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Tex-Mex Potatoes

Tex-Mex Potatoes

"These potatoes are one of my personal favorites and are a good quick and easy weekday meal. Great served with sour cream."
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servings 420 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 60.3g
  • 19%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 681 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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
  2. 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.
  3. Split potatoes and top with bean mixture. Sprinkle with cheese.

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Read all reviews 14
  1. 19 Ratings

Most helpful positive review

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.

Most helpful critical review

I did not really care for these potatoes. I think the reason was I like the taste of baked potatoes and I felt this recipe was trying to cover the taste of the potato...

Most helpful
Most positive
Least positive

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.

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...

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. ...

Yummy, fun & bean-ey way to fancy up a typical butter/cheese/baked potato. I just found the Worcestshire flavor to be a little odd. Otherwise, the beans w/ sauteed veggies, plus grated cheese an...

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 ov...

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,...

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.

I really enjoyed this. To make it low cholesterol we used light sour cream on top with veggie cheddar cheese. Yummy!

I like this recipe because I normally have these ingredients, but it offers a different taste to my normal uses for them. I made this with fries because I didn't have potatoes at the time. It...

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