Recipezaar: Tex-Mex recipesThe newest Recipezaar recipesin:Tex-MexChili- February 28, 2008 The chorizo gives this a very good flavor. Spice it with whatever you like. I used a habanero spice mix called "Hotter than Hell". But this doesn't have to be hot if you like it mild. Just season with whatever you are comfortable with. -- posted by Sue Lhttp://www.recipezaar.com/289200 Biscuits and Taco Pie- February 26, 2008 Golden biscuits and cheese top a delicious taco pie in a cast-iron skillet. This is a one-dish meal or serve with Ranch- Style or chili beans. -- posted by Red Apple Guyhttp://www.recipezaar.com/288784 Breakfast Queso--Not Just for Breakfast!- February 26, 2008 Someone brought this to our neighborhood Bunko group one night, and we all loved it! I've made it several times since, but I use it as part of my brunch menu when we have overnight guests. I serve it with warm flour tortillas and tortilla chips. If you like spicy get the hotter type of Rotel. YUM!! -- posted by SpicyMommahttp://www.recipezaar.com/288749 Texas Caviar Dip- February 25, 2008 I've seen other versions titled the same, but this one is by far my favorite. A fellow flight attendant shared it with me YEARS ago. I hate it I can't remember her name. It's quick and easy, and I always get requests for it. Depending on what you serve it with, it's a healthy, high fiber snack! -- posted by SpicyMommahttp://www.recipezaar.com/288405 Chicken Margarita- February 24, 2008 This chicken dish with accompanyments is a favorite in my family as a special occasion dish; its festive but not too high in calories. To put the entire dish together, place some black bean sauce (recipe 280411) on about half of the dinner plate, top it with the cooked chicken breast, serve with Tex-Mex spoon bread (recipe 284058) served in a tamale husk tied at one end, garnish with Pico de Gallo (recipe33861). Serve with a Minty Lime cooler (recipe 284340); and for dessert serve Mexican..http://www.recipezaar.com/288238 Sweet Bean Burritos- February 23, 2008 This is from the Saving Dinner cookbook. I usually use it as a topping for taco salad with shredded cheese and picante sauce over tortilla chips. (I never use the cilantro. Personal preference.) In response to Brooke the Cook in WI's review, I will state that I always boil the potatoes to cook them. (She's probably right, I'm thinking.) :) I changed that below. -- posted by mliss29http://www.recipezaar.com/287891 Mexican Potato Salad- February 23, 2008 From "Simply Heavenly" by Abbot George Burke. -- posted by mliss29http://www.recipezaar.com/287880 Toasted Cornmeal Corn Bread- February 23, 2008 From Food & Wine, February 2008. -- posted by Vino Girlhttp://www.recipezaar.com/287736 Guacamole- February 23, 2008 A mild and smooth guacamole. The proportions of onion, lime, and salt are adjustable. Experiment to find out what works for you. -- posted by Chef 765553http://www.recipezaar.com/287706 Frijole Rabbit (Mexican Rarebit)- February 21, 2008 Simple to make and very satisfying. Family recipe so enjoy!! Cheese dish like Welsh Rarebit! -- posted by Celticevergreenhttp://www.recipezaar.com/287405 |