Are you ready for a flavor fiesta? Look no further! Mexican cuisine and potatoes are a match made in heaven, and we’re excited to share our top 20 spicy Mexican potato recipes with you. From classic dishes like tacos and nachos, to innovative twists like potato and chorizo stuffed peppers, these recipes will spice up your meal routine.
Whether you’re a fan of bold flavors or creamy textures, there’s something for everyone in this collection. And the best part? These recipes are easy to make and perfect for any time of day – whether it’s breakfast, lunch, dinner, or even a snack. So grab a tortilla chip and let’s dive into these deliciously spicy Mexican potato recipes!
Cheesy Mexican Potato Casserole
A flavorful twist on traditional potato casserole, this recipe combines the comfort of mashed potatoes with the bold flavors of Mexico.
Ingredients:
– 3-4 large potatoes, peeled and diced
– 1 onion, chopped
– 1 red bell pepper, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/2 cup cream of mushroom soup
– 1/4 cup milk
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into quarters
Instructions:
1. Preheat oven to 350°F (180°C).
2. Boil potatoes until tender; drain and mash with butter and salt.
3. In a large skillet, sauté onion, bell pepper, and garlic until softened.
4. Add cooked potatoes, cheese, soup, milk, cumin, paprika, and seasonings to the skillet; stir well.
5. Grease a 9×13 inch baking dish with butter.
6. Layer half of the potato mixture, followed by tortilla quarters, then repeat.
7. Bake for 30-35 minutes or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Spicy Chorizo and Potato Tacos
Savor the bold flavors of Spain with these Spicy Chorizo and Potato Tacos, perfect for a quick weeknight dinner or weekend gathering.
Ingredients:
– 1 lb chorizo sausage, sliced
– 2 large potatoes, peeled and diced
– 1/4 cup olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced radishes, cilantro, crumbled queso fresco
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss potatoes with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, cook chorizo over medium-high heat, breaking apart with a spoon, until browned and crispy, about 5-7 minutes.
4. Add onion and garlic to the skillet; cook until softened, about 2-3 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning chorizo mixture onto tortillas, followed by roasted potatoes and any desired toppings.
Cooking Time: 35-40 minutes
Crispy Mexican Potato Skins
Get ready for a flavorful twist on classic potato skins! These crispy, cheesy, and spicy treats are perfect for snacking or as a side dish.
Ingredients:
– 4 large baking potatoes
– 1/2 cup cream cheese, softened
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped cilantro
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake potatoes for 45-50 minutes, or until soft.
3. Slice potatoes in half lengthwise and scoop out most of the flesh, leaving a thin shell.
4. In a bowl, mix together cream cheese, cheddar cheese, cilantro, paprika, salt, and pepper.
5. Stuff each potato skin with the cheese mixture, dividing it evenly among the four skins.
6. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
7. Fry the potato skins for 3-4 minutes on each side, or until crispy and golden brown.
Cooking Time: 10-12 minutes
Loaded Mexican Potato Nachos
Loaded Mexican Potato Nachos Recipe
Get ready to elevate your nacho game with this mouth-watering recipe that combines the comfort of mashed potatoes, savory cheese, and spicy Mexican flavors. These loaded nachos are perfect for a fun gathering or a cozy night in.
Ingredients:
– 1 bag of tortilla chips
– 2 large baking potatoes, cooked and mashed
– 1 cup shredded cheddar cheese
– 1/4 cup chopped cilantro
– 1/4 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 can (16 oz) of black beans, drained and rinsed
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Arrange tortilla chips in a single layer on a baking sheet.
3. Spread mashed potatoes over the tortilla chips, leaving a small border around the edges.
4. Sprinkle shredded cheese, chopped cilantro, diced onion, and jalapeño pepper evenly over the potatoes.
5. Drizzle olive oil over the nachos.
6. Bake for 15-20 minutes or until cheese is melted and bubbly.
7. Remove from oven and top with black beans. Serve immediately.
Cooking Time: 20 minutes
Poblano and Potato Enchiladas
A twist on traditional enchiladas, this recipe combines roasted poblanos with creamy mashed potatoes for a flavorful and satisfying dish.
Ingredients:
– 4 large poblano peppers
– 2-3 medium-sized potatoes
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 can of enchilada sauce
– 8 corn tortillas
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat oven to 400°F.
2. Roast the poblanos by placing them on a baking sheet, drizzling with oil, and seasoning with salt and pepper. Bake for 30-40 minutes or until skin is charred and blistered.
3. Remove peppers from oven and let cool. Peel off skin, remove seeds, and chop into strips.
4. Boil potatoes until tender, then mash with garlic, onion, and a pinch of salt and pepper.
5. In a separate pan, heat enchilada sauce over medium heat.
6. Assemble enchiladas by dipping tortillas in the sauce, filling with mashed potatoes and roasted peppers, and rolling up. Place seam-side down in a baking dish and top with remaining cheese.
7. Bake at 375°F for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: Approximately 45-50 minutes
Mexican Street Fries with Lime Crema
Add a burst of citrusy flavor to your street fries game with this simple and mouthwatering recipe. Crisp, flavorful potatoes meet creamy lime crema in perfect harmony.
Ingredients:
– 2 lbs Russet or sweet potatoes
– Vegetable oil for frying
– 1/4 cup grated Cotija cheese (or substitute)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon garlic powder
– Salt, to taste
– Lime Crema (see below)
Instructions:
1. Preheat oil in a deep frying pan to 350°F.
2. Slice potatoes into thin strips and fry in batches until crispy (about 3-4 minutes).
3. Drain excess oil on paper towels.
4. In a bowl, mix together Cotija cheese, cilantro, lime juice, garlic powder, and salt.
5. Toss fries with the cheese mixture until well coated.
Lime Crema:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
Mix all ingredients until smooth. Serve chilled or at room temperature over your Mexican Street Fries.
Cooking Time: 15-20 minutes (fry time + preparation)
Potato and Black Bean Quesadillas
This recipe combines the comfort of potatoes with the bold flavor of black beans, all wrapped up in a crispy tortilla. Perfect for a quick lunch or dinner, these quesadillas are sure to become a new favorite.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 large tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced tomatoes, avocado, salsa
Instructions:
1. Preheat a non-stick skillet or griddle over medium-high heat.
2. In a bowl, mix together potatoes, black beans, olive oil, onion, garlic, cumin, paprika, salt, and pepper.
3. Place a tortilla in the skillet and sprinkle with shredded cheese.
4. Add 1/4 cup of the potato mixture on half of the tortilla.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the filling is heated through.
7. Flip and cook for an additional 2-3 minutes.
8. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Smoky Chipotle Potato Soup
Warm up with this creamy, smoky potato soup infused with the deep flavors of chipotle peppers.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1/2 cup heavy cream
– 1 teaspoon smoked paprika
– 1 chipotle pepper in adobo sauce, minced
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the diced potatoes, diced tomatoes, vegetable broth, smoked paprika, and chipotle pepper.
5. Bring to a boil, then reduce the heat to medium-low and simmer for 20-25 minutes or until the potatoes are tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 30-35 minutes
Breakfast Potato Burritos with Salsa Verde
Start your day off right with these flavorful breakfast burritos packed with roasted potatoes, scrambled eggs, and a tangy kick of salsa verde. Perfect for a quick and easy morning meal or brunch.
Ingredients:
– 4 large potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 6 eggs
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– 4 tortillas
– Salsa Verde (store-bought or homemade)
– Salt and pepper to taste
– Optional: sour cream, avocado, cilantro for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss potatoes with olive oil, onion, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Scramble eggs in a bowl and season with salt and pepper.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by filling each tortilla with roasted potatoes, scrambled eggs, and shredded cheese.
6. Serve with Salsa Verde and optional toppings.
Cooking Time: 25-30 minutes
Mexican Potato and Corn Chowder
A hearty and flavorful chowder that combines the creaminess of potatoes with the sweetness of corn, all infused with the bold flavors of Mexico. This comforting soup is perfect for a chilly day or as a side dish for your next fiesta.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 cup frozen corn kernels
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and chopped
– 1 can (14.5 oz) diced tomatoes with green chilies
– 4 cups chicken broth
– 1/2 cup half-and-half or heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, sauté the onion, garlic, and jalapeño in a little oil until tender.
2. Add the diced potatoes, corn kernels, diced tomatoes with green chilies, chicken broth, and half-and-half or heavy cream.
3. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Roasted Potato and Jalapeño Salad
Roasted Potato and Jalapeño Salad Recipe
This salad combines the natural sweetness of roasted potatoes with the spicy kick of jalapeños, perfect for a refreshing side dish or light lunch. The smoky flavor from the roasting process adds depth to this simple yet flavorful recipe.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch cubes
– 2 jalapeños, seeded and sliced
– 1/4 cup olive oil
– Salt and pepper to taste
– 2 tablespoons fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss potato cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
3. Roast potatoes for 20-25 minutes or until tender and lightly browned.
4. In a separate pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add sliced jalapeños and cook for 5 minutes or until slightly charred.
5. Combine roasted potatoes and cooked jalapeños in a bowl. Garnish with chopped cilantro if desired.
Cooking Time: Approximately 30-40 minutes
Pulled Pork and Potato Tostadas
Get ready for a flavor explosion with this unique fusion of tender pulled pork, creamy mashed potatoes, and crispy tostadas. This recipe is perfect for a casual gathering or a quick weeknight dinner.
Ingredients:
– 2 lbs boneless pork shoulder
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 cup potato, peeled and diced
– 1/4 cup chicken broth
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 6-8 corn tortillas
– Shredded cheese (optional)
– Sliced radishes, lime wedges, cilantro (for garnish)
Instructions:
1. Preheat oven to 275°F.
2. In a large Dutch oven, combine pork shoulder, onion, garlic, chicken broth, brown sugar, smoked paprika, salt, and pepper. Cover and braise for 6-8 hours or until tender.
3. Meanwhile, boil diced potatoes until tender. Drain and mash with butter and milk.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tostadas by spreading mashed potatoes on each tortilla, followed by pulled pork and a sprinkle of cheese (if using). Garnish with radishes, lime wedges, and cilantro.
Cooking Time: 6-8 hours (braising) + 10 minutes (assembling)
Potato and Chorizo Stuffed Peppers
Transform ordinary bell peppers into a flavorful, savory delight by filling them with creamy potato and spicy chorizo goodness.
Ingredients:
– 4 large bell peppers (any color), seeded and chopped in half
– 2 medium potatoes, peeled and diced
– 1/2 cup chorizo sausage, cooked and crumbled
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1 cup shredded cheddar cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté onions and garlic until softened.
3. Add diced potatoes, chorizo, salt, and pepper. Cook until potatoes are tender, about 15-20 minutes.
4. Stuff each bell pepper half with the potato mixture, filling to the top.
5. Place stuffed peppers on a baking sheet lined with parchment paper, drizzle with olive oil.
6. Bake for 25-30 minutes or until peppers are tender and filling is heated through.
7. Optional: Top with shredded cheddar cheese and bake an additional 5 minutes.
Cooking Time: 30-40 minutes
Creamy Avocado Potato Salad
A refreshing twist on classic potato salad, this creamy avocado version adds a silky smooth texture and a burst of fresh flavor.
Ingredients:
– 4 large potatoes, peeled and diced
– 1 ripe avocado, diced
– 1/2 cup mayonnaise
– 2 tablespoons plain Greek yogurt
– 1 tablespoon Dijon mustard
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Place the potatoes in a large pot and add enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until tender.
2. Drain the potatoes and let them cool slightly.
3. In a separate bowl, combine the avocado, mayonnaise, yogurt, mustard, lemon juice, salt, and pepper. Mix well until smooth.
4. Add the cooled potatoes to the avocado mixture and gently fold until they’re evenly coated.
5. Chill in the refrigerator for at least 30 minutes before serving. Garnish with parsley or chives, if desired.
Cooking Time: 12-15 minutes
Mexican Sweet Potato Hash
Mexican Sweet Potato Hash Recipe
Get ready to spice up your breakfast or brunch with this flavorful and nutritious Mexican-inspired sweet potato hash!
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1/4 cup olive oil
– 1 small onion, diced
– 1 bell pepper, diced
– 1 jalapeño pepper, diced
– 2 cloves garlic, minced
– 1 tablespoon cumin
– Salt and pepper to taste
– Optional: crumbled queso fresco or sour cream for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large skillet, cook onion, bell pepper, and jalapeño over medium-high heat until tender, about 5 minutes.
4. Add garlic, cumin, salt, and pepper to the skillet and stir for 1 minute.
5. Once sweet potatoes are done, add them to the skillet with the vegetable mixture. Stir to combine.
6. Cook for an additional 2-3 minutes, or until everything is well combined and heated through.
7. Serve hot, topped with crumbled queso fresco or a dollop of sour cream if desired.
Cooking Time: 30-35 minutes
Grilled Potato and Steak Fajitas
Get ready to sizzle up a flavorful Mexican-inspired dish with this recipe that combines the richness of steak, the creaminess of potatoes, and the crunch of fresh veggies.
Ingredients:
– 1 lb flank steak
– 2 large potatoes, peeled and sliced into 1/4-inch thick rounds
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper (any color), sliced
– 2 tablespoons olive oil
– 1 teaspoon fajita seasoning
– Salt and pepper to taste
– 8 small flour tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, toss potatoes with 1 tablespoon olive oil, salt, and pepper. Grill for 5-6 minutes per side or until tender.
3. Meanwhile, season steak with fajita seasoning. Grill for 4-5 minutes per side or until cooked to desired level of doneness.
4. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add onion and bell pepper; cook for 5 minutes or until tender.
5. Slice grilled steak into thin strips. Assemble fajitas by placing steak, potatoes, and vegetables onto tortillas. Add desired toppings.
Cooking Time: 20-25 minutes
Potato and Cheese Empanadas
These savory empanadas are filled with mashed potatoes, melted cheese, and a hint of spices. Perfect as an appetizer or snack, they’re sure to please even the pickiest eaters.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable shortening
– 1/4 cup warm water
– Filling ingredients:
+ 2 large potatoes, cooked and mashed
+ 1/2 cup grated cheddar cheese
+ 1/4 cup chopped cilantro
+ 1/2 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour and salt. Gradually add shortening and warm water until dough forms.
3. Divide dough into 8 equal pieces.
4. Roll out each piece into a thin circle.
5. Place a spoonful of potato-cheese filling in the center of each circle.
6. Fold empanadas in half, forming a triangle or a square shape.
7. Brush with egg wash and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Spicy Potato and Egg Breakfast Tacos
Start your day with a flavorful twist on traditional breakfast tacos. These spicy potato and egg bites are packed with bold flavors and textures, perfect for a morning pick-me-up.
Ingredients:
– 2 large eggs
– 1 medium-sized potato, diced
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (optional)
Instructions:
1. Preheat a non-stick skillet over medium-high heat.
2. In the skillet, cook the diced potato for about 5 minutes or until slightly tender. Add the chopped cilantro and cook for an additional minute.
3. Push the potato mixture to one side of the skillet. Crack in the eggs and scramble them until cooked through. Mix with the potatoes.
4. Stir in the diced jalapeño pepper.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the potato and egg mixture onto the warmed tortillas, topping with shredded cheese (if using). Serve immediately.
Cooking Time: 15-20 minutes
Mexican Garlic Butter Potatoes
Elevate your potato game with this flavorful recipe that combines the richness of garlic butter and a hint of Mexican spice. Perfect as a side dish or a comforting snack.
Ingredients:
– 4-6 medium-sized potatoes, peeled and cut into 1-inch wedges
– 2 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potato wedges with softened butter until coated.
3. Add minced garlic, ground cumin, paprika, salt, and pepper. Toss until potatoes are evenly seasoned.
4. Line a baking sheet with parchment paper and arrange potatoes in a single layer.
5. Bake for 20-25 minutes or until potatoes are tender and golden brown.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Slow-Cooker Mexican Potato Stew
This hearty and flavorful stew is perfect for a chilly evening. With tender potatoes, savory ground beef, and aromatic spices, it’s a delicious twist on traditional potato soup.
Ingredients:
– 1 lb ground beef
– 2 large onions, diced
– 3-4 cloves of garlic, minced
– 2 large red bell peppers, diced
– 2 large potatoes, peeled and cubed
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 1/4 cup water
– Optional: shredded cheese, sour cream, and chopped cilantro for toppings
Instructions:
1. Brown the ground beef in a skillet over medium-high heat; drain excess fat.
2. Add onions, garlic, bell peppers, cumin, chili powder, salt, and pepper to the slow cooker. Stir to combine.
3. Add the cooked ground beef, diced potatoes, and canned tomatoes to the slow cooker. Stir to combine.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, topped with your choice of shredded cheese, sour cream, and chopped cilantro.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Summary
Get ready to spice up your meals with these 20 mouth-watering Mexican potato recipes! From classic dishes like loaded nachos and tacos, to creative twists like breakfast burritos and empanadas, there’s something for everyone. These flavorful recipes combine the comfort of potatoes with the bold flavors of Mexico, featuring ingredients like chorizo, poblano peppers, and lime crema. Whether you’re in the mood for a hearty casserole or a quick snack, these spicy Mexican potato recipes are sure to satisfy your cravings.
