SOUTHWESTERN BAKED POTATO RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, salt, ground beef, taco seasoning, black beans, tomato, cheddar cheese, guacamole
Provided by Vaughn Vreeland
Categories Dinner
Yield 3 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C).
- Carefully pierce potatoes with a fork. On a baking sheet, oil the potatoes well and sprinkle with salt.
- Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
- In a skillet over high heat, add the ground beef with a bit of oil.
- Add the taco seasoning, black beans, and tomatoes. You may want to drain the ground beef mixture once cooked if there's too much liquid.
- Once the potatoes are cooled, cut them vertically, scoop out the inside, and transfer to a bowl.
- In the bowl with the scooped out potatoes, add the ground beef mixture and cheddar cheese. Mix well.
- Scoop the potato mixture back into the potatoes and top with cheddar cheese.
- Bake an additional 15 minutes until the cheese is melted.
- Serve warm with guacamole.
- Enjoy!
Nutrition Facts : Calories 773 calories, Carbohydrate 62 grams, Fat 39 grams, Fiber 7 grams, Protein 42 grams, Sugar 3 grams
SOUTHWESTERN POTATOES
Steps:
- Place whole little potatoes in a large sauce pan and cover with water.
- Bring to a boil and add the kosher salt then simmer 20-25 minutes until tender.
- Reserve one cup of the potato water and drain the rest by pouring potatoes into a colander.
- While potatoes are cooking, cut the dried peppers down the center from top to bottom, then discard seeds, stem and veins. Cut each pepper in half across the middle so you have four pieces per pepper. Set aside.
- In a small saute pan over medium heat, melt 3 tablespoons of the butter and add the onion and garlic and cook until tender, about four minutes. Remove from heat and add in the dried pepper pieces.
- Once the potatoes are cooked, pour off one cup of the water and put in the pan with the peppers and onion and cover tightly with a lid. Set your timer for 20 minutes.
- After 20 minutes, puree the contents of the pan either in a blender or with an emersion blender. Set aside.
- Heat a large non-stick saute pan over medium heat and melt the remaining two tablespoons of butter.
- Add the cooked potatoes, salt and black pepper and cook and toss for five minutes until they start to brown.
- Add the pureed liquid (the mixture will bubble and splatter), and continue to cook for another five minutes until the liquid starts to evaporate and thicken and coat the potatoes.
- Serve topped with the crumbled Cotija cheese and chopped cilantro.
Nutrition Facts : ServingSize 1 portion, Calories 258 calories, Sugar 2.3 g, Sodium 335.1 mg, Fat 12.9 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 31.7 g, Fiber 4.8 g, Protein 5.9 g, Cholesterol 36.6 mg
SOUTHWESTERN POTATO PACKET
Sliced onions and cubed potatoes are topped with chili powder, cumin and chiles, then grilled in foil and served topped with cheddar, salsa and sour cream.
Provided by My Food and Family
Categories Cheese
Time 40m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat grill to medium-high heat.
- Spray large sheet of heavy-duty foil with cooking spray. Place onions in center of foil; top with potatoes. Mix chili powder and cumin; sprinkle over potatoes. Top with chiles.
- Fold foil to make packet.
- Grill 30 min. or until potatoes are tender. Cut slits in foil to release steam before carefully opening packet. Sprinkle with cheese. Let stand 2 min. or until cheese is melted. Serve topped with salsa, sour cream and cilantro.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 270 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 2 g, Protein 6 g
SOUTHWEST POTATOES
Here is a substantial breakfast inspired by (though far better than) airplane food that can be served on its own or alongside eggs. With all the classic flavors of a burrito - black beans, jalapeños, corn, cheese and cilantro - it would also make great filling for a corn or flour tortilla, with potatoes added in place of rice. Exercise patience when you cook the potatoes. The key to this recipe is leaving them alone once you've put them in the pan, neither stirring nor shaking, for at least 10 minutes, so they develop a nice crust.
Provided by Mark Bittman
Categories breakfast, brunch, easy, one pot, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
- Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
- Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 18 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 652 milligrams, Sugar 3 grams
EASY SOUTHERN SWEET POTATO CASSEROLE
This recipe is at least as easy as pie, probably easier. Sweet potatoes and sweet marshmallows make for a sweet dish.
Provided by stannius
Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes
Time 45m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Toss sweet potatoes with brown sugar in a bowl until coated; arrange in the prepared casserole dish. Top sweet potatoes with marshmallows.
- Bake in the preheated oven until sweet potatoes are tender and marshmallows are browned, 35 minutes.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 68.3 g, Fat 0.1 g, Fiber 1.7 g, Protein 1.6 g, Sodium 68.3 mg, Sugar 50.2 g
SOUTHWEST POTATO CORN CHOWDER
Yogurt and reduced-fat cheese put a healthier spin on creamy chowder.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 15
Steps:
- In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.
- Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.
- In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted. Remove from heat; stir in yogurt, cilantro and green onions. Serve topped with bacon and, if desired, additional green onions.
Nutrition Facts : Calories 320, Carbohydrate 48 g, Cholesterol 20 mg, Fiber 5 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 10 g, TransFat 0 g
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