FIESTA BREAKFAST BAKE
I get a kick out of making breakfast for a crowd when I have weekend guests, and my family also loves breakfast for dinner. I created this dish by combining my family's favorite southwestern flavors in an all-in-one-pan recipe.-Whitney Gilbert, Smithville, Missouri
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cut biscuits into quarters; arrange evenly in a greased 13x9-in. baking dish. Layer with vegetables and shredded cheese. Whisk together eggs, milk and seasonings; pour evenly over layers. Top with salsa., Bake, uncovered, until casserole is browned and middle is set, 35-45 minutes. Let stand 10 minutes before serving. Top servings with fresh cilantro leaves and additional salsa.
Nutrition Facts : Calories 349 calories, Fat 18g fat (8g saturated fat), Cholesterol 207mg cholesterol, Sodium 823mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.
TACO BELL CHEESY FIESTA POTATOES RECIPE
Provided by Bobby
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 degrees F. In a ziplock bag add the cumin, garlic powder, salt, and pepper. Add the cubed potatoes, seal the bag and shake until the potatoes are coated evenly.
- Heat butter and olive oil in a large skillet over medium heat. Add the seasoned potatoes and cook, stirring frequently, until they are golden brown on all sides, about 10 minutes. Cover and cook for an additional 10 minutes or until the potatoes are tender.
- Transfer the potatoes to a non-stick baking sheet and bake at 475 degrees F for 10 minutes, turning occasionally until the potatoes are nice and crisp.
- Remove from the oven and place into separate bowls and top with some nacho cheese and sour cream.
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
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.
FIESTA POTATOES
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
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
CHEESY FIESTA POTATOES
Steps:
- Heat oven to 450°F.
- Put the potatoes in a pot and cover with water to an inch over the potatoes. Add the baking soda and salt.
- Cover pot and bring to a boil. Uncover, reduce heat, and simmer 4-5 minutes (potatoes should not be cooked all the way). Drain potatoes well.
- In a mixing boil, combine the butter, oil, cumin, and garlic powder. Add the par-boiled potatoes and gently toss to coat (a rubber spatula helps to not break up the potatoes).
- Spread the potatoes in a single layer on a rimmed bake dish. Bake at 450°F for 10 minutes, gently give the potatoes a turn with a spatula, and bake an additional 10-15 minutes or until potatoes are cooked through and toasty crispy.
- While potatoes are cooking, prepare the nacho sauce. Put the Velveeta and jalapeno brine in a saucepan and heat on low heat until melty smooth.
- Serve the potatoes topped with nacho sauce, sour cream, and green onion.
Nutrition Facts : Calories 356 kcal, ServingSize 1 serving
FIESTA POTATOES
"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
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 AU GRATIN
Add a little Mexican flair to your potatoes with this recipe. Simple to prepare using only our Au Gratin Homestyle Casserole and a few Mexican food staples. Best served topped with crushed tortilla chips.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Yield 4
Number Of Ingredients 6
Steps:
- Prepare Idahoan Au Gratin Homestyle Casserole according to stovetop or oven directions.
- Add salsa, corn, cheese and chicken in the last 5 minutes of cook time.
- Finish cooking until all ingredients are heated through and sauce is thickened.
- Top with crushed tortilla chips.
Nutrition Facts : Calories 314.1 calories, Carbohydrate 38.5 g, Cholesterol 38.2 mg, Fat 11.8 g, Fiber 4.2 g, Protein 16.3 g, SaturatedFat 5.8 g, Sodium 1395.9 mg, Sugar 3.3 g
FIESTA POTATO SALAD
Make and share this Fiesta Potato Salad recipe from Food.com.
Provided by Dancer
Categories Potato
Time 15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, combine potatoes, 1 1/2 cups cheese, red bell pepper, beans, celery, jicama, green onions, cilantro and salt.
- In small bowl, combine dressing and salsa; pour over potato mixture.
- Toss gently to coat.
- Chill at least 1 hour before serving.
- Top with the remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.
Nutrition Facts : Calories 89.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 1, Sodium 327.4, Carbohydrate 19.5, Fiber 2.7, Sugar 2.3, Protein 2.6
FIESTA POTATO BAKE
This recipe came from my Aunt. She got it from a Brand Name recipe book. I like it because it is so easy and the family loves it because it tastes so GOOD!
Provided by OceanLuvinGranny
Categories Cheese
Time 58m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Layer potatoes, 2/3 c French Fried Onions and 1 cup of the mixed cheeses in 3 quart casserole.
- Combine soup, chilies, sour cream, eggs and Frank's RedHot sauce in medium bowl. Pour over potatoes and onions in casserole.
- Bake uncovered 45 minutes or until potatoes are cooked and mixture is set.
- Remove from oven and sprinkle with remaining 1 c cheeses and 2/3 c onions.
- Return to oven and bake 3 minutes more or until onions are golden brown.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 636.2, Fat 37.3, SaturatedFat 12.2, Cholesterol 112.7, Sodium 1068.8, Carbohydrate 62.2, Fiber 5.7, Sugar 4.9, Protein 13.9
POTATOES AND CHICKEN FIESTA
Make and share this Potatoes and Chicken Fiesta recipe from Food.com.
Provided by geckoluvr2000
Categories One Dish Meal
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- 1. Heat oven to 400ºF. Stir together Potatoes, Sauce Mix and boiling water in ungreased 2-quart casserole. Stir in remaining ingredients.
- 2. Bake uncovered 50 to 55 minutes or until potatoes are tender. Let stand a few minutes (sauce will thicken slightly).
- High Altitude (3500-6500 ft).
- Heat oven to 425ºF. Increase boiling water to 2 1/2 cups. Bake 55 to 65 minutes.
Nutrition Facts : Calories 279.7, Fat 11.9, SaturatedFat 5.4, Cholesterol 56.3, Sodium 935, Carbohydrate 23.5, Fiber 2.7, Sugar 0.6, Protein 19.7
FIESTA FRITTATA CASSEROLE
Quick and easy, this casserole is the perfect summer dish. Cheese, diced chile peppers, green onion, fresh parsley, corn, and other tasty ingredients are whisked into eggs and baked. This veggie treat is great for picnics, parties, and other summertime gatherings. You can cut the cooked casserole into small squares and serve with toothpicks and salsa for dipping.
Provided by Roxanne E. Chan
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, whisk together the eggs, sour cream, Cheddar cheese, green chile peppers, green onion, and parsley. Mix in the corn, black beans, red pepper, and bacon bits. Transfer to the prepared baking dish.
- Bake 30 minutes in the preheated oven, or until a knife inserted in the center of the casserole comes out clean. Serve with the fresh salsa.
Nutrition Facts : Calories 229.8 calories, Carbohydrate 12.9 g, Cholesterol 152.4 mg, Fat 15.2 g, Fiber 3.4 g, Protein 11.8 g, SaturatedFat 8.2 g, Sodium 575.2 mg, Sugar 1.9 g
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- In a resealable plastic sandwich bag, mix the garlic powder and cumin together. Add the cubed potatoes, seal the bag, 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. Season to taste with salt and pepper.
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