he water and roast with tex-mex seasoning.
cook for half
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.
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.
To prepare Tex-Mex cornbread add 4 oz. can
Make Enchilada Gravy Sauce.
Heat oil in
inute stirring occasionally. As the gravy cools it will thicken so
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
ix in 2 cups shredded Tex-Mex or cheddar cheese.
Add
Brown ground beef with onions and garlic in a large skillet; drain.
Line a 9X13X2-inch baking dish with 4 torn flour tortillas.
Place ground beef mixture over tortillas.
Layer with beans, enchilada sauce, and cream of chicken soup over ground beef.
Next, top with shredded cheese, 4 more torn flour tortillas, tomatoes and green chilies.
Cover with foil and bake at 350\u00b0F for 45 minutes.
Uncover and top with a little extra cheese if desired; return to oven just long enough to melt the cheese.
onger pink.
Stir in enchilada sauce, tomatoes, cumin, and salt
eans and 1 can red enchilada sauce in a bowl until
Add pinto beans.
Pour enchilada sauce into a bowl.
emaining soup mixture.
Pour enchilada sauce over top.
Take
wn.
To make this recipe truly Tex-Mex, top with some baked
Combine the sausage mixture and enchilada sauce.
Add remaining 3
In 4 separate bowls put one of the 4 ingredients.
Some Tex-Mex cooks add a little vegetable oil and/or cider vinegar so have a small cruet of each available, also lime wedges.
This is good anyway the user wants to eat it; in a big dish with chips or sprinkled over Tex-Mex food.
Just tell your guests to put the salsa together to please their palates and appetites.
Mix the chili and enchilada sauce together in a small
Place frozen chicken breasts in a zip-top freezer bag with your choice of marinade. Refrigerate for 12 to 48 hours, turning occasionally to distribute marinade.
rom heat and stir in Tex-Mex cheese until melted and smooth
In a 2-quart saucepan or large skillet, cook and stir the ground beef or pork and stir until no longer pink; drain. Add salsa and 1/2 cup water. Heat to boiling. Meanwhile, in a small bowl, blend the gravy mix with 1/2 cup cool water and stir in the cumin. Pour gravy mixture into boiling mixture; heat and stir until thickened. Stir in beans, peppers (if desired) and garlic. Reduce heat and simmer 10 minutes. May garnish with cilantro leaves on the serving plate.