Go Back

Potato Taco Nachos Recipe

Servings 6 -8 servings


  • 4 -6 russet potatoes thinly sliced, about 1/8" thick
  • oil, or nonstick spray, for coating the nachos
  • 1 lb ground beef or any other ground meat of your choice, or 2 cups canned beans, rinsed and drained
  • 1 jar Mesa de Vida Smoky Latin Cooking & Seasoning Sauce
  • Nacho toppings of your choice: onions, pickled onions, guacamole, diced tomatoes, sour cream, cheddar cheese, hot sauce, salsa, sliced olives, sliced jalapenos, fresh cilantro, etc.
  • Salt and pepper to taste. *Mesa de Vida Cooking Sauces are extremely low in sodium, allowing you to control the salt to your own tastes/health preferences.


  • Preheat your oven to 450 degrees.
  • Toss your potatoes with oil to coat, salt and pepper to taste. Place in one layer on your baking sheet. Bake for 20-30 minutes, flipping half-way through, until golden brown and crispy. (*Use two baking sheets if your potatoes are large, if your potatoes are crowded on the pan they will steam instead of brown. If you'd like to use less oil, use parchment paper to line your baking sheets.)
  • Meanwhile, heat a skillet over medium heat. Add the ground meat, Mesa de Vida Smoky Latin Cooking & Seasoning Sauce, to the skillet. Add salt to taste. Cook, stirring often to crumble the meat. Cook for about 10 minutes, until the meat is fully cooked. When fully cooked, set aside until the potatoes are ready.
  • To assemble, layer potatoes and the saucy meat mixture in a baking dish. (If you're using cheese between layers and on top, pop the casserole back into the oven for 5 minutes to fully melt.)
  • Serve with the toppings of your choice, and enjoy!