TEX-MEX PIZZAS
Provided by Rachael Ray : Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Combine first 6 ingredients in a bowl and mix.
- Press out 2 pizza shells on 2 cookie sheets. Spread 3/4 cup salsa on each pie and top with each pie with half of the shredded smoked cheese. Top each pie with half the vegetable blend and half of the sliced chorizo. Top with the shredded Monterey Jack and bake the pizzas for 15 minutes, until cheese is golden and toppings tender. Cut pizzas into squares and serve.
TEX-MEX PIZZA
Loaded with toppings that include black beans and corn, this knife-and-fork pizza is packed with southwestern flavor and served with avocado and sour cream on the side. Get ready to make mouths water. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 slices.
Number Of Ingredients 13
Steps:
- In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in salsa and chilies., Place crust on an ungreased pizza pan. Top with the beef mixture, cheese, beans, corn and olives., Bake at 425° for 15-20 minutes or until edges are lightly browned and cheese is melted. Toss avocado with lemon juice. Serve pizza with avocado and sour cream.
Nutrition Facts : Calories 375 calories, Fat 17g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 721mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 4g fiber), Protein 18g protein.
TEX-MEX BREAKFAST HAYSTACKS
I love haystacks and wanted to make a fun Tex-Mex version for my family. Adding panko crumbs and cheese to the hash browns before cooking gives them a wonderful golden brown color and crisp texture. -Donna-Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine sour cream, green onions, sun-dried tomatoes, cilantro, and 1/2 teaspoon Tex-Mex seasoning; set aside., Squeeze hash brown potatoes dry with paper towel to remove excess liquid. In a large bowl, combine potatoes, bread crumbs, cheese, salt and remaining Tex-Mex seasoning., On an electric griddle, heat 3 tablespoons oil over medium-high heat. Drop potato mixture by 2/3 cupfuls into oil; press to flatten slightly. Fry, adding oil as needed, until crisp and golden brown, 5-7 minutes. Drain on paper towels; keep warm., On same griddle, heat remaining oil over medium heat. Break eggs, one at a time, onto griddle. Reduce heat; cook until whites are set and yolks have begun to thicken. Flip eggs if desired; cook to desired doneness., To assemble, top each potato patty with an egg, salsa, bacon and sour cream mixture. If desired, sprinkle with green onions.
Nutrition Facts : Calories 399 calories, Fat 27g fat (8g saturated fat), Cholesterol 205mg cholesterol, Sodium 688mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
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- Bean Chilaquiles with Avocado & Queso Fresco. Let’s face it — most of us have stale corn tortillas lingering somewhere in the back of the fridge. Chilaquiles is my favorite way to give them new life, by simmering them in some salsa and turning them into breakfast in about 10 minutes.
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