RIO GRANDE ESPECIAL
I serve this as a build-your-own taco salad meal. Start with lettuce, tomatoes, sour cream, shredded cheddar, and crushed tostada chips. Top off with the piping hot meat mixture, kinda toss together, and enjoy!
Provided by Kim Grant
Categories Salad Taco Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
- Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 49.7 g, Cholesterol 68.8 mg, Fat 14.7 g, Fiber 7.1 g, Protein 27 g, SaturatedFat 5.5 g, Sodium 3169.4 mg, Sugar 19.8 g
RIO GRANDE MELON SALAD
Mangoes, melons and grapes are arranged and drizzled with a honey-lime dressing. Fresh fruit has never tasted better!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- In tightly covered container, shake all dressing ingredients until well blended.
- Arrange fruits on 6 plates. Drizzle with dressing. Garnish with watercress.
Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 15 mg
HERE'S THE OUTLAW CHEF'S "RIO GRANDE CORNBREAD"
Provided by Guy Fieri Bio & Top Recipes
Categories side-dish
Time 1h25m
Yield about 10 servings
Number Of Ingredients 11
Steps:
- Preheat the grill to medium-high.
- Grill the corn until slightly charred black in some areas and has good color. Remove the corn from the grill to a cutting board and, using a serrated knife, cut the kernels off the cob. Set aside.
- Preheat the oven to 350 degrees F.
- Add about 1/8-inch of bacon fat to a 10-inch cast iron skillet and put it in the oven to heat up. While this is going on, mix the dry ingredients. In a medium bowl add the cornmeal, reserving about 1/8 cup, the salt and the baking soda. When the oil is hot, remove the skillet from the oven and sprinkle the bottom with the reserved 1/8 cup of cornmeal. Stir it into the oil and return the skillet to the oven to brown the cornmeal. In a large bowl add the eggs, creme mexicana, corn, chiles, water, remaining bacon fat and the onions. When the cornmeal roux is nice and brown, remove the skillet from the oven and pour in half of the batter. It should sizzle a little in the hot bacon fat. Now sprinkle the goat cheese evenly across the top of the first layer of batter. Gently pour in the remaining batter, being careful not to upset the layers, and bake until the top is golden brown, about 40 to 45 minutes. Remove from the oven and let cool 10 minutes before serving
RIO GRANDE RUB STEAKS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Let steaks rest from refrigerator for a few minutes to take the chill off.
- Preheat grill pan or indoor electric grill to high heat. Combine spice rub ingredients: ground Ancho chile, cumin, coriander, and cayenne. Rub spice blend into steaks.
- Coat sliced red onion with a drizzle of oil. Season with salt and pepper.
- Grill steaks and onion slices 5 minutes on each side. Remove from heat. Let meat stand 5 minutes for juices to redistribute. Season steaks with salt. Top with separated rings of red grilled onions. Serve with hot Cracked Cornbread and Cheese Squares and Mexican Salad.
- Preheat oven to 400 degrees F. Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter.
- Pour batter into baking dish and bake at 400 degrees F until golden, 15 to 18 minutes.
- Yield: 4 + servings
- Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and scoop out avocado flesh with a spoon. Wedge avocados and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Spread sliced onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt. Drizzle platter with oil and serve.
- Yield: 4 servings
RIO GRANDE POT ROAST
This sounds really interesting. Give you a Tex Mex flavor and is slow cooked and simple. Source: Woman's Day
Provided by jovigirl
Categories Roast Beef
Time 9h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put salsa, beer, tomato paste and taco seasoning in crockpot.
- Stir to mix.
- Rub beef with salt and pepper; add to cooker and spoon som of the sauce mixture over it.
- Cover and cook on low 8-10 hours until beef is very tender when pierced.
- Remove to a cutting board.
- Stir peanut butter and cilantro into sauce.
- Slice meat across the grain; serve with the sauce.
Nutrition Facts : Calories 438.3, Fat 27.2, SaturatedFat 10.2, Cholesterol 108.9, Sodium 719.5, Carbohydrate 9, Fiber 2, Sugar 4.5, Protein 37
REPUBLIC OF THE RIO GRANDE GRILLED TUNA AND GRAPEFRUIT SUPREME SALAD
A restaurant in McAllen, Texas, called Republic of the Rio Grande Grill and Cantina invented this entrée-size grilled tuna salad with grapefruit sections and red onions on top. It's a classic combination of South Texas flavors-and a very healthy dinner.
Provided by Robb Walsh
Yield serves 4
Number Of Ingredients 11
Steps:
- Peel and segment 2 grapefruits; set aside. Squeeze the juice from the other half grapefruit into a measuring cup; it should yield about 1/4 cup of juice.
- To make the salad dressing, combine the grapefruit juice, vinegar, oil, garlic, salt, freshly ground black pepper to taste, and minced jalapeño in a medium bowl; mix well. Cover and refrigerate the salad dressing.
- Place the tuna steaks in a shallow dish. Pour 1 tablespoon of dressing over each piece of tuna. Turn the tuna in the marinade to coat. Cover with plastic wrap, or place all of the tuna steaks and marinade in a plastic bag, and refrigerate for 1 hour.
- Light the grill. Remove the tuna from the refrigerator and allow to come to room temperature. Grill for about 4 minutes per inch of thickness for rare, 6 minutes for medium or until done to taste, turning at least once.
- To serve, toss the greens with the salad dressing in a mixing bowl. Divide the dressed greens among 4 plates. Top each with a grilled tuna steak, then sprinkle with freshly ground black pepper. Spread grapefruit supremes over the top of the salad. Garnish with the cilantro and red onion slices.
RIO GRANDE MINI LOAVES
This came from a box of Near East Spanish Rice. It's a great change from ordinary meatloaves, and cooks up very quickly! I serve it with Spanish rice and a salad.
Provided by Charmie777
Categories Meat
Time 45m
Yield 6 loaves
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients lightly, but well.
- Divide mixture into 6 portions; shape each portion into a loaf about 1-inch thick.
- Place in pan.
- Bake in 350ºF oven 25 minutes.
- Place slice of cheese on each loaf; spoon about 1 teaspoon salsa onto center of cheese.
- Bake an additional 5 minutes.
- Serve with additional salsa.
Nutrition Facts : Calories 322.3, Fat 20.7, SaturatedFat 10.2, Cholesterol 133.9, Sodium 366.1, Carbohydrate 1.7, Fiber 0.4, Sugar 0.9, Protein 30.9
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