TEX-MEX MACARONI AND CHEESE
Classic macaroni and cheese gets reinvented as a hearty casserole with a layer of ground beef seasoned with peppers, onions and taco seasoning.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile in 5-quart Dutch oven, cook beef over medium-high heat 6 to 8 minutes, stirring frequently, until brown; drain, and set aside. Add bell pepper, poblano chiles and onion to Dutch oven; cook 6 to 7 minutes, stirring frequently, until onions start to soften. Stir in beef, taco seasoning mix and water; heat to simmering. Simmer 3 to 4 minutes, stirring frequently, until slightly thickened. Transfer to medium bowl; reserve.
- In 4-cup glass measuring cup, mix milk and cream. Return Dutch oven to low heat; melt 3 tablespoons of the butter in Dutch oven. With whisk, stir in flour and salt until smooth. Increase heat to medium-high; cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cheeses. Cook until melted, stirring occasionally. Stir pasta into cheese sauce. Remove from heat. Pour half of pasta mixture into baking dish. Top with meat mixture, then remaining pasta mixture.
- Bake 20 to 25 minutes or until edges are bubbly.
- Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Stir in bread crumbs; toast 4 to 5 minutes, stirring constantly, until crumbs are golden brown. Sprinkle over pasta mixture; top with cilantro.
Nutrition Facts : Calories 600, Carbohydrate 56 g, Cholesterol 105 mg, Fat 3, Fiber 5 g, Protein 27 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 5 g, TransFat 1 g
TEX-MEX PASTA
After a recent surgery, I wasn't able to stock up on groceries. One night, I looked in my pantry and created this. The results were fabulous! -Michele Orthner, Lethbridge, Alberta
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain. Stir in the salsa, soup and 1/2 cup cheese; heat through. , Drain pasta; stir into meat mixture. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Cover and bake until cheese is melted, 15-20 minutes.
Nutrition Facts : Calories 585 calories, Fat 28g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 1241mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.
DUTCH OVEN TEX MEX
Serve this with some warm tortillas or over some crumbled cornbread. This can be done over a campfire or in your home.
Provided by Robert Priddy @robertpriddy
Categories Beef
Number Of Ingredients 10
Steps:
- Brown meats with the veggies in the dutch oven.
- After meats are browned add the rice, rotel, beans, broth, seasonings, and chicken broth.
- Let it cook in the dutch oven for 30 minutes or so on medium heat.
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- Easy Dutch Oven No-Knead Bread. Would you believe me if I told you that you can make an amazing, crusty loaf of bread with just four ingredients and five minutes of prep?
- Dutch Oven Chili Recipe. Chilis are best when they’re full of meat, beans, and a lovely thick sauce. The Dutch oven is the perfect way to get the best texture and also ensure it’s bursting with flavor.
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- Dutch Oven Mac & Cheese. I know they’re heavy, but your Dutch oven will be your best friend on your next camping trip. If you don’t have to travel too far on foot, it’ll be a lifesaver come dinner time.
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- Roasted Red Pepper Soup. Just like the tomato soup above, you’ll find that roasting your red peppers will make this soup so much more intense. It’s a little easier to work with the peppers, and you can just broil them instead of roasting.
TEX MEX DUTCH BABY RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
5/5 (1)Total Time 40 minsCategory BreakfastCalories 993 per serving
- Place a 10" cast iron skillet on the middle rack of the oven and preheat to 425 degrees Fahrenheit.
- Meanwhile, place the milk, eggs, flour, salt, garlic powder, and cumin in the bowl of a large blender and quickly puree until combined.
- Once the oven and the cast iron pan have preheated, carefully remove the pan from the oven and place on the stove top. Place the butter in the hot pan and use a spatula to coat the bottom and sides.
- Pour the batter into the buttered pan and scatter the pepperjack cheese on top. Return the pan to the oven and bake for 20-25 minutes, until browned and puffed.
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