Tex Mex Seasoning Mix Recipes

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.

Steps:

• 1. In a small bowl, combine all ingredients. Store in a air tight container in a cool place up to 6 months.

Steps:

• Mix all ingredients together and store in an airtight container.
• Sprinkle to taste on beef, chicken, potatoes, corn, popcorn, etc.

Steps:

• 1. PREP/PREPARE
• 2. If kept in a cool dry place (the pantry comes to mind), most spices will last up to a year.
• 3. If you have an old glass spice bottle with a shaker top, that would be an ideal storage container.
• 4. Gather your ingredients (mise en place).
• 5. All of the ingredients have a ground consistency, except 3: The dehydrated onions, dried oregano, and the red pepper flakes. So, before mixing all the ingredients together, place those 3 into a spice grinder, or mortar, and grind until they are the same consistency as the other spices.
• 6. Mix all the ingredients together, and store in a bottle or jar with a tight-fitting lid.
• 7. PLATE/PRESENT
• 8. I use this in a lot of different recipes: • With chicken, beef, or chicken tacos • Shake a bit over a taco bowl • As a spice topping on mashed, or smashed potatoes • Sprinkled over a queso cheese and chili dip • Add to mac & cheese for a South-of-the-Border twist And, leave a shaker full of it on the table for Taco Tuesdays Enjoy.
• 9. Keep the faith, and keep cooking.

Steps:

• In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
• In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
• Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.