This copycat version of the Taco Bell retiree is just as cheesy and perfectly seasoned as the original
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. Garnish with a dollop of sour cream and green onions, if desired.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
Make your cheesy fiesta potatoes a real grown-up meal with some fun wine. I like:
- White wine spritzer (in cans!), like Epic Pursuit White Wine Spritzer
- Rosé spritzer (also in cans!), like Epic Pursuit Rosé Wine Spritzer
- Sparkling white wine, like 2019 Gallivant Bubbly White Wine from North Coast, California