Tex Mex Baked Potatoes 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 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.

TEX-MEX BAKED POTATOES WITH CHILI

Steps:

• Wrap the potatoes in aluminium foil and pierce with skewers all over. Bake at 425F for 45 minutes.
• Heat the oil in a pan and add the garlic, onion, and bell pepper. Fry gently for 4-5 minutes until softened.
• Add the ground turkey, and fry until it is browned. Stir in the chopped serrano pepper, ground cumin, cayenne pepper, salt, tomatoes, tomato paste, BBQ sauce, water, and dried herbs. Cover and simmer for about 25 minutes, stirring occasionally.
• Add the black beans and cook for 5 more minutes. Turn off the heat and stir in the chopped cilantro.
• Cut the baked potatoes in half lengthwise and place one half in each serving bowl. Top them with the chili.

TEX-MEX POTATOES

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.

TEX-MEX MASHED POTATOES

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

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 POTATO SKINS

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 MASHED POTATO BAKE

Steps:

• Peel potatoes; cut into 2-inch pieces. Bring potatoes, 2 teaspoons salt, and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender. Drain. Return potatoes to Dutch oven, reduce heat to low, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.
• Mash potatoes with a potato masher to desired consistency. Stir in warm buttermilk, warm milk, melted butter, pepper, and 1 teaspoons salt, stirring just until blended.
• Stir in green chiles, pepper Jack cheese, and chorizo sausage, and spoon the mixture into a lightly greased 2 1/2-qt. baking dish or 8 (10-oz.) ramekins. Bake at 350° for 35 minutes.