Tex Mex Green Beans Food

TEX-MEX GREEN BEAN SALAD

Steps:

• Place the beans and salt in a saucepan; add a small amount of water. Cover and cook for 6-7 minutes or until crisp-tender. Rinse in cold water; drain. , In a bowl, combine the oil, lemon juice, onions, pepper and cumin. Add beans and toss to coat. Serve on a bed of lettuce. Sprinkle with cheese if desired.

MEXICAN GREEN BEANS

Steps:

• Wash, trim and cut beans. Cut tomato in half and squeeze gently over the trash can to remove seeds, then dice. Chop onion and mince garlic and fresh oregano (if using).
• Heat 1 tbsp of oil in a large frying pan over medium heat. When hot, add the onion, garlic, tomato, and bay leaf until the onion begins to soften. Add the chicken base, water, other tablespoon of oil, oregano, cumin and green beans. Stir to coat the beans and loosely cover with a piece of foil or a lid. Cook for 4 minutes or until the beans are cooked to your preference.
• Add butter adjust seasoning by adding salt, pepper, or more oregano and cumin. Serve.

GREEN BEAN TEX-MEX CASSEROLE

Steps:

• Heat oven to 375°F.
• Thaw green beans if frozen.
• Place in casserole dish.
• Add salsa.
• Top with crumbled tortilla chips and shredded cheese.
• Place in oven for 20-25 minutes.

TEX MEX GREEN BEANS

Steps:

• In pan, melt butter and sauté onion.
• Add beans, Rotel, and jalapenos; simmer for about 15 or 30 minutes.
• Serve warm.

TEX MEX RED BEANS AND RICE

Steps:

• Bring water to a boil in a small saucepan. Add rice, cover and simmer 20 minutes, stirring occasionally.
• When rice is done, remove it from the stove top. To a medium skillet over medium high heat add oil and bacon and cook 3 minutes to crisp edges of bacon. Add onions and cook 3 minutes to soften. Add beans to heat through, then stir in cooked rice. Season rice and beans with cayenne sauce, salt and pepper, to your taste. Serve rice and beans from the skillet.

TEX-MEX GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels.
• Melt the butter in a large pot or Dutch oven over medium heat. Add the poblanos and onion, season with salt and cook, stirring occasionally, until tender, about 7 minutes. Add the garlic and cook 1 minute. Add the flour and cook, stirring, until the vegetables are coated, about 1 minute.
• Whisk in the half-and-half, chicken broth, cayenne and 1/2 teaspoon salt. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until thickened, about 5 minutes. Add the pepper jack and stir until melted, then add the green beans and stir to coat. Transfer to a 3-quart baking dish. (You can refrigerate the casserole, covered, for up to 4 hours.)
• Bake the casserole until bubbling, about 20 minutes. Meanwhile, pulse the tortilla chips with the chile powder in a food processor until coarsely ground. Sprinkle the Cotija cheese and ground tortilla chips over the casserole; bake until golden, about 5 more minutes.

ALL-PURPOSE TEX-MEX VEGGIES

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 RICE AND BEANS

Steps:

• heat olive oil
• add onion, peppers and garlic.
• cook until transparent.
• add rice and toast.
• add chicken stock and rotel.
• bring to a boil
• reduce heat and simmer covered for 20 mins (DO NOT PEAK).
• when 20 mins is up add beans.

TEX-MEX BEAN SALAD

Steps:

• In a large bowl, combine the first six ingredients. In a jar with a tight fitting lid, combine the oil, vinegar, garlic salt and pepper; shake well. Pour over salad; toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

TEX-MEX TURKEY & BLACK BEAN RANCH SALAD

Steps:

• In a medium saucepan, saute onion and garlic in the olive oil until lightly browned.
• Add turkey and brown slightly; then add unsweetened cocoa powder, chili powder, oregano, cumin and salt.
• Cook together, stirring often, until turkey is well-browned and thoroughly cooked.
• In the meantime, whisk together the dressing ingredients: buttermilk, mayonnaise, honey, chili powder, garlic salt, salt and hot sauce.
• To assemble salad, divide mixed salad greens on two dinner plates.
• Compose salads with half each of the warm Tex-Mex turkey, black beans, yellow summer squash, tomato and green onion.
• Drizzle each salad with the Honey-Buttermilk Ranch dressing and top with shredded Monterey Jack cheese.

TEX-MEX BEANS

Steps:

• Mix the beans, onion and coriander together, then stir in the oil and vinegar with some seasoning. Top with the tortilla chips.

TEX MEX PINTO BEANS

Steps:

• Soak beans overnight covered w/ water. In the morning, drain off the water.
• Mix all ingredients together in pot, cover with water by about 1 inch and bring to a boil.
• Once boiling, turn to low and let cook all day or until beans are tender.
• Check and stir often, adding water as necessary.
• You can split between two crockpots and cook on high 6-7 hours or on low all day. Be warned that the juices will not be as thick as if you cooked it on the stove.