Tex mex food

Tex Mex Dip

Ingredients:

Dip

  • 1 lb ground beef
  • 1/4 cup onion, chopped
  • 1 medium garlic clove, minced
  • 2 (7 ounce) cans green chili salsa (or use your favorite salsa)
  • 1 (17 ounce) can refried beans
  • 1 teaspoon salt (optional)

Topping Suggestions

  • cheddar cheese
  • black olives, sliced
  • onion, chopped
  • cilantro, chopped

Directions

1. Brown beef in skillet until crumbly. Drain. Add onion and garlic. Cook until onion is soft.

2. Add remaining ingredients and cook until hot and bubbly.

3. Spoon into serving dish and top with optional toppings. Serve with tortilla chips.

Tex Mex Chili

Ingredients

  • 2 lbs of ground beef
  • 1 tablespoon canola oil
  • 1 celery rib
  • 1 small onion
  • 1 small chili pepper
  • 2 garlic cloves
  • 1 (14 1/2 ounce) can diced tomatoes with sweet onions
  • 1 (28 ounce) can crushed tomatoes
  • 1 dash ground red chili pepper
  • 1 dash cayenne pepper
  • 1 dash red pepper flakes

Directions:

  1. Heat pot to medium heat.
  2. Pour in oil.
  3. Brown beef.
  4. Add vegetables.
  5. After the vegetables have softened, add both cans of tomatoes.
  6. Sprinkle chili pepper, cayenne pepper and red pepper flakes on top and stir.
  7. Allow the chili to cook for at least an hour in order to soften the meat.

Beef Pie

Ingredients:

  • 2 lbs ground beef or ground pork or ground turkey
  • 1/2 cup chopped onion
  • 1/4 cup chopped green chilies
  • 2 teaspoons chili powder
  • 8 ounces tomato sauce
  • 1/2 teaspoon garlic powder
  • 8 ounces cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1 egg white, beaten stiff

Directions

  1. Heat oven to 375°F.
  2. Cook ground beef. Drain.
  3. Add to the cooked ground beef: onion, green chiles, chili powder, tomato sauce, and garlic powder. Simmer 8-10 minutes.
  4. Grease an 8 x 8 baking pan. Put meat mixture in pan.
  5. Beat together cheese, sour cream and egg white. Put on top of meat mixture.
  6. Bake 25-30 minutes.

Tex mex salsa

Ingredients:

  • 1 tomato, diced fine
  • 2-3 tablespoons jalapeno peppers, diced fine
  • 1 teaspoon cilantro
  • 1 small onion, chopped fine
  • 1 (12 ounce) can tomato juice (I use Campbell's)
  • 1/2 teaspoon salt, to taste

Directions:

  1. Combine all and enjoy!
  2. Tastes better the second day after flavors have a chance to combine.

Confetti Salsa(makes 10-12 pints)

  • 10 cups tomatoes, peeled,diced and drained
  • 2 yellow sweet peppers, coarsely chopped
  • 2 green sweet peppers, coarsely chopped
  • 1 sweet red pepper, coarsely chopped
  • 1 orange sweet bell pepper, coarsely chopped
  • 2 large Spanish onions, coarsely chopped
  • 5 hot peppers, seeded and finely chopped (Add more if you wish it hotter =0 !!)
  • 2 tablespoons minced garlic
  • 1/4 cup lemon juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons canning salt
  • 1/2 cup sugar
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoons black pepper
  • 1 tablespoons onion powder
  • 2 tablespoons cumin
  • 2 cups tomato sauce
  • 2 (12 ounce) cans tomato paste

Directions

  1. Place ingredients in a large heavy bottomed pot and cook for 10 minutes until mixture is very hot.
  2. Pack in hot pint jars.
  3. Place in water bath for 10 minutes.

Tex Mex soup

Ingredients:

  • 1 medium onion, chopped
  • 1/2 lb ground beef
  • 1 (14 ounce) can tomatoes
  • 1 (14 ounce) can beef broth
  • 1 (8 ounce) can tomato sauce
  • 1 (4 ounce) can green chilies, chopped
  • 3 cups water
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon steak sauce
  • 3/4 cup cheddar cheese, shredded
  • 6 corn tortillas, chopped

Directions:

  1. In large pot, brown onions and beef.
  2. Cook 2 minutes.
  3. Add all other ingredients, except tortillas and cheese.
  4. Bring to a boil.
  5. Reduce heat and simmer, covered, for 30 minutes.
  6. Stir in cheese.
  7. Top with tortilla pieces.