We love Tex-Mex recipes in my home — I think it may be one of our favorites!  Today on Family Food Live, I will share 5 Yummy Tex-Mex Dishes for Everyone!

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If you missed today’s Family Food Live, here’s a look:

Here’s a look at today’s recipes:

Black Bean and Corn Salad

This Black Bean and Corn Salad is a perfect side dish or starter. It even works as a meal. You will love it!

Mexican Rice

Shopping List:

  • 2 cups long grain Rice
  • 1/4 cup Oil
  • Tomato Sauce (8 oz can)
  • 1 teaspoon Salt
  • 1 teaspoon Garlic, minced
  • 4 cups Water + 1 Chicken flavored Bouillon Cubes
  • Dash Cumin
  • Dash Garlic Pepper
  • Cilantro (optional)


  • Heat oil in saucepan and add rice, cook until golden brown
  • In a measuring cup, add 1 chicken bouillon cube to 4 cups of water and microwave for 3 minutes
  • When rice is browned, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan
  • Stir and cover. Let simmer for 40 minutes

Recipe courtesy of

Mexican Stuffed Peppers

Shopping List:

  • Red or Green Bell Peppers
  • 1 package prepared Spanish Rice
  • 1 Tomato, diced
  • 1 pound Ground Beef, browned
  • 1 1/2 cups Mexican Cheese, shredded
  • Fresh Cilantro
  • Salt & Pepper to taste


  • Preheat oven to 350°
  • Prepare the peppers by slicing off the top and removing any seeds or ribs inside
  • Place the peppers in a baking pan, fill the bottom with water and place in the oven for 10-15 minutes until soft
  • Next follow directions for pre-made Spanish Rice, set aside
  • In a saucepan, brown the ground beef. Drain the fat and add the diced tomatoes, season with salt & pepper
  • Combine the meat/tomatoes and the Spanish Rice
  • Fill the peppers with the meat/rice mixture
  • Sprinkle the top with cheese and put back into the oven for 10-15 minutes until the cheese is melted
  • Serve warm

Chicken Enchiladas

Shopping List:

  • 1 tablespoon Butter, melted
  • 1 tablespoon Flour
  • 1 10-oz can Red Enchilada sauce
  • 1 cup Chicken Broth
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 tablespoon Vegetable Oil
  • 1 medium Onion, diced
  • 1 4 oz can Green Chiles, drained
  • 1 1/2 cups Rotisserie Chicken, cubed
  • 1 cup Sour Cream
  • 1 cup Queso Fresco Cheese, crumbled
  • 8 Corn Tortillas
  • 2 cups Mexican Cheese, shredded


  • Preheat oven to 350° and spray an 8 1/2 x 11-inch pan with non-stick spray
  • In a saucepan, melt butter until it foams and add flour until it thickens up
  • Stir in enchiladas sauce, broth, salt and pepper and bring to a boil
  • Reduce heat and simmer until it thickens about 10-15 minutes
  • In another saucepan, heat oil and cook the onions and green chiles for about 5-7 minutes
  • Add chicken, sour cream and queso fresco cheese and stir until creamy (about 3 minutes)
  • Warm tortillas in a microwave
  • Spread about 1/2 of the sauce in the bottom of the baking dish
  • Fill the creamy chicken filling into each tortilla and roll. Place seam-side down in baking dish on top of sauce
  • Pour remaining sauce on top and sprinkle with Mexican cheese
  • Bake for 25-30 minutes or until cheese is bubbling
  • Serve

Thanks to Wisconsin Cheese Talk for this recipe

Black Bean Tacos

If you love black beans and tacos, this Black Bean Tacos recipe is for you! It’s light and fresh and perfect for dinner tonight.

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