Mexican Potato Nachos

Peel and cut 400 g potatoes into thin rounds. Heat 28 g vegetable oil in a skillet over medium-high heat.

Fry potato rounds in batches until golden and crispy, about 3–4 minutes per side. Drain on paper towels and season with salt.

Brown 227 g ground meat with a pinch of salt in the same skillet over medium-high heat, breaking apart, until no pink remains.