Texmex Potatoes Recipes

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TEX-MEX POTATO SALAD



Tex-Mex Potato Salad image

I created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It's perfect for a cookout or potluck. The secret ingredient is pickled jalapenos-they add so much interest and flavor! Add a can of black beans for more protein. -Dianna Ackerley, Cibolo, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 19

2 medium ears sweet corn
1 large sweet red pepper
2 pounds small red potatoes
1 medium ripe avocado, peeled and cubed
1 cup grape tomatoes, halved
2 green onions, cut into 1/2-inch slices
1/4 cup reduced-fat sour cream or fat-free plain Greek yogurt
1/4 cup reduced-fat mayonnaise
1/4 cup salsa
2 tablespoons lime juice
1 tablespoon red wine vinegar
2 teaspoons chopped pickled jalapeno slices
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
Dash cayenne pepper
Fresh cilantro leaves

Steps:

  • Preheat oven to 400°. Place corn and red pepper on a greased baking sheet. Roast until lightly charred, 20-25 minutes, turning once. Let cool. Peel off and discard skin from pepper. Remove stems and seeds. Cut pepper into 1/2-in pieces. Cut corn from cobs; set aside., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool. Cut potatoes in half; place in a large bowl. Add sliced red pepper, corn, avocado, tomatoes and green onions., Place sour cream, mayonnaise, salsa, lime juice, vinegar, jalapenos and spices in a blender. Cover and process until blended. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled. Serve with cilantro.

Nutrition Facts : Calories 120 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 168mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

TEX-MEX MASHED POTATOES



Tex-Mex Mashed Potatoes image

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 BEEF-TOPPED POTATOES



Tex-Mex Beef-Topped Potatoes image

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

4 medium baking potatoes
1 lb lean (at least 80%) ground beef
2 chipotle chiles in adobo sauce, chopped, if desired
1 can (8 oz) tomato sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/4 cup water
1 1/2 cups shredded Mexican cheese blend (6 oz)

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 POTATO SKINS



Tex-Mex Potato Skins image

Provided by Food Network Kitchen

Time 1h40m

Number Of Ingredients 0

Steps:

  • Toppings: Refried beans, crumbled chorizo, shredded monterey jack, hot sauce and pickled jalapenos
  • How to Make Classic Potato Skins:
  • Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

TEX-MEX POTATOES



Tex-Mex Potatoes image

This dish is tasty, flavorful and pairs so well with grilled meats! It's a nice change plus it's visually appealing! VIDEO https://www.youtube.com/watch?v=vH5qqc4g2hk

Provided by CLUBFOODY

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

20 baby potatoes, scrubbed and washed
2 teaspoons coarse sea salt (or as needed)
1 1/2 cups red onions, sliced
1 1/2 cups red peppers, sliced
1 1/2 cups poblano peppers, sliced
3 garlic cloves, pressed
1 tablespoon bbq seasoning
1 teaspoon black pepper (or to taste)
1 1/2 teaspoons hot sauce
3 tablespoons butter, cut in pieces

Steps:

  • Preheat oven to 400ºF. In a medium pot, add sea salt to water, then potatoes; bring to a boil and cook for 10 to 12 minutes. Remove from heat and transfer to a colander to drain for a few minutes.
  • Slice potatoes to ½-inch thick and transfer them to a baking dish lined with a large lightly greased foil. Add onions, peppers and garlic; toss to mix. Add BBQ seasoning, ground black pepper, hot sauce and pieces of butter evenly distributed. Fold foil tightly and transfer to preheated oven; bake for 35 to 40 minutes. Half way through cooking, stir ingredients. Remove from heat and transfer potatoes to a serving bowl. Makes 6 servings.

Nutrition Facts : Calories 472.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 951, Carbohydrate 95.8, Fiber 15.2, Sugar 9.8, Protein 10.5

TEX MEX POTATO SOUP



Tex Mex Potato Soup image

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

2 potatoes, peeled and cubed
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons margarine
4 ounces chopped ham
1 tablespoon chopped green chile peppers
¼ teaspoon ground white pepper
⅛ teaspoon cayenne pepper
1 (14.5 ounce) can chicken broth
1 egg yolk, beaten
¼ cup heavy whipping cream
½ cup shredded Cheddar cheese

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 AND POTATOES



Tex-Mex Beef and Potatoes image

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

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning mix
1/2 cup water
4 cups frozen hash browns (cubes, not shredded)
1 (10 ounce) package frozen corn
8 ounces Velveeta cheese

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

TEX-MEX POTATO SKINS



Tex-Mex Potato Skins image

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

8 medium baking potatoes, baked and cooled slightly
6 ounces bulk chorizo sausage or 6 ounces Italian sausage
2/3 cup salsa
1 cup nacho cheese sauce
sour cream (optional)
sliced green onion (optional)
sliced ripe olives (optional)

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.

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