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.
Tex-Mex Pasta Salad
For pasta salad:
Salt
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
For dressing:
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.
Fiesta Corn
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
Tortilla chips
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.
Chicken Enchiladas
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
Optional toppings:
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.