Mexican Potato Nachos - cooking recipe

Ingredients
    2 tablespoons Vegetable oil
    2 large baking potatoes, cut into 1/2-inch thick slices
    salt and ground black pepper to taste
    1 tablespoon vegetable oil
    1/2 pound ground beef
    1 (15 ounce) can black beans, drained
    2 tablespoons taco seasoning
    2 tablespoons water
    8 ounces shredded Cheddar cheese, divided
    1/4 cup shredded lettuce
    1 small tomato, chopped
    1/4 cup sour cream
    1/4 cup guacamole
Preparation
    Preheat oven to 450 degrees F (230 degrees C).
    Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
    Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
    Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
    While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
    Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes.
    Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
    Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.
    Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.

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