Tex-mex Bowl Recipe
Recipe information
Make Tex-mex Bowl in just 45m. Two local eggs scrambled with pepper jack cheese, piquante peppers, black beans, and corn & poblano blend (corn, poblano peppers, onions) over house potatoes. Topped with guacamole, pico sauce, sour cream, and Southwest seasoning. Served with a grilled cornbread round.
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Ingredients
Egg Mixture
House Potatoes
Toppings
Cornbread
Preparing the House Potatoes
1. Cook the Potatoes
In a large skillet, heat olive oil over medium heat. Add diced potatoes, salt, and black pepper. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are golden brown and tender.
Making the Egg Mixture
Preparing the Cornbread
4. Make the Cornbread
In a bowl, combine the cornbread mix with water and melted butter. Stir until just combined. Pour into a greased round baking pan.
5. Bake the Cornbread
Bake at 400°F (200°C) for 20-25 minutes or until golden brown. Allow to cool slightly before cutting into rounds.
Assembly
6. Assemble the Tex-Mex Bowl
On a plate, layer the cooked house potatoes first. Top with the scrambled egg mixture. Add a dollop of guacamole, pico de gallo, and sour cream. Sprinkle with Southwest seasoning to taste.
7. Serve
Serve the Tex-Mex Bowl with a grilled cornbread round on the side.
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