Green Tex Mex Stuffing Food
TEX MEX STUFFED PEPPERS
Tex-Mex Stuffed Peppers made with ground beef, corn, beans, salsa and enchilada sauce is an easy weeknight meal or even a secret leftover favorite!
Provided by Sabrina Snyder
Categories Main Course
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart and cooking for 5-6 minutes.
- Add in the taco seasoning, rice, salsa, corn and black beans stirring well.
- Scoop the mixture into the bell pepper halves and top with enchilada sauce and half the cheese.
- Bake for 45 minutes in a covered pan.*
- Uncover, top with remaining cheese and put back in the oven for 5 minutes to melt the cheese.
Nutrition Facts : Calories 306 kcal, Carbohydrate 23 g, Protein 23 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 64 mg, Sodium 781 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
GREEN TEX-MEX STUFFING
Make and share this Green Tex-Mex Stuffing recipe from Food.com.
Provided by Millereg
Categories Chicken
Time 50m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Sauté vegetables in a greased casserole dish, and then add the vegetables to the cornbread and cheese.
- Add chicken stock to moisten.
- Season with salt and pepper to taste.
- Bake at 350°F for 30 minutes until hot.
Nutrition Facts : Calories 26.1, Fat 1.1, SaturatedFat 0.6, Cholesterol 2.7, Sodium 109, Carbohydrate 2.9, Fiber 0.3, Sugar 0.8, Protein 1.4
TEX-MEX GREEN SAUCE
Found this on the internet years ago. It is now a family favorite and I make it every year for the snack table at Thanksgiving. I usually omit the green chiles because I'm a wimp. Prep time is a guess, I'm notoriously slow in the kitchen. Cook time is chill time.
Provided by KMLWPA
Categories Sauces
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl mash avocados and cream cheese together. Add remaining ingredients except tortilla chips and combine well until smooth.
- Can also be made in a food processor or blender. Just dump in all ingredients and blend or process until smooth.
- I usually combine everything except the tomatoes then use an immersion blender. Then add the tomatoes and blend lightly until combined but with some texture remaining.
- Cover and refrigerate for at least 1 hour to allow flavors to blend. Serve with tortilla chips for dipping.
MEXICAN STUFFED CHICKEN BREASTS
Facing another weeknight packed with activities, rush hour headaches and must-do chores? Get dinner on the table fast with these easy Mexican stuffed chicken breasts. You'll not only make supper easier on yourself, you'll be serving a satisfying, flavorful meal that lets you get everything else on the checklist done. These cheesy stuffed chicken breasts go from prep to table in under an hour, and will leave plates so clean that all you'll have to do is pop them in the dishwasher!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
- In medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/3 cup cheese mixture into pocket in each chicken breast. Secure with toothpicks.
- In small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.
- Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. Top chicken breasts with mozzarella cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions and cilantro.
Nutrition Facts : Calories 560, Carbohydrate 10 g, Cholesterol 175 mg, Fat 3 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 2 g, TransFat 1 g
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