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Beef Taco Bake Recipe

Ingredients 1 lb. ground beef 1 can condensed tomato soup 1 c. thick & chunky salsa 1/2 c. milk 6 flour or corn tortillas torn into 1″ pieces 1 c. shredded cheese Optional sour cream Instructions Preheat oven to 400 degrees. In a skillet over medium heat, cook beef until browned. Drain fat. Add soup, salsa, milk, tortillas and half the cheese. Mix and spoon into 2 qt. baking dish. Cover. Bake for 30 minutes or until hot. Uncover and sprinkle with remaining cheese.

Contributed by Karen Webb

Mini Creamy Mexican Macaroni and Cheese Recipe

Ingredients 1 12-ounce package elbow pasta 1 ½ teaspoons plus 3 tablespoons Unsalted Butter ½ cup Yellow Onion, chopped 2 tablespoons (gluten-free or regular) Flour 2 cups Non-Fat milk (higher fat percentage milk may be substituted) 1/2 cup Colby cheese, finely grated ½ cup Monterey Jack cheese, finely grated (Pepper Jack may be used) ½ cup Medium Cheddar cheese, finely grated 6 ounces Mexican-flavored pre-cooked Turkey and/or Chicken Sausages*, chopped (makes approximately 1 ¼ cups) 1 teaspoon Kosher Salt 1 teaspoon ground Black Pepper Click link below for recipe.

Contributed by Karen Webb

Tex Mex Spaghetti Squash Boats Recipe

Ingredients 2 medium spaghetti squash 1 small onion, finely chopped 4 garlic cloves, crushed 1 large bell pepper, diced 14 oz red kidney or black bean beans, drained & rinsed 1/2 tsp chili powder 2 tbsp diced canned chilis or jalapeños (or to taste) 1 cup tomato sauce 1/2 cup cilantro, finely chopped + more for garnish 1 + 1/2 cup Colby Jack/Tex Mex/Mozzarella cheese, shredded & divided 1/4 tsp salt 1/2 tsp freshly ground black pepper Cooking spray Click link below for recipe.

Contributed by Karen Webb

Cheesy Ham and Black Bean Nachos Recipe

Ingredients 1 large bag of Tortilla Chips 4 Jalapeno chilies*, each approximately 3 inches long 2 cups Ham, cubed into ¼-1/2 inch cubes 1 ½ cups or 15 ounce can Black Beans, cooked and drained 8 ounces Salsa (I used 505 Southwestern Chipotle Honey Roasted Green Chile salsa) 1 cup Smoked Gouda cheese, grated 1 cup Mild Cheddar cheese, grated 1 cup Pepper Jack cheese, grated ¼-1/3 cup Cilantro, chopped Garnish: 8 ounces of Sour Cream (note: sour cream also mutes the spicy heat too!) Click link below for recipe.

Contributed by Karen Webb

Enchilada Beef Rollups Recipe

Ingredients 15 lasagna noodles, cooked 2 lb ground beef (or ground turkey) 2 can (10oz) red enchilada sauce, divided 2 1/2 tsp ground cumin, divided 1 cup mozzarella cheese, shredded 8oz cream cheese, softened 2 cup colby jack cheese, shredded Click the link below for recipe.

Contributed by Karen Webb

Creamy Roasted Green Chile Chicken Macaroni and Cheese Recipe

Ingredients 1 16-ounce package elbow pasta (I use Tinkyada Brown Rice Elbow pasta which is gluten free) 1 ½ teaspoons plus 3 tablespoons Unsalted Butter ½ cup Yellow Onion, chopped 2 tablespoons (gluten-free or regular) Flour 2 cups milk 3/4 cups grated Mexican Cheese blend* ¼ cup Pepper Jack cheese, grated or cubed 1 ½ cup Roasted Chicken 2 large (5-6 inch) Anaheim Chilies** 1 Serrano Chile 1 teaspoon Kosher Salt 1 teaspoon ground Black Pepper Click link below for recipe.

Contributed by Karen Webb

Loaded Nachos Recipe

INGREDIENTS 4-5 cups tortilla chips 1 1/2 cups shredded Monterey Jack cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced 1/2 cup canned black beans 1/2 cup refried beans 1/3 cup corn kernels 1/4 cup green chilis Pickled jalapeños, for serving Click link below for recipe.

Contributed by Karen Webb

Skinny Taco Dip Recipe

INGREDIENTS 1 (8-ounce) package 1/3 less fat Philadelphia Cream Cheese, at room temperature 1 1/2 cups salsa, homemade or store-bought 3/4 cup light fat sour cream 1 tablespoon taco seasoning 1 1/2 cups shredded romaine lettuce 2 Roma tomatoes, diced 1/2 cup shredded sharp cheddar cheese 1/4 cup sliced black olives 1/4 cup tortilla strips Click link below for recipe.

Contributed by Karen Webb

Mom’s Chicken Enchiladas Recipe

Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 6 White sauce chicken enchiladas- simple but delicious! Ingredients 3 chicken breast, cooked, shredded ¾ c. sour cream 1 can cream of chicken soup 1 c. milk ¾ c. salsa 12 corn tortillas 2 c. shredded cheese Instructions Mix soup, milk & salsa. Heat in microwave on medium heat, 3 minutes. Add sour cream, heat 1 minute. Take 1 tortilla & place in greased 9×13 pan. Put 1 ½ Tbsp. chicken, 1 ½ Tbsp. cheese, 2 Tbsp. soup mix in the middle and roll up placing edge on bottom of pan. Reserve about 1 c. soup mix and 1 c. cheese to cover entire casserole. Bake at 350F for 30-40 mins or until bubbly (may be covered for more moist enchiladas).

Contributed by Karen Webb

One Pot Mexican Skillet Pasta

INGREDIENTS 1 tablespoon olive oil 1 pound ground turkey 1 (15-ounce) can tomato sauce 2 cups salsa, homemade or store-bought 2 cups cooked elbows pasta 1 Roma tomato, diced 1 cup corn kernels 1 cup canned black beans, rinsed 1/2 cup shredded cheddar cheese 1 avocado, halved, seeded, peeled and diced 2 tablespoons chopped fresh cilantro leaves Click link below for recipe.

Contributed by Karen Webb