Cheesy Fiesta Potatoes
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!
Servings: 4 (¾ cup) servings
Calories: 517kcal
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.
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
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
