TEX-MEX MASHED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Make Chunky Red Mash; add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.
- Chunky Red Mashed Potatoes Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper.
- See all 50 easy mashed potato recipes
TEX-MEX POTATO SKINS
Make and share this Tex-Mex Potato Skins recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 1h27m
Yield 16 appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Cut baked potatoes in half lengthwise.
- Scoop out cooked potato, leaving 1/4-inch shell.
- Place potato shells on an ungreased baking sheet.
- In a skillet, brown sausage; drain of all fat.
- Add salsa to skillet, and cook for 2 minutes, mixing well with meat.
- Spoon sausage mixture into shells, and top with nacho cheese sauce.
- Bake 10-15 minutes or until heated through.
- Serve topped with sour cream, some green onions, and a few ripe olives, if desired.
TEX MEX POTATO SOUP
Spicy and rich potato soup.
Provided by Christine L.
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
- In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
- In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
- Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.
Nutrition Facts : Calories 219.3 calories, Carbohydrate 17.7 g, Cholesterol 68.8 mg, Fat 13.2 g, Fiber 2.7 g, Protein 8.2 g, SaturatedFat 5.8 g, Sodium 379.3 mg, Sugar 2.8 g
TEX-MEX BEEF-TOPPED POTATOES
Southwestern spuds make a satisfying main dish. Baked in the microwave, they're ready to eat in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Pierce potatoes several times with fork; place on microwavable paper towel in microwave oven. Microwave on High 11 to 14 minutes or until tender, turning potatoes over and rearranging halfway through cooking. Let stand 3 minutes.
- Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in chipotle chiles, tomato sauce, green chiles, water and 1 cup of the cheese. Cook uncovered 2 to 3 minutes, stirring occasionally, until thoroughly heated.
- Cut potatoes in half lengthwise; place on plates. Mash potatoes slightly with fork. Spoon beef mixture over potatoes; sprinkle with remaining 1/2 cup cheese.
Nutrition Facts : Calories 500, Carbohydrate 33 g, Cholesterol 110 mg, Fat 1, Fiber 4 g, Protein 33 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 5 g, TransFat 1 g
TEX-MEX BEEF AND POTATOES
Make and share this Tex-Mex Beef and Potatoes recipe from Food.com.
Provided by loof751
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef and drain well.
- Add taco seasoning mix and water and stir until blended.
- Stir in potatoes and corn.
- Cut velveeta into cubes and stir into potato and meat mixture (cheese does not have to melt).
- Spoon into a greased 9x13 baking dish and ocver with foil.
- Bake at 350 for 20 minutes. Remove foil and stir. Bake uncovered for an additional 15-20 minutes.
Nutrition Facts : Calories 816, Fat 47.8, SaturatedFat 21.8, Cholesterol 121.9, Sodium 970, Carbohydrate 64.1, Fiber 4.8, Sugar 7, Protein 37.3
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TEX-MEX RANCH POTATOES RECIPE
From tablespoon.com
Cuisine SouthwesternCategory Side DishServings 4Total Time 1 hr 15 mins
- Add potatoes to a large baking dish. Cover the dish with foil and bake them at 350°F for 45 minutes.
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Servings 4Calories 725 per servingTotal Time 1 hr 55 mins
- Bake potatoes. IN THE OVEN: Preheat oven to 375°F. Scrub potatoes and pat dry. Prick all over with a fork. Rub lightly with vegetable oil; sprinkle with salt. Place on oven rack and bake until a knife inserted in center of potato slides in easily, about 1 hour to 1 hour 15 minutes. IN THE MICROWAVE: Scrub potatoes. Prick all over with a fork. Place potatoes on a microwave-safe plate; microwave on high 4 minutes. Turn potatoes over and microwave until a knife inserted in center of potato slides in easily, 6 to 8 minutes longer. Cooking time will vary depending on the microwave.
- In a skillet over medium heat, cook beef and onion until meat has browned. Drain off fat. Add garlic; sauté 1 minute. Add chili powder, cumin, oregano and 1/2 tsp. salt; sauté 2 minutes. Stir in tomato sauce and beans. Bring to a boil. Reduce heat; simmer 20 minutes.
- Cut a deep cross in tops of potatoes; squeeze open. With a fork, fluff up centers. Season with salt and pepper. Top potatoes with beef mixture, avocado and scallions.
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