Tex-Mex Potatoes

Tex-Mex Potatoes

14

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

Ingredients

{{adjustedServings}} servings 420 cals
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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

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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

14
  1. 19 Ratings

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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.

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...

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. ...