ALL-PURPOSE TEX-MEX VEGGIES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large bowl, mix together the corn, jalapenos, red onions and bell peppers.
- In a separate bowl, combine the chili powder, cumin, salt, black pepper, garlic powder, onion powder and crushed red pepper. Mix together with a fork.
- Heat half the oil in a very large cast-iron skillet over medium-high heat. Add half the veggies and sprinkle with half the seasoning. Cook until blackened bits start to appear, 4 to 5 minutes. Remove from the skillet; repeat with the other half of the oil, veggies and seasoning. Return the first half of the veggies to the skillet and add the black beans and green chiles. Stir and continue cooking for 3 minutes. Use immediately or allow to cool, then package in smaller freezer bags or containers and freeze.
- To reheat, add 2 teaspoons or more of olive oil (depending on the quantity of vegetables) to a large cast-iron skillet over medium-high heat and add the desired amount of frozen vegetables. Cook, stirring frequently, until heated through, 5 to 7 minutes. The veggies can be used in a number of ways. Here are some serving suggestions.
- For soft tacos: Lay a warmed fajita-size flour tortilla on a board. Pile on 1/4 cup cooked taco chicken, top with 2 tablespoons shredded iceberg, 1 tablespoon grated Cheddar and a big spoonful of the Tex-Mex veggies.
- For veggie taco salad: Slice 1/2 head each of iceberg and romaine. Mix and spread the lettuce out on a platter to make a bed for the salad. Arrange 1 cup of the Tex-Mex veggies all over the lettuce. Sprinkle over 1/4 cup cotija cheese, dot on 1/4 cup salsa, top with 2 tablespoons sour cream and sprinkle over 2 tablespoons fresh cilantro leaves.
- For quick quesadillas: Melt 2 tablespoons salted butter in a cast-iron skillet; add 1 burrito-size sun-dried tomato flour tortilla. Top with 1/4 cup grated Monterey Jack cheese, 1/4 cup of the Tex-Mex veggies, then a second tortilla. Cook for a minute, then flip and cook on the other side until the cheese is melted. Remove to a cutting board, cut into quarters and serve with 2 tablespoons pico de gallo, 2 tablespoons guacamole and a sprig of fresh cilantro.
TEX-MEX CHICKEN SOUP
We keep busy here on our ranch. So I'm always looking for dishes that can be prepared in a hurry but are still filling an tasty. This quick and easy soup is a real winner!
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve with cheese and tortilla chips.
Nutrition Facts : Calories 110 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
TEX MEX CHICKEN TACO SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
- Also, great on the second day over rice.
TEX-MEX TOMATO SOUP AND GRILLED CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a griddle pan for the grilled cheese over medium heat.
- Heat a medium soup pot over medium-high heat, add the olive oil and melt 2 tablespoons butter into the oil. Add the garlic, onions, chipotle, adobo sauce and some salt and pepper. Partially cover the pot and cook to soften, 10 minutes or so. Stir in the tomato paste and cook until fragrant, 2 minutes, then deglaze the pan with 2 cups of the chicken stock and transfer to a food processor. Add the tomatoes and process until smooth. Pour the soup back into pot and add the remainder of stock. Simmer at a low bubble while you make the grilled cheese.
- Lightly butter 1 side of the bread slices. Make the cheese sandwiches with, and grill until crispy and the cheese melts.
- Stir the sour cream into the tomato soup and serve in shallow bowls with chives to garnish, and grilled cheese on the side for dipping.
TEX-MEX PANTRY GNOCCHI SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Combine the fire-roasted tomatoes, corn, enchilada sauce, chopped green chiles with liquid and black beans in a large pot over high heat, adding salt and pepper as needed. Bring to a boil, reduce the heat and simmer for 10 minutes to bring all the flavors together.
- Add the gnocchi, chorizo and queso blanco and cook until the gnocchi has softened and the cheese has melted, 2 to 3 minutes. Serve immediately garnished with cilantro.
TEX-MEX TURKEY SOUP
Not only is this soup yummy, it sure beats leftover turkey sandwiches for days on end following a holiday!
Provided by SSTRAWDER
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 22
Steps:
- Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
- Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
- Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.
Nutrition Facts : Calories 683.8 calories, Carbohydrate 59.2 g, Cholesterol 112.3 mg, Fat 30.5 g, Fiber 10.4 g, Protein 45.7 g, SaturatedFat 12.8 g, Sodium 2036.3 mg, Sugar 11.4 g
TEX MEX SOUP
Make and share this Tex Mex Soup recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In large pot, brown onions and beef.
- Cook 2 minutes.
- Add all other ing.
- except tortillas and cheese.
- Bring to a boil.
- Reduce heat and simmer, covered, for 30 minutes.
- Stir in cheese.
- Top with tortilla pieces.
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TEX-MEX QUINOA VEGETABLE SOUP - THE SIMPLE VEGANISTA
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5/5 (3)Total Time 54 minsCategory EntreeCalories 282 per serving
- In a 5qt. or larger crockpot, add all the ingredients finishing with the vegetable broth, give a good stir, and cook on low for 5 – 8 hours or high for 2 – 4 hours. Add more broth/water as needed. Taste for seasoning before serving.
- In a large dutch oven or pot, add ingredients finishing with the vegetable broth, give a good stir, bring to a boil, cover, reduce heat to low and simmer for 45 minutes to 1 hour. Add more broth/water as needed. Taste for seasoning before serving.
- Serve with diced avocado and chopped cilantro. Pairs well with tortilla chips and a squeeze of lime.
- Store left overs in an air tight container in the refrigerator for up to 5 – 6 days. This soup also freezes well for longer storage.
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- Heat oven to 350°F. Brush 1 teaspoon oil over both sides of tortillas. Cut tortillas in half, then cut each half crosswise into 1/2-inch strips. Place in single layer on ungreased large cookie sheet. Bake 10 to 12 minutes or until crisp and golden brown. Set aside.
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