Enjoy this flavorful crossover cuisine
The delicious blend of Tex-Mex (Texan and Mexican) cuisine combines cheeses, beans, meats, peppers, spices and more into colorful Southwestern dishes many of us have enjoyed for decades. So grab some spices and give these recipes a try.
Ranch Steak Tostadas
(as seen in photo at beginning of this section)
1/2 tablespoon ground chipotle chili powder
1 tablespoon dark brown sugar
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 teaspoon black pepper
2 teaspoons salt, divided
2 pounds flank steak
1 tablespoon olive oil
1 ripe avocado
1 tablespoon fresh lime juice, plus lime wedges for serving
8 corn tostadas
Additional toppings, as desired: cherry tomato halves, shredded cabbage, queso fresco, radish slices, green
onion, chunky salsa
Heat grill to 400 degrees. Stir together ground chipotle powder, brown sugar, coriander, garlic powder, onion powder, black pepper and 1 1/2 teaspoons of the salt in a small bowl. Brush both sides of steak with olive oil and rub spice mixture over both sides of steak, pressing into steak with fingers or back of a spoon.
Grill steak to desired degree of doneness, about 7 minutes on each side. Remove from grill and let rest 10 minutes. Cut diagonally across the grain into thin slices.
Peel and seed avocado. In a small bowl, mash avocado and stir together with lime juice and remaining 1/2 teaspoon salt. Char tostada shells over grill until edges darken; remove from heat and spread avocado mixture over tostadas. Top with steak slices and desired toppings. Serve with lime wedges and salsa.
Tex-Mex Pasta Salad
For pasta salad:
1 pound dry bow tie or rotini pasta
15-ounce can corn kernels, drained
15-ounce can black beans, drained
1 red onion, diced
2 cups cheddar cheese, shredded
1 cup cherry tomatoes, halved
2 avocados, diced
1/4 cup fresh cilantro, chopped
1 cup Greek yogurt
1/3 cup extra-virgin olive oil
2 tablespoons honey
1 tablespoon apple cider vinegar
2 cloves garlic, minced
Juice of two limes
1/2 jalapeno, seeded and chopped
1 1/2 tablespoons taco seasoning
Salt and pepper to taste
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and cool, 5 minutes. To make dressing: Whisk all dressing ingredients together. Taste and add salt and pepper to taste.
When ready to serve salad: Stir in corn, black beans, red onion, cheddar cheese, cherry tomatoes, avocados and cilantro with pasta. Toss with dressing. Cover tightly and refrigerate for 1 hour before serving.
1/3 cup butter, cubed
1 small onion, chopped
2 or 3 jalapeno peppers, seeded and chopped
5 cups fresh corn, grilled and cut off the cob
6 plum tomatoes, diced
1 1/2 teaspoons salt
Lime wedges, optional
In a large pot, heat butter over medium heat. Add onion and jalapenos; cook and stir until onion is crisp-tender, 3 to 4 minutes. Add corn and cook, uncovered, until tender, stirring occasionally, 10 to 12 minutes. Stir in tomatoes and salt. If desired, serve with lime wedges.
Zesty Beef Nachos
1 pound ground beef
1 small onion, chopped
16-ounce can refried beans
16-ounce jar salsa
6-ounce can black olives, sliced
1/2 cup cheddar cheese, shredded
1 green onion, chopped
1 1/2 tablespoons chipotle chili powder
1 teaspoon salt
Additional ripe olives, chopped green onions and diced tomatoes for garnish, if desired
In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; crumble the beef; drain well.
Stir in refried beans, salsa, black olives, cheddar cheese, green onion, chili powder and salt; heat until mixture is warm throughout, about 5 minutes. Spoon mixture over tortilla chips. Sprinkle with olives, onions and tomatoes, if desired.
1 pound boneless, skinless chicken breasts
Four 15-ounce cans enchilada sauce
4-ounce can chopped green chiles
15-ounce can black beans, rinsed and drained
Six to eight 6-inch flour tortillas
1 cup shredded Mexican cheese blend
Sour cream, shredded lettuce, pico de gallo and sliced avocado
In a 3-quart slow cooker, combine the chicken, enchilada sauce and chiles. Cover and cook on low for 6 to 8 hours or until meat is tender.
Remove chicken and shred using two forks. Reserve 1 2/3 cups cooking juices. Pour the remaining juices into a large bowl; add the beans and shredded chicken. Coat two freezer-safe 8-inch-square baking dishes with non-stick cooking spray; add 1/2 cup reserved juices to each.
Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese.
Cover and bake second dish at 350 degrees for 20 minutes. Uncover; bake until cheese is lightly browned, about 5 minutes longer. Serve with toppings as desired.