Best Tex Mex Mashed Potato Bake Recipes

Tex-Mex Mashed Potatoes image

Provided by Ali

Time 35m

Number Of Ingredients 12

3 pounds red (or Yukon Gold) potatoes, roughly cut into 1-inch pieces
4 tablespoons (¼ cup) butter, divided
1 small white onion, peeled and diced (about 1 cup)
1 small green bell pepper, cored and diced (about 1 cup)
1 small red bell pepper, cored and diced (about 1 cup)
1 jalapeno, seeded and finely diced
2 (4-ounce) cans Old El Paso chopped green chiles
1 ½ cups shredded sharp cheddar cheese
¾ cup milk, warmed (add more if needed)
1 teaspoon salt, or more to taste
½ teaspoon black pepper, or more to taste
(optional toppings: thinly-sliced green onions, extra shredded sharp cheddar cheese)

Steps:

Add potatoes to a large stockpot and cover with water. Heat over high heat until the water reaches a boil. Reduce heat to medium-high and continue boiling until the potatoes are fork-tender (can mash easily with a fork). Drain, and then return the potatoes to the stockpot.
Meanwhile, while the potatoes are cooking, heat 1 tablespoon butter in a large saute pan over medium-high heat until melted. Add onion and saute for 5 minutes, or until soft and translucent, stirring occasionally. Stir in green bell pepper, red bell pepper, and jalapeno, and continue cooking for another 4-5 minutes or until the peppers are soft and cooked through, stirring occasionally. Stir in the green chiles. Remove pan from heat and set aside.
When the potatoes are cooked and ready, add in the onion mixture, cheese, milk, salt, pepper, and the remaining 3 tablespoons of butter (cut into small pieces) to the stockpot. Then use a potato masher to mash the potatoes and stir the mixture together until combined. Taste, and season with additional salt and pepper if needed, and feel free to add in extra warmed milk if you would like creamier potatoes.
Serve warm, garnished with chopped green onions and/or extra shredded cheese if desired.

Tex/Mex Potatoe Casserole image

Provided by Cynthia Rivers Martinez

Time 1h25m

Number Of Ingredients 12

8 Tbsp butter
1/4 large bell pepper
1 small onion
6 medium jalapeno peppers depending on how hot you want
1/2 c miracle whip
6 medium potatoes
1 1/2 c pepper jack cheese
4 pinch chili powder
2 pinch garlic powder
2 pinch salt
1 pinch black pepper
3/4 c milk

Steps:

1. Take 3 of the medium potatoes and cube them. Boil in water til tender. Remove from heat and mash. Add 3T butter and 1/4C milk for mashed potatoes. Salt and pepper to taste. Spread this on the bottom of a 2qt casserole dish.
2. Take onion, bell pepper and jalepenos. Dice them up. Melt rest of butter in saute pan. Saute veggies til tender. Pour all of it, butter included, on top of mashed potatoes.
3. Spread MW evenly all over.
4. Layer with about 1/2C cheese. Sprinkle with seasonings.
5. Slice remaining potatoes thin. Lay them on top of the dish so far. Pour in 1/2C milk, or until it touches bottom of potatoes. Top with remaining cheese. Then sprinkle with seasonings. Place in oven on 350 for about 1hr, til potatoes are tender.

Tex-Mex Mashed Potatoes image

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 0

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 Baked Potatoes With Chili image

Provided by rpgaymer

Categories Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

2 large russet potatoes
2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 lb lean ground turkey
1 serrano pepper, chopped (remove the seeds if you don't want a spicy chili)
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
15 ounces diced tomatoes
4 tablespoons tomato paste
2 tablespoons barbecue sauce
1/4 cup water
1 teaspoon dried oregano
1 teaspoon dried marjoram
15 ounces black beans, drained
2 tablespoons cilantro, chopped

Steps:

Wrap the potatoes in aluminium foil and pierce with skewers all over. Bake at 425F for 45 minutes.
Heat the oil in a pan and add the garlic, onion, and bell pepper. Fry gently for 4-5 minutes until softened.
Add the ground turkey, and fry until it is browned. Stir in the chopped serrano pepper, ground cumin, cayenne pepper, salt, tomatoes, tomato paste, BBQ sauce, water, and dried herbs. Cover and simmer for about 25 minutes, stirring occasionally.
Add the black beans and cook for 5 more minutes. Turn off the heat and stir in the chopped cilantro.
Cut the baked potatoes in half lengthwise and place one half in each serving bowl. Top them with the chili.