Best 4 Tex Mex Baked Potatoes With Chili Recipes

Tex Mex baked potatoes with chili is a delicious and easy-to-make dish that is perfect for a quick and satisfying meal. This recipe combines the classic flavors of Tex Mex cuisine with the comforting warmth of baked potatoes, creating a dish that is both flavorful and filling. The combination of chili, cheese, and sour cream creates a rich and creamy sauce that perfectly complements the tender potatoes. Whether you are looking for a quick and easy weeknight dinner or a hearty and satisfying meal for a special occasion, Tex Mex baked potatoes with chili are sure to be a hit.

Here are our top 4 tried and tested recipes!

TEX-MEX BAKED POTATOES WITH CHILI

Tex-Mex Baked Potatoes With Chili image

I found this in an old cookbook, made some changes, and it's now the recipe I turn to when I feel like eating chili but don't want to use the slow cooker. You can use any other ground meat, but I like using lean ground turkey.

Provided by rpgaymer

Categories Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

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.

TEX MEX POTATO SOUP

Tex Mex Potato Soup image

Spicy and rich potato soup.

Provided by Christine L.

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

2 potatoes, peeled and cubed
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons margarine
4 ounces chopped ham
1 tablespoon chopped green chile peppers
¼ teaspoon ground white pepper
⅛ teaspoon cayenne pepper
1 (14.5 ounce) can chicken broth
1 egg yolk, beaten
¼ cup heavy whipping cream
½ cup shredded Cheddar cheese

Steps:

Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 17.7 g, Cholesterol 68.8 mg, Fat 13.2 g, Fiber 2.7 g, Protein 8.2 g, SaturatedFat 5.8 g, Sodium 379.3 mg, Sugar 2.8 g

BAKED POTATOES WITH CHILI

Baked Potatoes with Chili image

To devise this recipe, I just experimented with ingredients I had on hand-and was delighted with the results! It can easily be doubled to serve more people. And except for the wonderful taste, the best part is that it's a "meal in a spud"...you don't even need a side dish!-Nadine Behrend, Everett, Washington

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 large baking potatoes
1/2 pound ground beef
1 small zucchini, diced
1/2 cup chopped onion
1 can (16 ounces) chili
Butter, optional
1 cup shredded cheddar cheese
Sour cream
Salsa

Steps:

Bake potatoes in a microwave or conventional oven. In a skillet, brown ground beef; drain. Add onion and zucchini; saute until onion is transparent. Heat chili in a saucepan; stir in ground beef and vegetables. Slice baked potatoes open; add a pat of butter if desired. Spoon chili into each potato and top with cheese, sour cream and salsa.

Nutrition Facts : Calories 595 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 732mg sodium, Carbohydrate 84g carbohydrate (9g sugars, Fiber 10g fiber), Protein 31g protein.

OVERNIGHT TEX-MEX EGG BAKE

Overnight Tex-Mex Egg Bake image

Send to me from the Pillsbury site, and a great idea for the mornings you have company and don't want to spend a lot of time in the kitchen. Also, no need to wait - you can bake this right away if you like. Remember cubed hash brown potatoes are called "southern style" and shredded potatoes are called "country style" I cute this in half myself as it makes a lot, and just used enough of the potatoes to make a crust on the bottom but have posted as directed. It's also very versatile, use additions as your preference

Provided by Bonnie G 2

Categories Breakfast

Time 1h5m

Yield 1 Casserole, 12 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces bulk spicy pork sausage
5 cups frozen southern style hash brown potatoes, from 32 ounce bag
1 cun 4 . 5 ounces chopped green chili, undrained
3 cups colby monterey jack cheese, shredded (12 ounces)
6 eggs
1 1/2 cups milk
1/4 teaspoon salt
1 cup salsa

Steps:

Spray 13X9 inch glass baking dish with cooking spray.
In 10 inch skillet, cook sausage over medium heat 8-10 minutes, stirring occasionally, until no longer pink.
Drain on paper towel.
Spread frozen potatoes in baking dish.
Sprinkle with sausage, green chiles and 1 1/2 cups of cheese.
In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended.
Pour over potato mixture.
Sprinkle with remaining 1 1/2 cups cheese.
Cover and refrigerate at least 8 hours, but no longer than 12 hours.
Heat oven to 350.
Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean.
Let stand 10 minutes,.
Cut into squares.
Serve with Salsa.

Nutrition Facts : Calories 314.9, Fat 21.1, SaturatedFat 10.1, Cholesterol 144.1, Sodium 592.7, Carbohydrate 14.6, Fiber 1.8, Sugar 1.6, Protein 16.8

Tips:

For crispier potatoes, pierce them with a fork before baking.
To save time, use pre-shredded cheese.
If you don't have chili on hand, you can use taco meat instead.
Top the potatoes with your favorite toppings, such as sour cream, salsa, or guacamole.
Serve the potatoes immediately.

Conclusion:

Tex-Mex baked potatoes with chili are a quick and easy meal that is perfect for a weeknight dinner. They are also a great way to use up leftover chili. The potatoes are crispy on the outside and fluffy on the inside, and they are topped with a flavorful chili, cheese, and your favorite toppings. This dish is sure to be a hit with the whole family.

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