Taco Bell Potatoes Food

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

Ingredients

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

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

Ingredients

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.

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