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Taco Bell Cheesy Fiesta Potatoes




Source of Recipe


the web


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..