Wisconsin Potato and Vegetable Growers Association

Muffin Tin Baked Tex-Mex Mashed Potatoes

Muffin Tin Baked Tex-Mex Mashed Potatoes

5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Appetizers and Snacks, Side Dish
Servings 12 muffins
Calories 73 kcal


  • 8 inch potatoes peeled and cut into 1chunks
  • 1 teaspoon salt
  • 2/3 cup milk
  • 2 tablespoons Butter
  • 1 tablespoon Taco seasoning
  • 1/2 cup black beans
  • 1/2 cup chunky salsa
  • 1 1/2 cups shredded Monterey Pepper Jack Cheese
  • 2 jalapenos finely chopped
  • 1 cup sour cream


  • Place potatoes and 1 teaspoon salt in large sauce pan. Cover with water. Bring to boil over high heat and cook 10 minutes or until potatoes are tender when pierced with a fork. Drain potatoes in colander.
  • In saucepan, mash potatoes with potato masher or fork, or beat with electric hand mixer until chunky.
  • Heat the milk, butter and Taco seasoning together in a small microwavable bowl in the microwave for 1 minute or until butter is melted.
  • Add into the mashed potatoes.
  • Fold into the potatoes the black beans, salsa and half of the pepper jack cheese.
  • Using an ice cream scoop, scoop the potatoes and fill each cup. Top each with a sprinkle of pepper jack cheese.
  • Bake uncovered for 20 minutes. Remove from oven, loosen sides with a knife and place on a large platter.
  • Serve hot with jalapenos and sour cream on the side.


These can be placed in individual foiled muffin paper liners and placed on a buffet.


Calories: 73kcalCarbohydrates: 3gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 16mgSodium: 249mgPotassium: 77mgFiber: 1gSugar: 1gVitamin A: 245IUVitamin C: 3mgCalcium: 39mgIron: 1mg
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