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
POTATOES AND CHICKEN FIESTA
This quick-to-fix chicken and potato dinner uses ingredients you may already have on hand.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oven to 400° F. Stir Sauce Mix, boiling water and milk with whisk in 2-quart casserole. Stir in Potatoes and remaining ingredients.
- Bake uncovered about 35 minutes or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).
Nutrition Facts : Calories 210, Carbohydrate 24 g, Cholesterol 40 mg, Fiber 1 g, Protein 14 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 2 g, TransFat 0 g
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
FIESTA RED POTATOES
"My son-in-law, who is very creative, came up with these potatoes," says Pat Pennell of El Dorado Springs, Missouri. Use only one jalapeno or serve these fiery potatoes with sour cream to cool them off a bit.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 146 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
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