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
4 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
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.
Reviews from our home cooks
Out of the many meals I have purchased from HF, I think this one has been my most favorite. Yummy goodness in every bite. Was easy to prepare and the whole family enjoyed. Plus, we had so much left for lunch the next day and it tasted just as good leftover. I love this!
Sooo easy (and fun) to make, and the chili was delicious!! I gotta get this again!
They were easy to make and tasty great, need a couple more potatoes to even out the dish.
Fantastic flavor but not enough potatoes! The ratio was way off and there was a lot of left over meat
Potatoes were not crispy enough, we increased temp to 450 on second try and they turned out better.
Loved that it taught me how to pickle onions quickly. Very yummy recipe.
I think the only thing I didn't like about this was the vinegar onions but for the most part it's tasty, filling and satisfying
It took us a bit longer than expected to prep everything, and we were missing the cilantro. The meal was delicious, though! It's pretty heavy, so we won't be eating it regularly.
Tex Mex is my favorite food. Different take on nachos with potatoes/fries instead of tortilla chips but it works well
We LOVED This one! so fun and unusual - delicious and made TONS of food
