Loaded Nacho Swamp Taters Recipe

Name: Loaded Nacho Swamp Taters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 russet potatoes, cut into fries, or more to taste; vegetable oil for frying; 1 1/2 pounds ground beef; 1/2 cup diced yellow onion; 1 jalapeno pepper, minced; 1 clove garlic, minced; 1/4 cup water; 1 1/2 teaspoons ground cumin; 1 teaspoon sea salt; 1 teaspoon paprika; 1 teaspoon ground black pepper; 1/2 teaspoon garlic powder, divided; 1/2 teaspoon chili powder, divided; 1/4 teaspoon red pepper flakes; 1/4 teaspoon onion powder; 1/4 teaspoon dried oregano; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/4 cups whole milk; 1 1/2 cups shredded sharp Cheddar cheese; 1/4 teaspoon salt

Servings: persons

3 russet potatoes, cut into fries, or more to taste
vegetable oil for frying
1 1/2 pounds ground beef
1/2 cup diced yellow onion
1 jalapeno pepper, minced
1 clove garlic, minced
1/4 cup water
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/2 teaspoon garlic powder, divided
1/2 teaspoon chili powder, divided
1/4 teaspoon red pepper flakes
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups whole milk
1 1/2 cups shredded sharp Cheddar cheese
1/4 teaspoon salt

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.

818

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 russet potatoes, cut into fries, or more to taste, vegetable oil for frying, 1 1/2 pounds ground beef, 1/2 cup diced yellow onion, and more.

Yes, Loaded Nacho Swamp Taters falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Loaded Nacho Swamp Taters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions