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    Taco Bell Cheesy Fiesta Potatoes


    Source of Recipe


    gijane

    List of Ingredients




    4 servings

    1/2 teaspoon garlic powder
    1/4 teaspoon ground cumin
    2 pounds 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 cup cubed Velveeta cheese
    1/4 cup of your favorite salsa
    Tabasco, to taste
    1/2 cup sour cream, divided
    1 green onion (green part only), chopped

    Recipe



    1. 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..

 

 

 


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