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    You are in: Home / Cookbooks / Tex-Mex
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    Tex-Mex

    « Previous 1 2 3 4 . . . 18 19 20 Next »
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    In search of a nacho cheese recipe, I stumbled upon this recipe. It called for processed American cheese, but that was not going into my dish. I tweaked it a bit and I hope you enjoy. Note: This makes a good base recipe. You can leave it as is or you can put your spin on it.

    Recipe #501813

    This recipe is something I like to make for a large group and everyone falls in love. No one misses dinner at my house when I make these.

    Recipe #442015

    white sauce enchiladas best recipe

    Recipe #509612

    This is a very good and easy bean dip recipe.

    Recipe #74448

    This authentic salsa recipe will make your next large gathering a hit and leave people wanting more. Whether throwing a party or simply making some salsa for your own enjoyment, this recipe combines the perfect blend of spices and herbs for a wonderful eating experience. The versasility of this salsa is amazing! Try it on chips, eggs, grilled chicken or steak! This recipe is so simple, you dont need to roast peppers or cook the onion, throw it all in the blender and serve

    Recipe #495111

    This is simple enough. If you have the time, try cooking pinto beans from dried using my Cooked Dried Beans (Recipe #354834). Use for dinner as a side or for breakfast burritos. Check the liquid (water or broth); you may need a little more than the original measurement.

    Recipe #406946

    1 Reviews |  By AmyZoe

    Who knew jalapeno's were the secret ingredient in terrific guacamole. I'll never leave them out now that I know. You can make this ahead and wrap it in plastic for up to 24 hours (good luck with that, I can't keep my hands off it once it's made). Just make sure the plastic wrap is touching the surface of the guacamole and bring to room temperature and season with additional fresh lime juice and salt before serving. Recipe courtesy of The America's Test Kitchen Family Cookbook.

    Recipe #482526

    I just came back from my honeymoon in Puerto Vallarta and have been craving Mexican ever since! I turned on America's Test Kitchen and this is what they were making today! Looked so good, I had to quickly jot down the recipe and post here for safe keeping. They said that it's important to make your own ingredients instead of buying store bought beans or salsa if you want the authentic Mexican flavors. Here's the recipe!

    Recipe #257396

    This is a wonderfully tasty dish. A MUST try. Add chicken, beef, or extra spices. YUMMY!

    Recipe #12157

    I found many recipes and put the best parts together. A mexican favorite for many. Try them, they are very good! Healthy too!

    Recipe #160314

    Tastes JUST like it! Recipe calls for block AMERICAN cheese, Velveeta might work just as well.

    Recipe #110064

    85 Reviews |  By TWeddi

    Was tired of paying the high price for this and found this recipe online. This tastes like the real thing.

    Recipe #68861

    After experimenting with many different spice combinations over the years for me this is the closest to the store-bought package taco seasoning --- I always increase this recipe 10x and keep in a glass jar tightly covered in my fridge to have ready for recipes, if you like lots of heat then adjust the cayenne pepper to taste or you may omit completely, if you can find some dried granulated tomato powder then add about 1-2 teaspoons with the mix, I purchase mine at a bulk spice store it really gives the seasoning a lift, the amounts stated are equivalent to one package taco seasoning mix -- don't save this mix to use only for tacos, add some in your recipes to kick up the flavor, it's even great in chili, ground beef mixture for casseroles, stew, soups, and add some into you hamburger mixture for burgers, I even add this to my Parmesan meatballs --- this also makes a great gift for the cook on your list just increase amounts and present in a fancy glass jar.

    Recipe #76616

    228 Reviews |  By Tish

    We got the best fish tacos in a little fishing village in Mexico. I have tried to recreate them as best as possible

    Recipe #26516

    This sauce can be used with beef or cheese enchiladas. The amount of "heat" in the sauce depends on the type and amount of chili powder you use.

    Recipe #42094

    These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them up ahead of time and have the meat sit longer if you wish.

    Recipe #63786

    Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!

    Recipe #129926

    Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don't own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray. Enjoy.

    Recipe #117892

    Adpated from South Your Mouth

    Recipe #502526

    Recipe and photo adapted from Seeded at the Table

    Recipe #503077

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