Tex Mex Coleslaw Recipes

TEX MEX COLESLAW

Tex Mex Coleslaw image

All the goodness of coleslaw with a mexican twist. Started as tacos but leftovers and busy schedules made it into a one bowl quick and easy family favorite.

Provided by nomadic_heart

Categories One Dish Meal

Time 20m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 16

Ingredients

4 cups cabbage, finely chopped
1 tablespoon oil
1 lb ground beef
1 tablespoon taco seasoning (optional)
1 teaspoon cayenne
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground cumin
1 teaspoon salt
2 large onions, minced
4 garlic cloves, minced
1/2 cup mayonnaise
2 limes, juice of
2 -3 tomatoes, diced
1 (16 ounce) bag tortilla chips
cilantro, garnish

Steps:

Drizzle some oil in a hot pan saute half of the minced onion and garlic. Add the ground beef 1 tsp garlic powder, onion powder, ground cumin, and a pinch of salt (or 1 package of taco seasoning). Brown, break up the clumps. Set aside when fully cooked.
Combine cabbage, mayonnaise, lime juice, onions, tomatoes, garlic, 1 tsp cayenne, garlic powder, onion powder and ground cumin, salt to taste.
Add cooled meat. Garnish with minced cilantro and serve with your favorite tortilla chips. Have your favorite hot sauce on hand to spice it up.
NOTE: Add mayonnaise if you like it creamier. Instead of meat we use black beans and corn too.

Nutrition Facts : Calories 1034.2, Fat 57.6, SaturatedFat 11.4, Cholesterol 84.8, Sodium 1368.2, Carbohydrate 102.8, Fiber 10.9, Sugar 11.8, Protein 33.5

TEX-MEX COLESLAW

Tex-Mex Coleslaw image

This is from a March 1984 issue of Bon Appetit in the Food Processor section that used to be in the magazine. (I guess that's when processors were new on the cooking scene!). Although this recipe is written for the processor, it can easily be adapted to the regular slice and dice method and you could even use the packaged coleslaw mixtures. It can be prepared up to 2 days ahead.This is great with barbeque or burgers or your favorite Tex-Mex food.

Provided by Leslie in Texas

Categories Vegetable

Time 25m

Yield 8 cups

Number Of Ingredients 9

Ingredients

1/2 cup cilantro leaf (packed)
1 large garlic clove
1 jalapeno pepper, halved and seeded
1 small onion, quartered
1 1/3 cups vegetable oil
1/2 cup red wine vinegar
2 teaspoons sugar
1 teaspoon salt & freshly ground black pepper, to taste
3 lbs green cabbage, cored (and cut into wedges to fit feed tube)

Steps:

With Steel Knife:.
Place cilantro in work bowl;with machine running, drop garlic and jalapeno pepper through feed tube and mince finely.
Add onion and chop finely, using on/off turns.
Add oil,vinegar,sugar, salt and pepper and blend 3 seconds.
Pour dressing into large bowl and set aside.
With Thin Slicer:.
Arrange cabbage wedges cut side down in feed tube and slice using firm pressure, transfering to the large bowl as necessary.
Toss cabbage with dressing, cover and refrigerate.
When ready to serve, drain excess liquid and adjust seasoning if necessary.

Nutrition Facts : Calories 371.1, Fat 36.5, SaturatedFat 4.7, Sodium 31.5, Carbohydrate 11.7, Fiber 4.1, Sugar 7.6, Protein 2.6

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