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[nverland]

POTATO NACHOS

INGREDIENTS
1 1/2 pounds russet potatoes
1 1/2 tablespoons vegetable oil
1/2teaspoon garlic salt
1 teaspoon Mexican seasoning blend
1 cup Mexican blend shredded cheese
1/4cup rinsed and drained canned black beans
1/4cup diced tomatoes
1/4cup sliced black olives
1/4cup sliced green onions
3 tablespoons canned diced green chiles
Salsa, guacamole and sour cream (optional)

DIRECTIONS

1. Preheat oven to 425 degrees. Scrub potatoes and cut into 1/2-inch thick wedges.

2. Place potatoes into a medium size bowl with the oil, garlic salt and Mexican seasoning. Stir well to coat potatoes with oil and seasonings.

3. Transfer to a large baking sheet and spread into a single layer. Bake for 25 to 30 minutes, stirring several times, until crisp and golden brown.

4. Top with cheese, beans, tomatoes, olives, onions and chiles.

5. Bake for 5 minutes more to melt cheese.

6. Serve with salsa, guacamole and sour cream.