Southwest Recipes - Cuisines | Taste Recipes https://www.tasteofhome.com/recipes/cuisines/north-american/southwestern/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 09 May 2025 15:28:20 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Southwest Recipes - Cuisines | Taste Recipes https://www.tasteofhome.com/recipes/cuisines/north-american/southwestern/ 32 32 Steak and Eggs (Steggs) https://www.tasteofhome.com/recipes/steak-and-eggs-steggs/ Wed, 07 May 2025 05:59:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2133930

Ingredients

  • 1 package (20 ounces) refrigerated diced potatoes with onion
  • 1 (3/4 to 1 pound) beef top sirloin steak
  • 2 teaspoons Montreal steak seasoning
  • 2 tablespoons butter, divided
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
Text Ingredients

Directions

  1. Prepare potatoes according to package directions; keep warm.
  2. Meanwhile, rub steak with seasoning. Grill steak, covered, over medium-high heat or broil 3-4 in. from heat 3-5 minutes on each side, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes; slice.
  3. In a large nonstick skillet, heat butter over medium heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook to desired doneness. Season with salt and pepper. Serve steak with eggs and potatoes.

Nutrition Facts

1 serving: 329 calories, 14g fat (7g saturated fat), 236mg cholesterol, 1001mg sodium, 22g carbohydrate (0 sugars, 2g fiber), 26g protein.

]]> Chipotle Chicken https://www.tasteofhome.com/recipes/chipotle-chicken/ Fri, 17 Jan 2025 20:38:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098244

Ingredients

  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 3 tablespoons white vinegar
  • 3 tablespoons canola oil
  • 1 tablespoon chopped chipotle pepper in adobo sauce
  • 5 garlic cloves, halved
  • 1 tablespoon ground chipotle pepper or ground ancho chile pepper
  • 2-1/2 teaspoons ground cumin
  • 2-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 3 pounds boneless skinless chicken thighs
Text Ingredients

Directions

  1. Place the first 12 ingredients in a blender; cover and process until pureed. Transfer marinade to a large bowl or shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight.
  2. Drain chicken, discarding marinade. Grill chicken, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Let rest 10 minutes before slicing.

Nutrition Facts

4 ounces cooked chicken: 284 calories, 15g fat (4g saturated fat), 113mg cholesterol, 297mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 fat.

]]> Black Bean Chicken Burritos https://www.tasteofhome.com/recipes/black-bean-chicken-burritos/ Fri, 17 Jan 2025 20:30:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098852

Ingredients

  • 1 pound ground chicken
  • 1 small green pepper, chopped
  • 1 small sweet red pepper, chopped
  • 1 small onion, chopped
  • 1 tablespoon canola oil
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 1 cup fresh or frozen corn
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 8 flour tortillas (8 inches)
  • Sour cream, shredded cheddar cheese, shredded lettuce and fresh cilantro leaves, optional
Text Ingredients

Directions

  1. In a large nonstick skillet, cook chicken over medium-high heat until no longer pink, breaking into crumbles, 4-6 minutes; drain and remove from skillet.
  2. In the same skillet, saute peppers and onion in oil until lightly browned and crisp-tender, 2-4 minutes. Add jalapeno pepper and garlic; saute 1 minute longer. Stir in beans, tomatoes, corn, seasonings and chicken. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is evaporated, about 5 minutes. Serve in tortillas, with optional toppings as desired.

Test Kitchen tips
  • This recipe is easy to adapt to whatever ingredients kids (and adults) most enjoy.
  • Leave the seeds in the jalapeno pepper for extra heat.

    • Peppers (Hot)

    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

    1 burrito: 325 calories, 10g fat (2g saturated fat), 38mg cholesterol, 678mg sodium, 42g carbohydrate (2g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.

    ]]>         Layered Cornbread Salad https://www.tasteofhome.com/recipes/layered-cornbread-salad/ Fri, 17 Jan 2025 20:25:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099210

    Ingredients

    • 1 package (8-1/2 ounces) cornbread/muffin mix
    • 1 cup mayonnaise
    • 1/2 cup sweet pickle relish
    • 2 cans (15 ounces each) pinto beans, rinsed and drained
    • 4 medium tomatoes, chopped
    • 1 medium green pepper, chopped
    • 1 medium onion, chopped
    • 10 bacon strips, cooked and crumbled
    Text Ingredients

    Directions

    1. Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack.
    2. Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise and relish.
    3. In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: beans, tomatoes, pepper, onion, bacon and mayonnaise mixture. Repeat layers. Top with remaining cornbread. Refrigerate, covered, 2-4 hours before serving.

    Nutrition Facts

    3/4 cup: 299 calories, 18g fat (3g saturated fat), 26mg cholesterol, 491mg sodium, 27g carbohydrate (9g sugars, 4g fiber), 7g protein.

    ]]>         White Bean & Chicken Enchilada Soup https://www.tasteofhome.com/recipes/white-bean-chicken-enchilada-soup/ Fri, 17 Jan 2025 20:24:12 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103636

    Ingredients

    • 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
    • 3 boneless skinless chicken breasts (6 ounces each), cubed
    • 1/2 medium onion, chopped
    • 1 garlic clove, minced
    • 2 cups frozen corn, thawed
    • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
    • 1 carton (32 ounces) reduced-sodium chicken broth
    • 1 tablespoon ground cumin
    • 2 seeded and chopped jalapeno peppers, divided
    • 1 teaspoon pepper
    • 2 green onions, chopped
    • Sour cream, shredded cheddar cheese and tortilla chips
    • Fresh cilantro leaves, optional
    Text Ingredients

    Directions

    1. In a large stockpot, combine first 8 ingredients. Add 1 chopped jalapeno and ground pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and soup is heated through, 15-20 minutes.
    2. Serve with remaining chopped jalapeno and the green onions. Top with sour cream, cheese and tortilla chips. If desired, add cilantro leaves.

    Nutrition Facts

    1-1/2 cups: 301 calories, 5g fat (1g saturated fat), 41mg cholesterol, 1121mg sodium, 37g carbohydrate (1g sugars, 12g fiber), 25g protein.

    ]]>         Southwest Tuna Noodle Bake https://www.tasteofhome.com/recipes/southwest-tuna-noodle-bake/ Fri, 17 Jan 2025 20:13:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103049

    Ingredients

    • 1 package (16 ounces) egg noodles
    • 2-1/2 cups whole milk
    • 1 can (12 ounces) light tuna in water, drained
    • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
    • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
    • 1 cup shredded cheddar cheese
    • 1 can (4 ounces) chopped green chiles
    • 2 cups crushed tortilla chips
    Text Ingredients

    Directions

    1. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the milk, tuna, soups, cheese and chiles. Drain noodles; gently stir into tuna mixture.
    2. Transfer to an ungreased 13x9-in. baking dish. Sprinkle with tortilla chips. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

    Nutrition Facts

    1-1/2 cups: 673 calories, 22g fat (9g saturated fat), 117mg cholesterol, 1241mg sodium, 82g carbohydrate (7g sugars, 4g fiber), 36g protein.

    ]]>         Quick Cilantro Chicken https://www.tasteofhome.com/recipes/quick-cilantro-chicken/ Fri, 17 Jan 2025 20:09:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102856

    Ingredients

    • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon pepper
    • 4 tablespoons butter, divided
    • 2 large onions, sliced
    • 1/2 cup lemon juice
    • 1/4 cup minced fresh cilantro
    • Hot cooked rice, optional
    Text Ingredients

    Directions

    1. Sprinkle chicken with salt, cumin and pepper. In a large skillet over medium heat, cook and stir the chicken in 2 tablespoons butter until no longer pink. Remove and keep warm.
    2. In the same skillet, saute onions in remaining butter until tender and golden brown. Return chicken to the pan. Stir in lemon juice and cilantro; bring to a boil. If desired, serve with rice.

    Nutrition Facts

    1 cup: 260 calories, 14g fat (8g saturated fat), 93mg cholesterol, 469mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 24g protein.

    ]]>         Quick Taco Dip https://www.tasteofhome.com/recipes/quick-taco-dip/ Fri, 17 Jan 2025 20:04:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102632

    Ingredients

    • 1 package (8 ounces) cream cheese, softened
    • 1 cup sour cream
    • 1 carton (8 ounces) French onion dip
    • 1 envelope reduced-sodium taco seasoning
    • 4 cups shredded lettuce
    • 2 cups shredded cheddar cheese
    • 1-1/2 cups chopped tomatoes
    • Sliced ripe olives, drained, optional
    • Tortilla chips
    Text Ingredients

    Directions

    1. In a large bowl, beat the cream cheese, sour cream, onion dip and taco seasoning until blended. Spread onto a 12-in. round serving platter. Top with lettuce, cheese, tomatoes and, if desired, olives. Serve with tortilla chips.

    Nutrition Facts

    1 serving: 232 calories, 20g fat (12g saturated fat), 42mg cholesterol, 482mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 7g protein.

    ]]>         Baked Chimichangas https://www.tasteofhome.com/recipes/baked-chimichangas/ Fri, 17 Jan 2025 20:01:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102424

    Ingredients

    • 2-1/2 cups shredded cooked chicken breast
    • 1 cup salsa
    • 1 small onion, chopped
    • 3/4 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 6 flour tortillas (10 inches), warmed
    • 3/4 cup shredded reduced-fat cheddar cheese
    • 1 cup reduced-sodium chicken broth
    • 2 teaspoon chicken bouillon granules
    • 1/8 teaspoon pepper
    • 1/4 cup all-purpose flour
    • 1 cup fat-free half-and-half
    • 1 can (4 ounces) chopped green chiles
    Text Ingredients

    Directions

    1. Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated.
    2. Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up.
    3. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes.
    4. Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.

    Nutrition Facts

    1 chimichanga: 427 calories, 11g fat (4g saturated fat), 55mg cholesterol, 1306mg sodium, 49g carbohydrate (7g sugars, 3g fiber), 30g protein.

    ]]>         Chili Chicken Enchiladas https://www.tasteofhome.com/recipes/chili-chicken-enchiladas/ Fri, 17 Jan 2025 19:27:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100339

    Ingredients

    • 2 tablespoons all-purpose flour
    • 1/4 teaspoon ground coriander
    • 1/8 teaspoon pepper
    • 1 cup chicken broth
    • 1 tablespoon butter
    • 1/4 cup chopped onion
    • 2 garlic cloves, minced
    • 1 can (4 ounces) chopped green chiles
    • 1 cup shredded Monterey Jack cheese, divided
    • 1/2 cup sour cream
    • 2 cups chopped cooked chicken
    • 4 flour tortillas (8 inches)
    • Optional toppings: Chopped tomatoes, sliced ripe olives and sliced green onions
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Mix first 4 ingredients until smooth.
    2. In a small saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in chiles and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in 1/2 cup cheese and sour cream until cheese is melted.
    3. In a bowl, mix chicken with 3/4 cup sauce. Place 1/2 cup mixture on each tortilla; roll up and place in a greased 11x7-in. baking dish, seam side down. Top with remaining sauce.
    4. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, 5-10 minutes. If desired, serve with toppings.
    Health Tip: Make a healthier version of this casserole: Use just 1/2 cup cheese, reduced-fat sour cream, white meat chicken and whole wheat tortillas.

    Nutrition Facts

    1 enchilada: 514 calories, 26g fat (13g saturated fat), 103mg cholesterol, 855mg sodium, 35g carbohydrate (2g sugars, 2g fiber), 34g protein.

    ]]>         Jalapeno Pepper Jelly https://www.tasteofhome.com/recipes/jalapeno-pepper-jelly/ Fri, 17 Jan 2025 19:25:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100216

    Ingredients

    • 5 cups sugar
    • 2 medium tart apples, peeled and coarsely chopped
    • 1-1/2 cups cider vinegar
    • 3/4 cup finely chopped green pepper
    • 8 to 10 jalapeno peppers, seeded and chopped
    • 1/4 cup water
    • 6 to 8 drops green food coloring
    • 2 pouches (3 ounces each) liquid fruit pectin
    • Cream cheese and assorted crackers
    Text Ingredients

    Directions

    1. In a large saucepan, combine sugar, apples, vinegar, green pepper, jalapenos and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Strain mixture and return to pan. Stir in food coloring. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
    2. Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
    3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Serve with cream cheese on crackers.

    Chili Peppers - What's Hot?

    When it comes to chili peppers, some are hotter than others. Can you please provide some guidance? TOH: When it comes to rating chili peppers' heat, looks don't help: It's the seeds and membranes that count. Scoville Heat Units (SHU), named after researcher Wilbur Scoville and used by heat experts, indicate the amount of capsaicin, a potent compound that gives chilies their sizzle. Although the method for determining SHUs relies heavily on subjectivity, the scale is a respectable gauge. Use the following information from chiliworld.com to put the heat into perspective: Sweet bell pepper - 0 Cubanelle pepper - 100-1,000 Texas Pete Hot Sauce, T.W. Garner Food Co. - 747 Anaheim pepper - 500-2,500 Poblano pepper - 1,000-2,000 Jalapeno pepper - 2,500-5,000 Chipotle pepper (a smoked jalapeno) - 5,000-10,000 Serrano pepper - 6,000-23,000 Tabasco brand Habanero Sauce, McIlhenny Co. - 7,000-8,000 Cayenne pepper - 30,000-50,000 Habanero pepper - 100,000-350,000

    Canning Altitude Jam-Jelly

    The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

    Peppers (Hot)

    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

    2 tablespoons: 94 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 0 protein.

    ]]>         Copycat Chili’s Salsa https://www.tasteofhome.com/recipes/copycat-chilis-salsa/ Mon, 09 Sep 2024 05:38:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2030605

    Ingredients

    • 1/2 small onion, quartered
    • 1 can (14.5 ounce) diced tomatoes
    • 1 can (10 ounce) diced tomatoes and green chiles
    • 1 tablespoon diced jalapeno peppers
    • 1 tablespoon dried cilantro flakes
    • 1 tablespoon lime juice
    • 1 teaspoon garlic powder
    • 1 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon ground cumin, optional
    Text Ingredients

    Directions

    1. Place onion in food processor or high-powered blender and pulse until finely chopped. Add remaining ingredients; process until desired consistency.

    Nutrition Facts

    1/4 cup salsa: 24 calories, 0 fat (0 saturated fat), 0 cholesterol, 393mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 1g protein.

    ]]>         Copycat Chipotle Pico de Gallo https://www.tasteofhome.com/recipes/copycat-chipotle-pico-de-gallo/ Fri, 30 Aug 2024 19:45:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023433

    Ingredients

    • 3 cups finely chopped Roma tomatoes
    • 1/2 cup minced red onion
    • 1/2 cup minced fresh cilantro
    • 2 tablespoons minced jalapeno peppers
    • 2 tablespoons lime juice
    • 1/2 teaspoon salt
    Text Ingredients

    Directions

    1. In a medium bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before serving.

    Nutrition Facts

    1/4 cup: 10 calories, 0 fat (0 saturated fat), 0 cholesterol, 79mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein.

    ]]>         Easy Salsa https://www.tasteofhome.com/recipes/easy-salsa/ Sun, 29 Sep 2024 05:40:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2025259

    Ingredients

    • 1/2 small onion, quartered
    • 2 garlic cloves
    • 1/2 jalapeno pepper, halved and seeded
    • 2 cans (14.5 ounces) fire-roasted diced tomatoes, drained
    • 3 tablespoons fresh cilantro leaves
    • 2 tablespoons lime juice
    • 1 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    Text Ingredients

    Directions

    1. Place onion, garlic and jalapeno in a high-powered blender or food processor; process until finely chopped. Add remaining ingredients; pulse until desired consistency is achieved.

    Peppers (Hot)

    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

    1/4 cup salsa: 22 calories, 0 fat (0 saturated fat), 0 cholesterol, 256mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 1g protein.

    ]]>         Cherry Tomato Salsa https://www.tasteofhome.com/recipes/cherry-tomato-salsa/ Wed, 18 Sep 2024 20:15:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2025258

    Ingredients

    • 3 cups cherry tomatoes, chopped
    • 1/2 teaspoon salt, divided
    • 1/2 cup chopped red onion
    • 1/2 jalapeno pepper, seeded, minced
    • 2 garlic cloves, minced
    • 2 tablespoons minced fresh cilantro
    • 2 tablespoons lime juice
    • 1 teaspoon sugar
    • 1/2 teaspoon pepper
    • 1/4 teaspoon ground cumin
    Text Ingredients

    Directions

    1. Place tomatoes and 1/4 teaspoon salt in a colander. Sprinkle with salt; toss. Let sit 10 minutes to drain; discard liquid.
    2. Transfer tomatoes to a large bowl. Add onion, jalapeno, garlic, cilantro, lime juice, sugar, remaining 1/4 teaspoon salt, pepper and cumin; stir to combine.

    Nutrition Facts

    1/4 cup salsa: 13 calories, 0 fat (0 saturated fat), 0 cholesterol, 101mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 0 protein. Diabetic Exchanges: Free food.

    ]]>         Avocado Salsa Verde https://www.tasteofhome.com/recipes/avocado-salsa-verde/ Mon, 05 Aug 2024 02:16:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023424

    Ingredients

    • 5 tomatillos, husked, halved
    • 1 small onion, quartered
    • 1 medium ripe avocado, peeled, pitted and quartered
    • 1 serrano pepper, halved, seeds removed
    • 2 garlic cloves
    • 1/3 cup lime juice
    • 3 tablespoons fresh cilantro leaves
    • 2 teaspoons agave nectar
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    Text Ingredients

    Directions

    1. Place all ingredients in a blender; cover and process until smooth.

    Nutrition Facts

    1/4 cup salsa: 38 calories, 2g fat (0 saturated fat), 0 cholesterol, 120mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 1g protein.

    ]]>         Peach Bellini https://www.tasteofhome.com/recipes/peach-bellini/ Fri, 26 Jul 2024 05:33:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2005899

    Ingredients

    • 1 cup chopped peeled fresh peaches
    • 1/2 cup sugar
    • 1/2 cup water
    • 4 ounces Prosecco
    • Peach slices, mint or raspberries
    Text Ingredients

    Directions

    1. In a small saucepan, combine peaches, sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until peaches are very tender, 4-6 minutes. Press through a fine-mesh strainer into a bowl; discard pulp. Cover and refrigerate peach syrup until chilled.
    2. Fill champagne flute with Prosecco; top with 2 ounces peach syrup. Garnish with peach slices, mint or raspberries. Cover and refrigerate remaining syrup for up to 2 weeks.

    Nutrition Facts

    1 serving: 318 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 63g carbohydrate (60g sugars, 0 fiber), 0 protein.

    ]]>         Chipotle Pumpkin Butternut Soup https://www.tasteofhome.com/recipes/chipotle-pumpkin-butternut-soup/ Thu, 18 Jul 2024 20:09:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2017145

    Ingredients

    • 2 tablespoons olive oil
    • 1 cup cubed peeled butternut squash
    • 1 cup cubed fresh pumpkin
    • 1 small onion, chopped
    • 12 ounces smoked Polish sausage, sliced
    • 1 garlic clove, minced
    • 3 cups chicken or vegetable broth
    • 1 can (14-1/2 ounces) diced tomatoes, undrained
    • 3 ounces cream cheese, cubed
    • 1 tablespoon minced chipotle peppers in adobo sauce
    • 1/2 teaspoon ground cumin
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 can (11 ounces) Mexicorn, drained
    • 2 tablespoons minced fresh basil
    Text Ingredients

    Directions

    1. In a Dutch oven, heat oil over medium-high heat. Add squash, pumpkin and onion; cook and stir until crisp-tender, 6-8 minutes. Add sausage and garlic. Cook until sausage is browned, 3-4 minutes.
    2. Add broth, tomatoes, cream cheese, chipotle peppers and cumin. Bring to a boil; reduce heat. Simmer, covered, until squash is tender, about 15 minutes, stirring occasionally. Stir in black beans, Mexicorn and basil; heat through. Garnish with additional basil.

    Nutrition Facts

    1 cup: 246 calories, 15g fat (5g saturated fat), 34mg cholesterol, 841mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 8g protein.

    ]]>         King Ranch Casserole https://www.tasteofhome.com/recipes/king-ranch-casserole/ Sun, 28 Jul 2024 06:30:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2014917

    Ingredients

    • 12 corn tortillas (6 inches)
    • 1/4 cup butter
    • 1 large onion, finely chopped
    • 2 poblano peppers, seeded and finely chopped
    • 1 can (10 ounces) diced tomatoes and green chiles
    • 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
    • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
    • 1 cup chicken stock
    • 2 teaspoons chili powder
    • 1 teaspoon garlic powder
    • 1/4 teaspoon pepper
    • 3 cups shredded cooked chicken
    • 2 cups shredded Mexican cheese blend
    • Optional: Sour cream, salsa, chopped fresh cilantro, green onions or tomatoes
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large dry skillet over medium-high heat, cook tortillas until lightly toasted, about 30 seconds on each side. Set tortillas aside.
    2. In the same skillet, melt butter over medium heat. Add onions; cook and stir 5 minutes. Add poblano peppers; cook and stir until vegetables are tender, another 3-5 minutes.
    3. Stir in diced tomatoes with green chiles, soups, stock, chili powder, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered until slightly thickened, 6-8 minutes. Remove from the heat. Stir in chicken.
    4. Place 6 tortillas over the bottom and slightly up the sides of a greased 13x9-in. baking dish. Top with half the chicken mixture. Arrange remaining 6 tortillas over filling. Top with remaining chicken mixture. Sprinkle with cheese.
    5. Bake, uncovered, until bubbly, 27-30 minutes. Let stand 10 minutes before serving. If desired, sprinkle with additional chili powder and serve with optional toppings.
    ]]>         Cucumber Margarita https://www.tasteofhome.com/recipes/cucumber-margarita/ Tue, 18 Jun 2024 02:48:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1984503

    Ingredients

    • 1-1/4 cups sliced English cucumber, divided
    • 1 lime wedge
    • Coarse sea salt, optional
    • Ice cubes
    • 2 ounces blanco tequila
    • 1 ounce triple sec
    • 1/2 ounce lime juice
    Text Ingredients

    Directions

    1. Place 1 cup sliced cucumber into a food processor; process until pureed. Press through a fine-mesh strainer into a bowl; discard pulp.
    2. If desired, moisten rim of 1 cocktail glass with lime wedge and sprinkle salt on a plate; dip rim in salt. Fill glass with ice.
    3. In an empty cocktail shaker, combine tequila, Triple Sec, lime juice and 1 ounce strained cucumber juice. Fill with ice; cover and shake until frost forms on the outside of the shaker, 15-20 seconds. Strain into prepared glass. Stir in remaining 1/4 cup cucumber slices. Garnish with lime wedge.

    Nutrition Facts

    1 serving: 238 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 15g carbohydrate (12g sugars, 0 fiber), 0 protein.

    ]]>         Baked Chorizo Corn Dip https://www.tasteofhome.com/recipes/baked-chorizo-corn-dip/ Fri, 17 May 2024 19:32:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994137

    Ingredients

    • 1 pound fresh chorizo or spicy bulk pork sausage
    • 2 cans (15-1/4 ounces each) whole kernel corn, drained
    • 1/2 cup finely chopped sweet red pepper
    • 1 cup finely chopped seeded jalapeno pepper (about 4 peppers)
    • 6 green onions, chopped
    • 1 cup mayonnaise
    • 1/2 cup grated Parmesan cheese
    • 1-1/2 teaspoons chili powder
    • 1 garlic clove, minced
    • 3 cups shredded Monterey Jack cheese
    • Tortilla chips
    Text Ingredients

    Directions

    1. Preheat the oven to 350°. In a large skillet, cook chorizo over medium heat until cooked through, 6-8 minutes, breaking into crumbles; drain.
    2. In a large bowl, combine cooked chorizo and the next 9 ingredients. Transfer to an ungreased 10-in. cast-iron skillet or 13x9-in. baking dish.
    3. Bake until heated through, 30-35 minutes. Serve warm, with tortilla chips.

    Nutrition Facts

    1/4 cup: 141 calories, 12g fat (4g saturated fat), 23mg cholesterol, 334mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 6g protein.

    ]]>         Keto Taco Soup https://www.tasteofhome.com/recipes/keto-taco-soup/ Sat, 22 Jun 2024 04:18:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1993711

    Ingredients

    • 1 pound ground beef
    • 1 medium onion, chopped
    • 1 package (8 ounces) cream cheese, cubed and softened
    • 2 garlic cloves, minced
    • 3/4 teaspoon chili powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon paprika
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon pepper
    • 1 can (14-1/2 ounces) beef broth
    • 1 can (10 ounces) diced tomatoes and green chiles
    • 1/2 cup heavy whipping cream
    • Optional Toppings: Shredded cheddar cheese, sliced avocado and chopped fresh cilantro
    Text Ingredients

    Directions

    1. In a large saucepan over medium heat, cook beef and onion until meat is no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in cream cheese, garlic, chili powder, salt, paprika, cumin, oregano and pepper until melted and blended. Stir in broth and tomatoes.
    2. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until slightly thickened, 7-10 minutes. Reduce heat to low. Stir in cream; heat through. If desired, serve with toppings.

    Nutrition Facts

    1 cup: 360 calories, 29g fat (16g saturated fat), 108mg cholesterol, 814mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 18g protein.

    ]]>         Oklahoma Onion Burger https://www.tasteofhome.com/recipes/oklahoma-onion-burgers/ Mon, 01 Jul 2024 04:41:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1993701

    Ingredients

    • 1 large white onion
    • 1 pound ground beef
    • 4 hamburger buns, split
    • 1 tablespoon butter
    • Salt and pepper
    • 4 slices American cheese, optional
    • Yellow mustard
    • Dill pickle slices
    • Optional toppings: Lettuce leaves and sliced tomato
    Text Ingredients

    Directions

    1. Using a mandolin, slice onion into paper-thin slices. Divide beef into 4 portions; gently shape each into a ball.
    2. In a large cast-iron skillet or electric griddle over medium-high heat, melt butter. Place ground beef balls in the skillet. Season with salt and pepper. Top with a generous mound of onions. Using a cast-iron grill press or large metal spatula, flatten to about 1/4-inch thickness, pressing the onion into the beef. Cook until lightly browned and edges are crisp, 4-6 minutes.
    3. Carefully turn patties so onion is on the bottom. Cook until onions are golden brown, 4-6 minutes. If desired, top each patty with cheese and cook until melted, 1-2 minutes longer. Remove from the heat. Serve on buns with mustard, pickles and if desired, lettuce and tomato.

    Nutrition Facts

    1 burger: 369 calories, 18g fat (7g saturated fat), 78mg cholesterol, 304mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 25g protein.

    ]]>         Shrimp Tacos https://www.tasteofhome.com/recipes/shrimp-tacos/ Sat, 22 Jun 2024 04:19:07 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1991251

    Ingredients

    • 1/2 cup sour cream
    • 1/4 cup mayonnaise
    • 1/4 cup minced fresh cilantro
    • 2 green onions, chopped
    • 2 tablespoons lime juice
    • 1 tablespoon finely chopped seeded jalapeno pepper
    • 2 garlic cloves, minced
    • 1/4 teaspoon salt
    • 2-1/2 cups shredded cabbage
    • SHRIMP:
    • 2 tablespoons canola oil
    • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
    • 1 teaspoon chili powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon cayenne pepper
    • TACOS:
    • 8 corn or flour tortillas (6 inches)
    • 1/2 cup crumbled Cotija cheese
    • Sliced avocado, optional
    • Lime wedges
    Text Ingredients

    Directions

    1. In a small bowl, combine the first 8 ingredients. In a large bowl, toss cabbage with 1/2 cup sour cream mixture. Save remaining sour cream mixture for serving.
    2. In a large skillet, heat oil over medium heat. Add shrimp and seasonings. Cook and stir until shrimp turn pink, 4-6 minutes.
    3. To serve, top each tortilla with cabbage mixture, shrimp, remaining sour cream mixture, Cotija cheese and, if desired, avocado. Serve with lime wedges.

    Nutrition Facts

    2 tacos: 490 calories, 31g fat (9g saturated fat), 179mg cholesterol, 928mg sodium, 29g carbohydrate (2g sugars, 5g fiber), 27g protein.

    ]]>         Texas Twinkies https://www.tasteofhome.com/recipes/texas-twinkies/ Fri, 31 May 2024 15:23:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987773

    Ingredients

    • 10 bacon strips, halved widthwise
    • 16 jalapeno peppers
    • 1 package (8 ounces) cream cheese, softened
    • 1 cup shredded or chopped smoked beef brisket
    • 1/2 cup shredded pepper jack cheese
    • 1/2 teaspoon garlic salt
    • 1/2 cup barbecue sauce
    Text Ingredients

    Directions

    1. In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.
    2. Cut a lengthwise slit in each pepper, exposing the center, but not cutting all the way through. Make a crosswise slit just below the stem, leaving the stem intact. Use a small spoon to remove seeds and membranes.
    3. In a large bowl, beat cream cheese until light and fluffy. Beat in brisket, pepper jack cheese and salt. Spoon into peppers. Wrap a bacon piece around each pepper; secure with a toothpick.
    4. Place on an ungreased baking sheet. Bake until peppers are tender and bacon is cooked through, 30-35 minutes. Brush with barbecue sauce. Broil 4 in. from the heat until bacon is crispy, 2-3 minutes.

    Nutrition Facts

    1 stuffed pepper: 125 calories, 9g fat (5g saturated fat), 31mg cholesterol, 312mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 7g protein.

    ]]>         Blackberry Margarita https://www.tasteofhome.com/recipes/blackberry-margarita/ Thu, 06 Jun 2024 18:44:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1984972

    Ingredients

    • 1 cup fresh blackberries
    • 1/2 cup sugar
    • 1/2 cup water
    • 1 lime wedge
    • Coarse sea salt or sugar, optional
    • Ice cubes
    • 2-1/2 ounces blanco tequila
    • 1/2 ounce triple sec
    • 1/2 ounce lime juice
    Text Ingredients

    Directions

    1. In a small saucepan, combine berries, sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until berries are very tender, 4-6 minutes. Press through a fine-mesh strainer into a bowl; discard seeds. Cover and refrigerate blackberry syrup until chilled.
    2. If desired, moisten rim of 1 cocktail glass with lime wedge and sprinkle salt on a plate; dip rim in salt. Fill glass with ice.
    3. In an empty cocktail shaker, combine tequila, Triple Sec, 1-1/2 ounces blackberry syrup and lime juice. Fill with ice; cover and shake until frost forms on the outside of the shaker, 15-20 seconds. Strain into prepared glass. Garnish with lime wedge and, if desired, additional blackberries. Cover and refrigerate remaining syrup for up to 2 weeks.

    Nutrition Facts

    1 serving: 396 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 54g carbohydrate (51g sugars, 0 fiber), 0 protein.

    ]]>         Skinny Margarita https://www.tasteofhome.com/recipes/skinny-margaritas/ Fri, 10 May 2024 22:40:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1984512

    Ingredients

    • 1 lime wedge
    • Kosher salt, optional
    • Ice cubes
    • 2 ounces blanco tequila
    • 1-1/2 ounces lime juice
    • 1 ounce orange juice
    • 1/4 ounce simple syrup or agave nectar
    Text Ingredients

    Directions

    1. If desired, moisten rim of 1 cocktail glass with lime wedge and sprinkle salt on a plate; dip rim in salt. Fill glass with ice.
    2. In an empty cocktail shaker, combine tequila, lime juice, orange juice and syrup. Fill with ice; cover and shake until frost forms on the outside of the shaker, 15-20 seconds. Strain into prepared glass. Garnish with lime wedge.

    Nutrition Facts

    1 serving: 183 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 15g carbohydrate (11g sugars, 0 fiber), 0 protein.

    ]]>         Passion Fruit Margarita https://www.tasteofhome.com/recipes/passion-fruit-margarita/ Thu, 13 Jun 2024 15:34:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1984504

    Ingredients

    • 1 lime wedge
    • Optional: Tajin seasoning or coarse sea salt
    • Ice cubes
    • 2 ounces blanco tequila
    • 1-1/2 ounces passion fruit nectar
    • 1 ounce triple sec
    • 1/2 ounce lime juice
    • 1/2 ounce simple syrup
    Text Ingredients

    Directions

    1. If desired, moisten rim of 1 cocktail glass with lime wedge and sprinkle Tajin seasoning on a plate; dip rim in salt. Fill glass with ice.
    2. In an empty cocktail shaker, combine tequila, passion fruit nectar, Triple Sec, lime juice and syrup. Fill with ice; cover and shake until frost forms on the outside of the shaker, 15-20 seconds. Strain into prepared glass. Garnish with lime wedge.

    Nutrition Facts

    1 serving: 324 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 36g carbohydrate (33g sugars, 0 fiber), 0 protein.

    ]]>         Ranch Water https://www.tasteofhome.com/recipes/ranch-water-recipe/ Thu, 18 Apr 2024 21:50:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1982241

    Ingredients

    • Ice cubes
    • 2 ounces blanco tequila
    • 1/2 lime
    • 1 can Topo Chico mineral water
    • 1 lime slice, optional
    Text Ingredients

    Directions

    1. Fill highball glass about two-thirds full with ice. Add tequila; squeeze lime into glass. Top with mineral water and stir. If desired, garnish with lime slice.

    Nutrition Facts

    1 serving: 130 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein.

    ]]>         Pomegranate Margarita https://www.tasteofhome.com/recipes/pomegranate-margarita/ Wed, 15 May 2024 22:25:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1977390

    Ingredients

    • 1 lime wedge
    • Coarse sea salt, optional
    • Ice cubes
    • 2 ounces blanco tequila
    • 1 ounce triple sec
    • 1 ounce pomegranate juice
    • 1/2 ounce lime juice
    • 1/4 ounce simple syrup
    • Pomegranate seeds, optional
    Text Ingredients

    Directions

    1. If desired, moisten rim of 1 cocktail glass with lime wedge and sprinkle salt on a plate; dip rim in salt. Fill glass with ice.
    2. In an empty cocktail shaker, combine tequila, Triple Sec, pomegranate juice, lime juice and syrup. Fill with ice; cover and shake until frost forms on the outside of the shaker, 15-20 seconds. Strain into prepared glass. Garnish with lime wedge and, if desired, pomegranate seeds.

    Nutrition Facts

    1 serving: 286 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 27g carbohydrate (24g sugars, 0 fiber), 0 protein.

    ]]>