This Cheesy Fiesta Potatoes recipe is a Taco Bell-inspired treat you can easily whip up at home! With seasoned potatoes, nacho cheese sauce, and sour cream, these crispy cubes are perfect for any occasion. Skip the drive-thru and enjoy this fast-food favorite in minutes.
Cheesy Fiesta Potatoes Taco Bell Copycat
Taco Bell Cheesy Fiesta Potatoes may be back from their brief removal from the menu, but just in case they become discontinued again, I’ve created a copycat recipe that’s just as delicious!
No need to peel any potatoes or make a seasoning from scratch (although you absolutely can), these Taco Bell fiesta potatoes are easy to prepare in 5 fast minutes using bagged, diced potatoes and a packet of taco seasoning.
Taco Bell potatoes have the perfect combination of tastes and textures: they’re soft on the inside, crunchy on the outside and seasoned all around with the classic spices. And don’t forget the creamy cheese sauce and sour cream on top!
This Taco Bell cheesy potatoes recipe makes a great vegetarian replacement for beef, poultry, fish, or pork found in many Mexican main meals, (like burritos, tacos, or salads) – these party potatoes are so delicious, you won’t mind that the meat is missing!
Why We Love This Taco Bell Cheesy Fiesta Potatoes Copycat Recipe
- Quick and easy to make at home.
- Uses a handful of simple ingredients.
- Vegetarian dish that can be made vegan with dairy free ingredient swaps.
- Tastes even better than the Taco Bell fast-food favorite.
- Save money and time by skipping the drive-thru (and they won’t turn soggy on the ride home).
- Perfectly seasoned side dish to serve with dinner, at potlucks, parties, or as a snack.
Cheesy Fiesta Potatoes Ingredients
- Potatoes
- Canola oil
- All-purpose flour: You can use gluten free flour to make this a GF recipe.
- Cornstarch
- Taco seasoning: Use a store bought packet or try my homemade taco seasoning.
- Salt
- Black pepper
- Ready-to-use nacho cheese sauce
- Sour cream: Use either regular sour cream, or for authenticity, go with light sour cream.
Substitutions and Additions
- Tasty Taco Bell Toppings: Top your potatoes with the classic Taco Bell toppings. Try some creamy jalapeño sauce, guacamole, onions, shredded cheese, salsa, or diced tomatoes.
- Pick Your Potato: I used a bag of partially cooked diced potatoes for ease and convenience. But you can peel, cube, and cook your own fresh potatoes (Russet or Idaho work well in this recipe) if you prefer.
- Grab A Garnish: You can garnish your Taco Bell potatoes with a sprinkle of cilantro, green onions, or scallions for a pop of color and extra flavor.
- Vegan Version: Use dairy-free cheese and sour cream in place of the nacho cheese sauce and regular sour cream.
Recommended Tools
- Large-rimmed baking sheet
- Silicone mat or parchment paper
- Mixing bowl
- Spatula
How to Make Cheesy Fiesta Potatoes
- Prepare The Potatoes: Toss the potatoes in canola oil to fully coat.
- Make The Seasoning Mixture: Stir together the flour, cornstarch, taco seasoning, salt, and black pepper. Toss the potatoes with the seasoning mixture to coat.
- Bake: Bake at 425 degrees Fahrenheit for 20 minutes. Flip the potatoes, then finish baking for an additional 15-20 minutes or until golden and crispy.
Pro Tip: Be sure that the potatoes are spread out and not crowded together to allow the potatoes to get crispy on all sides. - Serve: Divide the potatoes into small bowls and top a spoonful of warmed nacho cheese sauce and a dollop of sour cream. Serve hot and enjoy!
Tips For Making Cheesy Fiesta Potatoes
- I find my bagged, diced potatoes in the refrigerated section near the eggs and fresh bagged hash browns. If you get yours from the frozen section, then be sure to thaw them completely in the refrigerator before proceeding with this recipe.
- Be sure you are not purchasing the “O’Brien” potatoes (found in the same section), as they have added bell peppers and onions to the bag of potatoes.
- Any brand taco seasoning packet will work, but I like to use the Taco Bell brand for this recipe. Note that you will not use the entire 1-ounce packet. You can store leftover seasoning mix in a ziplock bag in the pantry to use for other dishes.
How to Store Cheesy Fiesta Potatoes
- To Store: You can store leftovers in an airtight container in the refrigerator for up to 2 days.
- To Reheat: You can reheat leftovers in a 350°F oven for 10-15 minutes or until warmed through.
More Copycat Taco Bell Recipes
Other Easy Potato Recipes
- Funeral Potatoes
- Crack Potatoes
- Scalloped Potatoes
- Air Fryer Chips
- Chicken Potato Casserole
- Potatoes Au Gratin
- Truffle Fries
- Crispy Smashed Potatoes
Cheesy Fiesta Potatoes
Serves — 4
Taco Bell-inspired Cheesy Fiesta Potatoes are easy to make at home with crispy seasoned potatoes, nacho cheese sauce, and sour cream. A fast-food favorite!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Ingredients
- 1 pound bag of diced potatoes thawed if frozen
- 3 tablespoons canola oil
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon taco seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 15 ounce can of ready-to-use nacho cheese sauce heated according to label directions
- 8 ounce container of sour cream
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with a silicone mat or parchment paper. Set aside.
- In a large bowl, add the diced potatoes and canola oil. Toss to fully coat the potatoes with the oil.
- In a small bowl, stir together the all-purpose flour, cornstarch, taco seasoning, salt, and black pepper.
- Add the seasoning mixture to the potatoes and gently toss them to coat them evenly with the seasoning mix.
- Spread the seasoned potatoes in an even layer onto the prepared baking sheet. Be sure that the potatoes are spread out and not crowded together to allow the potatoes to get crispy on all sides.
- Bake for 20 minutes. Using a spatula, carefully flip the potatoes, then finish baking them for an additional 15-20 minutes or until golden and crispy.
- Divide the potatoes into small serving portions and top each bowl with a generous spoonful of warmed nacho cheese sauce and a dollop of sour cream.
Jenn’s Notes
Yields: 4 (¾ cup) servings
Storage:
- To Store: You can store leftovers in an airtight container in the refrigerator for up to 2 days.
- To Reheat: You can reheat leftovers in a 350°F oven for 10-15 minutes or until warmed through.
- I find my bagged, diced potatoes in the refrigerated section near the eggs and fresh bagged hash browns. If you get yours from the frozen section, then be sure to thaw them completely in the refrigerator before proceeding with this recipe.
- Be sure you are not purchasing the “O’Brien” potatoes (found in the same section), as they have added bell peppers and onions to the bag of potatoes.
- You can use any brand of canned ready-to-use nacho sauce. A favorite brand in our house is RICO zesty nacho cheese sauce. You just need to follow the heating instructions on the label of the can. You can also use a jarred cheesy queso sauce as well. You can store leftover cheese sauce in a lidded container for 3-4 days to use in other recipes.
- Any brand taco seasoning packet will work, but I like to use the Taco Bell brand for this recipe. Note that you will not use the entire 1-ounce packet. You can store leftover seasoning mix in a ziplock bag in the pantry to use for other dishes.
Nutrition Info
Calories: 517kcal | Carbohydrates: 34g | Protein: 8g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 43mg | Sodium: 1239mg | Potassium: 552mg | Fiber: 3g | Sugar: 7g | Vitamin A: 985IU | Vitamin C: 23mg | Calcium: 148mg | Iron: 1mg
I plan on making this, sounds so easy & yummy. What about using tater tots?
I haven’t tried that!
These are delicious! I used Yukon gold potatoes that I diced up, but otherwise followed the recipe. My husband loved them.
So glad they were a hit.
Delicious!
could olive oil or vegetable oil be used instead of canola oil?
delicious
I couldn’t find diced potatoes at any of the 3 different stored I went to so I used tater tots… hopefully they turn out just as good