Tex-Mex Recipes

[fatcat]

Looking for some good recipes that you all might want to share. Please post if you have any.

[Semigourmet]

Taco Black Bean Skillet

Ingredients

1 (24 oz.) jar Old El Paso Thick ‘n Chunky Salsa or Picante Sauce
1 package (4.6 oz.) Old El Paso Taco Shells (12 shells) or tortilla chips
1 cup shredded Monterey Jack Cheese
1 cup shredded Cheddar cheese
1 small onion, minced (1/4 cup)
1 (11 oz.) can White (shoepeg) corn, drained
1 (4.5 oz.) can chopped green chilies
1 (19 oz.) can black beans rinsed and drained
2 teaspoons cumin
1 tablespoon steak sauce
Garnish with: sour cream, chopped fresh tomatoes, sliced ripe olives, sliced jalapenos, guacamole, shredded cheese, or crushed tortilla chips.



Directions

1. Spray deep 10 inch skillet with nonstick cooking spray. Spread 1 cup of the salsa over bottom of sprayed skillet. Break each taco shell into 4 to 6 pieces. Arrange half of the broken shells over salsa. Spread 1 cup of remaining salsa over shells. Sprinkle with ½ cup each of the Monterey Jack cheese and the Cheddar cheese. Top with onion, corn and green chilies.

2. In small bowl, combine beans, cumin and steak sauce; mix well. Spoon evenly over mixture in skillet. Top with remaining broken shells. Monterey Jack cheese and Cheddar cheese and salsa. Cover; cook over medium low heat for 15 to 20 minutes or until mixture is bubbly and cheese is melted.

3. To serve, top with sour cream; garnish with cilantro, tomatoes, olives, jalapenos, guacamole, shredded cheese or crushed tortilla chips.


Notes This is amazingly tasty and no one realizes that there is no meat in it. If you don’t like it too spicy then use mild picante sauce. I also use a bit extra cheese.

[Semigourmet]

Chicken Black Bean and Corn Casserole

Serves 6
Ingredients

1 tablespoon oil
1 cup chopped onions
1 large garlic clove, minced
1 (15 oz.) can black beans, rinsed and drained
1 (9 oz.) frozen corn, thawed
2 cups diced cooked chicken
1 (10 oz.) package corn tortillas
1 (19 oz.) can Enchilada Sauce
8 ounces (2 cups) shredded cheddar cheese


Directions

1. Heat oven to 350 F. Spray 8 inch square (2 quart) glass baking dish with nonstick cooking spray.

2. Heat oil in large skillet over medium heat until hot. Add onions; cook 4 to 5 minutes or until tender, stirring frequently. Add garlic; cook and stir 30 to 60 seconds or until softened. Stir in beans, corn and chicken. Remove from heat.

3. Cut stack of tortillas in half; cut each half into ½ strips. Place 1/3 of tortilla strips evenly in bottom of sprayed baking dish. Top with 1/3 of enchilada sauce. Layer with half of bean mixture and half of cheese. Cover with second 1/3 of tortilla strips and second 1/3 of enchilada sauce. Layer with last half of bean mixture and remaining 1/3 of the tortilla strips.

4. Top with remaining enchilada sauce. Sprinkle with remaining half of cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.

5. Bake at 350 F. For 30 minutes. Uncover; bake an additional 8 to 10 minutes or until bubbly.

[Semigourmet]

My Enchilada's (These Freeze Very Well)

Ingredients

½ pound ground turkey, or beef
2 medium tomatos, diced
1 quarter head iceberg lettuce, shredded
3 cups shredded Sharp Cheddar cheese
12 corn tortillas
1 28 ounce can tomato sauce
¼-1/2 cup Chili powder (Gebhardt) the brand is important (plus 1 tablespoon)
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon salt



Directions

1. In Medium saucepan over medium low heat; add tomato sauce and let warm slowly. Stirring occasionally. (saucepan should be large enough for corn tortilla to lay flat in pan)

2. In a large nonstick skillet over medium heat. Add ground turkey. Season with onion powder, garlic powder, black pepper, salt and 1 tablespoon of the Gebhardt chili powder. Sautee until thoroughly cooked through. Remove to cool. Then put in a bowl. And set aside.

3. Meanwhile, dice tomatoes, shred lettuce and get into bowls for assembly.

4. In a small drinking glass mix the chili powder and enough water to make the same consistency as the tomato sauce. Slowly pour chili powder mixture into warm sauce stirring until well mixed.

5. for assembly: Put one tortilla into the sauce. With 2 slotted spoons lift tortilla out of sauce and place on dinner plate. (lift carefully as they will tear very easily.) Sprinkle with about 1 to 1 ½ tablespoons of the cooked chicken, 1 tablespoon tomatoes, 1 good pinch of lettuce and about 1 tablespoon cheese. Roll tortilla carefully as it is still fragile. Place in baking dish, seam side down. Repeat with the rest of the tortillas. Pour about ½ to 1 cup of the tomato sauce mixture over enchiladas in baking dish. Top with about ½ to 1 cup shredded cheese.

6. Bake uncovered at 350 F. For about 15 to 25 minutes. Or until the cheese is melted well and everything is heated thoroughly