I live in West Texas, just 90 miles from the border to Mexico. Cinco de Mayo is a big deal around here, but it’s always a good time to have Mexican food. Today I wanted to share with you my favorite Tex-Mex recipes to inspire a delicioso Cinco de Mayo feast or just a spiced-up weeknight dinner.
BACON & GOAT CHEESE STUFFED PEPPERS
Mini yellow and red peppers
1 package of bacon
Goat or cream cheese for filling
Cook a package of bacon.
Meanwhile, cut the tops off the peppers and deseed them. Maybe do a better job than I did. 😉
Boil lightly for about 5 minutes.
4. Drain peppers in colander and let cool.
5. Stuff with goat cheese or cream cheese.
6. Add pieces of cooked bacon on top of stuffed peppers.
7. Put back in the oven to warm. Serve warm or room temp.
5-MINUTE AUTHENTIC SALSA
3 small Serrano peppers, stems removed
1/2 medium white onion
28 oz can whole peeled tomatoes with juice
1.5 T. garlic salt
1 bunch of cilantro tops
3 T. white vinegar
Place peppers in a small bowl. Cover with water. Place a paper towel over the peppers and press into the water, covering the peppers.
Microwave for 2 minutes.
Add the cooked peppers and the rest of the ingredients into a blender.
Blend 30 seconds - 1 minute (to desired consistency - chunky or smooth). Serve immediately or refrigerate until use. Serve with nonGMO tortilla chips or Siete Foods grain-free tortilla chips (see my faves below!).
1 recipe buttery enchilada sauce (using this recipe)
Tortillas (I like Food for Life sprouted corn or Siete for grain-free)
Organic grated cheese
Browned grass-fed ground beef
Avocado oil for cooking
Prepare bone broth enchilada sauce using recipe above.
Soften corn tortillas in hot avocado oil.
Fill with cheese and browned meat, and roll up.
Spread grated cheese and onions over enchiladas and cover with enchilada sauce.
Bake up until bubbly.
KING RANCH CHICKEN CASSEROLE
1 1/4 cup Pacifica cream of chicken soup (You can also find this brand at Target & Whole Foods!)
1 1/4 cup Pacifica organic cream of mushroom soup
2 cups chicken bone broth
1 10 oz. can Rotel
1 3-4 lb. cooked chicken, cut into bite size pieces (rotisserie chicken) OR use your turkey leftovers here!
1 large onion, chopped
2 cups grassfed organic grated cheese
Combine soups, broth, and Rotel.
Spray a 3-qt. casserole dish with refined coconut oil spray or avocado oil (or grease with grass-fed butter).
Layer 1/2 of the tortillas, 1/2 of the meat, 1/2 of the cheese, and 1/2 of the soup mixture.
Pour remaining cheese on top. Bake at 350 degrees for 45-60 minutes.
I hope you enjoy your Tex-Mex Feast. Comment below with the recipe you’re going to try first- I’d love to hear from you!