TEX-MEX CHILI
A great basic chili!!! Easy and delicious. We use the leftovers to make chili cheese omelettes on the weekends! Also great served over Fritos for frito pie!
Provided by Charmie777
Categories Beans
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Saute onions and garlic in oil.
- Add ground beef and brown. Drain.
- Add taco seasoning and cumin. Mix well.
- Add remaining ingredients, salt and pepper to taste.
- Cook 20-30 minutes.
- Serve hot with garnishes of your choice.
- NOTE: For FRITO PIE serve over a bed of fritos and topped with grated cheddar.
Nutrition Facts : Calories 401, Fat 10.8, SaturatedFat 3.6, Cholesterol 49.1, Sodium 688.6, Carbohydrate 46.8, Fiber 8.7, Sugar 8.7, Protein 27.6
TEX-MEX CORN CHIP CHILI
Make and share this Tex-Mex Corn Chip Chili recipe from Food.com.
Provided by EmilyStrikesAgain
Categories Black Beans
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.
- Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.
Nutrition Facts : Calories 814.2, Fat 43.7, SaturatedFat 16.4, Cholesterol 99.6, Sodium 849.8, Carbohydrate 64.4, Fiber 13.9, Sugar 1.6, Protein 43.4
TEX-MEX CORN
Provided by Food Network Kitchen
Time 25m
Yield 4 ears of corn
Number Of Ingredients 0
Steps:
- Pull back the husks from 4 ears of corn and remove the silk; sprinkle with 1 teaspoon chili powder. Cover with the husks and grill, turning, about 20 minutes. Fold back the husks and spread with a mixture of 1/2 cup mayonnaise and 1 teaspoon chili powder. Sprinkle with grated cheddar and crumbled bacon.
TEX-MEX CHILI (CROCK POT)
Our favorite crock pot chili...smells great while cooking too. And like most chili, it's even better re-heated.
Provided by Amy F.
Categories Beans
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Brown beef and garlic until brown, drain well.
- Stir in chili powder and cumin, cook 2 minutes more.
- In crock pot, combine beans, celery, onion, peppers.
- Add undrained tomatoes, vegetable or tomato juice, tomato paste, and salt.
- Stir in meat mixture.
- Cover and cook on low 10-12 hours or high 4-5 hours.
TEX-MEX CHILI
Steps:
- In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. , Stir in the beans, tomato sauce, tomatoes, water, tomato paste, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with toppings as desired. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish with toppings as desired.
Nutrition Facts : Calories 334 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1030mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein. Diabetic Exchanges
TEX-MEX SEASONING MIX
This spice mix goes together quickly and makes a great little gift to include with holiday greetings for neighbors and coworkers. They can mix it into chili and scrambled eggs, use it to season tacos and burritos, or add zip to a can of refried beans. -Tammy Rose, Danville, Arkansas
Provided by Taste of Home
Time 5m
Yield 7 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: about 6 tablespoons., To prepare dip: In a small bowl, combine the mayonnaise, sour cream and 4-1/2 teaspoons seasoning mix. Serve with corn chips. Yield: about 1 cup., To prepare chicken: Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the process cheese, sour cream and milk. Cook and stir over medium-low heat until cheese is melted. Add the chicken, beans, tomatoes and 2 tablespoons seasoning mix; heat through., Drain noodles; add to sauce and toss to coat.
Nutrition Facts : Calories 265 calories, Fat 27g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 168mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
MEXICAN CORN CHILI
Make and share this Mexican Corn Chili recipe from Food.com.
Provided by DaHomeCooker
Categories Mexican
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Add all ingredients except sour cream and cheddar to large non-stick frying pan on high.
- Cook on high stirring often to keep from burning.
- Cook until the vegetables are tender, reduce to low.
- Add in sour cream and combine.
- Server over rice with cheddar cheese on top.
- Serve Hot sauce on the side to kick it up.
Nutrition Facts : Calories 207.7, Fat 11.3, SaturatedFat 4.9, Cholesterol 49.2, Sodium 102.4, Carbohydrate 11.2, Fiber 2.1, Sugar 4.5, Protein 15.9
TEX-MEX CHICKEN WITH CORN SALSA
For a sensational southwestern supper, you can't miss with this salsa-starring corn roasted on the grill-alongside grilled chicken breasts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat gas or charcoal grill. In small bowl, mix 1 1/2 teaspoons of the chili powder, the cumin, salt and garlic powder. Spray chicken with cooking spray; sprinkle seasoning mixture evenly over both sides of chicken. Set aside.
- Spray sheet of heavy-duty foil with cooking spray; place corn in center of foil. Turn up edges of foil; place on grill over medium heat. Cover grill; cook 10 minutes, stirring once, until corn begins to brown. Remove corn from grill to medium bowl; set aside.
- Place chicken on grill. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to plate; cover to keep warm. Add onion, tomatoes, bell pepper, cilantro, lime juice, chile and remaining 1/2 teaspoon chili powder to corn; toss to combine. Serve with chicken.
Nutrition Facts : Calories 270, Carbohydrate 20 g, Cholesterol 90 mg, Fat 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 4 g, TransFat 0 g
TEX MEX TURKEY CHILI
A twist on traditional chili made with ground turkey, sweet corn and black beans mixed with Rotel tomatoes and green chilies. Serve in a bowl or scooped with tortilla chips, my Tex Mex Turkey Chili will satisfy your appetite with healthy ingredients.
Provided by The Hot Mess Kitchen
Categories < 4 Hours
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat skillet to medium-high heat and spray with non-stick cooking spray.
- Brown ground turkey, stir occasionally to ensure it cooks evenly.
- Remove from skillet, putting directly in to Crockpot.
- Open and drain cans of corn and black beans.
- Open Rotel cans, keep juice in can.
- Put canned ingredients in Crockpot with browned turkey and mix well.
- In mixing bowl, combine 1 cup water with pre-packaged chili mix. Mix with whisk until well blended and add to Crockpot.
- Cook on low in Crockpot for 2 hours and then serve.
- Serve in a bowl alongside tortilla scoops or over steamed white or brown rice and enjoy!
Nutrition Facts : Calories 382.7, Fat 7.8, SaturatedFat 1.9, Cholesterol 52.2, Sodium 1002.4, Carbohydrate 55.9, Fiber 11.6, Sugar 4.3, Protein 28.6
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