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ZWT: Mexico TexMex Southwest

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A simple recipe to add some spice to your butter!

Recipe #369685

From the cookbook Cheap, Fast, Good. Time does not include chill time.

Recipe #369821

I found this on a blog and we loved it. Leftovers would be great as a base chicken for a curry dish.

Recipe #270361

A budget and time-friendly dinner.

Recipe #369692

I created this recipe to use up some Ro-tel tomatoes. It's very simple.

Recipe #369788

From The Taste of Home Cookbook.

Recipe #285103

This is a side dish I created to go along with a salsa meatloaf I was making. You can adjust the peppers to make it spicier or milder, I found adjusting the chipotle powder made the biggest difference in heat.

Recipe #285665

I found this recipe in my Penzeys catalog. Use the amount of cayenne pepper you prefer for heat.

Recipe #367796

This recipe is from the Penzeys catalog. Chili 3000 and Chili 9000 are mixes of chili powders.

Recipe #367811

I found this recipe in my Penzeys catalog.

Recipe #367524

I found this in my Joy of Cooking cookbook.

Recipe #370063

From the cookbook Cheap, Fast, Good.

Recipe #369825

This is a delicious recipe I found on a blog. Traditionally, the meat is beef or pork, but this recipe uses chicken. Tomatillos look like green tomatoes, but with a husk on the outside. They range from the size of a cherry tomato to the size of a clementine. You want to buy tomatillos that are firm to the touch, bright green, with the husk still close to the tomatillo. Prep time is inactive.

Recipe #369780

This is a simple dish that is very flexible. Use any ground white meat, vegetables, and stock you want. The amount of salsa and chili peppers can be increased depending on taste.

Recipe #272227

I wanted a Mexican lasagna for dinner one night so I decided to make up my own version, playing off of other recipes I've seen. The chili and the rice each taste great on their own as well as working really well together. I'm leaving out amounts for the tortillas, cheese, and cilantro. This recipe makes a lot of chili and rice. I love the leftovers for lunches, but if you want a larger lasagna, there is plenty of rice and chili for that with this recipe. The peppers are flexible as everyone has a different sense of the right amount of heat! Most of the cooking time is inactive.

Recipe #321341

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