Saturday, November 7, 2015

Tex-Mex Enchilada Bake Recipe and Salsa Salad Dressing Recipe

Tex-Mex Food

If you are from Texas, you understand the difference in Tex-Mex and Mexican cuisine. Mexican cuisine is the food actually served in Mexico and therefore is authentic to the country.

Tex-Mex, however, is not authentic Mexican cuisine but is instead food cooked with Mexican flavors and tastes.

The Tex-Mex Enchilada Bake recipe is one I found in a magazine sometime in the mid-1980s.

My family loved it the first time I baked it, and it became a staple dish to take to family get-togethers and all other types of covered dish dinners, too. While it is not authentic Mexican cuisine, it is delicious!

Tex-Mex Enchilada Bake Recipe


  •  1 lb. hamburger meat
  •  1-15 oz can tomato sauce
  •  1 pkg taco mix
  •  12 flour tortillas
  •  1-4 oz can of chopped green chilies
  •  1 can cream of mushroom soup
  •  1 cup sour cream
  •  2 cups grated sharp cheddar or Monterey Jack cheese
  •  Canola baking oil spray


  1. Brown hamburger meat drain. 
  2. Add tomato sauce and taco mix. Stir well and simmer to 15-20 minutes. 
  3. Spray a 9"x13" pan with the canola oil. 
  4. Place a small amount of meat mixture into a tortilla and roll. Repeat until you have filled the pan. 
  5. Mix soup and chilies in a medium bowl. Pour over enchiladas. 
  6. Top with grated cheese. 
  7. Bake at 350° until cheese melts about 20 minutes.
This is wonderful served with a lettuce salad, Salsa Salad Dressing, and a pan of JalapeƱo cornbread.

Note: The instructions have been rewritten to adhere to copyright law for recipes.

Salsa Salad Dressing

  • 8 oz. Picante or Salsa (Medium or Hot depending on your family's taste for heat)
  • 8 oz. Sour Cream

Mix the picante or salsa with the sour cream and serve over salad. Makes 1 pint of dressing. Refrigerate.

The salsa salad dressing is especially delicious on homemade taco salad!

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