dried rosemary, and salt.
Tex Mex Chili:.
Combine italian salad dressing
In small bowl, combine first 6 ing.
Place in refrigerater.
Brush the 1 T melted butter on steak.
Rub blackened seasoning on each side of steak.
Let stand 30 minutes.
Cut steak into 4 pieces.
Preheat a heavy saucepan to very hot.
Add the oil.
Add steak and cook on med-hi for 6-8 minutes, to desired doneness.
Serve steak with a ball of Tex-Mex butter on top.
Preheat oven to 350.
In a large skillet, over medium-high heat, cook and stir turkey with chili seasoning mix until turkey is browned, breaking up clumps. Drain off fat; stir in beans, mexicorn, soup, and green chile peppers. Divide mixture among six 8-ounce casseroles.
Cover with crushed tortilla chips and cheese. Sprinkle with olives and jalapeno pepper slices.
Bake in preheated oven about 30 minutes or until hot.
Serve with sour cream and salsa if using.
he water and roast with tex-mex seasoning.
cook for half
Season each pork chop with salt, pepper and 1/4 teaspoon Tex-Mex seasoning. Turn chops over and season again. Heat butter in a large skillet over medium heat. Add pork chops to pan. Cook pork chops approximately 2 1/2 to 3 minutes per side, depending on thickness. Remove from pan. Add cream and salsa to pan. Bring to a boil. Reduce heat to low and simmer for 2 minutes, stirring constantly. Season with salt and pepper. Spoon sauce over pork chops.
rown the beef with dried chili flakes, onion, garlic and the
ver potato.
Variation #3 Tex Mex:
Spoon 2 Tablespoons of
medium bowl; stir in chili powder, scallion, cilantro, lime juice
Heat 1 tablespoon of the oil in a skillet and saute the beef for 4 minutes, add the shallots, garlic and chili powder and saute for an additional 4 minutes. Stir in the beans and corn and season with salt and pepper.
Preheat the oven to 425\u00b0F. Place the pita on baking sheets. Mix together the tomato paste, remaining oil and 4 tablespoons water. Spread over the pita.
Arrange the tomato slices on top and add the beef mixture. Sprinkle with the marjoram and cheese. Bake for about 10 minutes until the cheese is melting.
iquid, add tomatoes, tomato paste, chili powder, salt and pepper and
Mix soup, milk, rice and chili powder in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.
Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.
Bake at 400\u00b0F (200\u00b0C) until chicken is cooked through and rice is tender - about 45 minutes. Remove cover and broil until cheese is golden and bubbly - about 3 minutes. Remove chicken and stir rice before serving.
Preheat oven to 350\u00b0.
Place nuts, chili powder and cumin in aluminum foil and bake for 6 minutes until it is fragrant and it begins to darken.
Let cool.
Combine all topping ingredients in a bowl and set aside.
Heat grill on medium.
In a large bowl, combine all burger ingredients and mix until just combined. Do not over mix.
Divide mixture evenly into four and make patties approx 1 to 1 1/2 inch in thickness. Grill burgers 5 to 7 minutes each side or until the internal temperature reaches 170\u00b0F (77\u00b0C).
Spread some guacamole on the bottom half of each bun, top with shredded lettuce, the Tex-Mex burger and a few spoonfuls of the tomato topping mixture. Enjoy.
at.
Add in garlic, chili pepper flakes and jalapeno pepper
In saucepan over medium heat, brown beef, onions, chili powder and pepper until brown.
Drain off fat.
Stir in flour.
Cook 1 minute, stirring constantly.
Stir in V-8 juice and heat to boiling, stirring often.
Reduce to low heat and stir in beans. Simmer for 30 minutes.
Heat chili stir constantly to a boil.
Pour into a serving dishes.
Feeds two hungry Texans or only one if really hungry. Add a generous amount of catsup or Ketchapeno and some of your favorite grated cheese.
maple syrup, molasses, Hungarian paprika, chili powder, garlic powder, chipotle chile
Preheat oven to 350\u00b0F. Brown meat in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix, tomatoes, beans, corn and green chiles. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
Cover bottom of greased 11x7-inch baking dish with 3 tortillas, overlapping as needed. Layer with 1/2 of the chili mixture and 1 cup of the cheese. Repeat tortilla, chili and cheese layers.
Bake 30 minutes or until heated through.
In a 3-quart saucepan over medium heat, cook beef and onions with garlic, chili powder, cumin and pepper until beef is browned and onions are tender, stirring to separate meat.
Spoon off fat. Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in V-8 juice.
Heat to boiling, stirring often.
Reduce heat to low; simmer for 30 minutes, stirring occasionally.
Add beans; simmer 15 minutes more, stirring occasionally.
Heat 2 teaspoons oil over medium heat.
Brown chicken on both sides; remove.
Add remaining oil, onion, pepper and garlic. Saute until tender.
Add tomato sauce, water, chili powder, salt, cumin, oregano and pepper.
Cook 1 minute.
Return chicken to skillet.
Cover; simmer 10 to 12 minutes or until chicken
is cooked.
Serve in tortillas with cheese and sour cream.