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Pioneer Woman Potato Nachos

Pioneer Woman Potato Nachos - recipe card
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Crispy roasted potato rounds stand in for tortilla chips, piled high with seasoned ground beef, melted cheddar, and all the classic nacho toppings. Each bite is a savory, satisfying crunch with creamy, spicy, and fresh finishes.

Ingredients

Scale
  • 2 lb (about 4 medium) russet potatoes, scrubbed and sliced into 1/4-inch (6 mm) rounds
  • 3 tbsp olive oil, divided
  • 1 tsp kosher salt, plus more for sprinkling
  • 1/2 tsp black pepper, freshly ground
  • 1 lb lean ground beef (90% lean)
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1/2 cup water
  • 1 cup shredded cheddar cheese (4 oz / 113 g), preferably sharp
  • 1/2 cup diced tomatoes (about 1 medium tomato, seeded)
  • 1/4 cup sliced black olives (drained)
  • 1/4 cup red onion, finely diced
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sour cream (or full-fat plain Greek yogurt)
  • 1 jalapeño, thinly sliced (seeds removed for less heat, optional)

Instructions

  1. Preheat your oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. In a large bowl, toss the potato slices with 2 tablespoons of the olive oil, 1 teaspoon kosher salt, and the black pepper. Ensure each slice is evenly coated.
  3. Arrange the potato slices in a single layer on the prepared baking sheet. Do not overcrowd; if necessary, use two sheets or bake in batches to ensure even crisping. Roast for 20 minutes, then flip each slice and continue roasting for another 10–15 minutes, until the edges are golden and the potatoes are fork-tender but slightly crisp on the outside.
  4. While the potatoes roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 5–6 minutes. Drain excess fat if needed.
  5. Reduce the heat to medium. Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne (if using). Cook for 1 minute until fragrant, stirring constantly.
  6. Pour in the water and scrape up any browned bits from the bottom of the skillet. Simmer over medium heat for 3–4 minutes, until the sauce thickens and coats the beef. Season with additional salt to taste. Set aside.
  7. Once the potato rounds are roasted, remove the baking sheet from the oven. Evenly sprinkle the shredded cheddar cheese over the hot potatoes, letting it melt slightly.
  8. Spoon the seasoned ground beef evenly over the cheesy potatoes. Return the baking sheet to the oven for 3–5 minutes, just until the cheese is fully melted and bubbly.
  9. Remove from the oven and immediately top with the diced tomatoes, black olives, red onion, and fresh cilantro. Drizzle with sour cream and scatter jalapeño slices over the top if using.
  10. Serve hot directly from the baking sheet or transfer to a large platter. For easy serving, use a spatula to lift portions. Enjoy while warm.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (177°C) oven for 8–10 minutes to restore crispness, or microwave in 30-second intervals for a softer texture. Freezing is not recommended as potatoes lose their texture upon thawing. To make vegetarian, omit the beef and add a can of drained black beans or your favorite plant-based protein with the same seasonings.

Nutrition

Keywords: potato nachos, loaded potato rounds, sheet pan nachos, ground beef nachos, game day appetizer, baked potato chips, family dinner, comfort food, cheesy potatoes, vegetarian options

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-potato-nachos-recipe/