tex mex recipes

This delicious slow cooker tex-mex chili will warm you right up on a cold winter's day. 

Slow Cooker Tex-Mex Chili

tomatoes

tbsp. chili powder

oregano

cumin

c. wheat berries

onion,

poblano pepper,

garlic, pressed

beans

c. frozen corn, thawed

c. shredded cooked white meat chicken

Cilantro leaves, Cotija cheese, and lime wedges,

This southwestern corn salad from Delish.com will have you saying heck ya!

Santa Fe Corn Salad

c. corn

black beans,

red bell peppers, chopped

avocado, chopped

red onion, finely chopped

olive oil

limes

tbsp. Green onions, sliced,

Added some smoked salt, the fam loved it. It’s great to eat with a fork and also great as a dip with tortilla chips.

I added a finely diced jalapeño (removed the vein and most of the seeds) and doubled the avocado.  Excellent!

https://streaming.hearstdigitalstudios.com/manual_upload/59405bdcbbddbd6331bc1ea3/mp4/CornSalad3Ways-FRONT-FINAL_1497390058_4000_hd_v3.mp4

The three best ways to utilize this summer fave!

You'll Love This Corn Salad 3 Ways

Shrimp Enchiladas

garlic,

onion, diced

red bell pepper, chopped

jalapeño, seeds removed and minced

lb. shrimp, shells removed, deveined, and chopped

Kosher salt

black pepper

butter

tbsp. all-purpose flour

c. milk

sour cream

green chilis

flour tortillas

c. shredded Monterey Jack, divided

cilantro,

Pico de gallo,

I do always have a problem with the tortillas turning mushy so I skipped putting the sauce on the bottom of the casserole and sprayed it with Pam instead.  During the last five minutes of cooking, I added the sauce and the cheese.  Turned out lovely with a little crisp on the bottom, saucy and cheesey and just yum.

These truly are THE BEST shrimp enchiladas! I didnt have sour cream, so I used cream cheese in lieu- I think it made the sauce consistency a little thicker, and I didnt experience the mushy tortillas that others mention.  The husband raved that the enchiladas were better than the ones we enjoy at our favorite local mexican seafood restaurant!  Wow! Absolutely delicious!
 This recipe is easy, delish AND a keeper! <3

We loved it! I do think it needed more shrimp though. Next time I will use 1 1/2 - 2 lbs.

make sure you use strong Tortillas
 they go to mush if you don't. A nd double shrimp to at least 2 lbs. I also added a lot more seasonings

Absolutely delicious!!! Saving and printing this recipe!! We added the sauce to our red sauce in our beef enchiladas as well as using this recipe for shrimp.

Thank you! This recipe was perfect. I made a few substitutions to make it keto friendly. Almond Milk (Vanilla Flavored), Almond Flour and Protein Wraps. I served it over Mexican Cauliflower Rice and viola!

I think I may try a mix of red,yellow, orange peppers. I added a little homemade taco seasoning (just a smidge)... other than that, I feel confident to serve these to friends next time... I can’t wait for them to try..

Made this for my wife’s b day and it was fantastic!! I diced up some tomatoes to add along with the fresh parsley on top of the cream sauce before adding to the oven.

This came out terrific! Not mushy at all (maybe because I cooked in my air fryer/convection oven?) and there was plenty of shrimp. But I used a one lb bag of Trader Joe’s Argentinian shrimp which are completely peeled and deveined, so there was no waste, the entire pound was shrimp.

This recipe is good....but not sure I would call it "The Best" as it's labeled for the recipe.  I agree with the reviews that say the enchiladas are a bit mushy.  I will admit that could be a taste preference.  All in all, they were good....but doubtful I will make them again.  Bechemel sauce has its place, not sure it's in enchiladas.

These were a little bland for me the night I made them, but they tasted much more flavorful the next day. I'd probably add more cumin, some chili powder, and double the shrimp next time, but I will make again. They were very quick and easy, which wins major points with me.

Cream saUce very thick too but  very good I had to thin it with some broth

This hearty Tex-Mex Lasagna will fill you right up!

Tex-Mex Lasagna

beef

taco seasoning

(14.5 oz) petite diced tomatoes, undrained

(15 oz) tomato sauce

(4 oz) chopped green chilies

cottage cheese

eggs

corn tortillas, torn

cheddar cheese

Monterey Jack cheese

tortilla chips

Salsa

tomatoes, diced

avocados

Preheat oven to 350°. Grease a 7x11 casserole dish and set aside.

Brown the meat in a large skillet, then drain excess fat.

Return meat to skillet and taco seasoning, seasoned salt, diced tomatoes, tomato sauce, and chopped green chilies. Reduce heat and simmer, uncovered for 15-20 minutes.

Combine eggs and cottage cheese in a small bowl, whisking until mixed.

In the prepared casserole dish, layer half of the meat sauce, half of the tortillas, half of the egg mixture, and half of each kind of shredded cheese. Repeat layers.

Bake for 30 minutes or until bubbly. Let cool for 5 minutes before topping with tortilla chips, avocado chunks, diced tomato, and salsa. Serve up hot and enjoy!

An easy and savory casserole of white meat chicken, tender rice, beans, and corn in a smooth salsa verde sauce with cheese.

Salsa Verde Chicken and Rice Casserole

olive oil, (divided)

chicken

garlic powder

paprika

Salt and pepper (to taste)

yellow onion, (finely diced)

garlic, (minced)

white rice

black beans, (well-rinsed and drained)

corn

salt

chicken broth

tomatillo salsa

cheddar cheese, (divided)

FOR GARNISH: salsa, cilantro, lime wedges, diced avocado, etc...

Preheat oven to 375˚F.

Heat 2 tablespoons olive oil in a large oven-safe pan or skillet set over medium-high heat. I use this 3-quart pan with a lid.

Season chicken pieces with garlic powder, paprika, oregano, cumin, salt, and pepper.

Add chicken pieces to the hot oil and cook for 5 minutes, or until browned on all sides. Remove chicken from skillet and set aside.

Add remaining oil to the hot skillet and set over medium-high heat.

Stir in the onions and cook for 2 minutes, or until just softened.

Stir in garlic and cook for 20 seconds.

Add rice and continue to cook, stirring frequently, for 1 minute, or until rice is lightly toasted.

Stir in beans and corn; season with salt.

Add chicken broth and salsa; bring mixture to a simmer.

Stir in 1 cup of shredded cheese until melted.

Stir in previously cooked chicken.

Remove from heat.

Tightly cover with foil or a lid.

Bake for 45 minutes.

Remove skillet from oven.

Set oven to BROIL.

Remove foil from skillet; stir the casserole, then sprinkle the top with remaining shredded cheese.

Broil until cheese is melted and lightly browned on top; about 2 to 3 minutes.

Top with salsa, cilantro, lime wedges, diced avocado, etc…

Serve.

This easy weeknight dinner is a major winner. Chicken breasts cook in a perfectly spiced marinate until shreddable—pair it with your favorite taco toppings for a dinner that will be requested again and again. Recipe on Delish.com!

Slow Cooker Chicken Tacos

lb. boneless, skinless chicken breasts (about 4)

yellow onion, sliced

lime juice

chiles

kosher salt

brown sugar

chili powder

Mexican beer,

Corn tortillas

cabbage

Sliced jalapeño

avocado

Place onions at the bottom of slow cooker, then place chicken on top. In a medium bowl or measuring cup, whisk together lime juice, chiles, salt, brown sugar, garlic powder, chili powder, and cumin. Pour lime juice mixture and beer over chicken. Cover and cook on low for 4 hours or high for 2 hours.&nbsp;

When chicken is tender, remove from slow cooker and shred, then return to slow cooker with 3 tbsp. chilis in adobo sauce&nbsp;and toss with the cooking liquid. Remove chicken with slotted spoon or tongs and serve with tortillas and toppings of your choice.

So good. I used chicken broth instead of beer. I thought it was great. I also roasted the jalapeños. Try it.

I'm very confused by something in the ingredients list & I've tried Googling it but can't seem to find an answer. 

The recipe calls for "4 chiles in adobo, chopped, plus 3 tbsp. chiles in adobo sauce". I don't understand what the difference is between "chiles in adobo" and "chiles in adobo sauce". I've looked up the adobo sauce and understand what that is but the first part eludes me. Please help! Thank you in advance!

This recipe is amazing - so simple and soooo flavorful!

Came out good. Only used about a tablespoon of the adobe sauce and it had a good kick.

Best taco recipe I’ve come across!
We made it in a deep pan on the stovetop and cooked for just over an hour on low heat and it was perfect!!

https://streaming.hearstdigitalstudios.com/bcdbb9e9-cfa1-46ae-b8b8-b42eb8129a72/video_rover_16x9_1080p_hd_1544995986_15449.mp4

These easy tacos are just the right amount of spicy. Perfect for your next taco tuesday!

These Crock-Pot Chicken Tacos Are A Weeknight Staple

Tortillas, chicken, peppers, cheese and a creamy sauce are layered together in this crowd-pleasing Southwest casserole

King Ranch Chicken Casserole

chicken breast

green bell pepper, chopped

garlic clove,

(10 3/4 ounce) can cream of mushroom soup

(10 3/4 chicken soup

(10 ounce) can diced tomatoes and green chiles

Cheddar cheese

8-10 (8-inch) flour tortillas,

Preheat oven to 350°.

Heat oil in a large skillet over medium...

Heat oil in a large skillet over medium heat. Cook chicken breasts until browned and cooked through. Remove from pan and shred into bite size pieces.

Melt butter in same skillet over medium heat....

Melt butter in same skillet over medium heat. Add onion, and sauté until tender. Add bell peppers and garlic, and sauté 3 to 4 minutes more.

Stir in chicken broth, both soups, diced tomatoes...

Stir in chicken broth, both soups, diced tomatoes and green chilies, salt and spices. Return the shredded chicken to the pan. Cook, stirring occasionally, for about 5 minutes, until mixture is heated through.

Lightly grease a 9x13 inch baking dish. Spread...

Lightly grease a 9x13 inch baking dish. Spread about 1/4 cup of the chicken mixture in the bottom of the pan to coat.

Layer with half of the tortilla strips.Top with...

Layer with half of the tortilla strips.Top with half of the chicken mixture and 1 cup of cheese. Repeat layers once (tortilla strips, chicken mixture, cheese).

Cover and bake at 350° for about 40...

Cover and bake at 350° for about 40 minutes. Uncover and bake for and additional 5-10 minutes. Let stand 10 minutes before serving.

Easy Instant Pot recipe for restaurant-style black beans! These creamy &amp; delicious black beans are a perfect side for tacos, enchiladas, burritos, or any Mexican inspired meal.&nbsp;

Creamy Black Beans in Instant Pot

onion, chopped ((about 1 medium onion))

black beans (soaked overnight (or 8 hours))

water ((or 1.5 cups for less liquid))

((adjust

tbsp chopped cilantro

tbsp cotija cheese ((optional))

Rinse and soak beans overnight, or for 8 hours.&nbsp; Alternatively, use the no-soak method.&nbsp;

Turn on the Instant Pot.&nbsp; Heat oil on Saute mode (high). Ad crushed garlic, followed by chopped onions.&nbsp; Saute for 1 minute, or until the onions turns translucent.

Add rinsed and drained beans, seasoning and water.&nbsp; Cancel Saute.&nbsp; Pressure cook on Bean/Chili Mode or Pressure cook mode for 30 minutes.&nbsp; Reduce time to 25 minutes for a more firm texture.&nbsp;

Let the pressure release naturally for 15 mins (NPR 15).&nbsp; After that, release pressure manually.&nbsp; You can do that by turning the pressure knob to 'venting' position in DUO model, or, push down the pressure valve in ULTRA model.&nbsp;

Open the lid after the pin drops.&nbsp; Using a potato masher, mash a few beans for a creamy texture.&nbsp;&nbsp;Garnish with cilantro and Cojita cheese crumbles and serve warm!

https://www.youtube.com/watch?v=5apbZM7RbYo

Full Recipe: 👩‍🍳https://spicecravings.com/black-beans-recipe

If you enjoy Mexican food like my family, you will really enjoy this recipe for RESTAURANT-STYLE black beans!  They are creamy, flavorful and pair so well with Burritos, Enchiladas, Tacos or any Tex-Mex or Cal-Mex meal.  I love them over a bowl of Mexican rice 😋

And as always, it's a real easy to follow recipe!  If you try it, do post your pics and tag #spicecravings in your comment.  You have no idea how much it means to me!

Another TEX-MEX hit in my home: MEXICAN RICE: https://spicecravings.com/mexican-rice-recipe

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This Taco Rice recipe is an easy one-pan dinner that combines all your favorite Tex-Mex ingredients, including ground beef, taco seasoning, salsa, and plenty of cheese.

Skillet Taco Rice

onion

(1-ounce) package taco seasoning

long grain white rice, uncooked

salsa

cilantro

Optional toppings: diced tomatoes, avocado, sour cream, green onion, tortilla strips

Heat the olive oil in a skillet (*see note) over medium heat. Add in the diced onion and cook until softened.

Add in the ground beef and continue cooking until browned. Add in the garlic and cook for 1 more minute.

Stir in the taco seasoning, rice, broth, and salsa. Bring the mixture up to a boil and then cover and reduce heat to low. Cook for 15 &#8211; 20 minutes, or until the liquid is absorbed and the rice is tender, stirring occasionally so rice doesn’t stick.

Sprinkle in the cheese and cilantro and stir to combine. Remove the skillet from the heat, cover and let sit for 2 minutes for the cheese to melt. Season with salt and pepper if desired.

Looks delicious. Will make this weekend! Thank you for sharing.
Mona

Hi Shelly,
I made the taco rice last night and we loved! A keeper!❤️
I was wondering if you know of any really good pan sets that will stand the test if time. Something that doesn’t have a coating that starts peeling. I thought maybe as someone that cooks all the time you might use a pan set you love.
Thank you!
Mona.

I made this today and it was excellent. The only thing I did was add A. Can? A black beans even took some over to my granddaughter she loved it.

Quick, easy and delish!  I will defintley make this again and again.

Making this right now and it smells so good , going to make with homemade tortilla chips and I added diced bell pepper and jalapeno when saute the onion. I can't wait to eat it 

I give it 4 stars for flavor. I would have given it 5 stars if my rice was not crunchy. Has anyone else made this and there rice come out crunchy after 20 minutes? I then cooked it for another 15 minutes and the rice was still crunchy.

This is amazing! I really like black beans so I added in a drained can as well as more water since it took up some. The flavors are so good. Love this recipe. I made mine in a Green Pan and covered with foil while it cooked.

This has become a favorite in my house and on regular rotation I add corn, I think this time I will try the pinto beans, that sounds good.

Yummy comforting recipe! I used rotel tomatoes w/cilantro and threw in 1/2 cup of diced red pepper. I used mango salsa and used minute brown rice. I used chicken stock instead of water. I served it with my homemade cornbread on the side.  Delicious!

Top 11 tex mex recipes recipes from across the web

The most viewed tex mex recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Slow Cooker Tex-Mex Chili

Santa Fe Corn Salad

Shrimp Enchiladas

Tex-Mex Lasagna

Salsa Verde Chicken and Rice Casser...

Slow Cooker Chicken Tacos

King Ranch Chicken Casserole

Creamy Black Beans in Instant Pot

Skillet Taco Rice

Three Chile Quesadillas

Sheet Pan Chicken Fajitas

Top 11 tex mex recipes recipes from across the web

The most viewed tex mex recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Tex-Mex Chili

Santa Fe Corn Salad

Shrimp Enchiladas

Tex-Mex Lasagna

Salsa Verde Chicken and Rice Casser...

Slow Cooker Chicken Tacos

King Ranch Chicken Casserole

Creamy Black Beans in Instant Pot

Skillet Taco Rice

Three Chile Quesadillas

Sheet Pan Chicken Fajitas

The most viewed tex mex recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine