Tex Mex Infused Skewers 6 Food

TEX-MEX SALAD

Tex-Mex Salad image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 0

Ingredients

Steps:

Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

Nutrition Facts : Calories 360 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 499 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 12 grams, Sugar 20 grams

TEX-MEX SPICE

Tex-mex Spice image

Store in a jar with a tight lid. Sprinkle over grilled or broiled meats. Add to chili, barbeque sauces, soups, casseroles, mashed potatoes, etc. From The Marlboro Country Cookbook.

Provided by flume027

Categories Low Cholesterol

Time 5m

Yield 1/4 cup

Number Of Ingredients 10

Ingredients

1/4 cup chili powder
4 teaspoons paprika
2 teaspoons salt
2 teaspoons ground ginger
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon ground thyme
1/4-1 teaspoon cayenne pepper

Steps:

Combine all ingredients.
Store in a jar with a tight lid.

TEX-MEX BEEF STEW

Tex-Mex Beef Stew image

This is great for chili lovers. If you like it spicy, you can use diced tomatoes with zesty jalapenos. Then just garnish with sour cream and lime wedges.

Provided by JackieOhNo

Categories Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons flour
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground dried ancho chile powder
1 1/2 lbs beef stew meat, cut into 2-inch cubes
1 onion, chopped
1 green pepper, seeded and diced
1 (12 ounce) bottle beer
1 (14 1/2 ounce) can diced tomatoes
1 (11 ounce) can mexicorn
2 tablespoons chopped cilantro
1 tablespoon lime juice

Steps:

Mix flour, 1/4 t. cumin, 1/4 t. salt and chile powder; toss with beef.
Coat large pot with cooking spray. Heat over medium-high heat. Add beef; cook, turning until browned. Remove meat from pot.
To same pot, add onion and green pepper. Cook, stirring, 2 minutes. Stir in beer, scraping up bits from pan bottom. Stir in tomatoes with juice and remaining cumin. Return meat to pot. Cover; cook over low heat, stirring occasionally, 1 hour, 30 minutes.
Add corn; cook, uncovered, until beef is tender and sauce has thickened, 30-45 minutes. Remove from heat; stir in cilantro, lime juce and remaining 1/4 t. salt. Garnish with cilantro.

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