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Skip the drive thru and make these copycat Taco Bell Cheesy Fiesta Potatoes at home! They’re crazy easy to make and way better on your budget!
Copycat Taco Bell Cheesy Fiesta Potatoes Recipe
If you’re looking to cut back on the drive thru visits but still want to enjoy your favorites from Taco Bell, you have to try this recipe for copycat Taco Bell Cheesy Fiesta Potatoes!
These yummy spuds are one of my favorite indulgences at Taco Bell, but this recipe is so crazy easy and yummy I don’t think I’ll ever order them again!
We’ve been trying hard to control our budget and one of the easiest ways to do that is your food spending – cutting your grocery budget, and eating out less at restaurants and fast food chains. So, I’ve been on a quest to recreate some of our favorite restaurant dishes at home! The best part is that many times they taste the same or even better, and it’s so much cheaper.
Because I’m going for easy recipes at home, my version of these Fiesta Potatoes uses frozen hashbrowns and canned cheese. But, you can absolutely make these even more homemade and use fresh potatoes and your own nacho cheese.
Here’s how to make this yummy Taco Bell side dish!
These Cheesy Fiesta Potatoes would pair PERFECTLY with our homemade Cool Ranch Crunch Wraps!
Ingredients needed for Cheesy Fiesta Potatoes
- 1 pound frozen diced hashbrown potatoes, thawed (note: you can substitute golden potatoes here – just dice and boil until soft but not mushy!)
- Olive oil (or your preferred oil)
- Taco seasoning (I used my homemade blend)
- Salt & pepper
- Flour
- Cornstarch
- Optional: nacho cheese (I bought canned but you can make your own!) and sour cream
How to make Taco Bell Cheesy Fiesta Potatoes at home
In a small bowl, whisk together 1 tablespoon taco seasoning, 1 tablespoon flour, and 1 tablespoon corn starch. Set aside.
In a large bowl, toss one pound of diced potatoes (not frozen) in about 3 tablespoons of oil. Add salt and pepper and toss again.
Sprinkle your dry mixture onto the potatoes and toss to thoroughly coat.
Spread onto a large baking sheet lined with parchment paper. Make sure potatoes are not too crowded so they cook evenly.
Bake at 425 degrees for 20 minutes. Using a spatula, flip the potatoes and bake another 10-15 minutes.
Meanwhile, warm nacho cheese on the stove. If it is too thick, you can thin the cheese by whisking in 1 tablespoon of milk at a time until you’ve reached your desired thickness.
Top each serving of potatoes with cheese and sour cream. Enjoy!
Taco Bell Cheesy Fiesta Potatoes
Ingredients
- 1 lb frozen diced hashbrown potatoes, thawed
- 3 tbsp olive oil
- 1 tbsp flour
- 1 tbsp corn starch
- 1 tbsp taco seasoning
- salt & pepper to taste
- nacho cheese optional, for topping
- sour cream optional, for topping
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
- In a small bowl, combine flour, corn starch, and taco seasoning. Set aside.
- In a large bowl, toss diced potatoes in oil to coat. Add salt and pepper and toss again. Sprinkle seasoning mixture over potatoes and gently toss, making sure to evenly coat all the potatoes.
- Spread potatoes onto prepared baking sheet. Bake 20 minutes. Flip potatoes with a spatula, and bake additional 10-15 minutes until golden brown and crispy.
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