So you can't help yourself when it comes to Tex-Mex food, and you love to spend time in the kitchen slaving over the hot stove.  But, you hate those little pangs of guilt that seem to keep you awake at night after you finished off that last Girl Scout cookie?  Well, here's your ticket back to the guiltless life, and it's paved with Tortilla Chips, Salsa, Tacos and even Guacamole Dip.  Or, if you have no guilt, try our Tex-Mex Mexican Food  Recipes and live the high life.

• Southwest Veggie Wrap
• Microwave 'Baked' Tortilla Chip Recipe
• Mango Salsa Recipe
• Guiltless Guacamole Dip Recipes
• Shredded Beef Soft Taco Recipes
• Tortilla Soup Recipe

Directions:
Lay the tortillas out on a cutting board, lightly spray, brush or mist both sides with oil, then cut each tortilla into 6 wedges.  Lay the wedges out in a single layer on the bottom of the microwave oven.  Microwave on high for 1 1/2 minutes.  Turn the tortilla wedges over and microwave for another 1 1/2 minutes.  Continue turning and microwaving at 1 1/2-minute intervals, moving the wedges around if some seem to be browning more than others, until they are crisp (remember, as they cool, they'll crisp even more).  Total microwaving time is likely to be 5-7 minutes.  Immediately toss the chips with salt and serve. Makes 72 chips.

Preparation time: 10 minutes. 
Cooking time: about 30 minutes (about 5-7 minutes per batch).
Nutritional Facts: (per chip)
10 calories, less than 1 g. protein, less than 1 g. fat (percent calories from fat, 15), 2 g. carbohydrates, no cholesterol, less than 1 mg. sodium, less than 1 g. fiber.

Mango Salsa Recipe
http://www.texmextogo.com
Ph. 713.995.5502


Ingredients:
1 large Mango; peeled & cubed
1/4 cup Red bell pepper  & dice
1 1/2 tbsp Fresh basil -- finely chopped
1 1/2 tbsp Red wine vinegar
2 tsp lime juice
1/2 tsp sugar
1 Jalapeno pepper (opt) -- finely chopped
seeds and membranes -- discarded

Directions:
In a medium bowl, combine all ingredients. Mix well.
Let stand at room temperature a half hour before serving or refrigerate up to 24 hours. This does not hold up well and should be used quickly.
Nutritional Facts:
 32 cal; 0g pro, 0g fat, 8g carb, 1 mg sod, 0mg chol.

Guiltless Guacamole Dip recipe Back to the top
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:
3/4 cup broccoli florets
1 cup fresh or frozen peas
1 medium avocado (about 8 ounces), peeled and seeded
1 medium tomato, diced
1/2 red onion, finely diced
1 green onion, trimmed and thinly sliced
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
1/4 cup chopped fresh cilantro
4 to 6 tablespoons fresh lime juice
Salt

Directions:
In a small saucepan, cook the broccoli in gently boiling water for about 10 minutes, until soft.
Add the peas and simmer for about 3 minutes longer.
Drain and cool. Transfer the broccoli and peas to a food processor; add the avocado and process until smooth.
Scrape the mixture into a bowl.  Add the tomato, red onion, green onion, jalapeno, garlic and cilantro and season to taste with limejuice and salt.
Mix well and serve, or cover and refrigerate for up to 2 hours. Makes about 2 1/2 cups.
Preparation time: 25-30 minutes.  Cooking time: 13 minutes.
Nutritional Facts: per tablespoon
15 calories, less than 1 g. protein, 1 g. fat (percent calories from fat, 56), 2 g. carbohydrates, no cholesterol, 5 mg. sodium, 1 g. fiber.

Ingredients:
1 1/2 pounds top sirloin steak or sirloin tip roast, all visible fat removed
3 cups chopped yellow onion (6 medium)
1 cup chopped green bell pepper
1/4 cup dry red wine (regular or nonalcoholic)
1/2-cup low-sodium ketchup
2 tablespoons cider vinegar
6 medium cloves garlic, minced, or 1 tablespoon bottled minced garlic
2 teaspoons low-sodium beef bouillon granules
2 bay leaves
3/4-teaspoon liquid smoke
1 teaspoon ground cumin, divided
1/2-teaspoon red hot pepper sauce
1/4-teaspoon pepper
1-teaspoon dark brown, light brown or granulated sugar
8 8-inch nonfat or low-fat flour tortillas

Directions:
Preheat oven to 325°.
Put meat in slow cooker.  Add onions and bell pepper.  In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, 1/2-teaspoon cumin, hot pepper sauce and pepper.  Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender.

Shred meat using two forks, and return it to slow cooker.  Remove and discard bay leaves.  Add 1/2-teaspoon cumin and sugar and let mixture stand for 1 hour to allow flavors to blend.

Wrap tortillas in aluminum foil and warm in oven for 6 to 8 minutes.  Spoon meat mixture down center of a tortilla.  If you want to add garnishes, such as chopped tomatoes, salsa, shredded lettuce or nonfat or low-fat cheese and sour cream, do it now.  Roll and repeat with remaining tortillas.  Serve immediately. 

Makes 8 servings. Preparation time: 15 minutes.  Cooking time: 9 hours.  Standing time: 1 hour.
Nutritional Facts: per serving:
257 calories, 22 g. protein, 5 g. fat (percent calories from fat, 17), 31 g. carbohydrates, 53 mg. cholesterol, 229 mg. sodium, 3 g. fiber.
From The New American Heart Association Cookbook
Originally published in The Palm Beach Post on Thursday Feb. 18, 1999.

Ingredients:
14 1/2 oz chicken broth
14 1/2 oz beef broth
1 med onion -- chopped
1 cup salsa
1/2 tsp ground cumin
2 tbsp vegetable oil
4 corn tortillas -- cut in 1/8" strips
4 oz Monterey jack cheese

Directions:
In a large saucepan, combine the chicken and beef broths, the onion, salsa, and cumin over medium heat.  Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.  Meanwhile, in a medium skillet, heat the oil over medium heat.  Sauté the tortilla strips for 2 to 3 minutes, or until lightly browned, turning to brown both sides; drain on paper towels.

When ready to serve, ladle the soup into serving bowls and sprinkle with the tortilla strips and cheese.  Serve immediately. Serving Size: 6  Preparation Time: 0:30
Nutritional Facts:
Calories: 193 (58% from fat), Fat: 13g, Cholesterol: 18mg, Carbohydrate: 14g, Fiber: 2g, Sodium: 1278mg.