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Red skin potato chili nachos make the perfect game day appetizer. Perfect for football food or just a party appetizer or snack!

Red Skin Potato Chili Nachos


  • Author: Madison | A Joyfully Mad Kitchen
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American

Description

Red skin potato chili nachos make the perfect game day appetizer. Perfect for football food or just a party appetizer or snack!


Ingredients

  • 1/2 pound lean ground beef
  • 23 large red skin potatoes
  • 1 cup shredded Mexican blend cheese
  • 4 slices of bacon, cooked
  • 1/2 tomato, diced
  • 1 onion, diced
  • 1 tablespoon sriracha
  • 1 tablespoon Mrs Dash extra spicy seasoning
  • 1/2 cup of water
  • Salt
  • Pepper
  • Olive Oil

Instructions

  1. Preheat oven to 400 degrees
  2. Slice potatoes thin, between 1/4″ and 1/2″ slices
  3. Toss potato slices in olive oil (1-2 tablespoons), salt and pepper (to taste)
  4. Lay in single layer on a parchment paper lined baking sheet
  5. Bake for 15 minutes, flipping halfway through
  6. Meanwhile, brown ground beef. Add water about halfway through and finely chop beef with wooden or plastic spatula.
  7. Once almost browned, add in sriracha and spicy seasoning.
  8. Drain any excess grease from pan.
  9. If bacon isn’t cooked, cook bacon in ground beef pan.
  10. Once potatoes are finished baking, remove from oven.
  11. Spray a cast iron skillet with cooking spray.
  12. Add one layer of potatoes to bottom, covering the bottom of the pan.
  13. Layer beef, cheese, onions, tomatoes and bacon.
  14. Add a second layer of potatoes and repeat toppings.
  15. Bake for 10-15 minutes until cheese is melted and bubbling.
  16. Serve immediately!

Notes

Be sure to flip potatoes halfway through baking.

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