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Looking for the best healthy-ish French fry recipe ever? These loaded Taco Salad Fries are it! They're made with super fun butternut squash zig zags and are piled high with all your favorite taco salad ingredients. Serve these as a Super Bowl appy or a delicious, kid-friendly dinner. You love them! | theendlessmeal.com

Loaded Butternut Squash “Rotini” Taco Salad Fries

  • Author: Kristen Stevens
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 minutes
  • Yield: 6 as an appetizer 1x
  • Category: Appetizer
  • Cuisine: American

Description

Looking for the best healthy-ish French fry recipe ever? These loaded Taco Salad Fries are it! They’re made with super fun butternut squash “rotini” and are piled high with all your favorite taco salad ingredients. Serve these as a Super Bowl appetizer or a delicious, kid-friendly dinner. You love them!


Scale

Ingredients

The butternut squash zig zag fries:

  • 2 bags Butternut Squash “Rotini”
  • 2 tablespoons oil
  • 2 teaspoons chili powder
  • 1 teaspoon each: oregano and onion powder
  • 1/2 teaspoon sea salt

The taco meat

  • 1 lb. ground beef (can sub veggie ground round for a vegetarian┬áversion)
  • 2 teaspoons chili powder
  • 1 teaspoon each: onion powder and sea salt
  • 1/2 teaspoon oregano

All the taco salad fries toppings:

  • Shredded iceberg lettuce
  • Black beans, drained and rinsed
  • Cherry tomatoes, cut in half
  • Grated cheddar cheese
  • Sliced jalape├▒o peppers
  • Sour cream
  • Limes

Instructions

  1. Preheat your oven to 420 degrees. Line two baking sheets with parchment paper. Pour one bag of Butternut Squash “Rotini” onto each baking sheet. Divide the oil and spices between the Butternut Squash “Rotini” and toss to coat. (Note: they will fit onto one sheet, but you want them to have lots of room so they get crispy instead of steam.) Roast in the oven for 30-40 minutes, carefully turning halfway, until they start to crisp.
  2. While the fries are roasting, prep the salad topping ingredients and cook the taco meat. Add the beef (or veggie ground round) to a large pan over medium-high heat. Add all the seasonings and cook until the meat is no longer pink, about 10 minutes.
  3. Pile some shredded iceberg lettuce on a large platter. Add half the taco meat and the Butternut Squash Zig Zag fries. Top with the remaining taco meat and any or all of the toppings.

Notes

I’ve left out the amounts for the taco salad fries toppings on purpose. There is no right or wrong way to build your taco salad fries. Use more of the ingredients you love, less of those you don’t, and leave out any you don’t like. Or try adding things like guacamole, red onions, or cilantro. They’re great, too!