Here’s what you’ll need to make this recipe for Taco Bell’s Cheesy Fiesta Potatoes
- 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)
Preheat your oven to 475 degrees. Now, in a Zoploc bag, mix the garlic powder and cumin together; add the cubed potatoes, seal the Ziploc, and toss it all together until all of your potato chunks are coated evenly. In a large, heavy skillet over medium heat melt the oil and butter together. Add the seasoned potato chunks in 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 your 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.
Batch is equal to 4 servings