The Texican Recipes

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TEXICAN CHILI



Texican Chili image

This flavorful, meaty chili is my favorite, and it's so easy to prepare in the slow cooker. It's a terrific way to serve a crowd without last-minute preparation. I got the idea from my mother, who used her slow cooker often for soups and stews. -Stacy Law, Cornish, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h25m

Yield 18 servings.

Number Of Ingredients 14

8 bacon strips, diced
2-1/2 pounds beef stew meat, cut into 1/2-inch cubes
2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes, undrained
2 cans (8 ounces each) tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
2 cups sliced carrots
1 cup chopped celery
3/4 cup chopped onion
1/2 cup chopped green pepper
1/4 cup minced fresh parsley
1 tablespoon chili powder
1 teaspoon salt, optional
1/2 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Brown beef in the drippings over medium heat; drain. , Transfer to a 5-qt. slow cooker; add bacon and remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender, stirring occasionally.

Nutrition Facts : Calories 163 calories, Fat 6g fat (0 saturated fat), Cholesterol 44mg cholesterol, Sodium 242mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 16g protein. Diabetic Exchanges

THE TEXICAN



The Texican image

Make and share this The Texican recipe from Food.com.

Provided by Mandy

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 3

37 1/2 ml tequila
60 ml cranberry juice
1 teaspoon lime juice

Steps:

  • In a cocktail shaker with ice, shake all ingredients, strain into a chilled glass.

TEXICAN SQUASH



Texican Squash image

My Mom gave me this recipe. It's a different spin on the regular squash casserole.

Provided by Lynn

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 55m

Yield 8

Number Of Ingredients 9

2 ½ pounds yellow squash, sliced
4 eggs
½ cup milk
1 pound Monterey Jack cheese, shredded
1 teaspoon salt
2 teaspoons baking powder
3 tablespoons all-purpose flour
1 (4 ounce) can chopped green chile peppers
1 ¼ cups coarsely crushed corn chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch casserole dish.
  • Bring a pot of salted water to a boil. Add squash and cook until tender but still firm, about 15 minutes. Drain and set aside to cool.
  • In a large bowl combine eggs, milk, cheese, salt, baking powder, flour and chiles; mix well. Fold in squash.
  • Sprinkle half of the crushed corn chips in the bottom of the prepared dish. Spoon the squash mixture into the dish, and top with the remaining crushed chips.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 20 g, Cholesterol 144.7 mg, Fat 24.7 g, Fiber 3 g, Protein 20.2 g, SaturatedFat 12.4 g, Sodium 982.7 mg, Sugar 4.5 g

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