This may well be Anita’s favorite chili. I have to admit, it’s mighty good. This quick fix Tex-Mex corn chip chili is definitely quick fix. The only way you could make a chili any quicker is if the entire dish came out of a single can. Served over crunchy corn chips, it has all you need in a no-time-to-waste chili. Beans, beef, tomatoes, chiles, and cilantro. Oh and a bit of cheese. I prefer fire-roasted green chiles any time a recipe calls for green chiles. The roasting adds a nice caramelized flavor and texture. Same goes for canned tomatoes, I prefer fire-roasted.
For a little kick use spicy pinto beans instead, substitute pepper jack cheese, and add in a minced roasted jalapeno.
That’s it. I’m done. There’s absolutely no need for me to ever make any other hamburger patties besides the ones on these Tex-Mex bacon cheeseburgers. Sure, the cheese sauce is amazing (it’s actually a bit beyond amazing, and would also be fantastic on hot dogs), but the patties are the star of the show. Any burger patty I make in the future will be just like these. Tender, juicy, smoky, and incredibly tasty. With a bit of a kick. Tremendous. And not meatloafy, either. You know the kind of burgers I’m talking about. They’re more like meatloaf than burger. Don’t worry, these do not cross the line into meatloafness. Grating onions can take a bit of time, but it’s well worth the effort. Although you can sort of duplicate the texture by pureeing the onions in a blender, I’ve found it’s best to get out a box grater, grab an onion, and just get to work.
I’ve made a lot of snack mixes in my time. Traditional ones. Sweet ones. Savory ones. Sour cream and onion ones. Cajun ones. Italian-ish ones. And now, this most awesome party mix, Tex-Mex style. Quick and easy to make.
I really prefer our homemade taco seasoning in this mix over the store bought stuff in the little packets, and not just because it’s so much cheaper to make. When you make the seasoning from scratch you can control how fine or coarse it is. For this party mix I wanted a little texture from the seasoning so I didn’t grind it for very long.