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Loaded Taco Fries

Loaded Taco Fries


March 27, 2020

By

The Daily Meal Contributors

Taco fries are the new nachos

Jacqui Wedewer/The Daily Meal

This recipe is great because you can "load up" your taco fries with whatever you like. Top it sour cream, jalapenos, ground beef, etc.

Recipe courtesy of Jason Goldstein of Chop Happy.

5 m

(prepare time)

20 m

(cook time)

Ingredients

  • 32 Ounces frozen french fries
  • 1 Tablespoon chili powder
  • 1 Tablespoon salt
  • 2 Cups cheddar cheese
  • 2 Cups chunky salsa, drained
  • 2 scallions, chopped (optional)

Nutritional Facts

Servings6

Calories Per Serving434

Folate equivalent (total)62µg16%

Riboflavin (B2)0.3mg22.1%


Loaded Taco Fries

Slice the end bits off your potatoes, so that they stand tall, and using an apple corer, cut your potatoes into wedges.

Fry the wedges at 350F for about 2 minutes, then remove them to drain. Increase the oil temperature to 380F and re-fry the wedges for a further two minutes, until golden. This creates an extra crispy fry! Toss the fries with half a packet of taco seasoning.

Set an oiled cast-iron skillet over high heat and add thinly sliced steak to the pan – sear until browned, about 4 minutes.

Add the other half of the taco seasoning packet and toss to coat, cooking for another 2-3 minutes until cooked through.

Remove the pan from the heat, pull the meat out of the pan, and set aside.

To the center of the skillet, add a small, heatproof glass bowl, upside down.

Scatter your fries around the bowl and top with cheese, red onion, your reserved steak, roasted corn, and jalapeño. Broil the fries for five minutes at 400F.

Top with tomatoes and cilantro, then remove the bowl from the center and add guacamole to the space created. Finish your fries with queso.


Loaded Taco Fries

Slice the end bits off your potatoes, so that they stand tall, and using an apple corer, cut your potatoes into wedges.

Fry the wedges at 350F for about 2 minutes, then remove them to drain. Increase the oil temperature to 380F and re-fry the wedges for a further two minutes, until golden. This creates an extra crispy fry! Toss the fries with half a packet of taco seasoning.

Set an oiled cast-iron skillet over high heat and add thinly sliced steak to the pan – sear until browned, about 4 minutes.

Add the other half of the taco seasoning packet and toss to coat, cooking for another 2-3 minutes until cooked through.

Remove the pan from the heat, pull the meat out of the pan, and set aside.

To the center of the skillet, add a small, heatproof glass bowl, upside down.

Scatter your fries around the bowl and top with cheese, red onion, your reserved steak, roasted corn, and jalapeño. Broil the fries for five minutes at 400F.

Top with tomatoes and cilantro, then remove the bowl from the center and add guacamole to the space created. Finish your fries with queso.


Loaded Taco Fries

Slice the end bits off your potatoes, so that they stand tall, and using an apple corer, cut your potatoes into wedges.

Fry the wedges at 350F for about 2 minutes, then remove them to drain. Increase the oil temperature to 380F and re-fry the wedges for a further two minutes, until golden. This creates an extra crispy fry! Toss the fries with half a packet of taco seasoning.

Set an oiled cast-iron skillet over high heat and add thinly sliced steak to the pan – sear until browned, about 4 minutes.

Add the other half of the taco seasoning packet and toss to coat, cooking for another 2-3 minutes until cooked through.

Remove the pan from the heat, pull the meat out of the pan, and set aside.

To the center of the skillet, add a small, heatproof glass bowl, upside down.

Scatter your fries around the bowl and top with cheese, red onion, your reserved steak, roasted corn, and jalapeño. Broil the fries for five minutes at 400F.

Top with tomatoes and cilantro, then remove the bowl from the center and add guacamole to the space created. Finish your fries with queso.


Loaded Taco Fries

Slice the end bits off your potatoes, so that they stand tall, and using an apple corer, cut your potatoes into wedges.

Fry the wedges at 350F for about 2 minutes, then remove them to drain. Increase the oil temperature to 380F and re-fry the wedges for a further two minutes, until golden. This creates an extra crispy fry! Toss the fries with half a packet of taco seasoning.

Set an oiled cast-iron skillet over high heat and add thinly sliced steak to the pan – sear until browned, about 4 minutes.

Add the other half of the taco seasoning packet and toss to coat, cooking for another 2-3 minutes until cooked through.

Remove the pan from the heat, pull the meat out of the pan, and set aside.

To the center of the skillet, add a small, heatproof glass bowl, upside down.

Scatter your fries around the bowl and top with cheese, red onion, your reserved steak, roasted corn, and jalapeño. Broil the fries for five minutes at 400F.

Top with tomatoes and cilantro, then remove the bowl from the center and add guacamole to the space created. Finish your fries with queso.


Loaded Taco Fries

Slice the end bits off your potatoes, so that they stand tall, and using an apple corer, cut your potatoes into wedges.

Fry the wedges at 350F for about 2 minutes, then remove them to drain. Increase the oil temperature to 380F and re-fry the wedges for a further two minutes, until golden. This creates an extra crispy fry! Toss the fries with half a packet of taco seasoning.

Set an oiled cast-iron skillet over high heat and add thinly sliced steak to the pan – sear until browned, about 4 minutes.

Add the other half of the taco seasoning packet and toss to coat, cooking for another 2-3 minutes until cooked through.

Remove the pan from the heat, pull the meat out of the pan, and set aside.

To the center of the skillet, add a small, heatproof glass bowl, upside down.

Scatter your fries around the bowl and top with cheese, red onion, your reserved steak, roasted corn, and jalapeño. Broil the fries for five minutes at 400F.

Top with tomatoes and cilantro, then remove the bowl from the center and add guacamole to the space created. Finish your fries with queso.


Loaded Taco Fries

Slice the end bits off your potatoes, so that they stand tall, and using an apple corer, cut your potatoes into wedges.

Fry the wedges at 350F for about 2 minutes, then remove them to drain. Increase the oil temperature to 380F and re-fry the wedges for a further two minutes, until golden. This creates an extra crispy fry! Toss the fries with half a packet of taco seasoning.

Set an oiled cast-iron skillet over high heat and add thinly sliced steak to the pan – sear until browned, about 4 minutes.

Add the other half of the taco seasoning packet and toss to coat, cooking for another 2-3 minutes until cooked through.

Remove the pan from the heat, pull the meat out of the pan, and set aside.

To the center of the skillet, add a small, heatproof glass bowl, upside down.

Scatter your fries around the bowl and top with cheese, red onion, your reserved steak, roasted corn, and jalapeño. Broil the fries for five minutes at 400F.

Top with tomatoes and cilantro, then remove the bowl from the center and add guacamole to the space created. Finish your fries with queso.


Loaded Taco Fries

Slice the end bits off your potatoes, so that they stand tall, and using an apple corer, cut your potatoes into wedges.

Fry the wedges at 350F for about 2 minutes, then remove them to drain. Increase the oil temperature to 380F and re-fry the wedges for a further two minutes, until golden. This creates an extra crispy fry! Toss the fries with half a packet of taco seasoning.

Set an oiled cast-iron skillet over high heat and add thinly sliced steak to the pan – sear until browned, about 4 minutes.

Add the other half of the taco seasoning packet and toss to coat, cooking for another 2-3 minutes until cooked through.

Remove the pan from the heat, pull the meat out of the pan, and set aside.

To the center of the skillet, add a small, heatproof glass bowl, upside down.

Scatter your fries around the bowl and top with cheese, red onion, your reserved steak, roasted corn, and jalapeño. Broil the fries for five minutes at 400F.

Top with tomatoes and cilantro, then remove the bowl from the center and add guacamole to the space created. Finish your fries with queso.


Loaded Taco Fries

Slice the end bits off your potatoes, so that they stand tall, and using an apple corer, cut your potatoes into wedges.

Fry the wedges at 350F for about 2 minutes, then remove them to drain. Increase the oil temperature to 380F and re-fry the wedges for a further two minutes, until golden. This creates an extra crispy fry! Toss the fries with half a packet of taco seasoning.

Set an oiled cast-iron skillet over high heat and add thinly sliced steak to the pan – sear until browned, about 4 minutes.

Add the other half of the taco seasoning packet and toss to coat, cooking for another 2-3 minutes until cooked through.

Remove the pan from the heat, pull the meat out of the pan, and set aside.

To the center of the skillet, add a small, heatproof glass bowl, upside down.

Scatter your fries around the bowl and top with cheese, red onion, your reserved steak, roasted corn, and jalapeño. Broil the fries for five minutes at 400F.

Top with tomatoes and cilantro, then remove the bowl from the center and add guacamole to the space created. Finish your fries with queso.


Loaded Taco Fries

Slice the end bits off your potatoes, so that they stand tall, and using an apple corer, cut your potatoes into wedges.

Fry the wedges at 350F for about 2 minutes, then remove them to drain. Increase the oil temperature to 380F and re-fry the wedges for a further two minutes, until golden. This creates an extra crispy fry! Toss the fries with half a packet of taco seasoning.

Set an oiled cast-iron skillet over high heat and add thinly sliced steak to the pan – sear until browned, about 4 minutes.

Add the other half of the taco seasoning packet and toss to coat, cooking for another 2-3 minutes until cooked through.

Remove the pan from the heat, pull the meat out of the pan, and set aside.

To the center of the skillet, add a small, heatproof glass bowl, upside down.

Scatter your fries around the bowl and top with cheese, red onion, your reserved steak, roasted corn, and jalapeño. Broil the fries for five minutes at 400F.

Top with tomatoes and cilantro, then remove the bowl from the center and add guacamole to the space created. Finish your fries with queso.


Loaded Taco Fries

Slice the end bits off your potatoes, so that they stand tall, and using an apple corer, cut your potatoes into wedges.

Fry the wedges at 350F for about 2 minutes, then remove them to drain. Increase the oil temperature to 380F and re-fry the wedges for a further two minutes, until golden. This creates an extra crispy fry! Toss the fries with half a packet of taco seasoning.

Set an oiled cast-iron skillet over high heat and add thinly sliced steak to the pan – sear until browned, about 4 minutes.

Add the other half of the taco seasoning packet and toss to coat, cooking for another 2-3 minutes until cooked through.

Remove the pan from the heat, pull the meat out of the pan, and set aside.

To the center of the skillet, add a small, heatproof glass bowl, upside down.

Scatter your fries around the bowl and top with cheese, red onion, your reserved steak, roasted corn, and jalapeño. Broil the fries for five minutes at 400F.

Top with tomatoes and cilantro, then remove the bowl from the center and add guacamole to the space created. Finish your fries with queso.