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Cowboy Skillet Casserole Bake
Serves 6

 

1 pound 90% lean ground beef
1 small onion, chopped (1 cup)
2 red bell peppers, cut into 2 inch pieces
1 (15 ounce) can chili beans, undrained (mild or hot)
1 tablespoon Olde Westport Red River Fajita Spice Blend©
1 (8½ ounce) package cornbread mix
1 egg
1/3 cup milk

 

Cook ground beef in a large skillet over medium-high heat, drain. Add the onion, cook until tender. Add the red peppers, beans, and Olde Westport Red River Fajita Spice Blend©, cook just until heated through. Spoon mixture into a 7 x 11 inch baking dish. Mix the package of cornbread mix according to package directions using the egg and milk. Spread cornbread evenly over the ground beef mixture with back of spoon. Bake for 20 minutes in a 350 degree oven, or until a toothpick inserted into the cornbread layer comes out clean.

 

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Frontier Cowboy Beans
Serves 6

 

1 (12 ounce) package Jimmy Dean© pork sausage
1 small onion, chopped (1 cup)
1 small green bell pepper, chopped (1 cup)
3 cloves garlic, finely chopped
2 (15 ounce) cans pinto beans, drained
1 (14½ ounce) can diced tomatoes with green chiles
2 tablespoons Olde Westport Red River Fajita Spice Blend©

 

In a 3 quart saucepan over medium-high heat, cook sausage, drain. Add onion, bell pepper and garlic, cook until tender. Stir in beans, tomatoes and Olde Westport Red River Fajita Spice Blend©. Bring mixture to a gentle boil, cover, lower heat, simmer 15 minutes, stirring occasionally.

 

 

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Chicken Fajita Pie
Serves 6

 

1½ cups yellow or blue cornmeal
½ teaspoon salt
1½ cups water
1 tablespoon vegetable oil
3 boneless skinless chicken breast halves, cut into bite size pieces
1 small onion, chopped (1 cup)
1 medium green bell pepper, chopped (1½ cups)
4 tablespoons Wondra® Quick Mixing or regular flour
1 (14½ ounce) can beef broth
1 (8 ounce) can tomato sauce
1 (11 ounce) can Mexicorn, drained (corn, red and green bell peppers)
3 tablespoons  Olde Westport Red River Fajita Spice Blend©

 

Add cornmeal, salt and water into a 2 quart saucepan, bring to a boil over medium heat, stirring continuously until thickened. Grease a 7 x 11 inch baking dish, spread cornmeal over bottom and up sides with moistened fingers. Bake in a 375 degree oven for 15 minutes. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add chicken, cook until lightly browned. Add onion and bell pepper, cook until tender. Blend flour and beef broth in a bowl, add to skillet, stirring until thickened. Add tomato sauce, corn and Olde Westport Red River Fajita Spice Blend, stir, bring back to the boil, lower heat, simmer 5 minutes. Spoon chicken mixture into dish, bake in a 375 degree oven, uncovered, for 30 minutes or until bubbly.

 

 

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Deluxe Fajita Nachos
4 Appetizer Or 2 Main-Dish Servings

 

2½ cups cooked and shredded boneless skinless chicken breast
4 tablespoons Olde Westport Red River Fajita Spice Blend©
¼ cup water
8 ounces tortilla chips
1 (4 ounce) can sliced jalapeno peppers
1 cup (4 ounces) shredded reduced fat Cheddar cheese
1 cup (4 ounces) shredded reduced fat Monterey Jack cheese
1 large tomato, chopped and drained
1 (2.25 ounce) can sliced pitted ripe olives
2 green onions, sliced
prepared salsa, as desired

 

In a 10 inch nonstick skillet over medium heat, add cooked chicken, Olde Westport Red River Fajita Spice Blend© and water. Bring to a gentle boil, lower heat and simmer 2 minutes or until liquid is evaporated, stirring often. Arrange tortilla chips evenly over a large shallow broiler proof pan. Top with chicken, jalapeno pepper, Cheddar and Monterey Jack cheese. Place under broiler until  cheese melted. Sprinkle tomato, olives and onions over top. Add salsa as desired.

 

 

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Sizzlin’ Chicken Fajita Grille Platter
Serves 4

 

4 large boneless skinless chicken breast halves (1½ pounds)
2 tablespoons fresh squeezed lime juice
3 teaspoons Olde Westport Red River Fajita Spice Blend©
1 large red onion, cut into large bite-size pieces
1 large green bell pepper, cut into large bite-size pieces
2 medium zucchini squash, cut into ¼ inch slices

 

Arrange chicken in a small dish, squeeze lime juice and sprinkle 2 teaspoons Olde Westport Red River Fajita Spice Blend over tops. While chicken is marinating, prepare coals for the grille. Lightly brush oil over grille rack. When coals are white-hot, place chicken, cut side up, on grille rack and cook for 5 minutes, discard marinade. Flip over and cook for another 5 minutes or just until pinkness disappears when checked with a knife at thickest part. Remove chicken and cut into thin strips. Place vegetables into a lightly oiled grille basket (keeps vegetables from falling into hot coals), set basket over coals, cook for 2 minutes, toss. Add chicken strips, toss, cook an additional 2 minutes or just until vegetables are crisp-tender. Sprinkle remaining Olde Westport Red River Fajita Spice Blend over top and serve on warmed platters.

 

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