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Ole tex mex recipes for family fiestaDelicious Tex-Mex Recipes

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Mexican Family Night Menu

By Bek Davis

Chicken Enchilada Casserole Recipe

This is a Tex-Mex casserole dish that will be eaten up so fast. It is petty simple to make. It is assembled just like a Lasagna dish. Only difference is that we use Corn Tortillas.

Happy Cooking!


10 - 7 inch corn tortillas
1 lb. chicken, cooked and shredded
1 lb. Cheddar cheese, shredded
1 pt. sour cream
1/2 cup chicken broth
1 packet taco seasoning
1 cup mayo.
1/4 green onions, chopped (garnish)
* 1 can Rotel, drained (garnish)


1. Preheat oven to 350
2. Cook chicken, shred, and cool.
3. Mix shredded chicken, sour cream, chicken broth, taco seasoning, mayo, 3/4 of cheddar cheese, and salt & pepper in a bowl.
4. Lightly grease a 9x9 casserole dish.
5. Place 2 corn tortillas on bottom of the casserole dish.
6. Cover with chicken mixture.
7. Repeat until all tortillas are gone. Note: The final layer should be 2 tortillas.
8. Place drained Rotel and remaining cheddar cheese on top.
9. Cover with foil and bake for 45 min.
10. Remove foil and place under broiler for 3-5 mins.
11. Garnish with chopped green onions.

Tips from Chef Bek:

* Boil your chicken to prevent from overcooking.
* If Rotel is not available, use a can of Mexican Stewed Tomatoes.

Black Bean Corn Salsa Recipe

Salsa does just not have to be served with the traditional tortilla chips anymore. This black bean corn salsa is a great addition to any meal, or dish. Best of all, it is a fat free and low calorie accompaniment.

Happy Cooking!

1 can black beans - drained and washed
1 can corn - drained
1/2 cup diced red onion
1/4 cup diced jalapenos
1/2 cup chopped cilantro
1/4 cup fresh lime juice
2 large tomatoes - diced
2 cloves garlic - chopped
salt and pepper to taste

Wash all your veggies, drain all your canned goods, and cut as described. Combine all into a plastic or glass container.

Chill in the refrigerator at least 8 hours, or overnight, before serving.

Tip From Chef Bek:
Do not use a metal container to store the salsa. The acids in the lime juice and tomatoes will have a reaction with the metal.

Serving Suggestions:

  • Serve with warm tortilla chips.
  • Serve as a sauce for fresh fish.
  • Wrap in a warm tortilla with chicken, sliced avocado, and lettuce.
  • Place inside a breakfast omelet.
  • Add to a bed of mixed greens with some crushed tortilla chips.

Happy Eating!

About the Author: Bek Davis (Chef Bek) is a trained chef and a work at home mom.

You can find more recipes, cooking tips, and mom resources on her highly recommended websites:,, and


Chili Recipe

photo: Morguefile artist taliesinIngredients:

- 1 lb. lean ground beef or finely chopped stew meat
- 1 medium onion, diced
- 1 small or 1/2 large green pepper, seeded and diced
- 1 small or 1/2 large red pepper seeded and diced
- 1 can Rotel - Mexican flavored diced tomatoes with chilies
- 1 can black beans
- 1 small can tomato paste
- 1 12 oz can hearty beer - I like robust local brews but you can use whatever you preferi.
- 4 Tbsp chili powder
- 2 Tbsp cumin
- 1/2 square unsweetened baking chocolate

Stove Top Instructions:

Brown beef, peppers, and onion. Drain grease. Stir in remaining ingredients, reserving beans for last.

Bring to a boil, and reduce heat to VERY low. Cook 1 hour with the lid off, then cook 1 hour with the lid on over very low temperature.

Season to taste just before serving by adjusting cayenne or jalapeno to your liking.

Slow Cooker Instructions:

Brown meat and drain off fat. Combine with rest of ingredients and cook on low heat setting for 4 hours

Serving Suggestions:

- Top with grated cheese - I like Monterey Jack or Vermont Cheddar.
- Add a dollop of sour cream or plain yogurt
- Add a squeeze of fresh lime juice and 2 tbsp of fresh cilantro leaves, chopped fine.
- Serve over home made tortilla chips
- Serve over a bed of cooked rice
- Serve rolled up in a flour tortilla with or without grated Monterey Jack or cheddar cheese and rice


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