CHEESY FIESTA PIE
You invite the friends. The flavorful fiesta is here!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Cover potatoes with water. Let stand 15 minutes; drain thoroughly. Toss potatoes, margarine and 1 egg. Press potato mixture on bottom and up side of ungreased pie plate, 9x1 1/2 inches. Bake 20 minutes.
- Reduce oven temperature to 350°F. Sprinkle half of the cheese, finely chopped chiles and bell pepper in potato crust; repeat. Beat flour, salt and 2 eggs until blended; stir in milk. Pour over cheese mixture.
- Bake about 35 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting. Garnish with shredded lettuce, sour cream and sliced chile peppers.
Nutrition Facts : Calories 330, Carbohydrate 26 g, Cholesterol 110 mg, Fat 2, Fiber 2 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 560 mg
CHEESY FIESTA RICE
I made this rice dish a few times before switching to a low-carb diet. It makes for a good side dish or meal. It is very flavorful and tasty! Boiling the rice in chicken broth really brings out a good flavor. I made it with white rice, but I bet whole grain rice works great too. I wanted to share this with those of you who love...
Provided by Jessica Fontenot
Categories Rice Sides
Number Of Ingredients 12
Steps:
- 1. Melt margerine or butter in a large skillet over medium heat. Add onion, garlic and rice. Cook 3-5 minutes or until vegetables are tender, stirring frequently.
- 2. Stir in salt, chili powder, chicken broth and green chiles. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.
- 3. Remove from heat. Stir in cheese and tomato. Garnish wish cilantro, if desired.
TACO BELL CHEESY FIESTA POTATOES
Make and share this Taco Bell Cheesy Fiesta Potatoes recipe from Food.com.
Provided by Julesong
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees F.
- In a Ziplock bag, mix the garlic powder and cumin together; add the cubed potatoes, seal the Ziplock, 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 then season to taste with salt and pepper.
- Transfer the sautéed potatoes to a non-stick baking sheet and bake at 475 degrees F for 10 minutes, stirring occasionally, until potatoes are nice and crisp.
- When potatoes are almost done baking, place the cubed Velveeta, salsa, and Tabasco into a microwave-safe bowl (I use a large Pyrex measuring bowl) and microwave for 1 minute; stir and microwave another minute; stir again and microwave for 1 more minute, then stir until smooth.
- For each serving, place some potatoes in a bowl, then pour over 1/4 of the melted Velveeta cheese sauce, top with some sour cream, then sprinkle with chopped green onion.
Nutrition Facts : Calories 370.9, Fat 18.5, SaturatedFat 8, Cholesterol 30.2, Sodium 716.8, Carbohydrate 48.2, Fiber 5, Sugar 3.6, Protein 5.3
FIESTA CHEESE RICE
"I usually serve this spicy rice side dish alongside chicken enchiladas or tacos for a great Mexican meal," writes Sarah Rodefeld of Maud, Oklahoma.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the rice, water, tomatoes and bouillon; mix well. Pour into a greased 2-qt. microwave-safe dish. Cover and microwave on high for 10 minutes. Stir in the sour cream and 1/2 cup of cheese; mix well. Sprinkle with the remaining cheese. Cover and microwave for 45 seconds or until cheese is melted.
Nutrition Facts : Calories 268 calories, Fat 10g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 591mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.
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