ALL-PURPOSE TEX-MEX VEGGIES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large bowl, mix together the corn, jalapenos, red onions and bell peppers.
- In a separate bowl, combine the chili powder, cumin, salt, black pepper, garlic powder, onion powder and crushed red pepper. Mix together with a fork.
- Heat half the oil in a very large cast-iron skillet over medium-high heat. Add half the veggies and sprinkle with half the seasoning. Cook until blackened bits start to appear, 4 to 5 minutes. Remove from the skillet; repeat with the other half of the oil, veggies and seasoning. Return the first half of the veggies to the skillet and add the black beans and green chiles. Stir and continue cooking for 3 minutes. Use immediately or allow to cool, then package in smaller freezer bags or containers and freeze.
- To reheat, add 2 teaspoons or more of olive oil (depending on the quantity of vegetables) to a large cast-iron skillet over medium-high heat and add the desired amount of frozen vegetables. Cook, stirring frequently, until heated through, 5 to 7 minutes. The veggies can be used in a number of ways. Here are some serving suggestions.
- For soft tacos: Lay a warmed fajita-size flour tortilla on a board. Pile on 1/4 cup cooked taco chicken, top with 2 tablespoons shredded iceberg, 1 tablespoon grated Cheddar and a big spoonful of the Tex-Mex veggies.
- For veggie taco salad: Slice 1/2 head each of iceberg and romaine. Mix and spread the lettuce out on a platter to make a bed for the salad. Arrange 1 cup of the Tex-Mex veggies all over the lettuce. Sprinkle over 1/4 cup cotija cheese, dot on 1/4 cup salsa, top with 2 tablespoons sour cream and sprinkle over 2 tablespoons fresh cilantro leaves.
- For quick quesadillas: Melt 2 tablespoons salted butter in a cast-iron skillet; add 1 burrito-size sun-dried tomato flour tortilla. Top with 1/4 cup grated Monterey Jack cheese, 1/4 cup of the Tex-Mex veggies, then a second tortilla. Cook for a minute, then flip and cook on the other side until the cheese is melted. Remove to a cutting board, cut into quarters and serve with 2 tablespoons pico de gallo, 2 tablespoons guacamole and a sprig of fresh cilantro.
TEX-MEX BURGER
Celebrate the flavours of Central American with a juicy cheeseburger topped with fresh avocado
Provided by Good Food team
Categories Main course
Time 25m
Number Of Ingredients 8
Steps:
- Mix mince with the onion, cayenne pepper and oregano. Season well, shape into 4 patties and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Cook burgers for 15 mins or until done to your liking, flipping over halfway through.
- Serve in rolls with cheese, tomato and avocado.
Nutrition Facts : Calories 589 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.5 milligram of sodium
TEX-MEX BURGER WITH CAJUN MAYO
A jazzy way to spice up the boring basic burger that will tantalize your taste buds! Cajun spiced mayonnaise is the perfect complement to these spicy beef burgers.
Provided by Sarah Stephan
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
- In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
- Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.
Nutrition Facts : Calories 714.1 calories, Carbohydrate 28.5 g, Cholesterol 132.3 mg, Fat 49.1 g, Fiber 2.3 g, Protein 38.3 g, SaturatedFat 15 g, Sodium 1140 mg, Sugar 2.3 g
TEX-MEX VEGGIE BURGERS
Categories Sandwich Herb Pepper Rice Vegetable Vegetarian Corn Summer Grill/Barbecue Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 14
Steps:
- Blend 1/2 cup corn kernels and 1 tablespoon cornmeal in processor until moist clumps form. Add 3/4 cup corn kernels; process 10 seconds (reserve remaining corn for another use). Transfer corn mixture to heavy medium nonstick saucepan. Add 1/2 cup corn liquid, onion, bell pepper and lime peel. Cover and cook over very low heat until thick and firm, stirring often, 12 minutes. Mix in rice, cilantro, jalapeño, salt and cumin. Drop 1/4 of mixture onto each of 4 pieces of foil; press pieces into 3/4-inch-thick patties. Let stand until completely cool.
- Prepare barbecue (medium heat). Spray both sides of burgers with nonstick spray; grill until crisp, about 5 minutes per side. Grill tortillas until pliable, about 30 seconds per side. Transfer tortillas to plates. On each tortilla place 1 burger, 1/4 of sour cream and 1/4 of salsa. Fold tortillas over to enclose.
THE KITCHEN TOURISTS' BEST TEX-MEX BURGER!
Sizzling with flavour! This Tex-Mex Burger has a lot of taste appeal and the visual isn't half-bad, either. Your mouth will explode with the flavours of spicy-hot Tex-Mex cuisine, tempered with a guacamole dressing. Members of the Kitchen Tourists suggested ingredients suitable for this delectable treat and so: Ed&Theresa - avocado; Muffin Goddess - lime; MA HIKER - hot sauce; fluffernutter - chipotle in adobo; Melody Ashcraft - tomato; Mandy from Oz - scallions; Laffer - cilantro; ms.susan - chili powder; TansGram - monterey jack cheese; and I provided the pickled jalapeno rings as per Recipe #170474. I'm sure you'll agree that these ingredients all came together sublimely to make the best burger ever. I would also like to thank Rita L, without whom this burger would just not have been possible. If Rita hadn't sent me a tin of chipotle in adobo last Fall, and if I hadn't frozen what I hadn't used then, this burger would just not have been possible! THANK YOU RITA!!! (this recipe is based on one I have already posted but seriously adapted)
Provided by evelynathens
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Halve, pit and peel avocado.
- Mash ¼ of avocado with a fork; add mayonnaise, lemon juice, hot sauce and salt to taste; mash with back of fork until smooth.
- Stir in tomato, chipotle, scallion, cilantro, and remaining avocado, cut into ¼ inch cubes and fold together gently but thoroughly. Cover surface with plastic wrap and refrigerate until ready to use.
- Mix chili powder, cumin, oregano and salt into beef. Handling beef as little as possible, divide it into quarters; shape each quarter into a patty.
- Heat a well-seasoned, ridged, cast-iron pan over moderately-high heat (or grill on bbq) until hot and cook the hamburgers 5 ½ minutes per side for rare.
- Top with cheese slices and cook, covered, for 1 minute, to melt cheese.
- Transfer to a plate and let stand, tented loosely with foil, for 3 minutes, to finish cooking.
- Transfer to hamburger buns; top with guacamole dressing, sliced, pickled jalapeno rings (to taste) and lettuce.
TEX-MEX BLACK BEAN BURGER
Just in time for grilling season comes this spicy recipe for Tex-Mex burgers. Once they are coooked, serve them with shredded lettuce and tomato-lime topping. mmmmmmm - good!!
Provided by Chef mariajane
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a bowl, combine all topping ingredients; set aside.
- Heat grill on medium. In a large bowl, combine all burger ingredients , mix until just combined. Do not over mix.
- Divide mixture evenly into four and make patties 1- 1 1/2 inches thick. Grill burgers 5-7 minutes each side or until internal temperature reaches 170°F.
- Spread some guacamole, if using, half of each bun , top with shredded lettuce, burger and a few spoonfuls of tomato topping mixture.
Nutrition Facts : Calories 399.5, Fat 18.7, SaturatedFat 4.8, Cholesterol 187.4, Sodium 319.6, Carbohydrate 22.2, Fiber 4.5, Sugar 3.9, Protein 35.9
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