the football season! This month we're back with our team specific recipes and I am so excited about this one.
I wanted to figure out a way to incorporate red skin potatoes for my team (I'll leave it unnamed, but c'mon guys, this one should be easy to guess) and also something that is iconic to the area my team is from. After talking to Steven about it, he told me that every year Washington DC hosts a chili cook off that is pretty famous in the area.
At first, my mind was stuck on chili recipes incorporating red skin potatoes, which sounded awesome, don't get me wrong. But I wanted something that was even more outside the box.
One day, inspiration struck. I'm pretty sure it was around 2 AM when I was nursing Greyson or something, but none-the-less, I came up with red skin potato chili nachos. To add in the local touch, I decided to add in a chili component to the recipe.
I truthfully had no idea how it would turn out. But I had my trusty cast iron skillet and went to town.
And boy, did they turn out just great. I love this play on foods combining "nachos" with comfort food like the red skin potatoes. These red skin potato nachos are seriously perfect for snacking on during a football game this fall!
- ½ pound lean ground beef
- 2-3 large red skin potatoes
- 1 cup shredded Mexican blend cheese
- 4 slices of bacon, cooked
- ½ tomato, diced
- 1 onion, diced
- 1 tablespoon sriracha
- 1 tablespoon Mrs Dash extra spicy seasoning
- ½ cup of water
- Olive Oil
- Preheat oven to 400 degrees
- Slice potatoes thin, between ¼" and ½" slices
- Toss potato slices in olive oil (1-2 tablespoons), salt and pepper (to taste)
- Lay in single layer on a parchment paper lined baking sheet
- Bake for 15 minutes, flipping halfway through
- Meanwhile, brown ground beef. Add water about halfway through and finely chop beef with wooden or plastic spatula.
- Once almost browned, add in sriracha and spicy seasoning.
- Drain any excess grease from pan.
- If bacon isn't cooked, cook bacon in ground beef pan.
- Once potatoes are finished baking, remove from oven.
- Spray a cast iron skillet with cooking spray.
- Add one layer of potatoes to bottom, covering the bottom of the pan.
- Layer beef, cheese, onions, tomatoes and bacon.
- Add a second layer of potatoes and repeat toppings.
- Bake for 10-15 minutes until cheese is melted and bubbling.
- Serve immediately!
Be sure to flip potatoes halfway through baking.
Amount Per Serving: Calories: 0Total Fat: 0g
Be sure to check out the other theme centered recipes. Check out your own home team's recipe and share it with your friends!
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What do you think of these skillet "nachos"? Would you try them?!
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