Tex Mex Ketchup Food

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!

TEX-MEX TACO CUPS

Steps:

• Preheat the oven to 350 degrees F.
• For the quick pickled onions: Combine the vinegar, sugar, salt, peppercorns, bay leaf and 1/4 cup water in a small saucepan. Bring to a boil and stir to dissolve the sugar and salt. Put the jalapeno and red onion in a medium heatsafe bowl and pour the hot vinegar mixture over. Let cool to room temperature. (The onions can be made ahead and refrigerated for up to a week.)
• For the taco cups: Lightly spray the tortillas on both sides with cooking spray and dust with the chili powder. Fit each tortilla into a cup of a standard muffin pan, pleating the edges and making a space in the center to form a cup. Stagger the tortillas in the muffin pan so they are not bunched together. Bake until crisp and browned on the edges but still pliable in the center, about 8 minutes.
• For the iceberg slaw. Whisk together the mayonnaise, buttermilk, mustard, garlic powder and lime juice in a large bowl. Season lightly with salt and pepper. Add the lettuce, carrot, cilantro, scallion and bell pepper and toss to coat the vegetables in the dressing.
• For the taco filling: When ready to serve, heat a grill pan over medium heat. Grill the sausage slices, turning frequently, until heated through, 3 to 4 minutes.
• To serve, divide the sausage among the taco cups. Top with some slaw, pickled onions, Cheddar and avocado. Serve with lime wedges.

WHOLLY GUACAMOLE

Steps:

• Cut avocados in half, remove pit, and spoon avocado into a mixing bowl.
• Add minced garlic and squeeze the juice from one-half of the lime into the bowl of avocado.
• Mash the ingredients together to desired consistency using the back of a large spoon or a potato masher (some like the avocado chunky, some like it smoother).
• Fold in diced tomato and diced onion, a couple pinches of salt, and the juice from the remaining lime half (Also add cilantro or peppers at this time).
• Cover the bowl and refrigerate for 30-45 minutes.
• Uncover and taste.
• Add salt as needed.
• If you don't give the resulting guacamole at least 4 stars, then you ain't making it right.
• NOTE: The purpose of the lime is to allow any leftover guacamole to retain its "avocado" color as it sits in the fridge.
• Some folks use lemon, but it's been my experience that if you accidentally add too much lemon, it seriously affects the guacamole's flavor; if you happen to add too much lime, the guacamole just gets a little more tangy.
• If you find the leftover guacamole has darkened, simply stir it before eating and use more fresh lime juice next time.
• Wholly guacamole may be used as a topper with tacos, enchiladas, fajitas, etc.
• However, some say it is at its best with a bowl of warm tortilla chips and an ice cold beer.

TEX-MEX BURGER WITH CAJUN MAYO

Steps:

• Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
• In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
• Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

TEX-MEX KETCHUP

Steps:

• In a medium bowl, combine all ingredients; stir until well blended.
• Store in an air-tight container in the refrigerator.

SMOKY TEX-MEX BARBECUE SAUCE

Steps:

• In a saucepan, heat the oil over medium heat; fry the garlic and onion, stirring occasionally, until softened, about 3 minutes.
• Add the ketchup, water, vinegar, sugar, chili powder, oregano, Worcestershire sauce, cumin, mustard, salt and liquid smoke; bring to a boil.
• Reduce the heat and simmer until slightly thickened, about 3 minutes.
• Let cool before using for marinating or basting. If using as a dipping sauce, measure off the required amount, reheat and thin with a little water.

TEX MEX MEATLOAF

Steps:

• Preheat oven to 375.
• In a small bowl mix ketchup, cumin, and chilli powder.
• Set aside.
• Next, mix beef, salt, oats, salsa, and eggs.
• Place mixture in a large glass baking dish.
• Form into a loaf.
• Spread ketchup mixture on top of meatloaf.
• Bake on middle rack for 45 minutes.
• Remove from oven and place pepper rings on top.
• Return to oven and cook for 15 minutes more.
• Let rest for 5 minutes.
• Makes great sandwiches.

TEX-MEX BEEF SANDWICHES

Steps:

• Cut roast in half. Combine burrito seasoning and cocoa; rub over meat. Place peppers and onion in a 3- or 4-qt. slow cooker; top with meat. Combine broth and ketchup; pour over meat., Cover and cook on low for 8-10 hours or until meat is tender., Skim fat. When cool enough to handle, shred meat with two forks and return to slow cooker; heat through. Using a slotted spoon, spoon 1/2 cup onto each bun.

LINDA'S TEX-MEX MEATLOAF

Steps:

• Preheat oven to 300.
• Combine the first 8 ingredients together. Mix well.
• Add ground beef, and mix well.
• In a 9x13" baking pan, shape meat into a loaf about 1" high x 8" long x 6" wide.
• Top with the 6 T. Mexican cheese down the middle of the loaf.
• Bring up both sides of the meatloaf to cover the cheese, and then press down to cover cheese. Carefully reshape into a loaf again.
• Put in the oven, and bake for 40-45 minutes.
• Meanwhile, combine ketchup, reserved 2 tablespoons jalepanos, reserved onions, and garlic powder in a small plastic dish.
• Put in microwave on high heat for 2 minutes, or until thoroughly heated.
• Spoon sauce over cooked loaves, and sprinkle with the 3/4 cup cheese.
• Put pan back into the oven, and cook about 15 more minutes, or until cheese is melted down the sides of the meatloaf.
• When done, take out of oven, slice into 2" slices, and serve.

TEX-MEX CHEESE STRATA

Steps:

• Arrange tortilla chips in a greased 13x9-in. baking dish; sprinkle with cheese and set aside. In a large skillet, saute onion in butter until tender. , In a large bowl, whisk the eggs, milk, onion, chilies, ketchup and hot pepper sauce; pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.