TEX MEX STIR FRY
My husband calls it Mexican Chinese food. Chicken is stir fried with bell peppers, black beans, and salsa. It's delicious served with rice and topped with cheese.
Provided by draynivl
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. Set the peppers aside.
- Mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
- To serve, sprinkle each portion with Cheddar cheese.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 13.3 g, Cholesterol 94.3 mg, Fat 15.9 g, Fiber 1.7 g, Protein 32.1 g, SaturatedFat 7.3 g, Sodium 944.7 mg, Sugar 4.3 g
TEX-MEX FRIED RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet and brown the sausage meat, breaking it up into small pieces. When starting to brown, add the frozen corn (no need to thaw), onions, bell peppers and jalapenos. Season with the chili powder, salt, red pepper flakes and plenty of black pepper. Cook until the vegetables are crisp-tender.
- Add the rice and stir-fry until heated through and coated with the vegetable mixture. Add the Worcestershire sauce, hot sauce and lime zest and juice. Stir-fry until the rice is just starting to brown. Add the scallions and stir well so that they are thoroughly mixed in. Serve and garnish with cilantro.
MEXICAN STIR-FRY
A tasty blend of peppers makes this skillet meal popular at Becky Taaffe's home in San Jose, California. "Not only have I prepared it for everyday meals, but also for church dinners, potlucks and family get-togethers. There are never any leftovers," she reports.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute onion in oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add peppers; saute until crisp-tender, about 2 minutes. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 279 calories, Fat 10g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 458mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.
BEEFY TEX-MEX STIR-FRY
If you would like to lighten this recipe a little, use ground lean turkey or chicken instead of the beef. Recipe is from Rachael Ray. This is great for those nights you want a satisfying but simple meal.
Provided by CookingONTheSide
Categories Meat
Time 18m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the poblano, onion and chili powder and cook, stirring, until fragrant, about 4 minutes.
- Add the beef and cook, breaking up the meat, until the meat is just cooked through, about 3 minutes.
- Stir in the tomato and tortilla chips and season with salt and pepper.
- Divide the meat mixture among 4 plates and top with the cheese.
Nutrition Facts : Calories 580.1, Fat 44.1, SaturatedFat 20.2, Cholesterol 146.4, Sodium 853, Carbohydrate 9.6, Fiber 1.9, Sugar 5.8, Protein 36.3
TEX-MEX STIR FRY
A ground hamburger dish that can easily feed one or two, or can be doubled to become a great dinner for four!
Provided by ValkyrieInTraining
Categories One Dish Meal
Time 25m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 11
Steps:
- Season the hamburger patty with salt and pepper on both sides, adding any other seasonings you like (I add garlic and herb, hot paprika, and white pepper).
- Heat a 10" skillet over medium high heat, adding one tablespoon of the oil.
- Once the pan is hot, add the chopped onion and cook for 5 minutes, until onion starts to color and becomes soft.
- Add the garlic and cook a minute longer, adding a little salt and pepper.
- Add the vinegar to the pan, and cook another two minutes.
- Remove the onion and garlic from the pan and add the remaining tablespoon of oil. Put the patty into the pan and let it brown for about a minute, then break it up gently with a spatula or wooden spoon as it cooks.
- Season with hot sauce, if desired, and chili powder.
- Once the ground meat is thoroughly cooked, and no pink can be seen (about 5 minutes), add the peas. Cover and cook 2-3 minutes, turning the heat to medium low.
- Add the rice, salsa, onion and garlic mixture. Stir well, cooking another minute.
- Sprinkle the cheese on top, and cover, cooking for 2 minutes or until cheese is melted.
- Serve with toast or garlic bread, and enjoy!
Nutrition Facts : Calories 404.3, Fat 25.9, SaturatedFat 7.3, Cholesterol 47.6, Sodium 330.6, Carbohydrate 26.3, Fiber 1.9, Sugar 2.2, Protein 16.2
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