Tex Mex Baked Potatoes With Chili Food

TEX-MEX RANCH POTATOES

Steps:

• Cube potatoes into 1/2 inch cubes. Preheat oven to 350°F.
• In a large bowl, stir together ranch, taco seasoning, and half of the cheddar cheese.
• Add in potatoes and stir well to coat them with the sauce.
• Add potatoes to a large baking dish. Cover the dish with foil and bake them at 350°F for 45 minutes.
• Remove foil and stir potatoes well. Return to the oven for another 20 minutes or until potatoes are crispy.
• Remove potatoes and sprinkle with other half of cheddar cheese. The heat from the potatoes should melt the cheese. Garnish with chopped scallions and serve immediately!

TEX MEX LOADED BAKED POTATOES

Steps:

• In a small bowl, combine the chili powder, oregano, garlic powder, paprika, cumin, salt, onion powder and espelette pepper. Rub the spice mixture generously over the roast.
• Place the roast in a slow cooker fat side up. Pour the lime juice and water over it and cook it on low for 10-11 hours.
• An hour before you plan to eat, wash and dry the potatoes.
• Preheat the oven to 425°F.
• Place the potatoes on a baking sheet and poke holes in each side with a fork. Drizzle with the olive oil, rubbing to coat each fully, and sprinkle with the salt.
• Bake the potatoes for 50-60 minutes, flipping 2-3 times. Potatoes are done when a knife pierces the skin easily and the potato is soft.
• When the roast is ready, remove and discard the fat cap from the top. Using tongs or forks, gently shred the pork into bite size pieces. Toss with the juices and keep warm.
• Slice just the top of each potato and press in the ends so that it opens as if it were a hot dog bun. Spread the butter on each potato and top with the cheese, pulled pork, pico de gallo, prepared Jalapeno Ranch and sour cream.

TEX-MEX POTATOES

Steps:

• 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
• 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.
• Split potatoes and top with bean mixture. Sprinkle with cheese.

RESTAURANT-STYLE POTATO SKINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
• Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
• Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
• Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
• Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan.
• Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

SALT POTATOES

Steps:

• Wash the potatoes but keep the skin intact.
• Place the potatoes in a sauce pan, cover with the water and pour in the salt. There are different opinions on the salt to water ratio but they all range from 1:4 to 1:6 so I opted for the middle.
• Bring to a boil and then simmer until the potatoes are tender which would be 20-30 minutes. Be warned! The saline solution boils at a much higher temperature that water. It will be very hot. And It will sound like the potatoes are frying and not boiling.
• When ready, drain the potatoes in a colander and allow to dry so that a thin salt crust forms. You could rinse the salt off but be aware that the potato flesh absorbs almost no salt during cooking. Plus it will not be authentic.
• Serve hot with the butter on top or on the side. The potatoes will stay hot for quite a long time so they will melt the butter if you put it on top. If you opt for butter on the side, melt it and serve it as a dip.
• NOTE: The leftovers keep well in a fridge and reheat well. You can use them as an ingredient in dishes that call for baked or boiled potatoes. I use them in potato salads.
• NOTE: Try using herb butter or substitute the butter with a different dressing or dip.

TEX-MEX CHICKEN & CORN CHOWDER

Steps:

• Heat oil in a large saucepan set over medium-high heat. Add chicken, potatoes, half the oregano, chili powder and cumin. Cook, stirring often, for 5 min. or until lightly browned.
• Add the broth and salsa. Bring to a boil; cover and simmer 15 min. Stir in corn and remaining oregano and simmer about 2 to 3 min. longer or until potatoes are tender.
• Remove from heat and cool 2 min. before stirring in 3/4 cup (175 mL) sour cream and all but 1 tbsp (15 mL) green onion. Divide among 4 bowls and garnish with remaining sour cream and green onion. Serve with lime wedges.

TEX-MEX MASHED POTATOES

Steps:

• Add potatoes to a large stockpot and cover with water. Heat over high heat until the water reaches a boil. Reduce heat to medium-high and continue boiling until the potatoes are fork-tender (can mash easily with a fork). Drain, and then return the potatoes to the stockpot.
• Meanwhile, while the potatoes are cooking, heat 1 tablespoon butter in a large saute pan over medium-high heat until melted. Add onion and saute for 5 minutes, or until soft and translucent, stirring occasionally. Stir in green bell pepper, red bell pepper, and jalapeno, and continue cooking for another 4-5 minutes or until the peppers are soft and cooked through, stirring occasionally. Stir in the green chiles. Remove pan from heat and set aside.
• When the potatoes are cooked and ready, add in the onion mixture, cheese, milk, salt, pepper, and the remaining 3 tablespoons of butter (cut into small pieces) to the stockpot. Then use a potato masher to mash the potatoes and stir the mixture together until combined. Taste, and season with additional salt and pepper if needed, and feel free to add in extra warmed milk if you would like creamier potatoes.
• Serve warm, garnished with chopped green onions and/or extra shredded cheese if desired.

TEX MEX SKILLET SWEET POTATOES

Steps:

• Preheat large deep skillet on medium heat and swirl oil to coat. Add sweet potatoes, 1/2 tbsp cumin, 1/2 tsp salt and cook for 5 minutes, stirring occasionally.
• Add onion, garlic, bell pepper and cook for another 3 minutes, stirring occasionally.
• Add black beans, corn, diced tomatoes, remaining 1/2 tbsp cumin and 1/4 tsp salt, taco seasoning and pepper; then stir. Bring to a boil, reduce heat to low, cover and cook for 15 minutes or until potatoes are soft.
• Turn off heat. Add avocado, green onion, cilantro, lime juice and stir. Sprinkle with cheese, cover and let stand until cheese has melted.
• Serve hot with Greek yogurt and salsa if desired.

TEX-MEX ROASTED POTATOES

Steps:

• Scrub the potatoes thoroughly and cut roughly into 1 inch cubes.
• Toss with the remaining ingredients and spread on a baking sheet.
• Bake in a 400F oven for 1 hour, flipping them halfway through cooking time.

30 BEST TEX-MEX RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Tex-Mex dish in 30 minutes or less!

TEX-MEX PANTRY CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a skillet over medium-high heat. Cook and stir ground beef until browned and crumbly, about 6 minutes. Drain off any grease.
• Add butter and onion to the skillet. Saute until onion is softened and fragrant, about 5 minutes. Sprinkle in taco seasoning and pour in tomato sauce. Stir to combine. Add broth, corn, black beans, Spanish rice mix, and salsa; mix well.
• Spray a casserole dish with nonstick cooking spray. Pour the beef mixture into the casserole dish. Top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

TWICE BAKED TEX MEX TACO POTATOES

Steps:

• Scrub the potatoes until clean. Prick them evenly all over the surface with a fork. Place them on a baking sheet and bake at 475 degrees for an hour, or until soft. Depending on your oven and altitude, it could take longer.
• White the potatoes are cooking, add the beef & onion to a large skillet and saute-stirring and breaking up- over medium heat until the beef's cooked through. Strain, and return to the skillet.
• Stir the taco seasoning and water into the meat until evenly incorporated. Continuing cooking over medium heat, just until the sauce has thickened. Remove from heat, set aside.
• Remove the cooked, soft potatoes from the oven. Transfer them to wire racks and let them cool for about 15 minutes. Use a paring knife to remove just the top bit of skin from the potato, creating a 'lid'.
• Using a spoon, scoop the soft flesh out of the center of the potato, and transfer to a large mixing bowl, to create a bowl. Scoop out as much as you can, just leaving a thin layer intact to prevent leakage. Repeat for all potatoes.
• Add the sour cream, half & half, taco meat mixture, and 3/4 cup of cheese to the mixing bowl. Stir/mash everything together until the mixture's smooth and evenly incorporated. Salt & pepper, to taste.
• Scoop the mixture back into the hollowed out potatoes, evenly, until they're all completely stuffed. It's ok if it goes above the rim, and also ok if you need to pack them down some to fit it all. Return the stuffed potatoes to the baking sheet.
• Sprinkle the remaining 1/4 cup of cheese evenly out over top of the potatoes. Bake at 375 degrees for 15-20 minutes, watching so the cheese melts and crisps but doesn't burn. Remove the potatoes from the oven, again transferring them to cooling racks, and let them cook for 5-10 minutes.
• To serve, top them with a dollop of sour cream, salsa, and a sprinkle of green onion.

TEX-MEX SPICE

Steps:

• Combine all ingredients.
• Store in a jar with a tight lid.

SWEET POTATO TEX-MEX SALAD

Steps:

• Heat oven to 200C/180C fan/ gas 6. On a baking tray, toss the sweet potato in 1 tbsp of the oil with the chilli flakes, sea salt and pepper. Roast for 30 mins until tender.
• Once the sweet potato is nearly ready, combine the remaining ingredients in a large bowl with the remaining 1 tbsp oil and season well. Mix everything well but take care to avoid squashing the avocado. Divide the salad evenly between plates, or serve sharing-style with the sweet potato chunks.

TEX-MEX TACO MEAT

Steps:

• Step 1 Add ground meat, diced onion and all spices, salt and pepper to a large skillet over medium high heat. Work to break the meat apart and work the spices into the meat.Step 2 Continue to cook, stirring occasionally over medium high heat. As the meat continues to cook there will be some liquid in the pan. The meat will be cooked but not browned...a gray color. Do not stop here...continue to cook the meat allowing the liquid to cook out.Step 3 When the liquid evaporates completely, the meat will start to caramelize. Continue to cook over medium high heat, stirring occasionally from the bottom of the pan moving the brown bits up from the bottom so everything gets nice, brown and caramelized.Step 4 Once the meat is caramelized and brown throughout, turn the heat off and allow the meat to cool a bit before packaging up for the freezer or use immediately for your favorite dish!

TEX-MEX VEGAN BAKED POTATO

Steps:

• Preheat your oven to 400°F (205°C). Wash your potatoes and then poke holes all over the skins using a fork. Spray them with olive oil spray (or brush them with olive oil), and sprinkle them with salt.
• Place your potatoes on a large baking tray and bake until soft (about 1 hour), turning the potatoes after 30 minutes. You can check whether the potatoes are ready by pressing on the corners of each potato. Be sure to protect your hands with an oven mitt or other cloth.
• Set your potatoes aside to cool until they can be handled (about 20 minutes). Meanwhile, in a small mixing bowl, add chopped tomato, black beans, corn, chopped jalapeño, and cilantro, and mix well. Add salt and pepper to taste.
• Once the potatoes are cool enough to handle, slice off the top 1/4 of each potato. Scoop out the potato flesh into a medium mixing bowl, leaving about 1/4" (6 mm) border of flesh attached to the skin. Add 1/4 cup non-dairy sour cream, vegan butter, 1 teaspoon salt, and 1/2 teaspoon pepper to the bowl, and mix well. You can mash the potato into a smooth cream or leave it with some chunks, depending on your preference. Then, add 3/8 cup of vegan shredded cheddar and fold in. Scoop the potato filling back into each shell. Make a shallow well at the top of the filling to hold the black bean and vegetable topping.
• In a small saute pan over medium heat, add your remaining 3/4 cup vegan cheddar shreds. Stir constantly until they melt into a stretchy liquid. Then, use a spoon to drizzle the cheese on top of each potato.
• Scoop a couple spoonfuls of black bean and vegetable mix onto the top of each potato, into the wells you formed (you may not need to use all of the black bean mix). Return the potatoes to the baking sheet and place back in the oven to warm for another 15 minutes.
• Remove your potatoes from the oven and add a dollop of sour cream to the top of each one. Sprinkle with chopped chives, and enjoy!

TEX-MEX CHICKEN WITH WARM TOMATO CORN SALAD & SMASHED CHIVE POTATOES

Steps:

• Cut large potatoes into quarters and small ones in half. Place in a medium saucepan filled with just enough water to cover potatoes. Cover and bring to a boil. Reduce heat and simmer until potatoes are very tender, 10 to 15 min.
• Meanwhile, generously sprinkle both sides of chicken with Tex-Mex seasoning. Heat oil in a large non-stick skillet over medium heat and cook chicken until cooked through, about 4 min. per side. Transfer to a plate and cover to keep warm.
• Add corn, tomatoes and lime juice to skillet. Cook until vegetables are hot, about 3 min. Tomatoes will remain whole but slightly softened. Add zest and stir.
• Drain potatoes and return them to saucepan. Set saucepan over low heat and add yogourt and salt. Using a potato masher, roughly smash the potatoes, then stir in chives. Divide corn mixture between plates, top with chicken and serve potatoes on the side. Garnish with lime wedges, if desired.

TEX MEX BAKED POTATOES

Steps:

• Poke holes in the potato with a fork, cook on your microwave's potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don't have a microwave, bake in the oven for about 45 minutes at 400°F.
• Combine yogurt and taco seasoning in a small bowl, mix well.
• Heat oil in a medium pot over medium heat. Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes.
• Add black beans, stir to combine and heat through (about another 5 minutes).
• Slice the potato lengthwise down the middle or use a fork to pierce the skin.
• Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp of salsa.
• Tips:
• . Add some shredded chicken or beef for protein to keep you feeling full longer.