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Take and Make Menu Plans: Tex-Mex Recipes
By
Danelle Ice - Home Ever After |
February 1st, 2009 |
Category:
Menu Planning |
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We’ve planned a deliciously frugal Tex-Mex menu plan for you! Our featured recipes this week are from Tennessee’s CookingSpot, an amazing site with free printable recipes. These meals are incredibly budget–conscious, easy to prepare, and use very few ingredients. You’ll notice a short shopping list below, because many of the ingredients overlap between recipes. We also love that you can choose to print their recipes on a 3×5 card, 4×6 card, or on a full page. CookingSpot’s head chef, Jimmy Spellings, was trained at the Memphis Culinary Academy under renowned Chef Joseph Carey.
Home Ever After’s exclusive Take and Make Menu Plans contain everything you need for an entire week’s dinners with no research and all you have to do is the shopping and cooking! Print out the menu plan each Sunday, which includes:
- A shopping list of ingredients. Print out the list, check off what you already have on hand, then take your shopping list to the store.
- A dinner meal for each day. Click the name of the meal to print the recipe and directions. (After the week is over, add the recipes to your cookbook for future use.)
Take And Make Menu Plan:
CookingSpot – Tex-Mex Extravaganza!
Menu is planned for a family of 4 (number of servings varies and is listed with each recipe). Please adjust ingredients and recipes up to accommodate extra people.
Shopping List:
| Meats and Proteins: ____ 1.5 pound chicken breasts ____ 1 block of Monterey jack cheese ____ 6 pounds of ground beef ____ 2 cans of kidney beans ____ 1 block of cheddar cheese ____ 1 block of pepperjack cheese |
Vegetables: ____ 3 onions ____ 3 green peppers ____ 3 jalapeno pepper ____ 7 cloves of garlic ____ 1 cup of plum tomatoes ____ 1 cup of green peas ____ 1 tablespoon of pimentos ____ 1 can of corn ____ 1 head of lettuce ____ 2 tomatoes ____ 1 can of sliced black olives ____ ginger |
| Liquids: ____ 2 cups of chicken stock ____ 1/2 cup of barbecue sauce ____ 1 can of enchilada sauce ____ 1 jar of enchilada sauce |
Spices: ____ Coriander ____ Ground cumin ____ Chili powder ____ Cayenne pepper ____ 3 packages of taco seasoning ____ Paprika ____ Black pepper |
| Other: ____ 1 tablespoon of capers ____ 2 bottles of chunky salsa ____ 3/4 cup of Miracle Whip dressing ____ 28 ounces of sour cream ____ 8 ounces of guacamole |
Grains / Baking: ____ 3/4 cup of brown rice ____ 13 flour tortillas ____ 1 bag of tortilla chips ____ 1 bag of corn chips ____ 24 corn tortillas |
Meals with Recipes:
Monday
Dinner: Arroz Con Pollo (Chicken and Rice) by Chef Spellings. This classic Mexican recipe makes six servings.
Tuesday
Dinner: Barbecue Quesadillas (with chicken) by Chef Spellings. This recipe is very exciting because it takes a new twist on the traditional quesadilla. Barbeque sauce isn’t an ingredient you often see in Mexican food, making it even more appealing as a new dish to try. Four servings.
Wednesday
Dinner: Beef Nacho Casserole by Chef Spellings. This incredibly fast recipe takes only 10 minutes to prepare and 20 minutes to cook. The best feature of this recipe is that it calls for crumbled up tortilla chips, which means there is finally a good use for the broken chips that get left at the bottom of the bag! Yields six servings.
Thursday
Dinner: Buffet Style Taco Salad by Chef Spellings. This delicious recipe is sure to be a hit with kids and parents alike, since you set up a buffet in your own dining room! You’ll feel like you’re eating at a Mexican restaurant with a buffet, only you’ll really be in the comfort of your own home, eating at delicious frugal meal instead of paying a restaurant price. Serves eight.
Friday
Dinner: Enchilada Casserole by Chef Bill. A little spicy, a little cheesy, this fab Mexican casserole takes only 25 minutes to cook. Serves five.
Saturday
Dinner: Taco Lasagna. Chef Bill recommends this 1 pan dinner as a great family recipe. With a 10 minute prep time and 30 minute baking time, this time-saver will let you get other things done after work instead of spending all your time making dinner. Serves five.
Sunday
Dinner: Leftover Love. Spread out a buffet table of all the leftovers from the week’s meals. This means a day-off for the chef!
Print out our other Take and Make Menu Plans or check out other menu plans at Menu Plan Monday.
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I absolutely love Mexican food.
Thanks for all the great looking recipe links. I can’t decide which one I want to try first. LOL!
I would absolutely love this menu…unfortunately I would be the only one eating it in my house…fussy eaters!
@Sherry: I do too! It’s fun to do theme weeks with meals every once in a while, especially when combining with other activities at home (like getting the kids to make themed placemats to match). Thanks so much for commenting, and I hope you have a great week!
Barbi
@Christy: That’s too bad! You could always make a meal and put it into single size portion containers just for you, and freeze them. That way you’d have little healthy mommy meals for the microwave when time is short. Thanks for stopping in!
Barbi
thanks for some great recipe ideas….couldn’t get away with this theme for a full week, but every single recipe would stand on its own in a weekly meal plan..I’ll have to work them in!
Thanks for the ideas. One of my favorite Tex Mex foods is Fajitas. Either beef or chicken (whichever is on sale). Luckily, being in San Antonio, Texas marinated meet is pretty cheap! So one night we have tacos, the next night we make quesedillas, and then if there are still leftovers we make nachos. Fajita meat can go a long way!