Tex-Mex Potatoes

Cooking for one.

Or Two.

I started cooking at a young age. My Mom was a working Mother and I was the oldest of four. I started cooking, probably purely out of survival, for my family of five.

Cooking big meals is what I was used to.

So when I went off to college, learning to cook for just one was, well, challenging. Unfortunately, due to lack of time and money, I was like many college kids and got stuck eating canned soup, sandwiches and frozen dinners/pizza.

However, that got old.

Real old.

Real fast. I slowly started (re)learning to cook. Just for me. Making half recipes of my favorites from growing up (and still living on it for like days), eating salads with grilled chicken (hello George Forman grill, perfect for a college kid), eggs, and baking up muffins and cookies and sharing them with friends and roommates.

Ok, truth is, I still ate those other foods but not as much.

Now that I am with Eric you would think that I would still be cooking smaller portions, you know for just two. And while there are days when I don’t want leftovers, for the most part I cook full sized recipes and either just have ‘enough’ or have some leftovers to eat the next day for lunch.

But with the rising cost of groceries (seriously, I have noticed some things more than double in cost lately) and with the busy months of the year right around the corner; having meals like these simple potatoes are essential.

Whether you are a college student, single, “thirty, flirty and thriving,” (quick name that movie) or a busy soccer Mom; these Tex-Mex Potatoes use basic cooking skills and are prepared in the microwave. Serve as a substantial side dish or ‘meatless’ main dish (as we did), this recipe makes *just* enough for two but can be easily doubled for a family.

Tex-Mex Potatoes

Printable Version

Prep Time: 10 minutes Cook Time: 20 minutes Serves: 2

2 large baking potatoes

1 tablespoon butter

1 small onion, chopped

1 clove garlic, minced

1 large green bell pepper, chopped

1 (16.0 ounce can) chili beans in spicy sauce, undrained

1 1/2 tablespoons Worcestershire sauce

1/2 tablespoon hot sauce

1/2 cup shredded Monterey Jack or cheddar cheese

Green onions, sour cream, salsa,; (as desired) optional for topping

Scrub potatoes and prick in several places with toothpick or sharp knife. Place potatoes on a 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. Carefully remove potatoes from microwave and set aside.

In a large microwave safe bowl, combine butter, onions, garlic and bell pepper. Microwave on high for one minute, then stir. Microwave again for one minute or until onions and peppers begin to soften. Add beans,Worcestershire sauce and hot sauce to onion mixture and stir. Return to the microwave and microwave on high for 2-3 minutes or until heated through.

Split potatoes and top with prepared bean mixture. Sprinkle with cheese and other toppings as desired and serve.

 

adapted from Food on the Table