Tex-Mex Potatoes Recipe - Allrecipes.com
Tex-Mex Potatoes Recipe

Tex-Mex Potatoes

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"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  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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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Oct 16, 2011

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...


19 Ratings

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!

Jan 07, 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).

Jan 10, 2011

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 and green onions perched atop a fluffy baked potato, was very good and something that I'd fix again. Incidentally, I scrubbed the potatoes, rubbed them in EVOO, sprinked them w/ sea salt and baked at 400 for 45-50 min. b/c we LOVE to eat our potato skins crispy w/ Texas Pete hot sauce!

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!

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.

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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  • Calories
  • 420 kcal
  • 21%
  • Carbohydrates
  • 60.3 g
  • 19%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 10.3 g
  • 41%
  • Protein
  • 17.2 g
  • 34%
  • Sodium
  • 681 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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