Mexican Potato Nachos

2 tablespoons Vegetable oil

2 large baking potatoes, cut into 1/2-inch thick slices

salt and ground black pepper to taste

1 tablespoon vegetable oil

½ pound ground beef

1 (15 ounce) can black beans, drained

2 tablespoons taco seasoning

2 tablespoons water

8 ounces shredded Cheddar cheese, divided

¼ cup shredded lettuce

1 small tomato, chopped

¼ cup sour cream

¼ cup guacamole

Preheat oven to 450 degrees F (230 degrees C).

Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.

Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.

Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.

While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.

Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes.

Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.

Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.

Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.