DIRECTIONS

1. To make the ground beef potato nacho: Heat olive oil in a Dutch oven or cast-iron skillet over medium heat. Add chopped yellow onion and cook, occasionally stirring, until onion is translucent, about 3 minutes.

2. Stir in ground beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Add chili powder, cumin, minced garlic, black pepper, and cayenne. Cook the ground beef mixture constantly stirring, until fragrant, about 1 minute.

3. Stir beer or beef broth into the ground beef mixture and bring to a boil over medium-high. Simmer until the sauce reduces a little, about 5 minutes. Reduce heat to medium-low, and add the diced tomatoes with juices. Simmer for 10 minutes until thickened. Remove the ground beef mixture from heat and let cool slightly for about 10 minutes.

4. Arrange the potato chips on a rimmed baking sheet and spoon the ground beef mixture on top. Top with sour cream, shredded cheddar, jalapeño slices, and cilantro. Serve the ground beef potato nachos immediately, and enjoy! ❤️

TIPS FOR THE POTATO CHIPS NACHOS RECIPE

• As potato chips are thinner than regular tortillas, we do not broil the potato chips and nachos in the oven to avoid the chips becoming soggy. But feel free to do so if you like! 2 to 3 minutes under the broiler should be enough to melt the cheese.
• You can use ranch dressing instead of sour cream if you prefer.
• For a greener version of these potato nachos, add chopped scallion to the mix.
• For a shortcut with spices for the simmered ground beef, you can also use store-bought taco seasoning.