Tex Mex Chili And Cornbread Waffles Food

CORNBREAD WAFFLES WITH CHILI AND FIXINS'

Steps:

• Preheat your waffle iron to a medium-high setting.
• If your waffle iron has a number setting, set it to a number 4 (higher if you want a darker, crispier waffle.)
• Also at this point you will want to start heating up your chili.
• Pour both cans of chili into a covered pot and heat up until warmed through or pop it into a microwave-safe bowl and heat until warmed through.
• In a medium bowl, combine both packs of cornbread mix with eggs and milk.
• Stir well until combined.
• Once your waffle iron is heated, spray with nonstick spray.
• Pour one cup of cornbread mix onto waffle iron.
• Depending on your type of waffle iron, the light will come on or it will beep when ready.
• Once they are all cooked up, it's time for toppings!
• Top waffles with chili, shredded lettuce, diced tomatoes, sour cream and shredded cheese.

CHILI-TOPPED CORNBREAD WAFFLES

Steps:

• Preheat waffle maker. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs, milk and oil until blended. Add to dry ingredients; stir just until moistened. Bake waffles according to manufacturer's directions until golden brown., Serve with chili and toppings of your choice.

TEX-MEX WAFFLES

Steps:

• Preheat the waffle maker.
• In a large bowl, combine the flour, cornmeal, cheese, baking powder, sugar, salt and chili powder. Add the milk, eggs, vegetable oil and chiles, and mix just until moistened. Mixture may be a little lumpy.
• Bake in preheated waffle maker according to manufacturer's instructions. Makes 4 to 5 large waffles.
• Serve with your favorite salsa, sour cream and additional grated cheese.

TEX-MEX CORNBREAD

Steps:

• Put 1 tablespoon oil in a 10-inch cast-iron skillet and put it in the oven. Heat the oven to 425 F.
• In a large bowl, whisk the eggs with 1/4 cup oil, the buttermilk, cream-style corn, minced onion, and minced jalapeño peppers.
• In another bowl, combine the cornmeal, flour, salt, baking powder, soda, and cheese. Blend well.
• Carefully take the hot skillet out of the oven and set it on a metal rack.
• Combine the egg and buttermilk mixture and the dry mixture. Stir just until blended. Pour into the hot pan.
• Return the pan to the oven and bake the cornbread for about 20 to 25 minutes, until browned and crisp around the edges.
• Cut into wedges and serve.

TEX-MEX CHILI

Steps:

• Saute onions and garlic in oil.
• Add ground beef and brown. Drain.
• Add taco seasoning and cumin. Mix well.
• Add remaining ingredients, salt and pepper to taste.
• Cook 20-30 minutes.
• Serve hot with garnishes of your choice.
• NOTE: For FRITO PIE serve over a bed of fritos and topped with grated cheddar.

TEX-MEX FIESTA CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Spray an 8-by-8-inch baking dish with cooking spray.
• In a large skillet sprayed with cooking spray, brown meat, garlic, onion and green pepper.
• Add salsa, chili seasoning, tomato sauce and ketchup.
• Mix well to combine.
• Stir in corn, rice and cheddar cheese.
• Pour mixture into prepared baking dish.
• Bake for 20 minutes.
• Place baking dish on a wire rack and let set for 5 minutes.
• Divide into 6 servings.
• HINT: 1 1/3 cups uncooked rice usually cooks to about 2 cups.

TEX-MEX CORNBREAD

Steps:

• Preheat oven to 350 degrees F.
• Mix cornbread according to directions on package.
• Place half the cornbread batter into a greased 8-inch square pan.
• Top batter with corn, green chiles and cheese.
• Spread remaining batter on top.
• Bake for 35 minutes, or until golden.