TACO BELL CHEESY FIESTA POTATOES
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
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
TACO POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes in a large bowl, drizzle with the olive oil and sprinkle with the taco seasoning. Toss to coat thoroughly.
- Pour out onto 2 baking sheets and roast until sizzly and somewhat crisp, shaking the pans as you go, 35 to 40 minutes.
COPYCAT TACO BELL CHEESY FIESTA POTATOES
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
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.
TACO BAKED POTATOES
Stuffed with your favorite fixings, this baked potato recipe is an easy meal in one. Make it vegetarian by using smashed black beans instead of ground beef. -Anne Ormond, Dover, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Scrub potatoes; pierce each several times with a fork. If desired, rub with oil. Bake until tender, 50-75 minutes., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-4 minutes, stirring occasionally. , With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork; season with salt and pepper. Spoon beef mixture over top. Serve with toppings.
Nutrition Facts : Calories 484 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 600mg sodium, Carbohydrate 70g carbohydrate (6g sugars, Fiber 8g fiber), Protein 29g protein.
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