Loaded Nacho Swamp Taters recipe

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Ingredients

3 russet potatoes, cut into fries, or more to taste
vegetable oil for frying
1 ½ pounds ground beef
½ cup diced yellow onion
1 jalapeno pepper, minced
1 clove garlic, minced
¼ cup water
1 ½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon ground black pepper
½ teaspoon garlic powder, divided
½ teaspoon chili powder, divided
¼ teaspoon red pepper flakes
¼ teaspoon onion powder
¼ teaspoon dried oregano
2 tablespoons butter
2 tablespoons all-purpose flour
1 ¼ cups whole milk
1 ½ cups shredded sharp Cheddar cheese
¼ teaspoon salt

Nutrition Info

232.2 calories
carbohydrate: 9.7 g
cholesterol: 42.9 mg
fat: 16.5 g
fiber: 1.2 g
protein: 11.4 g
saturatedFat: 6.6 g
servingSize: -
sodium: 258.7 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cut potatoes in a bowl of cold water. Cover with plastic wrap and refrigerate, 8 hours to overnight. Remove from water and dry on paper towels.

  2. Heat oil in a deep-fryer to 300 degrees F (149 degrees C). Fry potatoes in batches until tender but not crispy, about 3 minutes. Drain on paper towels.

  3. Preheat the oven to 200 degrees F (95 degrees C).

  4. Turn deep-fryer heat up to 400 degrees F (204 degrees C). Fry potatoes in batches until brown and crispy, about 3 minutes more. Drain on paper towels and transfer fries onto a baking sheet, place in the oven to keep warm.

  5. Heat a large skillet over medium heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return beef to the pan, add onion and jalapeno. Cook and stir until onions are translucent, about 5 minutes.

  6. Stir garlic into the beef mixture and cook until fragrant, about 1 minute more. Add water, cumin, sea salt, paprika, black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon chili powder, red pepper flakes, onion powder, and oregano. Mix well, turn heat down to low, and keep warm.

  7. Melt butter in a small saucepan over medium heat. Add flour, mix until lightly browned and bubbling, 3 to 5 minutes. Increase heat slightly. Add milk slowly, cook and stir until milk bubbles and thickens enough to coat a spoon or whisk, about 7 minutes. Reduce heat to low. Add cheese in handfuls, mix until melted completely, about 3 minutes. Add remaining garlic powder, chili powder, and 1/4 teaspoon salt to the nacho cheese sauce, mix well.

  8. Place fries on a plate. Pour nacho cheese sauce over the fries and layer taco meat on top.

Recipe Yield

16 servings

Recipe Note

A cousin to poutine, loaded nacho swamp taters use the nacho cheese sauce as the gravy. So, it's loaded with nacho cheese sauce, and taco-seasoned ground beef. Layer shredded lettuce, diced tomatoes, and sour cream on top. I also used some dried cilantro for garnish. My son loves sriracha, and that is also a nice heat kick for these. For even more heat, consider putting more jalapenos on top of the taters, along with salsa or hot sauce.

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