This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Basic Crepes Discover how easy it is to make five-star crepes. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Tex-Mex Potatoes

By: Jessie

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

Rate/Review | Read Reviews (14)

What to Drink?
	Sauvignon Blanc

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 baking potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 large green bell pepper, chopped
1 teaspoon minced garlic
1 (16 ounce) can chili beans in spicy sauce, undrained
1 tablespoon vegetarian Worcestershire sauce
1/2 teaspoon minced jalapeno peppers
1 cup shredded Monterey Jack cheese

Directions

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.