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Tex-Mex Potatoes

Tex-Mex Potatoes

Jessie

Jessie

These potatoes are one of my personal favorites and are a good quick and easy weekday meal. Great served with sour cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 60.3g
  • 19%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 681 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Scrub potatoes and prick in several places with toothpick or sharp knife. Place on paper towel in microwave and cook at high power for 8 minutes Turn and rotate potatoes and cook for another 8 to 10 minutes or until tender. Alternately you can bake potatoes in a 400 degrees F (200 degrees C) oven for about 1 hour or until tender
  2. Over medium high, heat oil in a medium skillet. Saute onions and bell peppersuntil softened. Stir in beans, Worcestershire sauce, and jalapeno peppers. Reduce heat to low, cover and simmer for 5 to 6 minutes.
  3. Split potatoes and top with bean mixture. Sprinkle with cheese.
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Reviews

schmerna
10

schmerna

7/23/2003

Great recipe. I used 4 oz of green chilies instead of jalapeno peppers. When I make it again, I will use a little more Worcestershire sauce.

LINDA MCLEAN
7

LINDA MCLEAN

1/28/2004

I made this (just for me) yesterday for lunch. I replaced the jalapeno's with canned chili peppers and used refried beans instead of the chili beans. This was a really tasty and satisfying treat. Thanks Jessie!

CMULLARK
7

CMULLARK

1/7/2004

This recipe is FANTASTIC. Die-hard meat eaters just scarfed this recipe down. I added mushrooms in for a little added texture and melted the cheese on top by placing the skillet in the oven. But, this recipe will be made again and again (and, if you are a meat eater, you could easily throw a little meat in there, too).

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