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4. Frito Pie. Frito pie is like tacos (or sometimes chili) built on top of Fritos or other corn chips. This recipe for it sticks with classic, crowd-pleasing taco-seasoned ground beef mixed with ...
Look no further than this Tex-Mex recipe with beef stew meat, plenty of beans and tasty spices. —Eric Hayes, Antioch, California. ... Ground Beef Chili. Texican Chili Exps Hscbz17 8131 D07 28 2b 3.
Queso Dip. Kick off any Tex-Mex party with this classic cheesy dip. The ooey-gooey goodness comes from two types of cheese: white American and pepper jack for a spicy kick.
In 10" skillet over medium-high heat, cook ground beef until browned. Add taco cooking sauce and beans with liquid. Heat to a boil. Simmer 5 min.
The Tex-Mex Cookbook: A History in Recipes and Photos. New York: Broadway Books, 2004. [A very knowledgeable and very well-written "food history", including a long chapter on "real" chili, chili joints, and the San Antonio chili queens.] Fr. Michael Muller. The Catholic Dogma, 1888; Frank X. Tolbert. A Bowl of Red: A Natural History of Chili ...
Some examples of mass-produced Tex-Mex cuisine include canned chili, a hybridized version of Mexican "chile con carne", as well as packaged tortillas, boxes of pre-cooked taco shells, frozen burritos, packages of pre-made guacamole, bottled salsa, and bottled nacho cheese. [10] Many Americans confuse these foods with authentic Mexican foods. [11]