Loaded Taco Waffle Fries Recipes

Steps:

• Preheat the oven to 450°F (230°C).
• Spread the fries in an even layer on a baking sheet. Bake for 20-25 minutes, until crispy.
• Heat the olive oil in a medium skillet over medium heat. Add the red and green bell pepper and sauté for 4 minutes, or until softened and starting to blister. Add the ground beef and taco seasoning and cook for 4 minutes, breaking up the beef into small pieces, until browned and cooked through. Remove the pan from the heat. Add the Pace® Chunky Salsa and stir until fully incorporated.
• Reduce the oven temperature to 400°F (200°C).
• In a 12-inch cast iron skillet, arrange half of the waffle fries in an even layer. Spoon half of the beef mixture over the fries, then drizzle with half of the Pace® Queso Blanco and sprinkle with ¼ cup shredded cheese. Repeat with the remaining ingredients to make another layer.
• Transfer the skillet to the oven and bake for 20 minutes, until the cheese is melted, light brown, and crispy on the top.
• Remove the skillet from the oven and let cool for 10 minutes. Garnish the nachos with the avocado and cilantro.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F.
• Cook the onions, potatoes and garlic: In a large bowl, toss the onions in 2 tablespoons oil, season generously with salt and pepper and spread on one side of a sheet pan. In the same bowl, toss the potatoes in 1 tablespoon oil, season generously with salt and pepper and spread on the other side of the sheet pan. Toss the garlic in the same bowl with a little oil, season with salt and pepper and add to the sheet pan. Bake in the center of the oven until completely tender when pierced with the tip of a knife, about 40 minutes. Set aside to let cool.
• Cook the peppers: In a large cast-iron skillet over medium heat, heat 3 tablespoons oil until hot. Add the peppers with a generous pinch of salt and cook over medium heat until tender and slightly browned, 5 to 8 minutes.
• Cook the home fries: Add the onions and garlic to the peppers and stir to combine. "Crush" and break the potatoes into pieces with your hands or the bottom of a pan and add them and any juices from the pan to the peppers and onions. Season with salt and red pepper flakes. Cook the potato mixture over medium-high heat until the bottom is browned, 2 to 3 minutes, then flip and cook for another 2 to 3 minutes.
• Stir in the Parmesan and vinegar. Top with the Cheddar. Place the skillet in the oven and bake until the cheese is browned, 8 to 10 minutes. Season with salt just before serving.

Steps:

• For the taco fries: Preheat the oven to 450 degrees F.
• Spread the waffle fries out on a large rimmed baking sheet and bake, stirring once, until golden brown and crisp, about 25 minutes.
• Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the ground beef and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Stir in the taco seasoning, then add 1/4 cup water and simmer until the liquid evaporates, about 2 minutes.
• Transfer the waffle fries to a large plate. Mound the beef in the middle, then sprinkle the cheese, lettuce, beans, jalapenos, olives, tomatoes and avocado over the top. Dollop with sour cream.
• For the creamy hot sauce: Mix together the mayonnaise, yellow mustard and hot sauce in a small bowl. Drizzle over the top and serve.

Steps:

• Arrange waffle fries in a greased 15x10x1-in. baking pan. Bake at 450° for 20-25 minutes or until lightly browned. , Sprinkle with steak seasoning; toss to combine. Top with remaining ingredients. Bake 2-3 minutes longer or until cheese is melted.