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Southwestern Throw Down

Southwestern Throw Down Southwestern Throw Down
Southwestern Throw Down Southwestern Throw Down

Crunch Time Pimiento Cheese Tacos

makes 6 servings
 

10 large or 12 regular-sized taco shells

2 cups Homestyle Taco Beef

1 1/2 cups Pimiento Cheese 101

Pico De Galo

Zesty Chipotle-Ranch Cream

Crushed nacho cheese flavored tortilla chips
 

one

Preheat the oven to 350 degrees.

Bake the taco shells 5 to 6 minutes on a half sheet pan to crisp.

Remove from the oven & allow them to cool completely.
 

two

Fill each taco shell with 2 1/2 to 3 Tbsp warm Homestyle Taco Beef.

Top with about 2 Tbsp of Pimiento Cheese 101,

Pico De Galo & Zesty Chipotle-Ranch Sauce.

Serve Immediately.

Triple Threat Loaded Nachos

makes 8 servings
 

2 cups Homestyle Taco Beef

1 {15-oz} can black beans, rinsed & drained

1 {15 1/2-oz} bag nacho cheese flavored tortilla chips

4 cups shredded Monterey Jack & cheddar blend cheese

Pico De Galo?
1 avocado, diced

2 jalapeños, sliced

Zesty Chipotle-Ranch Cream
 

one

Preheat the oven to 350 degrees.
 

Stir together the beef & the beans in a medium bowl.

Lightly grease 2 cast iron skillets, 8 to 10-inches in size.
 

i used an 8-inch & a 10-inch cast iron skillet

but i also make these in one half sheet pan

i take it straight from the oven to the table...?rest the hot pan on a trivet
 

Layer 1/4 bag of the chips in each skillet.

Top with the 1/4 of the beef & bean mixture.

Sprinkle with 1/4 of the cheese.

Repeat the layers once.
 

two

Bake for 10 to 12 minutes or until the cheese melts.

Remove from the oven.
 

Top each skillet with half of the Pico De Galo, half of the avocado

& half of the jalapeños.

Drizzle each skillet with 1/4 cup of the Zesty Chipotle-Ranch Cream.

Serve immediately with the remaining cream on the side.

Homestyle Taco Beef

makes 3 1/2 cups
 

1 1/4 lbs 80% lean ground beef, cooked & drained

2 Tbsp chili powder

2 tsp cumin

1 tsp kosher salt

1/4 tsp ground black pepper

1/4 tsp chipotle chili powder

1 {14.5-oz} can diced tomatoes, undrained

1/4 cup water or beer

1 Tbsp chopped fresh cilantro
 

one

Place the cooked beef in a large non-stick skillet over medium-high heat.

Add the chili powder, the cumin, the salt, the pepper & the chipotle chili powder.

Cook for 1 1/2 minutes & stir the mixture on occasion.

Add the tomatoes & the water.
 

two

Bring the mixture to a boil & simmer, stirring occasionally 5 minutes

or until about 1 Tbsp of liquid remains.

Sprinkle w/ the cilantro.
Use as directed.

Pimiento Cheese 101

makes about 3 cups
 

1 {4-oz} jar diced pimientos, drained

2/3 cup mayo

2 Tbsp spicy brown mustard

1 Tbsp Worcestershire sauce

1 Tbsp grated sweet onion, minced

1/4 tsp ground red pepper

1/4 tsp black pepper

1 lb extra sharp white Cheddar cheese, grated
 

Combine the first 7 ingredients in a large bowl.

Fold in the cheese until well blended.

Refrigerate, covered, up to 1 week.

Use as directed.

Pico De Galo
makes about 2 cups
 

4 plum tomatoes, diced

1/4 cup diced red onion

1 small garlic clove, pressed

1 Tbsp fresh lime juice

1 Tbsp chopped fresh cilantro

Kosher salt & freshly ground pepper

Stir together all of the ingredients until combined.

Use as directed.

Zesty Chipotle-Ranch Cream
makes about 1 1/2 cups
 

1 {1-oz} package Ranch-style dressing mix

1 1/2 cups sour cream

1 Tbsp fresh lime juice

1 Tbsp minced chipotle pepper in adobo sauce

2 tsp adobo sauce
 

Whisk together all of the ingredients in a small bowl.

Chill 1 hour.

Use as directed.

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