southwest

Chicken strips, onions and peppers sizzle with velvety PHILLY Cream Cheese Spread for our saucier take on fajitas, ready in just 20 minutes.

Creamy Chicken Fajitas

tub (8 oz.) PHILADELPHIA Cream Cheese Spread

Tbsp. milk

1-1/2 lb. boneless skinless chicken breasts,

onion

flour tortillas (6 inch), warmed

KRAFT Mexican Style Finely Shredded Four Cheese

Mix cream cheese spread, milk and seasoning mix until blended.

Cook chicken and vegetables in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done. Add cream cheese mixture; cook and stir 2 min. or until heated through.

Spoon chicken mixture down centers of tortillas; top with shredded cheese. Fold in half.

Tamale pie is a dish that screams for an update. I mean, it's cornbread and chili all rolled into one! This version uses tender, slow-cooked, shredded skirt steak flavored with layers and layers of aromatics and vegetables for a rich, complex, chili-based stew topped with corn bread flavored with browned butter.

The Best Tamale Pie With Braised Skirt Steak, Charred Corn, and Brown Butter Cornbread Crust Recipe

unsalted butter

skirt steak,

salt and black pepper

whole sweet dried chilies

chilies

chicken stock

vegetable or canola oil

corn kernels corn

onion,

red bell pepper, stemmed, seeded, and thinly sliced

poblano pepper, stemmed, seeded, and thinly sliced

garlic,

Serrano pepper, minced

cumin (preferably from whole seeds)

coriander (preferably from whole seeds)

oregano

green olives, sliced

Worcestershire sauce

Asian fish sauce

cheddar cheese (about 1 cup)

scallions, thinly sliced

cilantro

For the Brown Butter Cornbread Crust:

(about 5 ounces) fine yellow cornmeal

(about 5 ounces) all-purpose flour

sugar

baking powder

baking soda

eggs

(about 3/4 cup) sour cream

(about 1/4 cup) cultured buttermilk

Sour cream,

Adjust oven rack to center position and preheat oven to 300°F (see note for pressure cooker instructions). Heat butter in a large Dutch oven over medium heat until melted. Continue to cook, swirling pan gently until butter is nutty-smelling and solids are a toasty brown. Transfer to a heatproof cup or bowl and reserve for Brown Butter Cornbread Crust.

Return pan to high heat. Season skirt steak generously with salt and pepper. Add to the pan in as close to a single layer as possible. Cook without moving until deeply browned on bottom side, about 6 minutes. When beef is browned (do not brown top side), transfer to a large plate and set aside.

Meanwhile, place chilies on a microwave-safe plate and microwave until hot, pliable, and toasted, about 30 seconds. Transfer to a microwave-safe liquid measuring cup and add 1 cup chicken stock. Cover with plastic wrap and microwave on high power until gently simmering, about 3 minutes. Remove from microwave and transfer to a blender. Add remaining chicken stock. Blend until completely smooth, about 1 minute. Set aside.

Return Dutch oven to high heat. Add oil to Dutch oven followed by corn. Cook, stirring occasionally, until corn is well charred in spots, about 4 minutes. Add onion, bell pepper, and poblano pepper, and cook, stirring, until softened but not browned, about 3 minutes. 

Add garlic, Serrano pepper, cumin, coriander, and oregano and cook, stirring, until fragrant, about 30 seconds. Add chili purée and stir to combine. Return beef to the pot along with any drippings. Add olives and stir to combine. 

Bring to a simmer on the stovetop, cover, and transfer to the oven (see note for pressure cooker instructions). Cook until beef is fall-apart tender, about 2 1/2 hours. Remove from oven.

Set oven temperature to 425°F. Stir Worcestershire sauce, fish sauce, and cheese into stew. Return to stovetop and simmer on medium heat, stirring frequently, until thickened to a rich, stew-like consistency, about 5 minutes. Stir in scallions and cilantro and season to taste with salt and pepper. Transfer mixture to a 12-inch cast iron skillet or a 9- by 13-inch casserole dish.

For the Brown Butter Cornbread Crust: Combine cornmeal, flour, sugar, 1 teaspoon kosher salt, baking powder, and baking soda in a large bowl. Combine eggs, sour cream, and buttermilk in a second bowl and whisk until homogenous. Whisking constantly, slowly drizzle in reserved browned butter. Whisk wet ingredients into dry ingredients until homogenous.

Using a large spoon, place small dollops of the cornbread batter mixture on top of the beef filling, then use the back of the spoon to spread it into an even layer. Transfer the skillet to the oven and bake until pale golden brown and a skewer inserted into the cornbread comes out clean, about 20 minutes. 

Let cool 15 minutes, then serve with sour cream.

This delicious and healthy Southwest Egg Roll in a Bowl is an easy recipe to throw together after a busy day. A family friendly dinner recipe that you can easily make spicy or mild, this is a healthy dinner recipe that you can make on the stove or in the Instant Pot.

Southwest Egg Rolls in a Bowl {with Chipotle Ranch Dressing}

olive oil

chicken

onion (red, diced)

tsp cumin

tsp chipotle chili powder

corn

black beans (canned, drained)

red bell pepper (diced)

coleslaw mix

green chilis

broccoli broccoli

cilantro (optional, chopped)

plain Greek yogurt

garlic powder

onion powder

tsp dill (dried)

parsley

tsp chili powder

apple cider vinegar

water

avocado

limes

jalapeños

Sauté

Heat the oil in a skillet on high heat. Add the chopped chicken, onion, cumin, chili powder, and oregano to the skillet. Stir and mix until the chicken is browned.

Add the remaining ingredients

Add the remaining eggroll ingredients to the skillet, except for the the optional cilantro and jalapeños.

Cover and heat

Cover the skillet and reduce the heat to medium. Cook the eggroll filling for 10-15 minutes until the chicken is done and the cabbage has shrunk.

Add cilantro

Remove the lid and mix in the cilantro, if you&#039;d like.

Serve!

Serve in a bowl topped with chipotle ranch dressing, avocados, jalapenos, and a lime wedge.

Stovetop Instructions:

Add to a jar

Add all the ingredients to a jar with a lid.

Shake

Serve

Serve immediately or keep in the fridge for 2-3 days.

For the Chipotle Ranch Dressing:

On saute, cook chicken, onions, cumin, chili powder, and oregano in the Instant Pot. Cook until the chicken is browned. 

Add the rest

Add the remaining ingredients to the pot except for the cabbage/coleslaw mix, broccoli slaw, and cilantro.  

Liquid or water

Pressure Cook

Place the lid on the Instant Pot and set your valve to sealing, cook on  high pressure for 2 minutes.  

Quick release

Quick release and add the coleslaw mix, broccoli slaw, and cilantro, then close lid and let sit for 2 minutes. 

Instant Pot Instructions:

https://embed.mediavine.com/videos/zjrf1ljwbpt5m0i0lvjs

Healthy Southwest Egg Roll in a Bowl

Cozy up with a bowl of this Healthy Southwest Chicken Soup! Peppers and onions are sautéed and mixed with a homemade southwest seasoning, fire roasted tomatoes, pinto and black beans, charred corn and chicken. Serves 8+ in under an hour!

Southwest Chicken Soup

yellow onion, diced

green bell pepper

large jalapeño, seeded and ribs removed for less heat

fresh garlic, minced

kosher salt

southwest seasoning

(28 ounce) can crushed fire-roasted tomatoes

chicken,

charred corn**(see notes)

(15 ounce) can pinto beans, pureed with liquids***(see notes)

(15 ounce) can pinto beans, drained and rinsed

(15 ounce) can black beans,

(4 cups) low-sodium chicken broth

juice of 1/2 a lime

chopped cilantro

tortilla strips or chips

lime wedges

In a large dutch oven add the olive...

In a large dutch oven add the olive oil, onion, bell pepper, jalapeño, minced garlic with a pinch of kosher salt.

Stir and cook on medium-low heat until the...

Stir and cook on medium-low heat until the vegetables are tender and onions are golden in spots. About 8 minutes.

Next, add 2 tablespoons southwest seasoning, stir and...

Next, add 2 tablespoons southwest seasoning, stir and cook 1 minute.

To the peppers and onions add; crushed fire-roasted...

To the peppers and onions add; crushed fire-roasted tomatoes, shredded chicken, charred sweet corn, black beans and pinto beans.

Pour in 1 quart (4 cups) low-sodium chicken...

Pour in 1 quart (4 cups) low-sodium chicken broth.

Lastly, add the pureed pinto beans (see notes)...

Lastly, add the pureed pinto beans (see notes) to the soup and stir to combine.

Cover and bring the soup to a low...

Cover and bring the soup to a low boil. Reduce to medium low, simmering for 30 to 40 minutes.

Squeeze in the juice of 1 lime and...

Squeeze in the juice of 1 lime and season with kosher salt to taste.

Ladle the soup into bowls and top with...

Ladle the soup into bowls and top with sliced avocado, cilantro and tortilla strips – if desired.

Our tasty Southwestern Ranch Salad is a Healthy Living recipe. Black beans, corn and a kick of cilantro make it a winner in the flavor department too.

Southwestern Ranch Salad

salad greens

(15.5 oz.) GOYA® Black Beans, rinsed

pkg. (15.25 oz.) GOYA® Whole Kernel Corn, thawed, drained

red pepper, chopped

tomatoes, chopped (about 2 cups)

KRAFT 2% Milk Shredded Cheddar Cheese

KRAFT Classic Ranch Dressing

Tbsp. chopped fresh cilantro

Divide salad greens among 4 dinner plates.

Top with beans, corn, peppers, tomatoes and cheese.

Drizzle with dressing; sprinkle with cilantro.

Sometimes referred to as the Navajo taco, sopapillas originated in the southwestern state of Arizona. As a dessert sopapillas are topped with sugar, cinnamon and even honey.&nbsp;Recipe courtesy of The Tortilla Channel, provided by My Recipe Magic

Fried Sopapillas

all-purpose flour

real butter

milk

salt

sugar (as topping)

cinnamon (as topping)

honey (as topping)

Add all the dry ingredients in a kitchen mixer and pulse.

Then add the butter and run the kitchen mixer until you get a coarse dough.

Now add the milk and water and run the kitchen mixer.

In a matter of seconds, you get a soft dough.

Cut the dough in half and put half of the dough on a lightly floured board.

Cut the circle through the middle and then into 4 triangles.

Preheat a big pot to 375℉ with vegetable oil, filled to about ⅓ of the pot.

Fry 2-3 sopapillas at a time until golden brown for about 2-3 minutes.

Turn the sopapilla and fry the other side.

Take the sopapillas from the pan with a slotted spoon and drain on a paper towel.

Cool slightly while you combine the cinnamon and sugar.

Sprinkle the sopapillas with the cinnamon sugar or drizzle with honey.

This VELVEETA Nacho Bake is hearty with salsa, sour cream and ground beef—all covered with a topping of cheesy crushed tortilla chips.

VELVEETA Nacho Bake

pkg. (12 oz.) VELVEETA Shells & Cheese Dinner

beef

pkg. (1 oz.) TACO BELL® Taco Seasoning Mix

Sour Cream

KRAFT Shredded Cheddar Cheese, divided

TACO BELL® Thick & Chunky Salsa

tortilla chips

Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.

Stir sour cream into prepared Dinner. Spoon half the Dinner mixture into 8-inch square baking dish; top with layers of meat mixture, half the cheddar and remaining Dinner mixture. Cover.

Bake 15 min. Top with salsa, remaining cheddar and crushed chips; bake, uncovered, 5 min.

Discover one of the best and brightest guacamole dips you'll ever make. This guacamole recipe uses fresh lime juice and ripe avocados!

Guacamole

avocados

tomato, finely chopped

onions

jalapeño pepper, finely chopped

lime juice

Make a tried-and-true nachos recipe. Nachos with Cheesy Beef are everything you're looking for: simple to make, cheesy and crunchy with great toppings.

Top 28 southwest recipes from across the web

The most viewed southwest recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 28 southwest recipes from across the web

The most viewed southwest recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Chicken Fajitas

The Best Tamale Pie With Braised Sk...

Southwest Egg Rolls in a Bowl {with...

Southwest Chicken Soup

Southwestern Ranch Salad

Fried Sopapillas

VELVEETA Nacho Bake

Guacamole

Nachos with Cheesy Beef

Famous Queso Dip

Southwest Grilled Chicken Salad

Southwest Sweet Potato, Black Bean ...

Death Valley Wild Western Spaghetti...

Green Chili Chicken Bake

Spicy Jalapeño &amp; Bacon Flatbrea...

One-Pan Taco Dinner

9 Ingredient, Easy Chicken & Black ...

Southwest Style Slow Cooker Chili R...

Santa Fe Chicken Casserole

Southwest Turkey, Vegetable and Ric...

Chicken 'n Waffle Tacos

Southwest Shrimp and Succotash

Crock Pot Southwest Beef Chili Stew

Sweet and Spicy Mexican Roasted Swe...

Southwest Corn Chowder (Vegan!)

Southwest Black Bean Soup (Easy!)

Southwest Black Bean Burger (Vegan)

Creamy Corn Salsa

The most viewed southwest recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Spicy Jalapeño & Bacon Flatbrea...