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.


Recipe Summary

30 mins
8 hrs
8 hrs 50 mins
20 mins
16 servings


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's 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(R) potatoes can be substituted for the russet potatoes.

Editor's Note:

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.

Nutrition Facts

232 calories; protein 11.4g; carbohydrates 9.7g; fat 16.5g; cholesterol 42.9mg; sodium 258.7mg. Full Nutrition