Easy Tex-Mex Recipes

The aroma of roasting chili peppers, simmering borracho beans and fresh tortillas is a welcoming odor for any Tex-Mex food aficionado. And luckily, it's a treat that even serious Tex-Mex food lovers can savor any night.

While experienced cooks describe the dramatic details involved in preparing chicken enchiladas with green poblano and tomatillo sauce, the intense labor behind spicy pork tamales or the efforts used to hand roll sopapillas, there's an easier path to Tex-Mex treats.

Tex-Mex cuisine is characterized by the presence of common ingredients, including tortillas, meat, beans, cheese and such seasonings as cumin, red and black pepper and garlic. Fortunately, many of those ingredients come ready-made. For example, rather than devote time to cooking your own refried beans, substitute canned beans instead. Or leave your rolling pin alone and pick up a package of ready-made tortillas. Canned stewed tomatoes, canned chicken, grated cheese and pre-blended taco seasonings also add ease to weeknight cooking.

Still not sure how to use those ingredients to recreate your favorite Tex-Mex dishes in minutes rather than hours? Look to books for help. One such book, Mr. Food – Easy Tex-Mex by Art Ginsburg, is chock full of ideas and information on how to whip up speedy chimichangas, pepper jack quesadillas or tortilla soup. Books that specialize in quick and easy meals, such as Easy One-Dish Meals by Barbara C. Jones, also include recipes with a Tex-Mex twist.

Enchiladas

Quickie Chili-Cheese Enchiladas

• 1 can Wolf brand chili
• 1 cup salsa
• 16 ounces grated Monterrey Jack cheese
• 12 corn tortillas
• cooking oil

Flautas

Easy Chicken Flautas

• 12-15 corn tortillas
• 2 cans cooked chicken
• 1 package taco seasoning
• 8 ounces grated cheddar cheese
• 1/2 cup water
• three green onions, chopped
• toothpicks
• oil for deep frying

Seafood
Seafood, or mariscos, is popular in Mexican cuisine. Considering Mexico's many miles of gorgeous coastline, it stands to reason that fish and shrimp are found in many Mexican households as well as Mexican restaurants. Mexican cuisine's Tex-Mex relative also includes a special place for seafood. While grilled shrimp is a favorite dish among many Tex-Mex diners, even the most devoted fans sometimes want a change. That's where Red Snapper Vera Cruz comes in. Delicate flaky fish combined with a flavorful tomato sauce, seasoned with a hint of cumin and garlic, make this dish a welcome edition to any table. Serve the fish on a bed of rice and top it with extra sauce, then watch it disappear. A tossed salad adds extra zest to this fish dish.

Red Snapper Vera Cruz

• cooking spray
• 4   4-ounce red snappy or orange roughy fillets
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1   8-ounce can stewed tomatoes
• 1/3 cup salsa
• 1/4 cup fresh chopped cilantro

Although not a true Tex-Mex dish, Mexican Turkey Skillet has definite appeal. Spicy and stew-like with its bits of hearty turkey, tender pasta and zippy taco seasoning, it's the type of meal that works best on a cold day. It's also the kind of meal that busy cooks look for, as it's easy to make. Better yet, this recipe also cooks up plenty of leftovers to enjoy at the end of another busy day, so save room in the freezer. With its list of ingredients, there is little need to serve a side with this meal. But if a side is in order, a heated can of black beans or slices of fresh avocado wrapped in packaged flour tortillas work well.

Mexican Turkey Skillet

• 4 ounces uncooked elbow macaroni noodles
• 1 pound ground turkey
• 1   14.5-ounce can stewed tomatoes
• 8 ounces frozen corn, thawed and drained
• 1 package taco seasoning
• 8 ounces grated Cheddar cheese