Taco Bell Cheesy Fiesta Potatoes |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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) |
Directions:
1. Preheat oven to 475 degrees F.
2. 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.
3. In a large, heavy skillet over medium heat melt the oil and butter together.
4. 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.
5. 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.
6. 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.
7. 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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