Texmex Potatoes Food

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 SALAD

Steps:

• Cook potatoes in boiling water 15 minutes or just until potatoes are tender; drain.
• Mix dressing and seasonings in large bowl. Add remaining ingredients; mix lightly. Cover.
• Refrigerate several hours or overnight.

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 BEEF AND POTATOES

Steps:

• Brown ground beef and drain well.
• Add taco seasoning mix and water and stir until blended.
• Stir in potatoes and corn.
• Cut velveeta into cubes and stir into potato and meat mixture (cheese does not have to melt).
• Spoon into a greased 9x13 baking dish and ocver with foil.
• Bake at 350 for 20 minutes. Remove foil and stir. Bake uncovered for an additional 15-20 minutes.

TEX-MEX POTATO SALAD

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.

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 POTATO SOUP

Steps:

• Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
• In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
• In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
• Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.

VELVEETA® TEX-MEX BEEF AND POTATOES

Steps:

• Heat oven to 350°F.
• Brown meat with peppers and onions in large skillet; drain. Return to skillet.
• Stir in seasoning mix and water. Add potatoes, corn and VELVEETA; mix well. Spoon into 13x9-inch baking dish; cover.
• Bake 20 min.; stir. Bake, uncovered, 15 min. or until heated through.