tex mex

It's time for my absolute favorite party of the year: my birthday party! It's coming up on Thursday, Sept. 16, and although 29 is not a milestone, that doesn't mean I'm not doing something special. Yes, it will be more low-key than the elaborate five-course dinner I hosted last year. In fact, it will be an intimate affair in Spain! I'm treating myself to some rest and relaxation at a friend's house on the coast of Cadiz. While there, we'll invite people over for an informal Sunday dinner. Since the guests will be Spanish, I want to serve all-American cuisine with a Tex-Mex twist.

We'll start with homemade queso and fish tacos. The queso pairs well with tortilla chips and icy cold beer. Thanks to Giada De Laurentiis's creativity, the fish tacos are miniature! For the main course, I'll grill turkey burgers with chipotle salsa. Yum! Mixed greens tossed with pico de gallo are on the side. Interested in the recipes I'll be using? Read them after the break.

Reader girlA uploaded this scrumptious-looking taco salad photo to the Savory Sights group in the YumSugar Community. Do you have an image of something delicious that you recently made or enjoyed? Upload it and it may be featured here!

Perfect for a summer night on the porch!

Happy Friday! If you're looking to start your long weekend with a delicious and summery meal, I've got you covered. All you have to do is make these quick turkey burgers! The ground turkey is seasoned with store-bought salsa verde and the patties are topped with spicy pepper jack cheese. Combine mashed avocado, minced garlic, and mayonnaise, and you've got a simple but flavorful aioli. Sound delish? Get the recipe now.

One of our favorite guilty pleasures here in Yum land is Velveeta — after all, I named my new car after it! — and we really, really love it in queso. But in this day and age, when food revolutions, Alice Waters, and CSAs reign supreme, I decided it was high time to try a queso made from real cheese.

This Tex-Mex staple is beloved for a consistently smooth texture that I imagined would be impossible to re-create using unprocessed cheese. That is, until I discovered a version from Lone Star darling Homesick Texan that's just as addictive. The key to the recipe is patience; add more cheese only once the previous batch has fully integrated. Serve the all natural recipe on Cinco de Mayo when you keep on reading.

Chicken enchiladas aren't always a fast and easy dinner option, but with a few adjustments, you can surprise your family by serving them as an indulgent midweek meal. Cut extra time by using cubed pieces of already-cooked chicken and pre-grated cheese, and you'll have the steaming casserole in literally 30 minutes. Having friends over for the weekend? Impress a crowd with enchiladas made from slow-cooked layers of poached chicken, homemade enchilada sauce, and roasted pepper salsa. A recipe for either occasion, when you read more.

While I've cooked my fair share of quesadillas, I've never experimented with tortilla pie, which is essentially, a stack of quesadillas. I've always wanted to though — there's something so interesting about a tower of tortillas with lots of layers and oozing filling. Doesn't a slice look intensely satisfying?

This pie consists of ground beef, garlic, corn, spinach, and Monterey Jack cheese. It's uncomplicated to make, sure to be a crowd pleaser with kids, and is a great way to use up a pack of tortillas. If you want to give tortilla pie a try, get the recipe, and read more

I've said it once, and I'll say it again: Tex-Mex is one of my favorite cuisines of all time, my top dish pick being chili con queso with Ro-Tel. Naturally, when I came across a Tex-Mex mac and cheese with green chilies, I knew I had to make it.

The recipe comes from Robert Del Grande, one of the Lone Star State's best-known chefs and restaurateurs, and the roasted poblanos give the melted cheese dish an addictive kick. Want the recipe? Keep reading.

Tonight, serve your family a meal that comes together in minutes. This tostada recipe is great because it's full of flavor and texture. There's a satisfying crunch thanks to the tostada base, a crispness from the filling black bean and corn salad, and richness provided by the cheddar cheese and sour cream. Although the ingredients are classic Tex-Mex, the extra veggies make it healthier than nachos. The recipe calls for turkey, but feel free to substitute shredded chicken or ground meat. For the wildly simple method, read more