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The best tex mex recipes - 286 recipes

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In a large bowl, combine the tequila, lime juice, hot sauce and vegetable or canola oil

  • 1/2 cuptequila
  • Juice of 4 limes
  • 1 tablespoonhot sauce
  • 1/4 cupvegetable or canola oil
  • 4 bone-in skin-off chicken breasts
  • Salt and ground black pepper
  • 2 tablespoonscilantro leaves; finely chopped
  • 1/4 cupranch salad dressing
  • 1/4 cupsalsa
  • 1 cupshredded monterey jack cheese/cheddar blend
  • 2 cupscorn chips; crumbled
4.7/5 (12 Votes)

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Packed full of flavor and goodness, these Chicken Spinach and Cannellini Bean Quesadillas have a creamy and slightl...

  • 1 1/2 -2 cups seasoned, cooked and diced chicken breast meat
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 1 banana pepper, diced
  • Pinch of crushed red pepper flakes
  • Salt and pepper
  • 1 clove garlic, minced
  • 1 (heaping) TBSP all purpose flour
  • 3/4 cup chicken broth
  • 4 cups fresh baby spinach, stems removed, coarsely chopped
  • 1 (15.5-ounce) can of cannellini beans, drained and rinsed
  • Cooking spray
  • Flour tortillas
  • Shredded cheese (Monterey Jack, cheddar or a combination of the two works well here)
  • Avocados, diced
  • Fat free sour cream
4.5/5 (15 Votes)

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Blend together mayo, buttermilk and next five ingredients

  • 1 cup mayo
  • 1/2 cup buttermilk
  • 1 package buttermilk ranch dressing mix
  • 2 1/2 teaspoons garlic
  • 1 cup cilantro
  • 3 tomatillos, husked and chopped
  • 1/2 teaspoon lime juice
  • 3-6 boneless skinless chicken breasts
4.5/5 (15 Votes)

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Don't settle the for basic buffalo chicken dip

  • 1 (16-ounce) can refried beans, any variety
  • 2 tablespoons taco seasoning mix (from 1-ounce package)
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup chopped celery
  • 1/2 cup blue cheese dressing
  • 1/2 cup hot sauce
  • 2 cups cut-up rotisserie chicken (from a 2 pound chicken)
  • Tortilla chips, celery sticks, veggie sticks or crackers, if desired
4.5/5 (15 Votes)

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Shrimp and Chicken Fajitas

  • The Chicken
  • 4 boneless/skinless chicken thighs, sliced into 1/4 inch strips
  • Juice of 1 lime (about 2 tablespoons)
  • 3 cloves garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 tablespoon Ancho chili powder
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon Cholula Chipotle Hot Sauce
  • The Shrimp
  • 1 pound jumbo shrimp, peeled and deveined
  • 1 tablespoon achiote oil
  • 1 tablespoon Cholula Chipotle Hot Sauce
  • The Veggies
  • 3 large bell peppers (assorted colors are pretty) cut into strips
  • 1 medium onion, chopped
  • 3 gloves garlic, crushed and chopped
  • 3 scallions, roughly chopped
4.1/5 (56 Votes)

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•Whisk together the diced tomatoes with their juices and the tomato paste in the base of the slow cooker

  • 1 15 oz. can diced tomatoes
  • 1 6 oz. can tomato paste
  • 3 Tbsp. homemade taco seasoning
  • 1 lb. boneless skinless chicken breast
  • 1 lb. boneless skinless chicken thighs
  • Salt and pepper to taste
4.5/5 (18 Votes)

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Step 1 Heat oven to 375°F

  • Taco Ring
  • 1 tablespoon oil
  • 1 1/4 lb boneless skinless chicken breast halves, cut into 1/4 to 1/2-inch pieces
  • 2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed
  • 1/2 cup chopped green bell pepper
  • 1/3 cup water
  • 1 pkg (1 oz) Old El Paso® taco seasoning mix
  • 1 cup (4 oz) shredded Cheddar cheese
  • 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
  • Topping
  • 1 cup shredded lettuce
  • 1/2 cup chopped tomato
  • 1/4 cup sliced ripe olives
  • Garnish
  • 1/2 cup sour cream
  • 1/2 cup Old El Paso® Thick 'n Chunky salsa
4.5/5 (17 Votes)

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Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray Place cream cheese and 1/2 cup...

  • 1 package jumbo crescent rolls
  • 3 oz cream cheese
  • 1/2 cup Mexican blend shredded cheese
  • 3/4 cup cooked chicken (diced or shredded)
  • 1/3 cup enchilada or taco sauce
  • 2 teaspoons enchilada or taco seasoning mix
  • 1/4 cup Mexican shredded cheese for sprinkling
4.5/5 (17 Votes)

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A full meal made in one skillet! I use my favorite REALLY OLD cast iron skillet passed to my dad by my Ozark grandm...

  • 1 1/4 lbs boneless skinless chicken breasts or thighs. Cut in 1/2
  • 1 1/2 tsp New Mexico red chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground corriander
  • 1/2 tsp Mexican oregano
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp blk pepper
  • 4 TBS butter or olive oil (or mix of the two)
  • 1 cup fresh or frozen roasted corn kernels
  • 1 onion sliced
  • 1 jalepeno or serrano chili sliced into thin rings or diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 lime, juiced
  • 1/2 can roasted diced tomatos
  • 1 handful chopped cilantro
  • 1 cup shredded chedder or jack cheese
4.7/5 (6 Votes)

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For the Beans: The first thing to do, is wash the beans to remove any twigs or debris

  • For the Beans:
  • 1 package (16 oz.) dry Mayocoba beans (also known as Peruvian beans or Canary beans)
  • 8 cups water
  • 1 garlic clove, grated
  • 2 tsp. salt
  • For the Chicken:
  • 5 boneless, skinless chicken breasts
  • 2 medium onions, preferably white or yellow
  • 1 green bell pepper
  • 2 tbsp. minced green chili of your choice (like jalapeno or pasilla)
  • 6 garlic cloves
  • 1/2 tsp. cumin
  • 2 tbsp. olive oil
  • 1/2 cup light sour cream
  • 1/2 cup shredded Monterrey Jack cheese
  • Salt and pepper to taste
  • For the enchilada sauce:
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 3 cups chicken stock
  • 1 cup light sour cream
  • 1/2 cup shredded monterrey jack cheese
  • For the assembly:
  • 8 flour tortillas
  • cooking spray or melted butter
  • 1 cup shredded Monterrey jack cheese
  • 1/2 cup fresh cilantro to garnish.
4.6/5 (12 Votes)

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Preheat oven to 400. Combine chicken with 2 cups of the cheese & 1 cup of the enchilada sauce, chiles & cilantro

  • For the enchilada sauce:
  • 3 c. shredded rotisserie chicken
  • 3 c. shredded cheddar cheese
  • 2-3 c. enchilada sauce (canned or homemade, recipe to follow)
  • 1 can chopped green chiles, drained
  • 1/3 c. chopped fresh cilantro
  • 12 soft corn tortillas
  • 1 T. oil
  • 1/2 onion, minced
  • 3 T. chili powder
  • 3 garlic cloves, minced
  • 2 tsp cumin
  • 2 tsp sugar
  • 2 8oz. cans tomato sauce
  • 1/2 c. water
  • salt & pepper
4.5/5 (11 Votes)

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An intriguing combination of citrus and sweet make this easy Honey Lime Cilantro Chicken dish a complete knockout!

  • 4 boneless, skinless chicken breast halves (about 1 1/4 lbs.)
  • 1 clove garlic
  • 1 Tbsp. chopped fresh cilantro
  • 1 Tbsp. honey
  • 2 Tbsp. lime juice
  • 1 Knorr® Chicken flavored Bouillon Cubes, crumbled
4.6/5 (8 Votes)

Any burning questions? Our chefs answer!

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