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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. red potatoes (sliced 1/4 inch thick)
- 1 Tbsp. Mazola Corn Oil
- sea salt
- 1 cup Dubliner cheese (or sharp cheddar cheese, shredded)
- 6 oz. corned beef (thinly sliced then chopped, Use less to further reduce the sodium and fat content of the nachos)
- sauce (Cilantro, recipe follows)
- cilantro leaves
- 1/2 cup cilantro
- 1 jalapeño pepper (seeded)
- 1/3 cup Mazola Corn Oil
- 1 Tbsp. white wine vinegar
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Directions
- Preheat oven to 450℉.
- Place potato slices on a large baking sheet. Toss with oil and season with salt and pepper.
- Bake for 20 minutes, turn over, and continue baking for an additional 20 minutes.
- Place cilantro and pepper in a food processor. Pulse to finely chop.
- Add oil and vinegar and process to combine.
NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories490Calories from Fat300 |
% DAILY VALUE |
Total Fat33g51% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol25mg8% |
Sodium870mg36% |
Potassium1260mg36% |
Protein12g |
Calories from Fat300 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber7g28% |
Sugars7g |
Vitamin A25% |
Vitamin C80% |
Calcium8% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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