Potachos

⏱ 45 mins 🍽 Serves 6 🌶 american 🏷 Main course

Potachos are a fun and simple dinner idea that transforms frozen sweet potato fries into a loaded meal. Topped with a savoury mixture of taco-seasoned meat, black beans and peppers, then finished with melted cheese, it's a complete dish from one pan. This recipe is perfect for busy evenings and can be personalised with your favourite fresh toppings. It serves six people and is ready in about 45 minutes.

Potachos

Ingredients

  • 1 (20 to 22-ounce) bag frozen sweet potato fries (waffle or crinkle-cut recommended)
  • 1 tablespoon olive oil
  • 1 red or yellow bell pepper, diced
  • 1 small onion, diced
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 pound ground chicken or turkey, or lean ground beef
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 tablespoons taco seasoning
  • 1 cup shredded sharp cheddar or Mexican blend cheese
  • Optional toppings: Thinly sliced green onion, fresh cilantro, pickled jalapeños, and lime wedges

Method

  1. Set your oven to the temperature specified on the bag of frozen sweet potato fries.
  2. Arrange the sweet potato fries in a single layer on a large baking sheet. Cook them as directed on the package, usually for 20 to 25 minutes, turning them once, until they are crisp and golden.
  3. As the fries cook, warm the olive oil in a large frying pan. Cook the diced peppers, onions and 1/2 teaspoon salt until they soften, roughly 4 minutes. Add the ground meat, breaking it apart, and cook for 5 to 7 minutes until it is no longer pink. Stir in the black beans and taco seasoning. Cover the pan, lower the heat, and cook for about 5 minutes until the beans are hot and the peppers are tender. Check the seasoning.
  4. Once the fries are ready, take the pan from the oven and change the oven temperature to 425°F. Gather the fries closer together on the sheet. Evenly distribute the taco meat mixture over the fries, then cover with the shredded cheese.
  5. Place the sheet pan back into the oven. Bake for approximately 5 more minutes, just until the cheese has fully melted and the dish is hot.
  6. Take the potachos from the oven. Add optional toppings like green onion, cilantro and pickled jalapeños if desired. Serve straight away with lime wedges. Keep any leftovers in an airtight container for up to 3 days. Reheat in a 375°F oven or an air fryer to maintain crispness.

Nutrition (per serving)

Sodium1092 mg

Recipe details

CategoryMain course
Cuisineamerican
AuthorKris Osborne