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Red Skin Potato Chili Nachos
Red skin potato chili nachos
make the perfect game day appetizer. Perfect for football food or just a party appetizer or snack!
5
from 1 vote
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Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Author:
Madison | A Joyfully Mad Kitchen
Ingredients
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
Salt
Pepper
Olive Oil
Instructions
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!
Notes
Be sure to flip potatoes halfway through baking.