Tasty Tex Mex Tortilla Recipes
TEX-MEX TORTILLA TORTE
You're four simple ingredients away from a delicious Mexican dinner.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray bottom of 9-inch glass pie plate with cooking spray.
- Place 1 tortilla on bottom of pie plate; spread evenly with 1/2 cup of the chili and sprinkle with 1/2 cup of the cheese. Repeat layers twice, starting each layer with tortilla. Top with remaining tortilla.
- Cover with foil; bake 20 minutes. Sprinkle with remaining 1/2 cup cheese. Bake uncovered about 10 minutes longer or until thoroughly heated and cheese is melted. Let stand 5 minutes before cutting. To serve, cut into 4 wedges. Top each serving with 1 tablespoon sour cream.
Nutrition Facts : Calories 470, Carbohydrate 35 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 2 g, TransFat 1 1/2 g
TEX-MEX PANTRY CASSEROLE
This casserole uses basic pantry staples for a quick weeknight meal. Garnish with sour cream and sliced avocado.
Provided by thedailygourmet
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a skillet over medium-high heat. Cook and stir ground beef until browned and crumbly, about 6 minutes. Drain off any grease.
- Add butter and onion to the skillet. Saute until onion is softened and fragrant, about 5 minutes. Sprinkle in taco seasoning and pour in tomato sauce. Stir to combine. Add broth, corn, black beans, Spanish rice mix, and salsa; mix well.
- Spray a casserole dish with nonstick cooking spray. Pour the beef mixture into the casserole dish. Top with Cheddar cheese.
- Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.
Nutrition Facts : Calories 411 calories, Carbohydrate 43.4 g, Cholesterol 58.7 mg, Fat 17.7 g, Fiber 6.7 g, Protein 20.8 g, SaturatedFat 8.4 g, Sodium 1776.3 mg, Sugar 7.2 g
TEX-MEX TORTILLA POCKETS
Stuffed with all the Tex-Mex flavors you love, these tasty tortilla pockets are quick to make and guaranteed to please.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Heat 1 Tbsp. oil in large skillet. Add chicken; cook and stir 4 min. or until done. Remove from heat. Stir in cheese, salsa, corn, cilantro and cumin.
- Spread tortillas with beans. Spoon chicken mixture down centers of tortillas. Fold in opposite sides of each tortilla, then fold bottom over filling and once again to make rectangular packet. Brush top edge with egg; press onto packet to seal. Place, seam-sides down, on baking sheet; brush with remaining oil.
- Bake 20 min. or until golden brown.
Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
VEGGIE TEX-MEX TORTILLA WRAPS
Make and share this Veggie Tex-Mex Tortilla Wraps recipe from Food.com.
Provided by Mirj2338
Categories Breakfast
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the beans, lime juice, orange juice, garlic, salt, and cayenne pepper in a food processor and process until smooth.
- Spoon the mixture into a bowl and stir in the scallions and bell peppers.
- Spread one-fourth of the mixture on each tortilla.
- Roll the tortillas tightly and top with salsa.
TEX MEX GUACAMOLE RECIPE BY TASTY
Here's what you need: avocados, corn, red onion, jalapeño, canned black bean, lime, salt, pepper, tortilla chip
Provided by Matthew Johnson
Categories Appetizers
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the avocado, corn, red onion, jalapeño, black beans, lime juice, salt, and pepper. Mix together until fully incorporated.
- Serve with tortilla chips.
- Enjoy!
Nutrition Facts : Calories 89 calories, Carbohydrate 9 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, Sugar 1 gram
TASTY TEX MEX TORTILLA
This recipe is from "Alive" magazine and it is very tasty and satisfying. It is a meal in itself and peppy flavor. I cut back on the rice and cheese and used HOT salsa. The corn I used were canned but you can use frozen. The carrots were fresh shoe string cut.
Provided by Bergy
Categories < 60 Mins
Time 40m
Yield 4 tortilla wraps, 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the cooled rice, veggies, cheese, mayo salsa, cumin & chili powder.
- Divide the mix between the 4 tortillas, roll up the tortilla tucking in the sides.
- Wrap tortillas in foil and heat in 375 oven for apprx 20 - 25 minutes or until the ingredients are hot through and the cheese has melted.
- Enjoy.
Nutrition Facts : Calories 324.1, Fat 10.9, SaturatedFat 5, Cholesterol 22.2, Sodium 799.2, Carbohydrate 45.4, Fiber 3, Sugar 2.4, Protein 12.8
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