Dutch Oven Quick Potato Nachos
Dutch Oven Quick Potato Nachos
These DO Quick Potato Nachos are a fun, family-friendly snack or easy dinner idea made with crispy roasted potato wedges instead of chips. Serve with salsa, guacamole, or sour cream for dipping.
- 3 pounds Russet Potatoes, cut into 1/2-inch wedges
- 3 tablespoons Vegetable Oil
- 2 teaspoons Mexican-style seasoning blend
- 1 teaspoon Garlic Salt
- 2 cups shredded Mexican cheese blend
- ½ cup rinsed and drained canned Black Beans
- ½ cup diced Tomatoes
- ½ cup sliced Black Olives
- ½ cup sliced Green Onions
- 6 tablespoons canned chopped Green Chiles
Directions
- Clean and Preheat Dutch Oven to 425 degrees F
- Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on the bottom of your Dutch Oven.
- Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
- Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.
You might have to do these in more than one batch depending on the size of your Dutch Oven