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Loaded Nacho Swamp Taters

"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."

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

Instructions :

Prep : 20M	Cook : 16M	Ready in : 8H50M

• 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.
• 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.
• Preheat the oven to 200 degrees F (95 degrees C).
• 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.
• 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.
• 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.
• 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.
• Place fries on a plate. Pour nacho cheese sauce over the fries and layer taco meat on top.

Notes :

• You can use 1 packet of taco seasoning in place of the chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, sea salt, and pepper.
• Idaho® potatoes can be substituted for the russet potatoes.
• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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