Texas Caviar

Texas Caviar (also referred to as cowboy caviar) is one of my most favorite appetizers. It's easy to make and tastes great.

Texas Caviar Recipe

16 oz corn
16 oz blackeye peas
16 oz black beans
1 bunch chopped green onions
3 tomatoes chopped
1 green bell pepper chopped

Mix together and add Italian dressing to taste.
Chill two hours before serving.
Serve with tortilla chips.

14 Tex-Mex Recipes

Is there anything better than Tex-Mex food? Not at my house there isn't! Here are 14 Tex-Mex recipes for you to enjoy.

Appetizers

• Avocado Hummus
• Casa Ole Green Dip
• Abuelo's Chile con Queso
• Abuelo's Guacamole 
• Abuelo's Salsa Recipe

Main Dishes

• Tacos Al Pastor
• Mexican Lasagna
• Taco Soup
• White Chicken Chili
• Corn Chowder
• Texas Beefaroni

Side Dishes

• Abuelo's Restaurant's Papas Con Chile 

Desserts

• Sopapilla Cheesecake
• Yum Yum bars (also known as Texas Gold)

Abuelo's Salsa Recipe

Salsa is hands down my favorite thing to eat and Abuelo's Restaurant has excellent salsa. They recently shared the recipe on their Facebook page. Here's their salsa recipe.

Salsa

1 – 14oz can of whole peeled tomatoes (reserve juice)

1 large fresh jalapeño, stem removed and cut into 3 pieces (the number of jalapeño’s may be adjusted for heat level. 2 yield hot, 3 very hot)

1 small clove garlic

2 TBS chopped onions

Cilantro to taste (about 2 TBS)

Salt to taste

Wash produce before using.

Place a small sauté pan on medium heat and cook jalapeño and garlic until slightly charred. Add all vegetables to a food processor and pulse to a coarse chop, adding the reserved juice. Salt to taste.

Related articles

• Abuelo's Chile con Queso recipe
• Abuelo's Guacamole

Abuelo's Guacamole

Abuelo's Restaurant is my favorite restaurant. Unfortunately, they do not have any Abuelo's restaurants in the the Pacific Northwest. So far I've found their recipe for Papas con Chile and Chile con Queso. A day or so ago I found Abuelo's guacamole recipe! Turns out it's a lot like the recipe I already use, but I thought it was worth sharing.

Abuelo's Guacamole

1 lb. Fresh Avocados

2 TBS of fine diced onion

¼ cup of seeded tomatoes, diced ¼"

1/8 tsp granulated garlic

1 TBSP fresh squeezed lime juice

Salt to taste

Wash all produce before using.

Cut avocado in ½ and remove pit. Using a soup spoon, remove avocado meat from the hull and place into a mixing bowl. Mash avocado meat to desired consistency. Add the rest of ingredients and fold gently checking for salt level. If you desire a spicier guacamole, add de - veined and seeded fresh diced jalapeños or Serrano peppers.

Related articles

• Abuelo's Chile con Queso recipe
• Casa Ole Green Dip

Abuelo's Chile con Queso recipe

This is the Abuelo's restaurant's recipe for Chile con Queso. They graciously shared their exact recipe on their facebook page!

Abuelos Chile con Queso

1 lb. Velveeta - cut into a 1/4" small pieces

1/2 cup of whole milk

1 TBS of butter

2 TBS of diced Poblano Peppers, seeded

2 TBS of diced jalapeños (use more if more heat is desired) seeded and deveined.

2 TBS of diced onions

2 TBS of diced red bell peppers

Wash all produce before using.

Mix Velveeta with milk and melt in a double boiler (or you can place in a microwave proof bowl and microwave for approximately 45 sec., stirring once). While the cheese is melting, melt the butter in a sauté pan and add the rest of ingredients and cook until tender, being careful not to burn.

When cheese mix is melted add the sauté ingredients to bowl and using a plastic spatula fold together.

Serve with tortilla chips.

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Casa Ole Green Dip

Everyone has a favorite restaurant that they grew up eating at, for me it was Casa Ole. Casa Ole is a small chain Mexican food restaurant found in Texas. What made this Mexican food restaurant stand out from all the other Mexican food restaurants in Texas was their green dip.

Their green dip is so good and they seem to be the only ones making it. This dip is one of the things I miss the most about Texas. This should give you a solid idea of how awesome this dip is. So, imagine my delight when my friend Melanie told me she had the recipe! (I almost cried.) I didn't want to get my hopes up too high, but when you live in Oregon and you grew up on Tex-Mex..........
I made the dip and it was good! This copy cat recipe has to be close to the exact recipe, if not their exact recipe. Mine was quite a bit thicker then what they serve, but I wasn't sure how to go about thinning it. It was thick enough to hold my chip up. Feel free to leave a suggestion on how to thin dip.
Casa Ole Green Dip
4 Avocados; pitted and mashed

16oz Light sour cream

1 can Rotel original undrained

1tbsp Garlic powder

4oz can Green chili

2tsp Salt

1tsp Lemon juice

3oz Light cream cheese

2 Jalapeno peppers; diced

2 Tbsp Cilantro; chopped

In a food processor combine all ingredients and blend until smooth. Serve and enjoy.

• Potato Skins
• Avocado Hummus
• Sopapilla Cheesecake

• Mint Chocolate Chip Oreo Brownie Ice Cream Cake
• Blueberry Cinnamon Roll crumble
• Yum Yum bars (also known as Texas Gold)

Spicy Chicken Spaghetti

My cousin made this one year for our family reunion and now at my house Spicy Chicken Spaghetti is a staple. Everyone loves it including all three kids and it is easy to make. I consider this to be Tex-Mex food because of the Rotel.

Spicy Chicken Spaghetti

12 - 16 oz angel hair pasta
1 can Rotel original undrained
1 can cream of chicken
1 can cream of mushroom
12.5-ounce can chicken
8 oz sour cream
1/2 cup diced onions (optional)
1/2 cup sliced mushrooms (optional)
Parmesan or Cojack cheese

Boil the angel hair pasta and drain. Then add all the ingrediants except the cheese. Once well blended pour into a baking dish and bake covered at 350 degrees for 30 minutes. Top with cheese, if you like stick it back into the oven to melt the cheese.

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Abuelo's Papas con Chile

Papas con Chile from MommyTravels.net

Hi Pinners! I am so happy you've found my site. You are going to LOVE these Tex-Mex mashed potatoes. I've had a lot of you ask if I cook the peppers. No, I chop them up and just thrown them in. The potatoes are so hot that they will soften without being cooked. If you would like to find me on Pinterest you can here Meagan Shamy and if you enjoy Tex-Mex cuisine check out my round up of 14 Tex-Mex Recipes Appetizers Main Dishes Side Dishes Desserts.


I love the papas con chile at Abuelo's and was beyond excited when I found this recipe last week on the Abuelo's facebook page! Now if they would open a restaurant up here in Oregon!

I cut this recipe in half and it made a ton.  Papas are Tex-Mex mash potatoes and they make the perfect side dish for

• Tacos Al Pastor
• Mexican Lasagna
• Taco Soup
• White Chicken Chili
• Corn Chowder
• Texas Beefaroni

Abuelo’s Papas con Chile™

Ingredients
3 lbs. red potatoes
3 oz cream cheese – cut into 2" squares
½ cup heavy cream
10 oz Velveeta – cut into 2 " squares
½ TBS salt
¾ tsp granulated garlic
¼ cup sour cream
½ cup diced red bell peppers
½ cup diced green bell peppers
2 cans chopped green chiles
½ cup chopped green onion tops
2 TBS of finely chopped jalapeño – seeds removed

Directions
1.Wash and scrub potatoes until clean
2.Place potatoes in a pot covered with water and boil until soft.
3.Drain potatoes
4.Add the rest of ingredients and mash. Be sure all ingredients are incorporated well.

Don't forget about dessert! 

• Sopapilla Cheesecake (this is REALLY good)
• Mint Chocolate Chip Oreo Brownie Ice Cream Cake
• Blueberry Cinnamon Roll crumble
• Yum Yum bars (also known as Texas Gold)
• Abuelo's Capirotada Mexican Bread Pudding (mommytravels.net)

Sopapilla cheesecake

Looking for a yummy Tex-Mex dessert?  Try Sopapilla cheesecake! I get more compliments on this dessert and it was so easy to make.

Sopapilla Cheesecake
13x9 pan sprayed with Pam
350 degree oven

Ingredients:
4 cans of crescent rolls
2-8 oz. blocks of cream cheese softened
2 c. sugar-divided
2 tsp. vanilla
1 stick of butter
1 can of pie filling (optional)
cinnamon-to sprinkle on top or 1 tsp. to mix with topping

Lay 2 cans of rolls on bottom of pan. Smoosh them together to make a crust. Mix cream cheese, vanilla and 1 c. of sugar and cream together. Spread on top of rolls. Top with pie filling. Add the last 2 cans of rolls on top. Melt butter with sugar and cinnamon and pour over top. Bake for 35 minutes.



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Taco Soup

Taco soup is a Tex-Mex staple in my house.  It's so good, everyone eats it and it is the easiest thing to make.

Taco Soup
1 lb ground beef
1 onion chopped (you can also throw in chopped bell pepper and jalapeno if you like)

• brown the beef with the onion

2 cans Ranch Beans
2 cans Corn
1 can Rotel with green chilies
2 cans water
1 package ranch seasoning/dressing packet
1 package Taco seasoning

• Mix all these ingredients together and simmer 25 minutes.

Top off your Taco Soup with chips and cheese.

White Chicken Chili

This Tex-Mex white chicken chili is so yummy.  I love white chili. For some reason it took a while before I had a good recipe.  I got this from our squadron commanders wife a few assignments ago.  Enjoy!

White Chicken Chili
1lb chicken - boiled and shredded
1 medium onion chopped
2 cans Navy Beans
2 cans Northern Beans
1 can Rotel
with chilies
1 can chicken broth
1 tsp salt
1/2 tsp pepper
1 tsp chili powder
1 1/2 garlic powder


Simmer all of these ingredients together for 30 minutes.  Remove from heat and add 1 cup sour cream and 1 pint whipping cream.

Easy Corn chowder recipe

I got this super delicious and easy Tex-Mex recipe for corn chowder from my friend Kristin.

CORN CHOWDER

2 cans cream of potato soup
1 can cheddar cheese soup
1 can cream style corn (I like corn so next time I am going to use 2 cans)
2 cans of half and half
1 can of milk (OR you can do all milk or all half and half for the milk and half and half)
diced up cooked ham or cooked bacon (can use jar of real bacon bits)
Onion (dried if want) (sprinkle)
Thyme (sprinkle) (1 tsp+)
Basil
Pepper

Combine soups in a large pot and stir. Slowly stir in milk/half and half. Stir in rest of ingredients. Cook over medium heat, stirring occasionally. Cook 30 minutes to an hour or until hot.

If you would like to kick it up a notch throw in a can of Rotel
.

Avocado Humus

Awesome Tex-Mex recipe for Avocado Humus. I got this appetizer recipe from my friend Colleen and thought I would share it.

Avocado Humus
1 Avocado pitted and chopped
1 cup garbanzo beans drained
1/3c. chopped onion
2 large cloves garlic
1 tbs lemon or lime juice (I like lime)
1 tsp hot sauce
1 tsp ground cumin
1/2 tsp salt
1/3c. olive oil

Put garlic in the processor first and chop. Add onion and chop. Then add all other ingredients and blend until smooth. Season to your taste. Add another avocado if you want it a little creamier. A little chili powder can add a kick too.

Related articles

• Spicy Chicken Spaghetti (mommytravels.net)

Tacos Al Pastor

While we were in Madrid we finally got tired of eating Tapas, so we ventured off to find Mexican food. We would eat Mexican food everyday if we could. Unfortunately, here in Florida the Mexican food is not like what we grew up on in TX! We found multiple places in Spain that served tacos that I considered Tex-Mex. Here is my favorite!

Tacos Al Pastor

Ingredients:
2 guajillo chili
4 ancho chilies
1 onion (chopped)
4 slices pineapple (1/2 inch thick, chopped)
1 can of chipotle chili in adobo sauce
2 tablespoon vinegar
8 cloves garlic
4 teaspoons salt
2 teaspoon oregano
2 teaspoon ground cumin
1 7 - 8 lbs piece of pork

4 slices pineapple (1/4 inch thick)
* corn tortillas
1 onion (chopped)
1/2 cup chopped fresh cilantro
* lime wedges

Directions:
1. Bring the guajillo and ancho chilies to boil in a pot with some water.
2. Turn off the heat and let the chilies rehydrate for about an hour.
3. Puree the chilies, onion, 4 slices of pineapple, chipotle chili in adobo sauce, vinegar, garlic, salt, oregano and cumin.

4. Place thawed out piece of pork into crock pot. Cut into 1 1/2 inch slices, but only about half way down the piece.
5. Cover the pork in the sauce completely and let it cook in the crockpot for 7-8 hours

6. Shred the pork and mix in the sauce along with some chopped pineapple.
10. Serve in tortillas with chopped sweet onions and cilantro a lime wedge. (and tomatoes if you like)

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Texas Beefaroni

I just made up a Tex-Mex recipe that I thought would be good and it was! So, of course I had share. I make large portions so you could always cut this in half.

Texas Beefaroni
1.5 lbs ground beef
1 tsp salt
1/2 tsp pepper
1 bell pepper chopped
1/2 onion chopped
1/2 jalapeno chopped (optional)
1/2 cup chopped eggplant (optional)
2 boxes mac and cheese
1 can Rotel
tomatoes original
1 16 oz can tomato paste

Brown ground beef with the bell pepper, onion, eggplant and jalapeno.

Make both boxes of macaroni according to directions including the butter and milk.

Drain meat and add completed macaroni and cheese, rotel and tomato paste. Blend together and enjoy!

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• Spicy Chicken Spaghetti (mommytravels.net)

Mexican Lasagna

I was so excited to find this Mexican Lasagna recipe from Rachel Ray. I already make salsa verde and glad to have another use for it! This Tex-Mex recipe is so delicious!

Mexican Lasagna

2 tablespoons extra-virgin olive oil
2 pounds ground pork (I used shredded pork)
1 tablespoon ground cumin
1 tablespoon ground coriander
Salt and freshly ground black pepper
1 (15-ounce) can hominy
1 large red onion, chopped
4 cloves garlic, grated or chopped
2 jalapeno or serrano peppers, chopped
12 large tomatillos (14 to 16 if small), peeled and coarsely chopped
A handful cilantro or parsley leaves
3 avocados
2 limes
2 tablespoons honey
1 package large flour tortillas
1 pound pepper Jack cheese, shredded
Sour cream, to pass at table

Directions
Place rack in oven in middle of oven and heat broiler or place oven on 400 degrees F.
Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a skillet over medium-high heat. Add pork and crumble up as it browns. While pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer.

While meat cooks heat 1 tablespoon olive oil in a sauce pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5 to 6 minutes. Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5 to 6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat.

Char all of the tortillas over an open flame or in dry hot skillet.

In a baking dish layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown. Pass sour cream at the table.
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