Dinner Nachos

All the fixin's for nachos, but without the nachos.  I know, that kind of makes no sense.  But these were delicious, so who cares what they're called!
I sliced two russet potatoes and two sweet potatoes (about 1/2" slices), rolled them around in 2 tablespoons of cajun seasoning and 2 tablespoons of olive oil, and placed them, not overlapping, on two baking sheets lined with parchment paper.  Bake for 40 minutes in a 425 degree oven, flipping after 20 minutes.  They'll be crispy on the outside, soft potato-y on the inside!

While the potatoes are baking, dice up 1 onion and saute it with 1 pound ground beef.  Drain 1 can of corn and 1 can of black beans, then mix up with 1 jar/ tub of pico de gallo (or salsa).  Dice up an avocado too!  And by the way, this is super easy to turn vegetarian/ vegan by either omitting the meat, or using a meat substitute.

When the potatoes are done, layer everything!  Feel free to add cheese, sour cream, whatever you want on top.  This was so easy, it was really all about the crispy potatoes on the bottom with a bunch of veggies and some meat in there.  This is my third post in the series of quick and easy weeknight meals, the first being veggie carbonara, the second being one-pot farro with tomatoes.  For some reason I never think of my quick dinners as post-worthy, but I'll post some more soon!

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