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Tex-Mex Potatoes
SUBMITTED BY:
Jessie
"These potatoes are one of my personal favorites and are a good quick and easy weekday meal. Great served with sour cream."
RECIPE RATING:
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SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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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.
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REVIEWS
Reviewed on Jul. 23, 2003 by
schmerna
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schmerna
Jul. 23, 2003
Great recipe. I used 4 oz of green chilies instead of jalapeno peppers. When I make it again, I will use a little more Worcestershire sauce.
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7 users found this review helpful
Great recipe. I used 4 oz of green chilies instead of jalapeno peppers. When I make it...
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Reviewed on Jan. 28, 2004 by
LINDA MCLEAN
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LINDA MCLEAN
Jan. 28, 2004
I made this (just for me) yesterday for lunch. I replaced the jalapeno's with canned chili peppers and used refried beans instead of the chili beans. This was a really tasty and satisfying treat. Thanks Jessie!
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6 users found this review helpful
I made this (just for me) yesterday for lunch. I replaced the jalapeno's with canned chili...
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Reviewed on Jan. 28, 2004 by
DREGINEK
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DREGINEK
Jan. 28, 2004
WOW! I think the bean topping could have been enough for 6 or 8 potatoes! BUT it was good! I omitted the jalapenos and when the potatoes were done and split, I drizzled a little melted butter over them first, followed by the bean mix, then the cheese (which I then melted in the microwave for a few min) and then a dollop of sour cream. Very good potatoes and a good twist to the old basic baked spud! Thanks!
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4 users found this review helpful
WOW! I think the bean topping could have been enough for 6 or 8 potatoes! BUT it was good! I...
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Reviewed on Jan. 7, 2004 by
CMULLARK
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CMULLARK
Jan. 7, 2004
This recipe is FANTASTIC. Die-hard meat eaters just scarfed this recipe down. I added mushrooms in for a little added texture and melted the cheese on top by placing the skillet in the oven. But, this recipe will be made again and again (and, if you are a meat eater, you could easily throw a little meat in there, too).
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4 users found this review helpful
This recipe is FANTASTIC. Die-hard meat eaters just scarfed this recipe down. I added...
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Reviewed on Aug. 18, 2005 by
LIZCANCOOK
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LIZCANCOOK
Aug. 18, 2005
Quick and filling meal. We used 8 med-sized white potatoes. Not very spicy and could use more seasonings too. But it was an interesting change, and I'd make this dish again.
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1 user found this review helpful
Quick and filling meal. We used 8 med-sized white potatoes. Not very spicy and could use...
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Reviewed on Dec. 28, 2004 by
Sola
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Sola
Dec. 28, 2004
Really good. I used 6 potatoes since mine were sort of small, and used a can of diced green chiles instead of jalepenos. I didn't have quite enough green pepper, but with the extra green chiles, it evened out fine. I used lactose-free cheddar/jack mix and regular Worcestershire. We had a little extra bean mix and my husband made it into a sandwich later.
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1 user found this review helpful
Really good. I used 6 potatoes since mine were sort of small, and used a can of diced green...
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Reviewed on Jan. 28, 2004 by Mama Bear
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Mama Bear
Jan. 28, 2004
Really good, filling, and easy. I didn't use jalapenos since I have a 2y/o, but got chili that had red & green chiles in it. Next time I'd like to add some spices and see how it turns out.
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1 user found this review helpful
Really good, filling, and easy. I didn't use jalapenos since I have a 2y/o, but got chili...
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Reviewed on Sep. 15, 2003 by CHANGISBAD
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CHANGISBAD
Sep. 15, 2003
I really enjoyed this. To make it low cholesterol we used light sour cream on top with veggie cheddar cheese. Yummy!
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1 user found this review helpful
I really enjoyed this. To make it low cholesterol we used light sour cream on top with veggie...
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Reviewed on Jul. 27, 2008 by HAEEMA
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HAEEMA
Jul. 27, 2008
Awesome recipe! We sometimes boil the potatoes instead of baking them. It is faster and the potatoes aren't as dry. We then treat them like baked potatoes.
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0 users found this review helpful
Awesome recipe! We sometimes boil the potatoes instead of baking them. It is faster and the...
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Reviewed on Jul. 25, 2006 by tconrad
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tconrad
Jul. 25, 2006
This recipe is definately a keeper. It was missing a little bit of spice; kind of bland tasting to me. My husband thought it was perfect. I will make this again, but may add some chili powder or other spices.
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0 users found this review helpful
This recipe is definately a keeper. It was missing a little bit of spice; kind of bland...
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