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 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 BEAN SALAD
My father-in-law's recipe, this salad is both pretty and packed with protein. It's also convenient since it uses a variety of canned beans. It's more flavorful when prepared the night before.-Christi Gillentine, Tulsa, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. In a jar with a tight fitting lid, combine the oil, vinegar, garlic salt and pepper; shake well. Pour over salad; toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 265 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 9g fiber), Protein 12g protein.
TEX-MEX BEAN SOUP
I'm neither Texan nor Mexican and I can't claim this to be a real Tex-Mex dish, but it definitely has that taste to it. I had black bean soup in mind when I was experimenting and came up with this. Enjoy!
Provided by SarahLikesToCook
Categories Black Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a soup pot, cook onion, celery, and red bell pepper until softened. Add garlic for last minute so it doesn't burn.
- Add chicken broth and bring to a simmer. Simmer for 10 minutes.
- Add cumin and half of the beans and heat through. At this point you may wish to mash or puree the mixture in the pot a bit.
- Add the rest of the beans and heat through.
- Dissolve the cornstarch in the water and add to the pot. Heat until slightly thickened.
- Add Herdez Chipotle Salsa. You may want to start with two teaspoons and add more according to how spicy you like your food. I like 6 teaspoons.
- Salt to taste.
- You may want to serve this soup with cheddar cheese and sour cream on top. Enjoy!
Nutrition Facts : Calories 315.1, Fat 5.2, SaturatedFat 0.9, Sodium 441, Carbohydrate 49.4, Fiber 14.5, Sugar 2.4, Protein 19.2
TEX-MEX BEAN SOUP WITH RICE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic, cumin, 1/4 teaspoon salt and a few grinds of pepper; cook until lightly toasted, about 1 minute. Add the tomatoes, black beans, pinto beans and 6 cups water. Bring to a boil, then reduce the heat to medium and stir. Simmer until slightly thickened, about 15 minutes.
- Remove 1/2 cup of the bean mixture to a bowl using a slotted spoon; mash with a fork, then return to the pot along with the rice and 1/4 cup cilantro. Cook until the soup thickens, about 5 more minutes. Season with salt and pepper. Warm the tortillas in a dry skillet or wrap in damp paper towels and microwave; wrap in foil to keep warm.
- Top each serving of soup with the cheese and the remaining 1/4 cup cilantro. Serve with the warm tortillas.
TEX MEX PINTO BEANS
These are so yummy! I got this recipe somewhere on the internet years ago and have tweaked it a bit. These freeze really wonderfully, so make extras! Even my Mexican Sister in Law has asked for this recipe and uses it herself!
Provided by Angel91805
Categories Beans
Time 6h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Soak beans overnight covered w/ water. In the morning, drain off the water.
- Mix all ingredients together in pot, cover with water by about 1 inch and bring to a boil.
- Once boiling, turn to low and let cook all day or until beans are tender.
- Check and stir often, adding water as necessary.
- You can split between two crockpots and cook on high 6-7 hours or on low all day. Be warned that the juices will not be as thick as if you cooked it on the stove.
Nutrition Facts : Calories 209.2, Fat 16.4, SaturatedFat 5.7, Cholesterol 16.3, Sodium 987.5, Carbohydrate 13, Fiber 1.2, Sugar 1.1, Protein 5.7
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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- Heat a Dutch oven over medium-high heat. Add cooking oil and then white parts of green onions to heated oil. Once you can smell the white parts of green onions, add in onions and carrots with some salt. Saute ~5 minutes or until carrots are tender. Add spice mix and saute until spices are fragrant, ~2 minutes more.
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