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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?

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Enjoy this Texas Cooking recipe and have a great week!

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Tex-Mex Bake

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!

Ingredients:
  • 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
Preparation:
  • 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!

  1. 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.
  2. Imperial Sugar: Border Butter Flake Biscuits recipe
  3. KEYE: Texas Senate approves bill following Austin's lead on allowing pets in restaurants
  4. Texas Highways: Chet’s 10 Favorite Daytripper Destinations - Celebrating 100 columns with Texas Highways, Chet Garner shares his top locales,
  5. Kids Kitchen: Baked Flounder with Parmesan Crumbs recipe
  6. 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.
  7. 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.
  8. NYT Food: Mark Bittman Is Starting a Food Magazine at Medium.
  9. FWST: An art museum in a hotel? This developer is looking for a site near the Kimbell.
  10. Washington City Paper The economics of restaurant profitability What Makes Restaurants Sink or Swim? We Asked a Woman Who Helps Them Stay Afloat.

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