Mexican Potato Nachos

Peel and cut 400 g potatoes into thin chips. Heat 28 g oil in a skillet and fry chips until golden and crispy, about 8–10 minutes. Drain on paper towels and season with 5 g salt.

Brown 227 g ground meat in the same skillet over medium-high heat, breaking apart, until cooked through, about 5 minutes. Drain excess fat.

Dice 180 g tomato and 100 g cooked beans. Warm beans with tomato and 30 g water in a small saucepan, then stir into cooked meat.