TEX-MEX STUFFED-CRUST PIZZA
Taco salad meets pizza in this quick-enough-for-a-weeknight dish. The surprise is in the crust -- a layer of gooey Cheddar cheese in every bite.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 F with a pizza stone on the bottom rack.
- Divide the pizza dough in half. Line a pizza peel or turned-over baking sheet with parchment paper. Roll one half of the dough into a 12-inch round on the parchment. Layer the sliced Cheddar over the crust, leaving a 1-inch border all around. Brush the border with olive oil. Roll the remaining piece of dough on another sheet of parchment into a 12-inch round and place it on top of the first crust. Lightly roll over the dough with the rolling pin to seal the rounds together, then fold the edges up and pinch them in place to form a crust border. Transfer the dough on the parchment to the pizza stone and bake until just cooked through, 10 to 12 minutes.
- Meanwhile, heat the oil in a medium skillet over medium heat. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and stir the spices into the beef. Clear a spot in the pan and add the tomato paste. Let toast for 1 minute, then stir into the beef. Add 1/2 cup water and simmer rapidly, stirring until the water has almost reduced away, about 2 minutes. Keep hot.
- Spread the beans on the crust, leaving a border. Spoon the meat over the top, then the pico de gallo. Mound the lettuce on the pizza and top with the grated Cheddar, avocado, sour cream and olives. Slice and serve immediately.
RED CHILE MASHED POTATOES
The deep orange color of this mash may make your brain think you're about to tuck into some whipped squash, but one taste tells you otherwise. The homemade New Mexican red chile sauce is a good match for the russets, letting just enough of their earthy flavor shine through.
Provided by Jonathan Perno
Categories Healthy Fall Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot and add water to cover by 1 inch. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook, covered, until the potatoes are very tender, 13 to 15 minutes.
- Meanwhile, combine cream, butter and chile sauce in a small saucepan. Bring to a simmer over medium heat, then remove from heat.
- Drain the potatoes and return to the pan. Mash with a potato masher or pass them through a potato ricer. Add the cream mixture, salt and pepper. Stir to combine. (See Tip.) Serve topped with parsley, if desired.
Nutrition Facts : Calories 200 calories, Carbohydrate 22 g, Cholesterol 33 mg, Fat 11 g, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, Sodium 368 mg, Sugar 1 g
FRIED STUFFED AVOCADO
The fried stuffed avocado has become quite popular lately showing up in a few restaurants in South Texas. If you see it on the menu, make sure you order it. They are all different. Here is one of the versions I found from a restaurant in Austin. I'm sure that you could make your own version. Enjoy!
Provided by YaYa1689
Categories Tex Mex
Time 22m
Yield 1 Fried Avocado, 1 serving(s)
Number Of Ingredients 14
Steps:
- Take the ½ avocado and remove the skin, leaving avocado ½ whole. Take a scoop and.
- remove some of the flesh around the seed whole to allow for more filling.
- Dust with flour and wrap in plastic and freeze.
- Dip the avocado in the relleno batter removing some batter from the hole and deep fry.
- Heat, sauté and cook the shrimp with garlic and pico. Deglaze with white wine and add cream to bring to a boil. Add manchego cheese and cook until thickened.
- Fill the hole with the shrimp mixture and pour sauce around rim and serve.
- Serve on a large round plate and garnish with fresh cilantro.
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~.
- Some restaurants fill both halves of avocado, put the halves together batter or dust with flour and deep fry for a couple of minutes.
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~.
- Relleno Batter:.
- To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer.
- Stir batter until thoroughly mixed.
- Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 hours - the longer the better, to a point.
- Just before using batter, stir it well again.
- In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter.
- Fry in oil at 360°F.
Nutrition Facts : Calories 1639.1, Fat 80.1, SaturatedFat 25.7, Cholesterol 646.8, Sodium 11191.3, Carbohydrate 104.7, Fiber 10.3, Sugar 7.6, Protein 42.1
STUFFED AVOCADO - TEX-MEX STYLE
Guacamole is good stuff, but sometimes it gets a little over-used and boring. If that happens or if you just want a change of pace, try using this tasty and so-easy-to-fix version of a stuffed avocado w/your next Tex-Mex meal for an aesthetic presentation and crowd pleasing alternative to guacamole. The stuffing mixture can be made a day ahead, but the avocado prep and assembly should be done just prior to serving. I'll bet you and your friends will like this. :-)
Provided by twissis
Categories Fruit
Time 15m
Yield 4 Avocado halves, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all stuffing mixture ingredients and gently mix for even distribution. If the mixture is too thick to suit you, add small amounts of the liquid drained from the picante sauce till the mixture is smooth (remember the cream cheese will thicken again when refrigerated). Cover and refrigerate at least 2 hours or till you're ready to assemble the stuffed avocados.
- Halve avocados, twist halves to separate and remove stone. To prevent discoloration, brush all exposed cut surfaces and the center w/lime juice using a pastry brush. Sprinkle lightly w/seasoning salt. Divide the stuffing mix evenly among the 4 halves and serve immediately.
- NOTES: 1) If you want to serve 8, double the stuffing mix & serve as a salad on a bed of lettuce by quartering 2 large avocados. Slice ea quarter into 3 wedges (or leave them intact) and arrange on lettuce leaves w/an evenly divided portion of the stuffing mix -- 2) You may also want to use just half of the cilantro in the stuffing mixture and reserve the other half for garnish. -- 3) If you think you'll miss the flavor and crunch of nacho chips that normally accompany guacamole, grab a handful, crumble them in a sandwich bag and sprinkle over the stuffed avocado halves or the salad version. Enjoy!
Nutrition Facts : Calories 241.3, Fat 22.2, SaturatedFat 5.7, Cholesterol 19, Sodium 170.3, Carbohydrate 10.8, Fiber 7.1, Sugar 1.7, Protein 3.6
30 BEST TEX-MEX RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Tex-Mex dish in 30 minutes or less!
Nutrition Facts :
LOADED BAKED AVOCADOS
Avocado stands in for potato in this low-carb version of a baked potato! Sour cream, Cheddar cheese and bacon, combined with fresh chives and a sprinkle of pepper, make this a comforting treat.
Provided by Karen Rankin
Categories Healthy Avocado Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Preheat broiler with rack about 8 inches from heat source. Line a large rimmed baking sheet with foil. Cut avocados in half lengthwise; remove and discard pits. Scoop the flesh from the avocados into large pieces, keeping the shell halves intact.
- Toss the avocado flesh, salt and 1/4 cup cheese together in a medium bowl. Spoon the mixture evenly into the avocado shells; top evenly with the remaining 1/4 cup cheese. Arrange the stuffed avocado halves on the prepared baking sheet. Broil until the cheese is melted, about 3 minutes.
- Top each avocado half with 1 tablespoon sour cream. Sprinkle evenly with crumbled bacon, chives and pepper. Serve warm.
Nutrition Facts : Calories 217 calories, Carbohydrate 7 g, Cholesterol 25 mg, Fat 19 g, Fiber 5 g, Protein 6 g, SaturatedFat 6 g, Sodium 336 mg, Sugar 1 g
TEX MEX-STUFFED SPAGHETTI SQUASH
Roasted spaghetti squash halves are delicious edible vessels; simply fill with a savoury stuffing, and pull the squash strands away from the shells as you gather up a bite. With this recipe, we take a Tex Mex approach, mixing up an easy filling that requires no precooking. Rotisserie chicken, canned black beans, sweet red pepper, purchased salsa, and cheese imbue the squash with loads of savoury goodness. We recommend refrigerated salsa from the produce section for the freshest flavour. A finishing flourish of avocado adds just the right amount of creamy richness.
Categories Dinner,Lunch
Time 1h
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F. Line a small sheet pan with foil.
- Cut the squash in half lengthwise; scoop out and discard the seeds and membranes. Coat the cut sides of the squash with cooking spray, and sprinkle with salt and pepper. Place the squash halves cut side down on the prepared pan. Roast at 425°F for 25 minutes.
- Meanwhile, in a medium bowl, toss together the beans, red pepper, chicken, ¼ cup salsa, and 2 tbsp cheese. Remove the squash from the oven (leave the oven on). Turn the squash halves over, cut side up. Divide the chicken mixture evenly between the squash halves. Sprinkle the remaining 4 tbsp cheese on top.
- Return the squash to the oven. Roast until the squash is tender and the cheese is bubbly and browned, about 20 minutes. Top the squash halves with avocado and the remaining 2 tbsp salsa.
- Serving size: 1 stuffed squash half
Nutrition Facts : Calories 310 kcal
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