Written on April 17, 2014 at 10:00 am , by Every Day with Rachael Ray Staff
Cool new tortilla chips, awesome topping combos and our expert nacho-building tips will take your snack to new heights!
Build it right: For perfectly balanced bites, distribute the fixings between the layers of chips, not just on top.
Cheese it up: Don’t skimp on the queso. Shredded cheese takes up lots less space once it melts, so pile it on!
Melt it down: 350 degrees is the ideal nacho-baking temperature for melting the cheese (but not burning the chips).
Chicken Verde Nachos (pictured)
Layer with shredded chicken, salsa verde, pinto beans, roasted poblano slices and shredded mozzarella; bake.
Top with pickled jalapenos, cilantro, sour cream with lime zest, chili powder and sliced radishes
Veggie Delight Nachos
Layer with roasted corn kernels, grilled sweet onion slices, shredded jack cheese and black beans; bake.
Top with guacamole, sour cream and salsa
Layer with shredded pepper jack, chopped tomatoes and chopped cooked bacon; bake.
Top with shredded romaine hearts, halved cherry tomatoes, more chopped cooked bacon and sour cream
Layer with shredded Colby jack, chopped pineapple, thinly sliced red onion and chopped pan0fried ham; bake.
Top with chopped parsley and chives
Written on January 11, 2014 at 9:00 am , by Every Day with Rachael Ray Staff
So you’ve made our Low & Slow Chipotle-Maple Beef and stacked it high into Smoky Beef Tacos (pictured above). Now what to do with all those extra corn tortillas? Read on!
Why You Should Buy It
Corn tortillas provide a heartier texture and flavor than flour tortillas, and also contain more nutrients and less calories. Their ingredient list is very basic, and their shape, durability and flavor are perfectly versatile for a wide array of Mexican and Latin dishes.
How You Should Use It
Even if the tortillas get a little dried out, have no fear! Give them new life as sweet snacks (fry bite-size pieces and toss in cinnamon sugar), savory toppings (brush strips with EVOO, season and bake) and hearty mains (use in place of lasagna noodles or while them in a food processor and use like breadcrumbs). Here are some recipes to get you started:
Written on October 4, 2013 at 10:00 am , by Lauren Katz
The weekend is nearly here, and if you’re anything like us, you’ll want to celebrate National Taco Day with a fabulous menu, strong drinks and great friends. But why limit Friday evening to just one Tex-Mex staple? Behold, the easiest, most delicious Spicy Cilantro Queso:
The best part about this dish- besides being incredibly fast- is that you can throw just seven ingredients into one pan. Make it as spicy or mild as you like (by keeping or removing the jalapeño seeds, respectively), grab a bag of crunchy tortilla chips of your choosing and call it a night. As if the recipe couldn’t get any easier, here’s a step-by-step video to take you through the process. We’re getting hungry just thinking about it!
Written on June 5, 2013 at 6:08 pm , by Judith Pena
Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Week!
This week’s Featured Cook is a gluten-free gourmand who has impressed week after week with her tasty food photos. Since we love a Tex-Mex meal, we couldn’t resist picking Alisa’s colorful fajita night set up! Great job, Alisa, we can’t wait to see what you cook up next!
Written on May 2, 2013 at 3:49 pm , by Every Day with Rachael Ray Staff
“Some of my favorite food is Tex-Mex!” –Rachael Ray
We couldn’t agree with you more, Rach!
Get the recipes: Tex-Mex 30-Minute Meals