A (Better for You) Variation of Chile Cheese Fries

“A dish commonly found on menus in New Mexico is "chile cheese fries." It normally is french fries topped with chile sauce and melted cheese - VERY fattening, to say the least. This variation is less fatty, easier to do at home, and can be a main dish. Quantities are very flexible with this recipe.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the potatoes into 1/8 sections lengthwise. Grease a glass baking dish with 2 tablespoons of the butter. Put the potatoes in the pan and dot them with the remaining 2 tablespoons butter. Sprinkle generously with salt and pepper. Bake at 425F until they start to brown (20-30 min.) Turn them and bake more until they are nicely browned all over and crispy in spots and on the ends (another 15-20 min.).
  2. Meanwhile, brown the ground beef and onion. (I like to brown the beef first, then add the onion and brown more. That way the beef gets extra brown and the onion stays soft.) While the beef is browning, put the enchilada sauce in a saucepan on the stove and pre-heat it a bit over low heat.
  3. Sprinkle the potatoes with the ground beef mixture. Pour the enchilada sauce over the potatoes and beef mixture. Sprinkle with the cheese. Broil, bake, or microwave until the cheese melts. Enjoy. (Sour cream and/or sliced green onions make a nice garnish.).

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