Gift from the Kitchen #2
A multi-purpose mix that is super simple to make!
Tex-Mex Seasoning Mix
Here's what you'll need:
2 tablespoons dried parsley flakes
4 teaspoons dried minced onion
4 teaspoons chili powder
3 teaspoons dried minced chives
3 teaspoons ground cumin
Here's what you do:
In a small bowl, combine all ingredients. Store in an airtight container, in a cool dry place, for up to 6 months. Yield: approximately 6 tablespoons.
Include these recipe suggestions with your seasoning mix:
1/2 cup mayonnaise
1/2 cup sour cream
In a small bowl, combine mayonnaise, sour cream, and 4 1/2 teaspoons seasoning mix. Stir to combine. Serve with corn chips.
7 cups uncooked wide egg noodles
1 lb. process cheese (Velveeta), cubed
1 cup (8 oz.) sour cream
2 tablespoons milk
3 packages (6 oz. each) ready-to-use Southwestern chicken strips
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes and green chilies, undrained
Cook noodles according to package directions.
Meanwhile, in a large saucepan, combine the process cheese, sour cream and milk. Cook and stir over medium-low heat until cheese is melted.
Add the chicken, beans, tomatoes and 2 tablespoons seasoning mix; heat through.
Drain noodles; add to sauce and toss to coat.
P.S. The cute canister and recipe cards came from the dollar section at Michaels.