Mexican Potato Nachos

Today We will prepare Potato Nachos. Oh no sorry.... :P Mexican Potato Nachos. Yes Today we will learn how to prepare Mexican Potato Nachos. Its a very testy dish and maximum Mexican people love this food. Somewhere I read that 85% Mexican People Love Mexican Potato Nachos. After reading that article I feel interest that 85% people love this means, it will be so much testy or delicious. So I decide to prepare this. Last day when I was preparing this wonderful dish then its smell make me so hungry (actually water came in my tongue :P). Okay friends let's start cooking.

Ingredients:

black beans (drained)	1 (15 ounce) can
shredded lettuce	¼ Cup
Ground beef	½ Pound
Guacamole	¼ Cup
Vegetable oil	1 Tablespoon
Water	2 Tablespoons
Salt and ground black pepper	To taste
Small tomato (chopped)	1
Vegetable oil	2 tablespoons
Sour cream	¼ Cup
Large baking potatoes	2
Shredded Cheddar cheese (divided)	8 Ounces
Taco seasoning	2 Tablespoons

Directions:

• Preheat oven to 450 degrees F (230 degrees C).
• Pour a pair of tablespoons of edible fat into an over sized bowl; toss the potato slices within the oil to coat.
• Arrange the slices during a single layer on a baking sheet and sprinkle with salt and black pepper.
• Bake within the preheated oven until the potato slices are golden brown, about twenty minutes.
• While potato slices are baking, heat one tablespoon of edible fat during a pan over medium heat; brown the bottom beef within the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
• Mix the black beans into the bottom beef; stir within the taco seasoning and water. Bring the mixture to a boil and cut back heat to medium-low. Simmer until the flavors have alloyed, about 10 minutes.
• Arrange the potato slices on a serving platter and sprinkle with 0.5 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 cream and dip.