Fiesta Potatoes Recipes

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COPYCAT TACO BELL CHEESY FIESTA POTATOES



Copycat Taco Bell Cheesy Fiesta Potatoes image

Boring roast potatoes get a kick in the butt! Seasoned with some chiles and specially roast so they end up extra crusty, the toppings are the icing on the cake!

Provided by EmKenBken

Categories     Potato

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 29

1/4 cup vegetable oil
1 tablespoon sweet paprika
1 tablespoon chili powder
2 teaspoons kosher salt
1/4 teaspoon cumin
1/4 teaspoon garlic powder
6 russet potatoes, peeled and cut into 6ths
2 tablespoons kosher salt
1/2 yellow onion, peeled and roughly chopped
1 green bell pepper, seeded and coarsely chopped
1 jalapeno pepper, seeded and chopped
3 garlic cloves, crushed
2 teaspoons ground cumin
1 teaspoon kosher salt
2 1/2 teaspoons whole black peppercorns
2 cups whole milk
1 tablespoon tomato paste
1 teaspoon red wine vinegar
2 cups cheddar cheese, grated
2 cups Velveeta cheese, grated
1 (32 ounce) bag frozen french fries
1 tablespoon sweet paprika
1 tablespoon chili powder
2 teaspoons kosher salt
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1 1/4 cups sour cream
2 tomatoes, chopped
2/3 cup pico de gallo, if desired

Steps:

  • Preheat oven to 400°F.
  • Make seasoning oil:.
  • In a large bowl combine Fiesta Seasoning Oil ingredients, stirring well to combine.
  • For Potatoes:.
  • Place potatoes into a large pot of lukewarm water. Add salt. Bring to a simmer over high heat. Cook until potatoes are softened, but not fully cooked, 10 to 12 minutes total. Drain potatoes through colander, shaking a few times to release steam and soften edges. Allow to rest 5 minutes.
  • Gently toss boiled potatoes in bowl with Fiesta Seasoning Oil coating thoroughly. Divide potatoes evenly between two rimmed baking sheets. Cook, tossing potatoes once, and rotating baking sheets; until potatoes are crispy on the outside and tender on the inside, 25 to 30 minutes. Meanwhile make Nacho Cheese sauce.
  • Nacho Cheese Sauce:.
  • In a large saucepan over medium, heat oil. Add onion, bell pepper, garlic, cumin, salt, and black pepper. Cook, stirring occasionally until onion has softened about 5 to 7 minutes. Slowly whisk in the milk, tomato paste, and vinegar, until well combined; allow to steep for 20 minutes.
  • In a large heatproof bowl, combine grated cheeses, Place a fine mesh strainer over the bowl containing the cheese. Strain milk mixture into the bowl. Discard solids from strainer.
  • Using a wooden spoon stir cheese mixture until smooth and saucy. If cheese doesn't melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture comes together.
  • Top Copycat Taco Bell Cheesy Fiesta Potatoes with 3 cups Nacho Cheese Sauce, Sour Cream, tomatoes and pico de gallo if desired. Serve immediately.

FIESTA RED POTATOES



Fiesta Red Potatoes image

"My son-in-law, who is very creative, came up with these potatoes," says Pat Pennell of El Dorado Springs, Missouri. Use only one jalapeno or serve these fiery potatoes with sour cream to cool them off a bit.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 7

4 medium red potatoes, cut into 1/2-inch cubes
1 medium onion, chopped
2 jalapeno peppers, seeded and chopped
1/4 teaspoon salt-free seasoning blend
1/4 teaspoon pepper
2 teaspoons canola oil
2 small tomatoes, chopped

Steps:

  • In a large nonstick skillet, saute the potatoes, onion, jalapenos, seasoning blend and pepper in oil for 30-35 minutes or until potatoes are tender. Stir in tomatoes; heat through.

Nutrition Facts : Calories 146 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

FIESTA POTATOES



Fiesta Potatoes image

If you're looking for terrific party potatoes, look no further. Here we've topped mashed potatoes with salsa, cheese and tortilla chips.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 7

Number Of Ingredients 12

2 2/3 cups water
1/4 cup butter or margarine
1 teaspoon salt, if desired
2/3 cup milk
2 cups Betty Crocker™ mashed potatoes
1 cup Old El Paso™ salsa (any variety)
1 can (2 1/4 oz) sliced ripe olives
1 cup shredded Cheddar cheese (4 oz)
1/2 cup crushed tortilla chips
Guacamole, if desired
Sour cream, if desired
Chopped fresh cilantro, if desired

Steps:

  • Set oven control to broil. In 3-quart saucepan, heat water, butter and salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip with fork until fluffy.
  • Spread hot potatoes in ungreased 8-inch square (2-quart) glass baking dish. Spread with salsa. Sprinkle with olives and cheese. Broil with top 3 to 4 inches from heat about 2 minutes or until cheese is melted. Sprinkle with tortilla chips.
  • Serve with guacamole, sour cream and cilantro.

Nutrition Facts : Calories 250, Carbohydrate 24 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 3 g, TransFat 0 g

TACO BELL CHEESY FIESTA POTATOES



Taco Bell Cheesy Fiesta Potatoes image

Make and share this Taco Bell Cheesy Fiesta Potatoes recipe from Food.com.

Provided by Julesong

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
2 lbs large white potatoes, peeled and cut into 1 inch cubes
2 tablespoons butter
2 tablespoons olive oil
salt and pepper, to taste
1 1/4 cups cubed Velveeta cheese
1/4 cup of your favorite salsa
Tabasco sauce, to taste
1/2 cup sour cream, divided
1 green onion, chopped (green part only)

Steps:

  • Preheat oven to 475 degrees F.
  • In a Ziplock bag, mix the garlic powder and cumin together; add the cubed potatoes, seal the Ziplock, and toss it all together until potatoes are coated evenly.
  • In a large, heavy skillet over medium heat melt the oil and butter together.
  • Add the seasoned potatoes and cook, stirring frequently, until they're a nice, golden brown, about 10 minutes; cover and cook an additional 10 minutes or until potatoes are tender then season to taste with salt and pepper.
  • Transfer the sautéed potatoes to a non-stick baking sheet and bake at 475 degrees F for 10 minutes, stirring occasionally, until potatoes are nice and crisp.
  • When potatoes are almost done baking, place the cubed Velveeta, salsa, and Tabasco into a microwave-safe bowl (I use a large Pyrex measuring bowl) and microwave for 1 minute; stir and microwave another minute; stir again and microwave for 1 more minute, then stir until smooth.
  • For each serving, place some potatoes in a bowl, then pour over 1/4 of the melted Velveeta cheese sauce, top with some sour cream, then sprinkle with chopped green onion.

Nutrition Facts : Calories 370.9, Fat 18.5, SaturatedFat 8, Cholesterol 30.2, Sodium 716.8, Carbohydrate 48.2, Fiber 5, Sugar 3.6, Protein 5.3

FIESTA POTATOES



Fiesta Potatoes image

"I originally served this zippy filling on open-faced French rolls," writes Socorro Kimble of Bakersfield, California. "One day I added some of the leftover mixture to my baked potato at dinner. What a treat! No I make these rich cheesy potatoes often."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 medium potatoes, baked
1/2 cup sour cream
1/2 cup diced fully cooked ham
3 tablespoons grated Parmesan cheese
2 tablespoons mayonnaise
1 to 2 tablespoons chopped green chilies
Salt and pepper to taste
1 cup shredded sharp cheddar cheese

Steps:

  • Place potatoes in a 13x9-in. baking dish. With a sharp knife, cut an X in the top of each potato. Bake, uncovered, at 350° for 10 minutes or until warm. , Meanwhile, combine the sour cream, ham, Parmesan, mayonnaise, chilies, salt and pepper; mix well. Fluff potato pulp with a fork. Top with ham mixture; sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.

Nutrition Facts : Calories 424 calories, Fat 21g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 537mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

FIESTA SMASHED POTATOES



Fiesta Smashed Potatoes image

These are just the spuds to get the fiesta started! Red peppers and fresh cilantro give these Yukon gold smashed potatoes a festive appeal.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 9 servings, 1/2 cup each

Number Of Ingredients 6

1-1/2 lb. Yukon gold potatoes (about 4), cut into 2-inch chunks
1/2 cup KRAFT Classic Ranch Dressing
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
2 green onions, finely chopped
1/4 cup chopped red peppers
2 Tbsp. chopped fresh cilantro

Steps:

  • Add potatoes to large saucepan of boiling water; cook 15 to 18 min. or until tender. Drain; return potatoes to pan.
  • Use potato masher or back of large spoon to coarsely smash potatoes. Stir in dressing.
  • Stir in 3/4 cup cheese, onions and peppers just until blended. Top with remaining cheese and cilantro.

Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

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