Secret Copycat RecipesThis is my favorite snack from Taco Bell.  Very easy to reproduce at home.

Copycat Taco Bell Cheesy Fiesta Potatoes
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
  • ½ tsp. of garlic powder
  • ¼ tsp. of ground cumin
  • 2 lbs. of white potatoes, peeled and cubed to 1″ cubes
  • 2 tbsp. of butter
  • 2 tbsp. of olive oil
  • salt and pepper, to taste
  • 1¼ c. of cubed Velveeta cheese
  • Tabasco sauce, to taste
  • ½ c. of sour cream, divided
  • 1 green onion, chopping only the green part
  1. Preheat your oven to 475 degrees. While your oven is preheating, you can get your mix together in a Ziploc bag. Mix the garlic powder and cumin together; add the cubed potatoes, seal the Ziploc, and toss it all together until all of your potato chunks are coated evenly.
  2. In a large, heavy skillet over medium heat melt the oil and butter together. Add the seasoned potato chunks in 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.
  3. Transfer the sauteed potatoes to a non-stick baking sheet and bake at 475 degrees F for 10 minutes, stirring occasionally, until potatoes are nice and crisp.
  4. When your potatoes are almost done baking, put your cubed Velveeta, salsa, and Tabasco into a microwave-safe bowl (a large casserole Pyrex would work) and microwave for it 1 minute; stir and microwave it for another minute; stir it again and microwave, again, for another whole minute, and then stir until smooth.
  5. For each serving, place some potatoes in a bowl, then pour over ¼ of the melted Velveeta cheese sauce, top with some sour cream, then sprinkle with the chopped green onion.