Sheet Pan Potato Nachos

Ingredient

• 3 large White potatoes
•  1 tbsp Avocado oil or olive oil
•  Sea salt and pepper
•  1 lb Ground beef
•  1/2 tsp kosher salt
•  2 tsp paprika
•  1 tsp cumin
•  1/4 tsp cayenne pepper
•  3/4 cup shredded cheddar cheese
•  1/2 cup chopped fresh cherry tomatoes
•  1/3 cup diced green onion
•  3 tbsp chopped fresh cilantro
•  Guacamole and salsa for garnish

Instruction

• Preheat the oven to 400 degrees F. Add cooking spray to your sheet pan, or line with parchment paper.

• Prepare your potatoes by thinly slicing using a mandoline or knife. If using a mandoline, your potatoes will be thinner and cook faster! If using a knife, they will be a bit thicker and may take longer.

• Spread across 2 baking sheets and brush with a bit of oil, then sprinkle with a pinch of salt and pepper. Transfer to the oven. Bake for 15-20 minutes. This will depend on the thickness of the potatoes! Mine are done by 15 minutes, but it will take longer with thicker cut potatoes. Remove from oven.

• Meanwhile, make the ground beef on the stovetop. Use about 1-2 tsp oil to cook, and continue to brown until no longer pink. In a small bowl, combine the paprika, cumin, cayenne pepper, and salt. Mix into the cooked ground beef and set aside.

• Combine the potatoes onto one sheet pan, maybe even layering some of the potatoes. Sprinkle with cheese and add the ground beef. Return to the oven for another 5 minutes, or until the cheese is melted. Remove from oven.

• Garnish with tomatoes, onion, cilantro, and guacamole or salsa if using. Serve hot, immediately!