Best 3 Dutch Oven Tex Mex Recipes

**Indulge in the Vibrant Flavors of Tex-Mex Cuisine: A Culinary Journey with Dutch Oven Delicacies**

Embark on a culinary adventure that blends the bold and zesty flavors of Tex-Mex cuisine with the rustic charm of Dutch oven cooking. Let your taste buds tango with the tantalizing aroma of sizzling fajitas, tender barbacoa, and a symphony of other delectable dishes, all lovingly crafted in the depths of your trusted Dutch oven. Within this article, you'll discover a treasure trove of recipes that showcase the diverse and vibrant nature of Tex-Mex cooking. From the fiery kick of chili con carne to the cheesy comfort of enchiladas, each recipe pays homage to the rich culinary heritage of the Southwestern United States. Prepare to embark on a flavor-filled journey that will ignite your senses and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

TEX-MEX CHICKEN AND CORN SOUP

$Tex-Mex Chicken and Corn Soup image$

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 ears corn, shucked
2 tablespoons extra-virgin olive oil
1 large poblano chile pepper, stemmed and seeded, thinly sliced
1 onion, thinly sliced
Kosher salt and freshly ground pepper
1 teaspoon chili powder
4 cups low-sodium chicken broth
1 10-ounce can diced tomatoes with green chiles
1 15-ounce can hominy, drained and rinsed
4 cups shredded rotisserie chicken (about 12 ounces)
1 1/2 cups crushed tortilla chips
2 scallions, thinly sliced

Steps:

Cut the corn kernels off the cobs and transfer to a small bowl. Run the back of your knife down the cobs to scrape any corn milk into the bowl (it will help thicken the soup). Set aside.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the poblano, onion, 1/4 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are browned in spots, about 6 minutes. Add the corn kernels and their milk. Stir in the chili powder and cook until toasted, about 1 minute. Stir in the chicken broth, 3 cups water, the tomatoes, hominy, chicken, 1/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then lower the heat and simmer, uncovered, until the broth is slightly reduced and the vegetables are tender, about 5 minutes. Season with salt and pepper.
Ladle the soup into bowls. Top with the chips and scallions.

Nutrition Facts : Calories 470, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 42 milligrams, Sodium 1316 milligrams, Carbohydrate 57 grams, Fiber 7 grams, Protein 26 grams, Sugar 11 grams

TEX-MEX PASTA

Tex-Mex Pasta image

After a recent surgery, I wasn't able to stock up on groceries. One night, I looked in my pantry and created this. The results were fabulous! -Michele Orthner, Lethbridge, Alberta

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

2 cups uncooked spiral pasta
1 pound ground beef
1 jar (16 ounces) salsa
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded Mexican cheese blend, divided

Steps:

Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain. Stir in the salsa, soup and 1/2 cup cheese; heat through. , Drain pasta; stir into meat mixture. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Cover and bake until cheese is melted, 15-20 minutes.

Nutrition Facts : Calories 585 calories, Fat 28g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 1241mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.

DUTCH OVEN TEX MEX

Dutch Oven Tex Mex image

Serve this with some warm tortillas or over some crumbled cornbread. This can be done over a campfire or in your home.

Provided by Robert Priddy @robertpriddy

Categories Beef

Number Of Ingredients 10

Ingredients

1 pound(s) ground chuck
1/2 pound(s) ground mild sausage
1 small onion -- diced
2 - stalks celery -- diced
2 medium potatoes -- diced
2 cup(s) cooked rice
1 (15 oz) ounce(s) chili beans
1 can(s) rotel
1 (15 oz) can(s) chicken broth
1 package(s) taco seasoning

Steps:

Brown meats with the veggies in the dutch oven.
After meats are browned add the rice, rotel, beans, broth, seasonings, and chicken broth.
Let it cook in the dutch oven for 30 minutes or so on medium heat.

Tips:

Choose the Right Beef: Select chuck roast or brisket for a tender and flavorful Tex-Mex dish. These cuts benefit from slow cooking.

Season Wisely: Use a combination of chili powder, cumin, paprika, garlic powder, and onion powder for an authentic Tex-Mex flavor profile.

Tenderize the Beef: To ensure fall-apart tenderness, brown the beef in a hot skillet before adding it to the Dutch oven. This step creates a flavorful crust and helps retain moisture.

Simmer Low and Slow: Allow the beef to simmer in the sauce for at least 2 hours, or until it reaches your desired tenderness. Patience is key to developing rich, complex flavors.

Add Vegetables for Color and Nutrition: Incorporate bell peppers, onions, and corn for a vibrant and nutritious dish. Roasted tomatoes add a touch of sweetness.

Don't Forget the Beans: Black beans or pinto beans add a protein boost and a hearty texture to the stew.

Spice it Up: Adjust the heat level to your preference by adding more chili powder or diced jalapeños.

Serve with Style: Garnish with fresh cilantro, sour cream, and shredded cheese for a classic Tex-Mex presentation.

Conclusion:

Embrace the bold flavors and vibrant colors of Tex-Mex cuisine with this Dutch oven beef stew. By following these tips, you'll create a hearty and satisfying dish that's perfect for a casual family meal or a Tex-Mex-themed party. Remember, the key to success is in the quality of ingredients, careful seasoning, and the patient simmering process. So, gather your ingredients, fire up your Dutch oven, and let the aromas of Tex-Mex fill your kitchen!