Go Back
–+ servings
Print

Tex-Mex Seasoning Mix

Course Seasonings
Cuisine Mexican
Prep Time 5 minutes
Total Time 5 minutes
Servings 20 - 24

Ingredients

  • 2 tbs parsley flakes, dried
  • 4 tsp minced onion dried
  • 4 tsp chili powder
  • 3 tsp chives dried, minced
  • 3 tsp cumin ground

ADDITIONAL INGREDIENTS FOR TEX-MEX DIP:

  • 1/2 cup mayonaise
  • 1/2 cup sour cream
  • corn ships

ADDITIONAL INGREDIENTS FOR TEX-MEX CHICKEN:

  • 7 cups egg noodles uncooked
  • 1 pkg (16 oz) Velveeta process cheese cubed
  • 1 cup (8 oz) sour cream
  • 2 tbs milk
  • 3 pkgs Southwestern chicken strips (6 oz each) read to use
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (10 oz) diced tomatoes and green chilies undrained

Instructions

  • In a small bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: about 6 tablespoons.
  • To prepare dip: In a small bowl, combine the mayonnaise, sour cream and 4-1/2 teaspoons seasoning mix. Serve with corn chips. Yield: about 1 cup.
  • To prepare chicken: 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. Yield: 7 servings.