Fully Loaded Chili & Bacon Potato Nachos
with Guacamole, Pico de Gallo, Sour Cream & Pickled Red Onion
Our latest spin on nachos swap the tortilla chips for crisp, golden potato wedges! Load them up with beef chili, smoky bacon, pico de gallo, guacamole, and of course, a bunch of melty cheese (you can trust us to never forget the cheese). Top your potato nachos with quick-pickled red onion and dollops of tangy sour cream, and you’ll feel like a superhero as you tote this fully loaded platter to your hungry crowd.
This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Potatoes
1 teaspoon
Garlic Powder
4 ounce
Bacon
1 unit
Red Onion
¼ ounce
Cilantro
5 teaspoon
Rice Wine Vinegar
10 ounce
Ground Beef
1 tablespoon
Mexican Spice Blend
1 unit
Beef Stock Concentrate
1 unit
Black Beans
1 unit
Tomato Paste
1.5 cup
Mexican Cheese Blend
(Contains Milk)
4 ounce
Pico de Gallo
½ cup
Guacamole
3 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Sugar
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce. Line a baking sheet (two baking sheets for 8) with parchment paper. • Cut potatoes into ¼-inch wedges. Toss on prepared sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (For 8, divide between two prepared sheets and roast on top and middle racks, swapping rack positions halfway through.)
• Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. • Discard all but a thin layer of bacon fat from pan.
• Meanwhile, halve, peel, and thinly slice half the onion (whole onion for 8 servings). Finely chop cilantro. • In a medium microwave-safe bowl, combine sliced onion, vinegar, 1 tsp sugar, and 1 tsp salt, (2 tsp sugar and 2 tsp salt for 8). Cover tightly with plastic wrap and microwave until sugar is dissolved, 30-60 seconds. • Keep covered, stirring occasionally, until ready to serve.
• Heat pan with reserved bacon fat over medium heat (add a drizzle of oil if pan seems dry). Add beef*, Mexican Spice Blend, stock concentrate, salt, and pepper. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. • Stir in beans and their liquid and tomato paste. Reduce heat to medium low. Bring to a simmer, then cook, stirring occasionally, until slightly thickened, 2-3 minutes more. Remove from heat. Taste and season with salt and pepper.
• Once potato wedges have roasted 20-25 minutes, remove baking sheet from oven; heat broiler to high. • Carefully sprinkle potato wedges with one packet of Mexican cheese blend (two packets for 8 servings). Evenly spread chili over top. Sprinkle with remaining Mexican cheese blend. • Broil on top rack until cheese is melted and bubbling, 2-3 minutes.
• Top potato nachos with bacon, pico de gallo (draining first), guacamole, cilantro, and as much pickled onion (draining first) as you like. • Drizzle with sour cream and serve family style. TIP: If you like things spicy, serve with your favorite hot sauce!
Bacon is fully cooked when internal temperature reaches 145°.
Ground Beef is fully cooked when internal temperature reaches 160°.
