Best Tex Mex Cornmeal Crepes Recipes
TEX-MEX CORN
Provided by Food Network Kitchen
Time 25m
Yield 4 ears of corn
Number Of Ingredients 0
Steps:
- Pull back the husks from 4 ears of corn and remove the silk; sprinkle with 1 teaspoon chili powder. Cover with the husks and grill, turning, about 20 minutes. Fold back the husks and spread with a mixture of 1/2 cup mayonnaise and 1 teaspoon chili powder. Sprinkle with grated cheddar and crumbled bacon.
TEX-MEX CORNMEAL CREPES
This is a good basic Tex-Mex recipe that has multiple uses. The crepes make a good substitute for tortillas, they are easy to roll for enchiladas. When baked with fillings and sauces, the enchiladas taste similar to tamales. The crepes folded over a filling are a good breakfast dish. For a dessert crepe, omit the chile and herbs in the batter and serve with fruit. Note: the original recipe called for egg substitute equivalent to 4 eggs; either version works, however the egg substitute reduces the amount of fat. This recipe was adapted from the book, The Ultimate Low-Fat Mexican Cookbook by Anne Lindsay Greer.
Provided by lynnski LA
Categories Breakfast
Time 1h10m
Yield 25 crepes, 10 serving(s)
Number Of Ingredients 11
Steps:
- In a blender or food processor, mince the chilies and cilantro.
- Add the remaining ingredients and blend until smooth.
- Let the batter rest at room temperature for 30 minutes to one hour.
- Heat a well-seasoned crepe pan or small skillet over medium heat.
- Coat with a vegetable spray, and when pan is hot, add about 1/4 cup of crepe batter.
- Tilt the pan, rotating so the batter is evenly distributed.
- Cook until the crepe appears dry, then turn and cook on the opposite side. Remove crepe.
- Spray the pan again and repeat until all the batter has been used.
- Store crepes between sheets of wax paper or plastic wrap until ready to use.
- Crepes may be prepared a day in advance. The freeze well for about 3 months.
Nutrition Facts : Calories 152.7, Fat 4.7, SaturatedFat 0.9, Cholesterol 85.1, Sodium 298.5, Carbohydrate 21.9, Fiber 1.3, Sugar 1.6, Protein 5.8
EASY TEX MEX CASSEROLE
This Easy Tex Mex Casserole has turned into a favorite meal. Flavorful ground beef topped with corn bread makes an easy casserole even the kids will love!
Provided by Janelle
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400*F
- In a skillet cook ground beef, onion, bell pepper, cumin & salt until ground beef is cooked through and onions are translucent.
- Add salsa & corn to ground beef mixture and cook for additional 10 minutes.
- Pour mixture into a 9x9 casserole dish.
- Prepare muffin mix according to package directions and spread on top of ground beef mixture.
- Bake for 20 - 25 minutes or until corn bread is cooked through and golden on top.
- Serve immediately.
Nutrition Facts : Calories 261 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 23 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 578 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
MEXICAN CORN BREAD CASSEROLE
This Mexican corn bread casserole is a delicious, cost-effective recipe to make and is really easy to throw together in a pinch. Serve with sour cream.
Provided by OBSIDIAN1
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
- Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
- Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
- Bake in the preheated oven until browned on top, about 30 minutes.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 21.5 g, Cholesterol 100.6 mg, Fat 16.3 g, Fiber 1.9 g, Protein 18.2 g, SaturatedFat 7.5 g, Sodium 707.9 mg, Sugar 3.8 g
CORNMEAL CREPES
Another breakfast/brunch or special dessert. Different from your standard crepe recipe. From Vogue Entertaining and Travel 1999. Can be served with any fruit compote especially apricots.
Provided by Wendys Kitchen
Categories Breakfast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Sift flour, polenta, salt amd sugar in bowl.
- Add eggs, milk and butter.
- Whisk until smooth. (Or use a blender).
- Leave the batter to stand for 1 hour.
- Heat extra butter in crepe pan.
- Cook batter 1-2 minutes.
- Makes 16 crepes.
Nutrition Facts : Calories 187.4, Fat 6.6, SaturatedFat 3.3, Cholesterol 92.4, Sodium 89.6, Carbohydrate 25.4, Fiber 1.2, Sugar 1.8, Protein 6.6
TEX-MEX TACO CREPES
Make and share this Tex-Mex Taco Crepes recipe from Food.com.
Provided by LibraChick93093
Categories Meat
Time 40m
Yield 16-18 crepes, 16-18 serving(s)
Number Of Ingredients 11
Steps:
- Combine cornmeal and boiling water, stir smooth and let cool slightly.
- Then add eggs, salt, flour, and butter. Mix smooth.
- Add milk and mix until smooth, stirring occasionally to keep cornmeal from settling to the bottom.
- Spoon 2 tablespoons of batter into skillet or crepe pan. Brown on one side.
- Remove crepe from pan, and repeat until all the batter is used.
- In large skillet, brown and cook beef and onions until meat is crumbly and onions tender. Drain excess fat.
- Add seasoning and water, let simmer for 15-20 minutes.
- Spoon 2 tablespoons of hot filling into center of each crepe and roll. Serve right away or keep warm in low oven until ready to serve.
- Serve topped with sauce of choosing.
Nutrition Facts : Calories 126.5, Fat 7.2, SaturatedFat 3.1, Cholesterol 64.3, Sodium 122.5, Carbohydrate 7.4, Fiber 0.5, Sugar 0.5, Protein 7.6
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