Fully Loaded Chili & Bacon Potato Nachos
with Guacamole, Pico de Gallo, Sour Cream & Pickled Red Onion
- Milk
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.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Bacon
½ unit
Red Onion
24 ounce
Potatoes
5 teaspoon
Rice Wine Vinegar
1 unit
Tomato Paste
1 unit
Beef Stock Concentrate
1 unit
Black Beans
4 ounce
Pico de Gallo
20 ounce
Ground Beef
8 tablespoon
Guacamole
1 tablespoon
Mexican Spice Blend
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
1.5 cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious, flavorful dish; some found it a bit busy with too many competing tastes.
- Ease of prep: While some found it complex with many steps, others enjoyed the fun and easy preparation process.
- Suggestions: Consider increasing oven temperature to 450°F for crispier potatoes; add more potatoes to balance the meat ratio.
- Portions: Generous servings pleased many, providing ample leftovers; some felt it was too much for two people.
- Texture: Some wanted more crunch; try using tortilla chips instead of or alongside the potato base for variety.
