Missing Taco Bell’s cheesy fiesta potatoes? This copycat recipe is just like the classic fast-food side dish, made at home whenever you’re craving it! Savory potatoes covered with Taco Bell-style nacho cheese sauce, and a dollop of sour cream – the real deal.
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With cheesy fiesta potatoes being retired from Taco Bell, I knew I had to make a copycat recipe for those late nights when only cheesy, perfectly seasoned potatoes will do. While Cheez Whiz is not something I usually keep around the house, it does give this recipe its authentic Taco Bell Flavor. Plus, making your own potatoes at home is healthier than fast food!
What Makes This Recipe So Good
Brine from pickled jalapeños – A secret ingredient, a little jalapeño juice gives the nacho cheese just a little heat.
Potatoes – Perfectly seasoned with garlic powder, cumin, and onion powder, these potato cubes are crispy and flavorful.
How To Make Cheesy Fiesta Potatoes
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Add the garlic powder and cumin to a resealable plastic sandwich bag, then add the cubed potatoes. Seal the bag and toss it all together until the potatoes are completely coated.
In a large skillet, melt the butter and oil. Add the seasoned potatoes and cook until they’re golden brown, stirring frequently. Cover the skillet and let the potatoes cook until they’re tender. After they’ve cooked, season them with salt and pepper to taste.
Transfer the potatoes to a baking sheet and bake until the potatoes are nice and crispy.
While the potatoes are cooking, mix together the ingredients for the nacho cheese in a small bowl.
Divide the cooked potatoes between bowls and pour the nacho cheese on top. Garnish with a dollop of sour cream and green onions, if you like!
Top Tips For Making
- Want cheesy fiesta potatoes but without the Cheese Whiz? Try it with my vegan queso or vegan nacho cheese sauce.
- If you’d rather not make your potatoes from scratch, you can use frozen seasoned potatoes.
More Copycat Recipes
- Taco Bell Mexican Pizza Recipe
- Chick-Fil-A Copycat Nuggets
- Whole30 Chipotle Beef & Avocado Bowls (Paleo Sofritas Copycat)
- Gluten Free Cinnamon Rolls (Cinnabon Copycat)
- Orange Julius Recipe
- The Best Lobster Bisque (Ruth’s Chris Copycat Recipe)
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Cheesy Fiesta Potatoes
For the Nacho Cheese
- 1 15-ounce jar Cheez Whiz cheese dip
- ½ cup milk
- 4-5 tablespoons brine from pickled jalapeños
- cayenne pepper to taste
For the Potatoes
- green onions
- sour cream
- Preheat oven to 475º F.
- In a resealable plastic sandwich bag, mix the garlic powder and cumin together. Add the cubed potatoes, seal the bag, and toss it all together until potatoes are coated evenly.
- In a large, heavy skillet over medium heat melt the oil and butter together. 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. Season to taste with salt and pepper.
- While the potatoes are cooking, mix together the ingredients for the nacho cheese in a small bowl.
- Transfer the cooked potatoes to a non-stick baking sheet and bake for 10 minutes, stirring occasionally, until potatoes are nice and crisp.
- Divide potatoes into portions and top with nacho cheese. Garnish with a dollop of sour cream and green onions, if desired.
- Cheese dip options: Try vegan queso or vegan nacho cheese sauce
- Potatoes: Can also use frozen cubed potatoes
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Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.