ALL-PURPOSE TEX-MEX VEGGIES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large bowl, mix together the corn, jalapenos, red onions and bell peppers.
- In a separate bowl, combine the chili powder, cumin, salt, black pepper, garlic powder, onion powder and crushed red pepper. Mix together with a fork.
- Heat half the oil in a very large cast-iron skillet over medium-high heat. Add half the veggies and sprinkle with half the seasoning. Cook until blackened bits start to appear, 4 to 5 minutes. Remove from the skillet; repeat with the other half of the oil, veggies and seasoning. Return the first half of the veggies to the skillet and add the black beans and green chiles. Stir and continue cooking for 3 minutes. Use immediately or allow to cool, then package in smaller freezer bags or containers and freeze.
- To reheat, add 2 teaspoons or more of olive oil (depending on the quantity of vegetables) to a large cast-iron skillet over medium-high heat and add the desired amount of frozen vegetables. Cook, stirring frequently, until heated through, 5 to 7 minutes. The veggies can be used in a number of ways. Here are some serving suggestions.
- For soft tacos: Lay a warmed fajita-size flour tortilla on a board. Pile on 1/4 cup cooked taco chicken, top with 2 tablespoons shredded iceberg, 1 tablespoon grated Cheddar and a big spoonful of the Tex-Mex veggies.
- For veggie taco salad: Slice 1/2 head each of iceberg and romaine. Mix and spread the lettuce out on a platter to make a bed for the salad. Arrange 1 cup of the Tex-Mex veggies all over the lettuce. Sprinkle over 1/4 cup cotija cheese, dot on 1/4 cup salsa, top with 2 tablespoons sour cream and sprinkle over 2 tablespoons fresh cilantro leaves.
- For quick quesadillas: Melt 2 tablespoons salted butter in a cast-iron skillet; add 1 burrito-size sun-dried tomato flour tortilla. Top with 1/4 cup grated Monterey Jack cheese, 1/4 cup of the Tex-Mex veggies, then a second tortilla. Cook for a minute, then flip and cook on the other side until the cheese is melted. Remove to a cutting board, cut into quarters and serve with 2 tablespoons pico de gallo, 2 tablespoons guacamole and a sprig of fresh cilantro.
TEX-MEX CHEESESTEAK SANDWICHES
We adore cheesesteak sandwiches and anything with southwestern flavor, so I combined the two. If you crave even more firepower, add chopped jalapenos. -Joan Hallford, Fort Worth, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat broiler. Heat beef tips with gravy according to package directions. Meanwhile, in a small skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir 4-6 minutes or until tender. Stir in salt and pepper., Place buns on a baking sheet, cut side up. Mix mayonnaise and, if desired, chili powder; spread on roll bottoms. Layer with beef tips, onion mixture and cheese. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted and buns are toasted.
Nutrition Facts : Calories 600 calories, Fat 36g fat (11g saturated fat), Cholesterol 90mg cholesterol, Sodium 1312mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 7g fiber), Protein 32g protein.
TEX-MEX PEPERONATA
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the extra-virgin olive oil in a skillet over medium-high heat. Add the onions, the hot and sweet peppers, garlic, and salt and pepper, to taste. Saute the onion mixture until crisp-tender, 5 to 6 minutes. Stir in the tomato paste, cook 2 minutes. Add the beer or stock and stir for 1 to 2 minutes more. Transfer to a serving bowl or platter, garnish with cilantro and serve.
TEX-MEX TOMATO SOUP AND GRILLED CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a griddle pan for the grilled cheese over medium heat.
- Heat a medium soup pot over medium-high heat, add the olive oil and melt 2 tablespoons butter into the oil. Add the garlic, onions, chipotle, adobo sauce and some salt and pepper. Partially cover the pot and cook to soften, 10 minutes or so. Stir in the tomato paste and cook until fragrant, 2 minutes, then deglaze the pan with 2 cups of the chicken stock and transfer to a food processor. Add the tomatoes and process until smooth. Pour the soup back into pot and add the remainder of stock. Simmer at a low bubble while you make the grilled cheese.
- Lightly butter 1 side of the bread slices. Make the cheese sandwiches with, and grill until crispy and the cheese melts.
- Stir the sour cream into the tomato soup and serve in shallow bowls with chives to garnish, and grilled cheese on the side for dipping.
CLASSIC BLT SANDWICH
This is a sandwich that I crave a lot. I am just posting it because I couldn't find it posted already on the Zaar...I couldn't believe that! My ex-DH wondered how I make these, so I decided to post it and send him the recipe. Nothing fancy -- just the real, simple, unabridged version. UPDATE: After reading Peg629's review, I have tried it that way, with one slice of toast spread with yellow mustard, and I must say it really, really makes an exceptional BLT! Such a subtle difference, yet genuinely makes a superior BLT, in my opinion! (Thank you Peg629 for that awesome suggestion!)
Provided by Stacky5
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook bacon until crispy, then drain on paper towels.
- Toast the 8 slices of bread.
- Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste).
- Add 1 slice of lettuce to 4 pieces of mayo-spreaded toast.
- Add 2 slices of tomato on top of lettuce.
- Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.).
- Add 1 slice of lettuce on top of bacon.
- Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.
- Enjoy!
- NOTE: I also like to butter the toast slices before adding the mayo -- higher in fat, but tastier, in my opinion!
TEX-MEX SALAD
Steps:
- Whisk 1/2 cup sour cream, 1 to 2 tablespoons lime juice, and 1/2 teaspoon each sugar and kosher salt in a large bowl. Toss with 1/2 head shredded iceberg lettuce, and 1/2 cup each chopped plum tomato, chopped cilantro, chopped scallion and shredded cheddar cheese.
TEX MEX BLT
Make and share this Tex Mex BLT recipe from Food.com.
Provided by lazyme
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix the mayonnaise with pinch of chile powder and chopped fresh jalapeno pepper and set aside.
- Toast the bread lightly.
- Spread each side with mayonnaise.
- Pile on bacon, tomato, avocado, cilantro sprigs and lettuce and top with other slice of toast.
Nutrition Facts : Calories 2519.3, Fat 52.2, SaturatedFat 11.3, Cholesterol 58, Sodium 5232.4, Carbohydrate 387.2, Fiber 63.6, Sugar 55.3, Protein 127.4
TEX-MEX CLUB SANDWICH
My family loves spicy food and these have a bit of a kick. You can tone it down a bit by leaving out the jalapeno and exchanging some other cheese for the Pepper Jack.
Provided by Sandy in Oklahoma
Categories Lunch/Snacks
Time 4h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Sandwich Spread:.
- In a medium mixing bowl, mix together until well blended the mayonnaise, sour cream, sugar, cilantro, red onion, garlic and jalapeno. Add salt and pepper to taste. Chill for at least 4 hours or as long as overnight to let flavors blend.
- Building Sandwiches:.
- Very lightly toast the 8 slices of bread. Spread the sandwich spread mixture on one side of each toasted slice. On 4 slices of prepared bread layer the turkey, ham, jack cheese, Colby cheese, tomato slices, avocado slices and black olives. Top with remaining 4 slices of prepared bread.
- Using a sharp serrated bread knife, cut each sandwich on diagonal from corner to corner. Make 2nd cut on opposite corner, making 4 sandwich segments. Secure segments with toothpicks and serve.
Nutrition Facts : Calories 1351, Fat 80, SaturatedFat 33.3, Cholesterol 188.3, Sodium 3235.1, Carbohydrate 96.3, Fiber 11.2, Sugar 9.4, Protein 66.8
TEX-MEX SHREDDED BEEF SANDWICHES
Slow cooker meals, like this shredded beef sandwich, are my favorite kind. After I get a few ingredients into the slow cooker, I can do my own thing. Plus, I have a hearty, satisfying meal when I come home! -Kathy White, Henderson, Nevada
Provided by Taste of Home
Categories Lunch
Time 8h5m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Cut roast in half; place in a 3-qt. slow cooker. Sprinkle with chili seasoning. Pour barbecue sauce over top. Cover and cook on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Shred meat with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each roll bottom; top with cheese. Replace tops.
Nutrition Facts : Calories 573 calories, Fat 29g fat (13g saturated fat), Cholesterol 140mg cholesterol, Sodium 955mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 47g protein.
TEX-MEX BLT SALAD
Make and share this Tex-Mex BLT Salad recipe from Food.com.
Provided by LonghornGriller
Categories Lunch/Snacks
Time 10m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, stir dressing and salsa together until well blended and set aside.
- In a large bowl, start with a layer of the lettuce then top with layers of tomato, avocado, bacon, and cheese. Pour dressing mixture on top.
Nutrition Facts : Calories 494.6, Fat 42.2, SaturatedFat 9.9, Cholesterol 44.8, Sodium 1101.1, Carbohydrate 20.4, Fiber 9.9, Sugar 7.7, Protein 14.1
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