August 11, 2011

It's Tex-Mex Night!

The Maine House is preparing a fiesta party for Saturday night! You simply cannot live in the state of Texas without learning to prepare a few quick and delicious Tex-Mex dinners! My children were constantly on the go growing up, but we never failed to sit down as a family and have dinner together and discuss our day.

We had the Divine Miss M running off to Dixie Doll practice, both the boys on different soccer teams and baseball teams, and then came little Rob, who started the activities all over again, with soccer right through his senior year of high school. We seemed to have at all times, a child with high school or college activities, so I had to learn to keep some great school night dishes prepared and ready to pop in the oven before it was homework time! I don't think the school activities have changed much. I hear most young mothers talking about running from school, to sports, to play dates, so our Tex-Mex dinner should help out as we are thinking about back to school in a few weeks!

Texas Style Guacamole
2 Hass Avocadoes, nice and ripe
8 oz Cream Cheese, softened 
1 T. Lemon juice
1 pkg Great Guacamole Seasoning mix
1/4 C Salsa

In a food processor, blend the meat of the avocadoes with cream cheese and lemon juice.  When blended, add seasoning and salsa -- Ole'!

Mexican Taco Bake
1 lb. ground beef (extra lean)
1 small onion, chopped
2 cloves garlic, finely chopped
1 cup water
1 cup store-bought salsa
4 oz. green chilies, diced
1 can (15 oz.) refried beans
1 can (2.25 oz.) sliced ripe olives, drained, divided
1 packet (1.25 oz.) taco seasoning mix
1 package (4.5 oz.) tricolor corn tortillas, broken
2 cups shredded Monterrey jack cheese, divided
1/2 cup tomatoes, chopped
1/4 cup green onions, sliced

Preheat oven to 375°F. In a large skillet, cook the beef, onion, and garlic until the beef is browned; drain. Stir in the water, salsa, chilies, refried beans, 1/4 cup olives, and taco seasoning. Cook over low heat for 3 — 4 minutes. Layer half of the broken tortillas on the bottom of a greased 12 x 8 baking dish. Cover with half of the meat sauce, then sprinkle with 1 cup of cheese. Repeat the sequence, adding the remaining tortilla shells, meat sauce, and cheese. Bake for 20 — 25 minutes, or until bubbly and the cheese is melted. Top with the remaining olives, tomatoes, and green onions.

 Bananas Foster Chimichangas
3 firm bananas. sliced
2 (10 inch) flour tortillas
2 tablespoons spiced rum
1 cup vegetable oil for frying
1/4 cup butter
1/2 cup brown sugar

First, in a large skillet over medium heat, melt butter . Then, stir in bananas and sugar, and stir until sugar is dissolved. Next, pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito. Meanwhile, heat the vegetable oil over medium-high heat in a large skillet. Lastly, fry chimichangas until golden. Drain on paper towels. Your Bananas Foster Chimichangas are ready to serve!!

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