Potato Nachos

mmm MM! I just love Potato Nachos. I think they have a little more substance than nachos with chips, and though not as messy to eat, they have the same noshing delight as messy chips. :)
I can not wait! On to the recipe!

• 1 lb ground beef
• 4-6 small-medium sized white potatoes, about 6 cups peeled and thinly sliced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup onion
• 1/2 cup rough chopped frozen green pepper, fresh is fine, I had frozen on hand and I used that
• 1 (4 oz) can of La Preferida mild green roasted chilis (found in the ethnic food isle or a Mexican grocery..MUST have! I love these lil things.)
• 1 tablespoon tomato paste
• 1 1/2 teaspoon minced garlic
• 1/4 teaspoon chili powder, plus more for sprinkling (we'll get to that later)
• 1/8 teaspoon sugar
• 1/8 teaspoon black pepper, plus more for later
• 1/4 teaspoon kosher salt, plus more for later
• juice from 1/2 juicy lime (roll around under your palm a bit before cutting)
• 2 cups grated colby-jack cheese
• sour cream, sliced lime, and a few sliced green onions for garnish
• optional: add 1 tablespoon, or one small chipotle pepper in adobe sauce (found in small cans in the ethnic isle or Mexican grocer. They add amazing depth and heat to dishes)

Heat a large, cast iron skillet over med-high heat, and spread a bit of canola oil around in the pan, maybe 1 tablespoon. When the pan is hot, add the ground beef, season with about 1/4 teaspoon kosher salt, or one healthy sprinkle around the beef, about 1/4 teaspoon of chili powder, and a dusting of cumin, cayenne and black pepper.
When beef is browning on one side, add onions, green chilies, garlic, and green bell peppers, with a small sprinkle of kosher salt and a dash of chili powder.

I can almost smell it already! mmmMM!
Add the tomato paste and can of diced, undrained tomatoes and stir. Give a sprinkle of kosher salt, black pepper, sugar, and chili powder, stir until well combined and turn heat down to medium.
Now is a good time to taste test and see if you want to add a bit more of anything. Maybe a bit more cumin or cayenne. Just don't add too much salt to the meat mixture as you'll be adding some to the potatoes too so they aren't bland.

While this simmers away, peel and very thinly slice 6 cups of potatoes and spread out half around the pan, sprinkle with kosher salt and pepper and stir..  then add the rest of the potatoes, sprinkle with kosher salt and chili powder and stir.
When you have all the potatoes in, cook and stir occasionally for about 5 minutes or so while you do a bit of clean up and get the lime and cheese ready.

Sprinkle the juice of 1/2 a lime in it and stir. 
Then press down around the potatoes gently and cover the pan with foil.
Put in preheated 350 degree oven for about 20-30 minutes. It'll vary depending on potato thickness and ovens.

When potatoes are al dente, spread cheese over the top and stick back in the oven, uncovered, until cheese is completely melted.
After you take it out of the oven, let stand for 5 minutes.
Serve with sour cream, green onions, taco sauce and lime for garnish! YUMM!

 The meat mixture makes a great taco meat too!

Tato Frosted Meatloaf

A fun way to serve this moist and tasty meatloaf, is by frosting it with some scrumptious parmesan golden mashed potatoes!
and of course, pair it with the traditional peas and my quick pan gravy.  :)
I used a cheap packet of brown gravy (the crowd gasps) as a base for the gravy in this recipe. Try it! It's mouthwatering and a must have to drizzle over this dish.
On to the recipe!

The loaf:

• 1 lb ground beef
• 1/4 cup onion 
• 1 beaten egg
• 1/4 cup milk
• 1/4 cup plain breadcrumbs
• 2 tablespoons real grated parmesan
• 1/4 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper
• dash fresh grated nutmeg

The tatos:

• about 4 medium potatoes (about 4 cups uncooked, peeled potatoes)
• 3 tablespoons butter
• 2 tablespoons fresh grated parmesan cheese
• splash milk
• dash parsley

The gravy:

• 2 packets of any cheap brown gravy mix.
• 2 cups of water
• 1/2 teaspoon worechestershire sauce
• All your pan drippings from the loaf pan as it cooks. 

Cook! :
The loaf:

In a large glass bowl, whisk together milk, egg, seasonings, and parmesan.

Add the ground beef, onion and gently using your fingers and hands, combine the egg and seasoning mixture with the onions and beef. Don't over mix. Over mixing will cause a tougher loaf, just like with muffins. :)

Pat into a loaf and carefully set into your greased loaf  pan. I sprayed mine with pam-like spray.
As with a bread loaf, use your fingers to tuck in the loaf a little bit to help it not spread so during it's nap in the oven. :) There will be some space all around between the loaf and the pan. This is good, you'll need that space.

Cook at 350 degrees for about 20 minutes or so, until the center is firm to the touch and it's done.Be sure sometime during the cooking,  that you dump out any accumulated pan drippings into a medium sized frying pan. Otherwise, it may fall apart on you when you try to remove it from the pan.

While the meatloaf is cooking, peel and cube the potatoes.
Cook until fork tender, but not too soft.  Drain.

Add the butter, salt and pepper to taste, 2 tablespoons of fresh grated parmesan cheese and just a small splash of milk to aid in mashing.  Mash good until you get a nice, stiff mashed potato.

I love these potatoes. mmmMM!
Set aside, cover to keep warm, if necessary.
Pull out the meatloaf when it's done. Pour off any more fat that's accumulated.

And using a spatula and probably your other hand, tip the loaf pan and slide the meatloaf onto an ovenproof serving platter or dish.
And let rest 10 minutes or so.

Time to make the gravy while the loaf rests.

Be sure to scrape any tidbits left, into your frying pan. That's FLAVOR, right there! FLAVA FLAVE!  haha..get it? Okay. Nevermind. Back to cooking.
Turn your pan up to medium or so, until you get a good simmer.  Depending how many drippings you got in total from your loaf, you may not need all the 2 cups of water.
When the drippings start to simmer, add the two packets of gravy mix and whisk real good to get out as many lumps as possible, because some of the packets have big ol' clumps of mix in them.

You might need to turn your heat down to medium-low, and slowly whisk in the water. I used about 1 and 3/4 cup of water. Add the worchestershire sauce and a little pepper if desired, but I wouldn't recommend salt. The mixes usually have enough salt.
Continue to whisk until the gravy starts to thicken, then turn the heat down to low.
Meanwhile, grab a spatula and let's get to frosting our meatloaf!
I frosted it like I would a little cake, except I piled a little more on top. The sides though, I start at the bottom, slap on some potato and build up, not so much frosting as building tatos up the sides.
Sprinkle with more fresh parmesan gratings, some dried parsley, a little pepper, and stick under your broiler.
This only takes a couple minutes, so watch it carefully so it doesn't burn.
Carefully take out and set aside for a few minutes.

mmmmMMM!
After you let it stand for a couple minutes (IF you can..hehe), grab a sharp knife, spatula and gently slice like you would a loaf of bread.
Serve with your hot, yummy gravy and some peas!!
My son jokes this is 'coconut meatloaf' because he says it looks like a coconut pie. Then he hints at a pie. ha.

I know the loaf looks small before frosting, but it was plenty for three adults and two kids. It's very filling :)