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Taco Bell Cheesy Fiesta Potatoes Recipe
Taco Bell Cheesy Fiesta Potatoes
are crispy potatoes loaded with flavor. This copycat recipe is easy to make and now you can make it at home.
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
Mexican
Servings:
4
Calories:
439
kcal
Author:
Carrie Barnard
Ingredients
2
Large Russet Potatoes
Vegetable Oil
for frying
1/2
cup
All Purpose Flour
1/2
teaspoon
Onion Powder
1/2
teaspoon
Garlic Powder
1
teaspoon
Paprika
1/2
teaspoon
Cayenne Pepper
1
teaspoon
Salt
1
cup
Nacho Cheese
1/2
cup
Sour Cream
Instructions
Wash potatoes. Peel the potatoes and cut them into 1/4-1/2 inch cubes. Dry the potatoes as much as possible with a paper towel.
Heat approximately 2 inches of oil in a large pot or deep fryer until the oil is approximately 350 degrees Fahrenheit.
Add the flour, onion powder, garlic powder, paprika, cayenne pepper and salt to a large ziplock bag. Seal and shake to combine the ingredients.
Add in the potatoes. Seal and gently toss to coat the potatoes with the flour mixture.
Remove the diced potatoes, shake off any excess flour and add to the oil.
Fry for 10-12 minutes until the potatoes are golden brown. Remove from the oil and place on a plate lined with paper towels to soak up the excess oil.
Place the potatoes evenly into 4 separate bowls.
Heat the cheese sauce and drizzle it on the top of the potatoes.
Then top with sour cream and they are ready to serve and enjoy!
Notes
The potatoes will get soft as they are stored but you can refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories:
439
kcal
|
Carbohydrates:
38
g
|
Protein:
7
g
|
Fat:
30
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.1
g
|
Cholesterol:
22
mg
|
Sodium:
1082
mg
|
Potassium:
520
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
848
IU
|
Vitamin C:
7
mg
|
Calcium:
91
mg
|
Iron:
2
mg