Tex Mex Baked Potatoes with Chili
Transform your dinner routine with these Tex Mex Baked Potatoes with Chili, a comforting fusion of bold flavors and wholesome simplicity. Perfectly baked Russet potatoes serve as the ultimate vessel for a hearty chili made with seasoned ground beef, black beans, sweet corn, and zesty tomatoes, all infused with smoky chili powder and aromatic spices. Topped with melty cheddar cheese, a dollop of creamy sour cream, and a sprinkle of fresh green onions and cilantro, each bite is a savory Tex-Mex explosion. With a satisfying mix of textures and tastes, this easy, crowd-pleasing recipe is ideal for weeknight dinners, casual gatherings, or game-day feasts. Ready in just over an hour, this dish is your go-to for a warm, flavorful meal that satisfies every craving.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Kosher salt
- 1 pound Ground beef
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 15-ounce can Canned diced tomatoes
- 1 15-ounce can, drained and rinsed Canned black beans
- 1 15-ounce can, drained Canned corn
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 2 thinly sliced Green onions
- 2 tablespoons, chopped Cilantro
- 2 tablespoons (optional) Hot sauce or salsa
Instructions
Preheat the oven to 400°F (200°C).
Scrub the potatoes clean, pat them dry, and poke each potato several times with a fork to allow steam to escape.
Rub each potato with olive oil, sprinkle with kosher salt, and place them directly on the oven rack. Bake for 50-60 minutes, or until the skins are crisp and the potatoes are tender when pierced with a fork.
While the potatoes are baking, heat a large skillet over medium heat. Add the ground beef and cook until browned, about 6-8 minutes, breaking it into crumbles as it cooks. Drain any excess grease if necessary.
Add the diced onion and minced garlic to the skillet with the beef and sauté until softened, about 3-4 minutes.
Stir in the chili powder, ground cumin, paprika, and dried oregano. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes (with juices), black beans, corn, salt, and black pepper. Stir to combine and let the mixture simmer for 10 minutes, allowing the flavors to meld.
Cut a slit lengthwise across the top of each cooked potato. Gently press the sides to open up the potato and create space for the toppings.
Spoon a generous amount of the chili mixture over each potato.
Sprinkle shredded cheddar cheese on top of the chili while it’s still hot, so it melts.
Add a dollop of sour cream, then garnish with green onions, cilantro, and an optional splash of hot sauce or salsa to taste.
Serve the Tex-Mex baked potatoes warm and enjoy!
Nutrition Facts
Calories |
4310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.1 g | 241% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 6817 mg | 296% | |
| Total Carbohydrate | 496.5 g | 181% | |
| Dietary Fiber | 88.3 g | 315% | |
| Total Sugars | 54.3 g | ||
| Protein | 196.1 g | 392% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1639 mg | 126% | |
| Iron | 42.1 mg | 234% | |
| Potassium | 11689 mg | 249% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
