TEX MEX MEATBALLS
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 125 meatballs
Number Of Ingredients 14
Steps:
- Line 2 baking sheets with parchment paper. Combine the ground beef, bread crumbles, milk, cilantro, parsley, chili powder, cumin, salt, garlic powder, onion powder, pepper and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions, then place 1 piece of cubed pepper jack into each portion and roll them into balls with your hands. Place the meatballs on the lined baking sheets and freeze for the meatballs to firm up, 10 to 15 minutes.
- Heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in 5 batches of 25, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels. Serve over rice, in tacos or as appetizers, recipes follow.
- To freeze: Put the cooked meatballs in a single layer on lined baking sheets and put in the freezer. Once frozen, divide them into freezer bags, about 25 per bag, and return them to the freezer.
- To reheat: Place the frozen meatballs on a baking sheet and bake in a preheated oven at 350 degrees F for 15 minutes.
- For meatballs over rice (8 servings): Divide 2 cups cooked rice among 8 serving plates. Top with 3 meatballs each, then spoon on 2 tablespoons salsa and 2 tablespoons sour cream on each. Sprinkle with chopped cilantro and add a wedge of lime to each plate.
- For meatball tacos (8 servings): Warm 8 large soft corn tortillas in a microwave, about 30 seconds. Put one on each serving plate, then top each with 2 tablespoons shredded iceberg lettuce, 3 meatballs, 2 tablespoons grated Cheddar and 2 tablespoons pico de gallo. Fold up and serve.
- For meatball appetizers (25 meatballs): Pour 1 1/2 cups guacamole into a bowl. Put the bowl on a platter and surround the bowl with 25 meatballs. Stick toothpicks into some of the meatballs. Put some spare toothpicks in a container and put on the platter. Garnish with cilantro leaves.
TEXAS COWBOY STEW
Hearty, filling and man-pleasing describes this stew. Link sausage, cumin, chilies, and chili powder is what gives this soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers in a slow cooker or even on the stove all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.
Provided by Glenda Beall
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 10
Number Of Ingredients 14
Steps:
- Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
- Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.
Nutrition Facts : Calories 676.7 calories, Carbohydrate 52.2 g, Cholesterol 115 mg, Fat 37.1 g, Fiber 8.9 g, Protein 35.3 g, SaturatedFat 12.9 g, Sodium 1620.2 mg, Sugar 7.4 g
TURKEY MEATBALL STEW
A one-pot comfort food stew with a rich, savory broth, and loaded with fresh veggies and tender turkey meatballs.
Provided by lutzflcat
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Coat a wire rack with nonstick cooking spray, set on prepared baking sheet, and set aside.
- Combine ground turkey, bread crumbs, egg, parsley, Worcestershire sauce, garlic powder, Italian seasoning, onion powder, salt, and pepper in a large bowl. Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the baking rack.
- Bake in the preheated oven until no longer pink in the center, about 12 minutes.
- Meanwhile, heat olive oil in a Dutch oven over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add tomatoes, chicken broth, potatoes, carrots, peas, basil, and red pepper flakes; stir until well combined. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until potatoes and carrots are cooked and the broth has somewhat reduced, 20 to 25 minutes.
- Stir in meatballs and simmer until heated through, 5 to 7 minutes. Season stew with salt and pepper.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 29.9 g, Cholesterol 89 mg, Fat 16.9 g, Fiber 4.9 g, Protein 21.6 g, SaturatedFat 3.5 g, Sodium 633.4 mg, Sugar 8.2 g
TEX-MEX TURKEY SAUSAGE STEW
A friend brought this to a potluck and it's been a family favorite ever since. It is easy to make and healthy. You can use mild sausage if you prefer.
Provided by Bulmers expat
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- cut the sausage into 1- inch pieces.
- cut the bell pepper into 1-inch squares.
- Put the rice and water in a rice cooker and start.
- while the rice is cooking spray a large non stick skillet with non stick cooking spray. Add the turkey sausage and cook over medium heat just until lightly browned, about 3 minutes. Add the broth and bell pepper and simmer until the pepper is tender, about 4 minutes.
- Stir the tomatoes, chilies, cumin, oregano and salt into the skillet. Bring to a boil, reduce to a simmer, and cook until the sausage is cooked through and the sauce is slightly thickened, about 5 minutes. Stir in the corn and cook just until warmed through. Divide the rice among 4 plates, spoon the stew alongside and serve.
Nutrition Facts : Calories 342.2, Fat 7, SaturatedFat 2.3, Cholesterol 30.1, Sodium 1302.8, Carbohydrate 57.6, Fiber 5.1, Sugar 8.8, Protein 15.1
TEX-MEX TURKEY SOUP
Not only is this soup yummy, it sure beats leftover turkey sandwiches for days on end following a holiday!
Provided by SSTRAWDER
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 22
Steps:
- Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
- Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
- Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.
Nutrition Facts : Calories 683.8 calories, Carbohydrate 59.2 g, Cholesterol 112.3 mg, Fat 30.5 g, Fiber 10.4 g, Protein 45.7 g, SaturatedFat 12.8 g, Sodium 2036.3 mg, Sugar 11.4 g
TEX MEX GROUND TURKEY
Make and share this Tex Mex Ground Turkey recipe from Food.com.
Provided by kwlabear
Categories Mexican
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sautee onion with pam spray.
- Brown 1 lb ground turkey.
- Add chili sauce, tomatoes, black beans and cheese.
- Cook on med until bubbly.
- Remove from heat and stir in Sour Cream.
Nutrition Facts : Calories 434.9, Fat 31.4, SaturatedFat 16.4, Cholesterol 149.6, Sodium 526.2, Carbohydrate 8.8, Fiber 1.4, Sugar 3.9, Protein 29.3
TEX-MEX BEEF STEW
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
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.
SPICY BEANS WITH TURKEY SAUSAGE
Here's a jambalaya-type dish that comes together in the slow cooker. It's a wonderful way to warm up cold winter nights and works equally well for casual get-togethers or family dinners. For extra pizzazz, top with sour cream or shredded cheese, or try it with a loaf of crusty bread. -Dorothy Jordan, College Station, Texas
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Stir before serving. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 350 calories, Fat 5g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 1412mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 12g fiber), Protein 26g protein.
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