Tex-Mex Recipes — Lunchbox Lucy
Growing up in Texas, I have encountered a lot of people who loves a good dose of Tex-Mex cuisine every now and then (myself included). Going out to eat is great at times, but I prefer to make it at home whenever I can, because I can tailor it to my family’s taste, make it with fresh ingredients, and save some money. These are some simple recipes that I tend to make when I need a good Tex-Mex lunch fix.
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| Food |
Ingredients
- 12 corn tortillas, cut into quarters
- 12 ounces sharp cheddar cheese, grated
- 1 (15 ounce) can enchilada sauce
- 1 bunch green onion
- 1 (4 ounce) can green chilies
Ingredients
- 1 1/2 pounds ground beef
- 2 envelopes taco seasoning, divided
- 1 medium head iceberg lettuce
- 1 package (12 1/2 ounces) nacho tortilla chips, coarsely crushed
- 2 pints grape tomatoes, halved
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 3 cans (2 1/4 ounces each) sliced ripe olives, drained
- 1 1/2 cups (6 ounces) shredded cheddar cheese
- 1 large sweet onion, chopped
- 2 cans (4 ounces each) chopped green chilies
- 1 1/2 cups Thousand Island salad dressing
- 1 1/3 cups salsa
- 1/3 cup sugar
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| Taste of Home |
Streamlined Chimichangas
Ingredients
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| Food |
- 1 lb ground beef
- 1 medium onion, chopped
- 1-2 garlic clove, minced
- 3/4 cup Pace Picante Sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano leaves, crushed
- 1/2 teaspoon salt
- 8 flour tortillas (7 to 8 inches)
- 1/4 cup melted butter
Every Saturday night before bed, I make a lunch plan for the upcoming week and what ingredients I need to get on Sunday. Making a whole week’s worth of lunch on the weekend or even the night before saves a lot of time when I’m trying to rush out the door in the morning. And by preparing my own lunch, I get to eat what I like without having to go out and spend more money than necessary. It’s a win-win!
