Showing posts with label TEX-MEX RECIPES. Show all posts
Showing posts with label TEX-MEX RECIPES. Show all posts

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BAJA SAUCE (Taco Bell Clone)

Wednesday, May 2, 2012 by Admin

Everyone is posting spicy and delicious recipes for Cinco de Mayo, so I thought I would post one of my favorite "go withs".  This cold, creamy and spicy condiment can be used on anything that you would use sour cream on; it is delicious on beef tacos, enchiladas, fish tacos, veggies and much more. Just make sure you let it sit in the fridge overnight before serving it. We call it Baja Sauce at our house.

¼ of a red bell pepper
1 jalapeno sliced (see note below)
2 tablespoons diced onion
Put the above ingredients in a food processor, and chop until very fine.

Mix 6 teaspoons of the above chopped mixture with:
½ cup mayonnaise
½ cup sour cream
1 tablespoon vinegar
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon ground cumin

Mix well and cover. Chill overnight.
NOTE:  I use a very small jalapeno and remove the seeds and ribs  to lessen the heat factor for picky-picky husband, but if you like more "heat", use a larger pepper or leave some of the seeds  in.

NOTE: I've never tried Miracle Whip in this recipe, so I can't comment on that. I used light mayonnaise and light sour cream and it worked very well.

NOTE: This keeps in the fridge for several days.

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CHIPOTLE COLESLAW

Tuesday, May 5, 2009 by Admin

This is a quick side dish for today’s Cinco de Mayo dinner. It has traditional coleslaw veggies with just a slight twist on the dressing.

1/3 cup mayonnaise
1 tablespoon limejuice
2 teaspoons honey
¼ teaspoon ground cumin
1/8 to ¼ teaspoon ground chipotle chile pepper
3 cups shredded green cabbage
½ cup chopped red cabbage
1/3 cup chopped red onion
¾ cup chopped red (or yellow) bell pepper
2 tablespoons chopped cilantro (optional)

Stir together mayonnaise, juice, honey, cumin and ground chipotle pepper (set aside). Combine remaining ingredients, pour chipotle dressing over, and toss to mix. Serve immediately (or chill up to 24 hours).
Don't forget to enter YOUR recipes in Girlichef's chile recipe contest which ends May 27th. Just hop over there and look for her May 1st post for details.

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TACO MEATLOAF

Wednesday, April 22, 2009 by Admin

I will have to double check with my sisters, but I never remember mom cooking with any seasonings other than salt and pepper…she was never an adventurous cook. Her recipe for meatloaf was ground beef, an egg, a squirt of ketchup, some crushed saltines and evaporated milk…I loved it as a kid and I smothered each bite with more ketchup.

This jazzed up meatloaf is a far cry from the meatloaf I grew up with. You can taste each ingredient…the corn chips, the salsa, the cheese and beans. The “heat” of your salsa will determine how spicy the meatloaf is (so it is easy to adjust for younger kids). I like to serve this with rice, refried beans and coleslaw. It makes great meatloaf sandwiches too.
1 pound of LEAN ground beef (less than 10% fat)
½ cup of finely crushed corn chips
1 beaten egg
2 teaspoons chili powder
½ teaspoon cumin
½ cup of (your favorite) thick & chunky salsa
½ teaspoon black pepper
½ cup of Mexican blend shredded cheese

TOPPING
1 cup of refried beans
¼ cup of your favorite salsa
1 cup of Mexican blend shredded cheese~

In a bowl, mix the ground beef, corn chips, egg, chili powder, cumin, salsa, black pepper and ½ cup of shredded cheese. Mix thoroughly and form into an oval on the baking sheet like this:

In a small bowl, mix the refried beans with ¼ cup of salsa and frost the top of the meatloaf with it. Bake at 375° for 45 minutes. The last few minutes of baking time, sprinkle the top of the meatloaf with one cup of shredded cheese and return to oven.

To serve, gently slide a thin spatula under the meatloaf to loosen it from the baking pan and lift it (all in one piece) to a nice serving dish.
NOTE: I do not add salt to this recipe because there is plenty of salt in the other ingredients.
NOTE: By baking this on a sheet pan (rather than a loaf pan) the grease will run out onto the pan and not "soak" your meatloaf.

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EASY CHEESY CHICKEN WRAPPED IN SPINACH TORILLAS

Wednesday, April 15, 2009 by Admin

This is a very quick, satisfying and easy-cheesy chicken meal that the whole family will love. It is also a great “go to” recipe when you have unexpected guests for dinner. It also reheats well.

1 tablespoon olive oil
1 medium onion chopped
(1) 4½ ounce can of chopped mild green chilies
pinch of crushed red pepper flakes
½ cup sour cream
3½ cups of cooked chicken (chopped or shredded)
black pepper to taste
(8) 8” spinach flavored tortillas
4 cups Monterey Jack cheese shredded (divided)
1 can of cream of chicken soup
¼ cup of chopped onions
¼ cup chopped celery
¼ cup chopped carrots
2 heaping teaspoons of chicken bullion granules
1½ cups of half & half
¼ teaspoon black pepper

Sauté the chopped onion in the olive oil for about 5 minutes; add the chilies and red pepper flakes and sauté for 1 more minute. Add the sour cream, chicken pieces and 2 cups of the Monterey Jack cheese.

Spoon 2 big spoonfuls of chicken-cheese mixture onto the tortilla (dust lightly with black pepper) and roll up. Place, seam side down in lightly greased 9x13 baking dish.

Saute ¼ cup finely diced onion, ¼ cup finely diced celery and ¼ cup finely diced carrot until almost tender. Whisk the sauted veggies, bullion, half and half and pepper into the cream of mushroom soup until smooth and lump free. Pour over the chicken wraps and cover with remaining 2 cups of cheese. Bake at 350° for 45 minutes or until cheese is bubbly and brown. Let chicken wraps sit for a few minutes before you try to cut them.
NOTE: A whole pre-roasted deli chicken (cut into pieces) works great for this recipe.
NOTE: If I have the time, I put 4 chicken breasts into the crockpot along with a box of
chicken broth (not bullion) and some onions and celery and let it cook on low overnight. The next morning, I put the chicken into the fridge and save the chicken stock for soup or another dish (it freezes well). The super tender chicken pulls apart easily to make this enchilada dish.

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TACO FILLING

Thursday, March 26, 2009 by Admin

I often look at the packets of dry seasoning and gravy mixes, at the grocery store, and wonder what is in them besides the main ingredient which seems to be salt. I see young cooks buying packets of taco seasoning mix and I have to resist the urge to tell them “save your money…you probably have the necessary ingredients at home already!”

This is a good, basic, kid friendly recipe for beef taco filling because it is more flavorful than spicy; I’ve used this recipe for many years. If you like more “heat”, just add some (seeded and diced) jalapeño peppers. Personally, I like more heat than my husband (who thinks black pepper is too spicy LOL), so instead of bumping up the seasoning in the whole recipe, I just add some pepperjack cheese to MY taco.

1 pound lean ground beef
2/3 cup chopped sweet onion
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon regular paprika (not the hot kind)
pinch garlic powder
½ cup water
(1) 4 ounce can of Ortega chopped mild green chiles

Brown the ground beef and onions, then drain well. Return meat to pan and add everything else. Simmer for about 15 minutes, using your spatula to chop the burger into fine pieces as it cooks. The water will help disperse the seasonings and then it will cook away. Turn heat down and keep warm until ready to use.
NOTE: If have an unexpected guest or two, just add some refried beans to the meat and mix well.

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