TEX-MEX RANCH POTATOES
A simple potato dish that's packed with flavor thanks to a few simple ingredients like Old El Paso Taco Seasoning Mix and ranch dressing!
Provided by Macheesmo
Categories Side Dish
Time 1h15m
Yield 4
Number Of Ingredients 6
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!
Nutrition Facts : Calories 345.4, Carbohydrate 39.0 g, Cholesterol 22.1 mg, Fiber 4.2 g, Protein 8.3 g, SaturatedFat 4.9 g, ServingSize 1 Serving, Sodium 400.6 mg, Sugar 4.7 g
TEX-MEX ROASTED POTATOES
These oven roasted potatoes have a classic 'Tex-Mex' flavour and super simple to make. Crispy on the outside and fluffy in the middle, these are like oven baked home fries!
Provided by Steve Cylka
Categories Side Dish
Time 1h10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 325.85 kcal, Carbohydrate 34.26 g, Protein 7.13 g, Fat 19.23 g, SaturatedFat 1.49 g, Sodium 1206.77 mg, Fiber 7.22 g, Sugar 0.12 g, ServingSize 1 serving
TEX-MEX POTATO SALAD
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
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
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 POTATO SALAD WITH ROASTED CORN
Make and share this Tex Mex Potato Salad With Roasted Corn recipe from Food.com.
Provided by Kizzikate
Categories Potato
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a 400% oven, roast one can of corn with 1/2 teaspoons chili powder for 15 minutes, stirring twice. Set aside.
- In a large bowl, mix mayonaisse, remaining chili powder, salt, pepper, and lime juice. Mix well. Add potatoes, peppers, olives, remaining can of corn, green onions, cilantro, and parsley. Mix well. Cover & chill.
- To serve, garnish with roasted corn.
Nutrition Facts : Calories 351, Fat 13.6, SaturatedFat 2, Cholesterol 10.5, Sodium 1515.8, Carbohydrate 55, Fiber 7, Sugar 6, Protein 7.2
TEX-MEX BAKED POTATOES WITH CHILI
I found this in an old cookbook, made some changes, and it's now the recipe I turn to when I feel like eating chili but don't want to use the slow cooker. You can use any other ground meat, but I like using lean ground turkey.
Provided by rpgaymer
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
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 BEEF POT ROAST WITH CORN-CHIPOTLE-CILANTRO MASHED POTATO
This has been adapted from a Southern Living "Your Best Recipe" first runner up winner. The combination of the spicy roast and potatoes is simply divine. Feel free to make either recipe individually.
Provided by gailanng
Categories Roast Beef
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- ROAST:.
- Sprinkle roast evenly with 1/2 teaspoon salt, 1/2 teaspoon blackpepper. Brown roast on all sides in hot oil in Dutch oven over high heat.
- Stir together flour, next 4 ingredients and remaining 1 teaspoon salt in a large bowl. Whisk in 1 cup warm water until smooth. Add minced garlic and chopped jalapeno.
- Add 2 cups beef broth to Dutch oven. Stir in flour mixture. Bring to a boil over high heat; cover tightly, reduce heat to low and simmer 2 to 2 1/2 hours or until meat is tender, stirring every 20 minutes to prevent sticking.
- CORN-GARLIC-CHIPOTLE-CILANTRO MASHED POTATOES:.
- Preheat oven 400 degrees.
- Cut off pointed end of garlic; place garlic on a piece of aluminum foil and drizzle with 1 tablespoon olive oil. Fold foil to seal. Brush corn with 1 tablespoon oil and place on a baking sheet.
- Bake garlic for 1 hour. After 15 minutes, place corn in oven and bake with garlic, 45 more minutes or until corn is golden brown. Squeeze pulp from garlic from garlic cloves and set aside. Let corn cool completely.
- Hold upright on a cutting board and carefully cut downward, cutting kernels from cob. Repeat with each corn cob. Discard cob; set corn aside.
- Cook potatoes in boiling water to cover in a large saucepan until fork-tender, about 15-20 minutes. Drain and return to pan.
- Whisk together reserved roasted garlic pulp, 3/4 cup sour cream, 1/2 cup butter and next 5 ingredients in a medium saucepan over medium heat until butter melts and mixture is thoroughly heated.
- Mash potatoes slightly, add warm garlic mixture to pan and continue to mash just until blended. Mixture should be coarsely mashed. Stir in chopped cilantro and reserved corn.
- Serve by arranging potatoes on plate and topping with roast and gravy.
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TEX-MEX BAKED POTATOES RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 725 per servingTotal Time 1 hr 55 mins
- Bake potatoes. IN THE OVEN: Preheat oven to 375°F. Scrub potatoes and pat dry. Prick all over with a fork. Rub lightly with vegetable oil; sprinkle with salt. Place on oven rack and bake until a knife inserted in center of potato slides in easily, about 1 hour to 1 hour 15 minutes. IN THE MICROWAVE: Scrub potatoes. Prick all over with a fork. Place potatoes on a microwave-safe plate; microwave on high 4 minutes. Turn potatoes over and microwave until a knife inserted in center of potato slides in easily, 6 to 8 minutes longer. Cooking time will vary depending on the microwave.
- In a skillet over medium heat, cook beef and onion until meat has browned. Drain off fat. Add garlic; sauté 1 minute. Add chili powder, cumin, oregano and 1/2 tsp. salt; sauté 2 minutes. Stir in tomato sauce and beans. Bring to a boil. Reduce heat; simmer 20 minutes.
- Cut a deep cross in tops of potatoes; squeeze open. With a fork, fluff up centers. Season with salt and pepper. Top potatoes with beef mixture, avocado and scallions.
TEX MEX RANCH POTATOES - THE COUNTRY COOK
From thecountrycook.net
5/5 (9)Total Time 1 hr 15 minsCategory Side DishCalories 524 per serving
- Preheat oven to 350f degrees. In a large bowl, combine ranch dressing, taco seasoning and half the shredded cheddar cheese. Set aside.
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