Cheesy Taco Sweet Potatoes Food

CHEESY LOADED SWEET POTATOES

Steps:

• Fill a large pot with 1" water. Place potatoes in a steamer basket and lower into pot. Cover pot and bring to a boil. Steam until potatoes are fork-tender, 25-30 minutes.
• Place an oven rack about 8" from broiler; preheat broiler. Coat a rimmed baking sheet with 1 Tbsp. oil. Arrange potatoes skin side down on prepared pan. Score or lightly mash flesh with a fork; season all over with salt and pepper. Drizzle with remaining 2 Tbsp. oil, then top with cheese (taking care to keep it on the potatoes, not the pan). Broil potatoes, watching carefully to make sure they don't burn, until cheese is bubbling and golden brown, 3-5 minutes.
• Transfer potatoes to a platter. Serve with sour cream, avocado, radishes, scallions, cilantro, pickled onion, lime wedges, and hot sauce for topping alongside, if desired.
• Do Ahead: Potatoes can be steamed 5 days ahead. Transfer to an airtight container and chill.

COPYCAT TACO BELL CHEESY FIESTA POTATOES

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.

CHEESY TACO SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are tender, about 50 minutes.
• Heat a skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper until beef is no longer pink, 5 to 7 minutes. Stir in salsa and taco seasoning.
• Halve potatoes lengthwise and spoon flesh into a bowl. Stir in cream cheese, milk, salt, and pepper; mash to combine, then spoon into the potato skins. Top with beef mixture and Cheddar cheese.

CHEESY POTATO TACO SKILLET

Steps:

• Heat oil to medium high heat and fry potato pieces until crispy on the outside, and soft on the inside, like homefries. Drain on a paper towel.
• Meanwhile, in a seperate skillet, brown ground beef until done through. Drain well.
• Return beef to skillet and add water, chili powder, cumin and cajun seasoning. Stir to make a taco sauce.
• Add potatoes and stir until sauce coats potatoes.
• Add cheese and stir until melted. Serve immediately.

SWEET POTATO GUERRILLA TACOS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Trim and discard the tough green parts from the leeks, then cut them in in half lengthwise. Swirl in water to remove any sand. Pat dry.
• On a large baking tray, place the leeks, sweet potatoes and garlic. Pour melted butter and salt evenly over the vegetables.
• Bake for 25 minutes.
• In a large saucepan, bring the white wine, thyme and parsley to a boil and cook until it loses the raw alcohol smell, about 5 minutes. Reduce the heat to a bare simmer.
• When the leeks are golden take both leeks and garlic off the tray. Place potatoes back in the oven for another 20 minutes.
• Add leeks and garlic into the simmering wine sauce. Cook until leeks are tender, about 30 minutes.
• Melt 2 tablespoons butter in a nonstick skillet over medium-high heat. Pull the leeks from the cooking liquid, pat them dry and add to the butter to cook briefly on both sides, about 3 minutes total.
• Remove the stem ends from the leeks and cut into 2-inch (5 cm) lengths.
• For each taco, heat 2 tortillas on a griddle or in a large skillet over medium-high heat with a little butter. Place 2 slices of Oaxaca cheese next to them on the griddle. When the tortillas are warmed through, stack them on top of the cheese.
• When the cheese has browned on one side, remove the tortillas and cheese to a plate, cheese-side up.
• Add 2 to 3 strips of leek and some sweet potato. Spoon over 1½ to 2 teaspoons salsa and sprinkle with 2 teaspoons crumbled feta, a few toasted pine nuts, and 1 teaspoon minced green onions and serve immediately. Repeat using the remaining ingredients.
• Enjoy!

CHEESY TACO POTATO PUFF CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Spray 8x8-inch glass baking dish with cooking spray. Place potato puffs and drained tomatoes in baking dish. Sprinkle evenly with taco seasoning; toss together.
• Bake 25 minutes or until potatoes are golden brown and crisp, turning gently once halfway. Remove from oven; sprinkle with cheese.

SWEET POTATOES WITH TACO FILLING

Steps:

• Preheat oven to 400 degrees. Scrub sweet potatoes; prick several times with a fork. Place on a baking sheet. Bake until tender when pierced with the tip of a paring knife, 45 to 60 minutes.
• Meanwhile, heat Taco Filling in a saucepan over low heat (or in the microwave). Split open sweet potatoes with a fork; top with filling.
• Garnish as desired with sour cream, sliced pickled jalapeno chiles, shredded cheddar cheese, and chopped fresh cilantro.