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Chicken Tostadas

24 Jan

Chicken Tostadas

Serves 4
Prep. Time: 5 minutes
Cooking Time: 15 minutes


4 flour tortillas
1/4 cup olive oil
1 onion, chopped
1 green bell pepper, chopped
1 pound chicken, chopped
2 ts garlic
2 ts chili powder
2 ts ground cumin
1 canned chili, diced
1/2 cup tomato sauce
1 can (10 1/2 oz.) refried beans
shredded cheese


1. Preheat oven to 450 degrees F. Coat both sides of each flour tortilla with olive oil and place on baking sheet. Bake 5 minutes. Turn off oven, keep tortillas inside oven until you are ready to serve.
2. Heat large skillet and add 1 TB olive oil. When oil is hot, add onion and cook until clear. Add bell pepper, garlic, chicken, diced chili and spices; cook for 5 minutes.
3. Add tomato sauce, cover, and simmer for 10 minutes. Uncover for the last 2-3 minutes to let sauce thicken.
4. When chicken mixture is just about ready, heat beans in microwave.
5. Remove flour tortillas from oven and coat with refried beans. Add chicken mixture and top with shredded cheese.


Colache – TexMex Butternut Squash

17 Jan

Colache – TexMex Butternut Squash

Serves 4
Prep. Time:  15 miutes
Cooking Time:  20 minutes

I found this recipe in Tex-Mex Recipes


2 TB vegetable oil
1 Butternut squash (2 pounds), peeled, seeded, and diced
1 onion, chopped
1 clove garlic, minced
1 can 14 1/2 ounces diced tomatoes, undrained
1 green bell pepper, chopped
1 can (14 1/2 oz) whole kernel corn, drained
1 canned green chili, diced
salt and pepper


1.  Heat oil in large deep skillet over medium heat.  Add onions and cook until transparent (about 3 minutes).  Add garlic, let cook 30 seconds, then add squash.  Cook 5 minutes.

2.  Add canned tomatoes and bell pepper to skillet.  Bring to boil, turn down heat, cover and simmer 15 minutes.

3.  Add corn, chili, sat and pepper.  Simmer, covered, 5 minutes.  Uncover, increase heat, and cook until juices have evaporated.

4.  Serve with crispy corn tortillas or tortilla chips.

Fiery Chili Beef

12 Jun

Fiery Chili Beef

Prep Time: 15 minutes
Cook Time: 7 to 8 hours
Serves 6

Found in: Tex-Mex Recipes


1.5 pounds beef flank steaks
1 can (28 oz) diced tomatoes, undrained
1 can (15 oz) pinto beans, rinsed and drained
1 medium onion, chopped
2 cloves garlic, minced
1/2 ts salt
1/2 ts ground cumin
1/4 ts black pepper
1 canned chipotle chile pepper in adobe sauce
1 ts adobe sauce (from canned chipotle)
Flour Tortillas

1. Cut flank steak into 6 evenly sized pieces. Combine flank steak, tomatoes with juice, beans, onions, garlic, salt, cumin and black pepper in slow cooker.
2. Dice chili pepper. Add pepper and adobe sauce to slow cooker; mix well.
3. Cover; coo on LOW 7 to 8 hours. Serve with flour tortillas.