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Saucy Cajun Shrimp Fajitas Recipe

INGREDIENTS 1-1.5 lbs medium shrimp 2 tablespoons butter 1½ tablespoons canola oil 6 fajita-sized flour tortillas Shredded cheese, to top Lime or lemon slices, to serve For the Cajun Seasoning:* ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon paprika ¼ teaspoon black pepper ¼ teaspoon onion powder ¼ teaspoon cayenne powder ¼ teaspoon dried oregano ¼ teaspoon dried thyme ⅛ teaspoon crushed red pepper flakes For the vegetables: 1 orange bell pepper 1 red bell pepper 1 small red onion 4 cloves garlic 2 Roma tomatoes, For the sauce: ½ cup dry white wine 1 cup low sodium chicken broth 1 cup heavy cream Cayenne pepper, to taste Salt and pepper, to taste Fresh cilantro or parsley, to top

Contributed by Karen Webb

Bean and Cheese Enchiladas Recipe

Ingredients: 1 Tbsp olive oil 1 small onion, diced 2 (15 oz) cans pinto beans, drained and rinsed 4 cloves garlic, minced 1 Tbsp tomato paste 1/2 cup chicken or vegetable broth 1 (4 oz) can diced green chilies 12 small flour tortillas 8 oz cheddar cheese, shredded 4 oz Monterey Jack cheese, shredded 1 batch enchilada sauce, or your favorite store-bought brand kosher salt sour cream fresh cilantro, for garnish

Contributed by Karen Webb

Black Bean & Cheese Nachos Recipe

4 cups tortilla chips 2/3 cup salsa 1 cup black beans, rinsed and drained 4 ounces sharp cheddar cheese 4 ounces Monterey Jack cheese

Contributed by Karen Webb

Carnitas Burritos Recipe

1 lb carnitas or pulled pork, warmed 2 cups cooked cilantro lime rice 1 (15) oz can black beans 2 cups frozen corn kernels, thawed 2 poblano peppers 1 jalapeno pepper 1/2 red onion, chopped juice of 1 lime 1/4 cup cilantro, chopped salt, to taste 4 large (12-14 inch) tortillas sour cream

Contributed by Karen Webb

Mexican Corn Dip Recipe

INGREDIENTS 2 tablespoons unsalted butter 5 ears corn, shucked and rinsed 1 jalapeño, seeded and diced 3 tablespoons mayonnaise 2 tablespoons crumbled cotija cheese 2 tablespoons chopped fresh cilantro leaves 1 teaspoon chili powder, or more, to taste 1 clove garlic, pressed Juice of 1 lime

Contributed by Karen Webb

One Pot Taco Pasta Recipe

INGREDIENTS 1 pound ground beef 1 onion, diced 2 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 1 cup canned corn kernels, drained 1/2 cup canned black beans, drained and rinsed 1 can (4.5-ounce) Old El Paso™ chopped green chiles, drained 1 (14.5-ounce) can diced tomatoes, undrained 1 cup Old El Paso™ mild taco sauce 1 cup salsa 2 cups elbow macaroni 3/4 cup shredded cheddar cheese, divided 2 tablespoons chopped fresh cilantro leaves

Contributed by Karen Webb

Chipotle Beef Quesadilla Recipe

INGREDIENTS 1 pound steak salt and pepper 3 tablespoons extra virgin olive oil 1/2 onion, thinly sliced 1 cup canned diced tomatoes 3 cloves garlic, chopped 1 chipotle chile in adobo sauce, finely chopped 1/2 teaspoon ground cumin 1/2 cup chopped cilantro, plus leaves for garnish 8 medium flour tortillas 1 cup shredded monterey jack cheese

Contributed by Karen Webb

Sweet Chili Chicken and Avocado Enchiladas Recipe

Ingredients 1 1/2 cups sweet chili dressing 4 cups cooked shredded chicken 2 avocados, diced and tossed in 1/4 cup lime juice 2 green onions, sliced 1 handful cilantro, chopped 2 cups cheddar cheese, shredded 2 cups jack cheese, shredded 8 (7 inch) tortillas 1/4 cup peanuts, toasted and chopped

Contributed by Karen Webb

Baked Cream Cheese Chicken Taquitos Recipe

INGREDIENTS 2 cups cooked and shredded chicken 4 oz cream cheese ⅓ cup salsa ½ teaspoon cumin 1 teaspoon chili powder 1 teaspoon garlic powder ¼ teaspoon salt 1 Tablespoon green onion, finely chopped 2 Tablespoons Cilantro, finely chopped 1 Tablespoon Lime Juice 1 Cup Colby Jack Cheese 8-10 small flour tortillas

Contributed by Karen Webb

Salsa Verde Beef Tacos Recipe

Ingredients 1 tablespoon vegetable oil 3 pound boneless beef chuck roast 1 teaspoon ground cumin Kosher salt and freshly ground pepper 1 (16 -oz) jar salsa verde 1/2 white onion, thinly sliced 2 cloves garlic, minced 1/2 cup chopped fresh cilantro 12 flour tortillas, warmed Limes for serving Optional Toppings: shredded lettuce, chopped tomatoes, avocado, sour cream

Contributed by Karen Webb