- Enjoy Great Savings from Free Catalogs
Clothing, Wine & Brew, Invitations,
Wedding, Hobbies & Crafts
Spicy Texas Dinner
Happy Spring y'all! You can already tell the weather is changing here in Texas. The weather becomes quite nice, with lots of blooming flowers and bluebonnets! This week's recipe is a kind of spicy meatloaf for dinner called Tex-Mex Bake. Enjoy!
Did you see last week's buttermilk pie recipe?
Hey, do you follow us on Pinterest? You can find boards with pictures of our best recipes. Click to Follow Us on Pinterest.
Enjoy this Texas Cooking recipe and have a great week!
You are reading our Recipe of the Week newsletter. In 2019 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.
If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!
Here's an easy dish that's sure to be appreciated at the weeknight supper table or whenever hungry people gather. Double this recipe and bake it in a 9x13-inch dish, and you'll have enough for a bunch of ravenous football fans. This is a Tex-Mex dish for people who appreciate that spicy and unique fusion of Texas and Mexican cooking. A close observer of the recipe might note that it resembles a kind of meatloaf. Therefore, if spicy isn't your cup of tea, go with the meatloaf. Our Favorite Meatloaf recipe is terrific!
- 2 cups crushed corn chips
- 1 large egg, beaten
- 2 tablespoons water
- 1 ¼ pounds lean ground beef (ground sirloin preferred but at least 85% lean if using ground chuck)
- 1 1-ounce envelope taco seasoning (like Old El Paso)
- 1 teaspoon chili powder
- 4-ounce can chopped green chiles, drained
- 2 fresh jalapeños, stems removed, seeded and minced
- 1 ½ cups grated Monterey Jack cheese, divided (or half-and-half mixture of sharp cheddar and Monterey Jack)
- 1 ¼ cups chunky salsa, divided (use your favorite, medium preferred)
- ¼ cup chopped green bell pepper or seeded poblano
- Preheat oven to 350°F.
- Beat the egg with the water and pour over crushed corn chips. With a fork, press into 9-inch pie plate. Mixture will be very sticky so place a sheet of plastic wrapo over the mixture to aid in pressing mixture evenly over bottom and sides of plate. Bake for 10 minutes.
- Meanwhile, in a large bowl, break up the ground beef well with a fork. Lightly stir and fold together the beef, taco seasoning, green chiles, minced jalapeños, ½ cup of the salsa and ¾ cup of the cheese.
- Mound the mixture in the prepared crust without pressing down. Top with remaining salsa and chopped green pepper or poblano.
- Bake at 350°F for 50 minutes. Remove from oven and top with the remaining cheese. Return to oven for an additional 3 or 4 minutes until cheese is melted.
Lone Star List
Here are 10 things that caught my eye this week!
- Texas Monthly: Where to Find Great Barbecue on the Staked Plains - The Llano Estacado area isn't exactly known for smoked meats, but these joints are changing the scene.
- Imperial Sugar: Border Butter Flake Biscuits recipe
- KEYE: Texas Senate approves bill following Austin's lead on allowing pets in restaurants
- Texas Highways: Chet’s 10 Favorite Daytripper Destinations - Celebrating 100 columns with Texas Highways, Chet Garner shares his top locales,
- Kids Kitchen: Baked Flounder with Parmesan Crumbs recipe
- Texas Monthly: John Lee Hancock: "Bonnie and Clyde Were the Kardashians With Guns" - On the latest National Podcast of Texas, the Texas Film Hall of Famer and director of Netflix's new "The Highwaymen" talks about 'The Blind Side,' 'The Alamo,' and the future of Texas filmmaking.
- Food & Wine: Some of the Best Texas Barbecue Is in Los Angeles - Andrew and Michelle Muñoz of Moo's Craft Barbecue have gone from pop-ups in their East L.A. backyard to their insanely popular Smorgasburg tent, and they’re only getting started.
- NYT Food: Mark Bittman Is Starting a Food Magazine at Medium.
- FWST: An art museum in a hotel? This developer is looking for a site near the Kimbell.
- Washington City Paper The economics of restaurant profitability What Makes Restaurants Sink or Swim? We Asked a Woman Who Helps Them Stay Afloat.
New Cookbooks We're Reading
- At Last! Franklin Barbecue: A Meat-Smoking Manifesto
A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
- The Cash and Carter Family Cookbook: Recipes and Recollections from Johnny and June's Table
by John Carter Cash - In The Cash and Carter Family Cookbook, John Carter Cash shares the stories and recipes that flowed from his family's dinner table. From Johnny's Old Iron-Pot Chili recipe and June's Tomato, Red Onion, and Avocado Salad to Jamaican Peas and Rice and Veal Cutlets with Caper Cream Sauce, the family favorites collected here are perfect for an intimate gathering or for hosting a crowd.
Request a Free Garden Catalog
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.
Unsubscribe from the Recipe of the Week Newsletter