0 Ratings
- 4 Servings +
4 medium PEI Russet Potatoes , crinkle cut or thinly sliced
1 cup vegetable oil
.5 lb ground beef or chicken
.5 medium red bell pepper
.5 medium onion
1 tsp cumin
2 tsp oregano
1 dash chili flakes, to taste
1 cup cheddar cheesse
.5 medium tomato, diced
.5 cup cilantro, chopped
.5 cup sour cream
.5 cup salsa
.5 cup guacamole
In a large sauté pan, heat 2 tbsp oil. Add ground beef, onions and peppers, cook over medium heat until ground beef is almost fully cooked.
Add the herbs and spices and continue cooking for 2 minutes; set aside.
In a large sauté pan, heat remaining vegetable oil over medium-high heat. Once the oil is hot fry the potato slices until crispy. Remove from the oil, drain on paper towel and season with salt.
Lay potato chips overlapping in a single layer on a sheet pan lined with parchment paper
Top with ground beef mixture and cheddar cheese; bake until cheese is melted.
Remove from oven and top with tomatoes and cilantro. Serve with a side of sour cream salsa and guacamole
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