Fiesta Potatoes Food

COPYCAT TACO BELL CHEESY FIESTA POTATOES

Steps:

• Cook home fries to package directions.
• Heat nacho cheese in microwave for 2 minutes, stirring every 30 seconds
• Spoon potatoes in small bowl, top with 2 tbsp each of cheese sauce and sour cream
• Sprinkle with Sazon

FIESTA POTATO BAKE

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.

FIESTA SMASHED POTATOES

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.

FIESTA POTATOES

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.

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.

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.

TACO BELL CHEESY FIESTA POTATOES

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.

FIESTA RED POTATOES

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.

FIESTA POTATO SALAD

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.