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Loaded Potato 'Nachos'
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Loaded Potato 'Nachos'

Loaded Potato 'Nachos'

with Guacamole and DIY Pico de Gallo

Potato 'nachos' are a quirky-fun combination of loaded potato coins and nachos! Golden roasted russets are topped with Monterey Jack cheese, Mexican-spiced beef and all the classic nacho garnishes. Load up the parents' plates with salad and extra green onions.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


serving amount

250 g

Ground Beef

690 g

Russet Potato

160 g


56 g

Spring Mix

1 unit


2 unit

Green Onion

½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

3 tbsp


3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Mexican Seasoning

Not included in your delivery

2.33 tbsp


¾ tsp


¼ tsp


¼ tsp



Nutrition Values

Calories930 kcal
Fat49 g
Saturated Fat17 g
Carbohydrate82 g
Sugar10 g
Dietary Fiber10 g
Protein43 g
Cholesterol105 mg
Sodium1210 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Small Bowl
Large Bowl


Roast potato coins

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes, half the Mexican Seasoning and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

Prep and make salsa

Meanwhile, cut tomatoes into 1/4-inch pieces. Thinly slice green onions. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Add tomatoes, half the green onions, 1 tsp lime juice, 1/4 tsp sugar and 1 tsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.

Cook beef

Heat a large non-stick pan over medium-high heat. When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining Mexican Seasoning and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper. Remove the pan from heat, then set aside.

Assemble and bake potato 'nachos'

Once potato coins are done, arrange 2 squares of parchment paper (4 squares for 4 ppl) on a clean work surface. Divide potato coins between each square of parchment and arrange in a single layer. Arrange parchment squares side by side on the same baking sheet. (NOTE: For 4 ppl, use 2 baking sheets. Arrange 2 squares of parchment on each sheet.) Top potatoes with some cheese, then beef, then remaining cheese. Bake in the middle of the oven until cheese melts, 3-5min. (NOTE: For 4 ppl, bake in the top and middle of the oven.)

Make lime crema

Meanwhile, add sour cream, half the lime zest and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Finish and serve

Add remaining lime juice, remaining lime zest, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and remaining green onions, then toss to combine. Carefully transfer each square of parchment to a plate. Top potato 'nachos' with lime crema, salsa and guacamole. Squeeze a lime wedge over top, if desired. Serve salad alongside.