Let’s celebrate New Year’s Eve with a Tex-Mex Style Buffet! 5 quick and easy recipes to get you out of the kitchen so you can join the party!
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WELCOME TO MIX IT UP MONDAY WITH MAD DASH MIXES
WEEK 120
WHAT ARE WE MIXIN’ UP THIS WEEK?
A Tex-Mex Menu for New Year’s Eve with 5 quick and easy recipes! Sounds like a great way to end the year, doesn’t it? Or even to kick off the New Year! Here are 5 of my favorite Tex-Mex recipes featuring Mad Dash Mixes products!
NEW YEAR’S EVE TEX-MEX STYLE BUFFET MENU
Tex-Mex style recipes combine Mexican recipes with more common ingredients such as meat and shredded cheese along with spices such as cumin. I added a chocolate chip cheesecake recipe to my menu because chocolate was first discovered in Mexico!
Let’s Get To Mixin’
What is a New Year’s Eve celebration with at least a dip or two? Cool Ranch Salsa Dip and guacamole are the two recipes I chose for my buffet. You might want to make a double batch of guacamole so that your guests can add it to their chili and enchilada soup as a topping!
Cool Ranch Salsa Dip
Diced tomatoes blended with sour cream, mayonnaise & a select blend of herbs & spices make a delicious dip to serve with vegetables, crackers or chips
Equipment
- mixing bowl
- spatula
- measuring cups
- wooden spoon
Ingredients
- 8 oz mayonnaise
- 8 oz sour cream
- 14.5 oz can diced tomatoes, well drained use Rotel diced tomatoes if you want a spicier dip
- 1 packet Cool Ranch Salsa Dip seasoning A Mad Dash Mix Blend
Instructions
- In a mixing bowl, blend mayonnaise & sour cream together until well blended
- Once the mayonnaise & sour cream are well blended, add the contents of the Seasoning Mix packet and blend well
- Drain the diced tomatoes
- Add the drained tomatoes to the mayonnaise/sour cream/seasoning packet blend. Stir until well blended. Chill for at least 1 hour.
- After the dip has chilled, put the dip into a serving bowl.
- Add vegetables to a serving tray. Enjoy!
Notes
In addition to vegetables, this dip can be served with tortilla chips, potato chips, or crackers.
The dip can be used as a spread on bread when making a sandwich
The dip could be served in a bread bowl. To do this, simply cut the top off a loaf of italian bread to form a bowl. Place the dip in the bread bowl. The portion of the loaf that was cut off can be cut into smaller pieces and used as a dipper for the dip.
Tried this recipe?Let us know how it was!
Guacamole With Tortilla Chips
Perfectly seasoned mix to add to your ripened avocados
Equipment
- mixing bowl
- spatula
- measuring cups
- wooden spoon
- serving bowl
- basket for chips
Ingredients
- 3 -4 ripe avocados mashed
- 1 packet Guacamole Seasoning Mix A Mad Dash Mix Blend
Instructions
- In a mixing bowl, mash the ripened avocados
- combine the contents of one packet of Guacamole Seasoning mix, blend well
- Chill for 1 to 3 hours
- After the dip has chilled for at least 1 hour, stir before adding the Guacamole to a serving bowl. Serve with a basket of tortilla chips. Enjoy!
Notes
In addition to serving with tortilla chips, you can use this Guacamole on tacos
Chilling the Guacamole for 3 hours is the ideal length of time to allow the flavors to blend 1 hour is the minimum amount of time needed for the Guacamole to chill
Tried this recipe?Let us know how it was!
Kim’s Slow Cooker Black Bean Chili
Kim's Black Bean Slow Cooker Chili
a hearty chili with ground beef & black beans
Equipment
- slower cooker or Crock pot
- measuring cups
- wooden spoon
Ingredients
- 5 tablespoons Chili Mix (1/2 packet) by Mad Dash Mixes
- 1/2 cup water
- 1 pound ground beef prepared in advance
- 1 can diced tomatoes
- 1 can Black Beans, drained & rinsed can use Kidney Beans or Pinto Beans if you prefer
- 1 can pan spray to help keep the chili from sticking to the sides of the slow cooker. Use only what is needed to lightly coat the inside of the slow cooker
Instructions
- Spray the inside of the slow cooker with pan spray. Add one can of diced tomatoes to the slow cooker.
- Add 1 pound of browned ground beef to the diced tomatoes. Stir the ingredients together. If using already browned ground beef that has been frozen, thaw it out ahead of time.
- Add 1/2 cup water and stir
- Drain & Rinse 1 can of Black Beans and add to the slow cooker
- Add 5 Tablespoons of the Chili Mix to the ingredients in the slow cooker
- Mix all ingredients together in the slow cooker, plug in and turn to low.
- cook on low for 4 to 5 hours.
- Prepare bowls of assorted toppings for the Chili . Toppings can include shredded cheese, sour cream and corn chips. If your family likes black olives, they could be used also
- serve in bowls and let everyone add toppings to their own bowl
Tried this recipe?Let us know how it was!
Cheesy Chicken Enchilada Soup with Corn & Garbanzo Beans
a hearty soup with chicken, corn and beans
Equipment
- dutch oven or large saucepan
- measuring cups
- wooden spoon
Ingredients
- 1 packet Cheesy Chicken Enchilada Soup Mix Packet by Mad Dash Mixes
- 1 cup water
- 4 cups whole Milk can use 2 % milk
- 1 can tomato sauce 15 ounce can
- 1 cup cooked, diced chicken canned chicken can be substituted
- 1 cup Mexican blend shredded cheese any shredded cheese of your choice can be used
- 1 can Garbanzo beans, rinsed & drained can use pinto beans with Jalapenos if you want more "heat". Can also use black beans
- 4 cups frozen corn, thawed
- assorted toppings corn chips, tortilla chips, avocado slices, guacamole, sour cream are some suggestions
Instructions
- Add the Soup Mix packet to 1 cup of water in a large saucepan or dutch oven
- then add the tomato sauce and milk to the sauce pan or dutch oven
- Bring to a rolling boil, reduce heat
- drain and rinse the garbanzo beans
- add the chicken, corn and the garbanzo beans and simmer for 15 minutes. Stir occasionally
- remove from heat and add cheese
- prepare an assortment of toppings
- serve in soup bowl with corn chips and avocado toppings and your choice of toppings
Notes
If desired, the soup can be made with just the sausage and the chicken can be eliminated.
Tried this recipe?Let us know how it was!
Extra Toppings for the Soup and Chili
Can’t forget the chocolate dessert!
Chocolate Chip No Bake Cheesecake
A creamy no bake cheesecake with mini chocolate chips. Can be made as a cheesecake or served as a fruit dip.
Equipment
- mixing spoon
- measuring cup
- mixing bowl
Ingredients
- 16 oz Cream Cheese, Softened low fat cream cheese can be used
- 8 oz Cool Whip other brands of whipped topping can be used
- 1 8" Chocolate Graham cracker crust
- 1 packet chocolate chip No Bake Cheesecake Mix by Mad Dash Mixes
- Oreo cookies for top of cheesecake if desired
Instructions
- Add softened cream cheese and the Cheesecake Mix in a bowl. Blend until Creamy
- Fold in Cool Whip or other whipped topping
- Gently Spread in 8 " crust
- Chill for at least 3 hours
- After the cheesecake has chilled, remove from refrigerator
- If desired, place Oreo cookies over the top of the Cheesecake
- slice cheesecake into 12 slices and serve. Cover & refrigerate any remaining cheesecake
Notes
The cheesecake can be served as a dip for cookies or fruit. Instead of putting it in a crust, put it into a serving bowl.
Individual cheesecakes can be made by using a muffin tin.
Tried this recipe?Let us know how it was!
Happy New Year! I hope everyone has a very safe New Year’s Eve!
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COOKING WITH KIM
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