VELVEETA® TEX-MEX BEEF AND POTATOES
Make a hearty dish with big Tex-Mex flavors when you try this VELVEETA® Tex-Mex Beef and Potatoes recipe from My Food and Family. This VELVEETA® Tex-Mex Beef and Potatoes recipe is a delicious mix of lean ground beef, onions, cheese and more yummy flavors.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings, about 1-1/3 cups each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Brown meat with peppers and onions in large skillet; drain. Return to skillet.
- Stir in seasoning mix and water. Add potatoes, corn and VELVEETA; mix well. Spoon into 13x9-inch baking dish; cover.
- Bake 20 min.; stir. Bake, uncovered, 15 min. or until heated through.
Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 70 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g
TEX-MEX POTATO SALAD
I created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It's perfect for a cookout or potluck. The secret ingredient is pickled jalapenos-they add so much interest and flavor! Add a can of black beans for more protein. -Dianna Ackerley, Cibolo, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. Place corn and red pepper on a greased baking sheet. Roast until lightly charred, 20-25 minutes, turning once. Let cool. Peel off and discard skin from pepper. Remove stems and seeds. Cut pepper into 1/2-in pieces. Cut corn from cobs; set aside., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool. Cut potatoes in half; place in a large bowl. Add sliced red pepper, corn, avocado, tomatoes and green onions., Place sour cream, mayonnaise, salsa, lime juice, vinegar, jalapenos and spices in a blender. Cover and process until blended. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled. Serve with cilantro.
Nutrition Facts : Calories 120 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 168mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
TEX-MEX POTATO SKINS
Provided by Food Network Kitchen
Time 1h40m
Number Of Ingredients 0
Steps:
- Toppings: Refried beans, crumbled chorizo, shredded monterey jack, hot sauce and pickled jalapenos
- How to Make Classic Potato Skins:
- Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
TEX-MEX MASHED POTATOES
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 POTATOES
This dish is tasty, flavorful and pairs so well with grilled meats! It's a nice change plus it's visually appealing! VIDEO https://www.youtube.com/watch?v=vH5qqc4g2hk
Provided by CLUBFOODY
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF. In a medium pot, add sea salt to water, then potatoes; bring to a boil and cook for 10 to 12 minutes. Remove from heat and transfer to a colander to drain for a few minutes.
- Slice potatoes to ½-inch thick and transfer them to a baking dish lined with a large lightly greased foil. Add onions, peppers and garlic; toss to mix. Add BBQ seasoning, ground black pepper, hot sauce and pieces of butter evenly distributed. Fold foil tightly and transfer to preheated oven; bake for 35 to 40 minutes. Half way through cooking, stir ingredients. Remove from heat and transfer potatoes to a serving bowl. Makes 6 servings.
Nutrition Facts : Calories 472.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 951, Carbohydrate 95.8, Fiber 15.2, Sugar 9.8, Protein 10.5
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