Tex Mex Ham And Cheese Sandwich Recipes

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TEX-MEX CHEESESTEAK SANDWICHES



Tex-Mex Cheesesteak Sandwiches image

We adore cheesesteak sandwiches and anything with southwestern flavor, so I combined the two. If you crave even more firepower, add chopped jalapenos. -Joan Hallford, Fort Worth, Texas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 package (15 ounces) refrigerated beef tips with gravy
1 tablespoon canola oil
1 medium onion, halved and thinly sliced
1 banana pepper, cut into strips
1/8 teaspoon salt
1/8 teaspoon pepper
4 whole wheat hoagie buns, split
1/4 cup mayonnaise
1/8 teaspoon chili powder, optional
8 slices pepper jack cheese

Steps:

  • Preheat broiler. Heat beef tips with gravy according to package directions. Meanwhile, in a small skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir 4-6 minutes or until tender. Stir in salt and pepper., Place buns on a baking sheet, cut side up. Mix mayonnaise and, if desired, chili powder; spread on roll bottoms. Layer with beef tips, onion mixture and cheese. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted and buns are toasted.

Nutrition Facts : Calories 600 calories, Fat 36g fat (11g saturated fat), Cholesterol 90mg cholesterol, Sodium 1312mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 7g fiber), Protein 32g protein.

HAM AND CHEESE SANDWICH BAKE



Ham and Cheese Sandwich Bake image

Enjoy this hearty pork recipe - perfect for a dinner that's ready in an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 6

2 cups Original Bisquick™ mix
1 cup milk
2 tablespoons mustard
1 egg
1 package (6 ounces) thinly sliced fully cooked lean ham, chopped
1 cup shredded Cheddar cheese (4 ounces)

Steps:

  • Heat oven to 350°. Grease square baking dish, 8x8x2 inches.
  • Mix baking mix, milk, mustard and egg until blended. Pour half of the batter into baking dish. Top with half of the ham and 1/2 cup of the cheese. Top with remaining ham. Pour remaining batter over ham.
  • Bake 45 to 50 minutes or until golden brown and set. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 75 mg, Fat 2, Fiber 1 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 3 g, TransFat 1 1/2 g

TEX-MEX CASSEROLE



Tex-Mex Casserole image

Both family and friends enjoy this Tex-Mex casserole recipe-even those who prefer a level of spiciness that's "mild" rather than "wild" (but still full of flavor!). -Cheryl Ruesch, Waukegan, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 9

2 pounds ground beef
1 medium onion, chopped
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cans (10 ounces each) green enchilada sauce
3/4 cup 2% milk
1 teaspoon garlic powder
30 taco shells, broken
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat until beef is no longer pink, 10-12 minutes, breaking into crumbles; drain. Stir in soups, enchilada sauce, milk and garlic powder. , Place half of the broken taco shells in a 13x9-in. baking dish. Layer with half of the meat mixture and half the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake until heated through, 40-45 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 415 calories, Fat 25g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 861mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

TEX MEX POTATO SOUP



Tex Mex Potato Soup image

Spicy and rich potato soup.

Provided by Christine L.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 13

2 potatoes, peeled and cubed
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons margarine
4 ounces chopped ham
1 tablespoon chopped green chile peppers
¼ teaspoon ground white pepper
⅛ teaspoon cayenne pepper
1 (14.5 ounce) can chicken broth
1 egg yolk, beaten
¼ cup heavy whipping cream
½ cup shredded Cheddar cheese

Steps:

  • Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
  • In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
  • In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
  • Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 17.7 g, Cholesterol 68.8 mg, Fat 13.2 g, Fiber 2.7 g, Protein 8.2 g, SaturatedFat 5.8 g, Sodium 379.3 mg, Sugar 2.8 g

TEX-MEX CLUB SANDWICH



Tex-Mex Club Sandwich image

My family loves spicy food and these have a bit of a kick. You can tone it down a bit by leaving out the jalapeno and exchanging some other cheese for the Pepper Jack.

Provided by Sandy in Oklahoma

Categories     Lunch/Snacks

Time 4h

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup mayonnaise
1/2 cup sour cream
1/4 teaspoon sugar
1/4 cup fresh cilantro, minced
1/4 cup red onion, finely minced
1 garlic clove, finely minced
1 jalapeno, deseeded and finely minced
salt
pepper
8 slices sourdough bread
8 slices turkey breast
8 slices smoked ham
8 slices monterey jack pepper cheese
8 slices colby cheese
1 large tomatoes, sliced
2 avocados, peeled, pitted, sliced (drizzle with lemon juice to prevent darkening)
1/2 cup black olives, sliced

Steps:

  • Sandwich Spread:.
  • In a medium mixing bowl, mix together until well blended the mayonnaise, sour cream, sugar, cilantro, red onion, garlic and jalapeno. Add salt and pepper to taste. Chill for at least 4 hours or as long as overnight to let flavors blend.
  • Building Sandwiches:.
  • Very lightly toast the 8 slices of bread. Spread the sandwich spread mixture on one side of each toasted slice. On 4 slices of prepared bread layer the turkey, ham, jack cheese, Colby cheese, tomato slices, avocado slices and black olives. Top with remaining 4 slices of prepared bread.
  • Using a sharp serrated bread knife, cut each sandwich on diagonal from corner to corner. Make 2nd cut on opposite corner, making 4 sandwich segments. Secure segments with toothpicks and serve.

Nutrition Facts : Calories 1351, Fat 80, SaturatedFat 33.3, Cholesterol 188.3, Sodium 3235.1, Carbohydrate 96.3, Fiber 11.2, Sugar 9.4, Protein 66.8

TEX-MEX HAM AND CHEESE SANDWICH



Tex-Mex Ham and Cheese Sandwich image

From Southern Living® 1986 Annual Recipes.

Provided by Vicki Butts (lazyme)

Categories     Sandwiches

Time 30m

Number Of Ingredients 8

3/4 c monterey jack cheese, shredded (3 ounces)
1/2 c cooked ham, diced
3 Tbsp green chilies, chopped
1/2 c lettuce, shredded
4 6-inch flour tortillas
1 Tbsp butter or margarine, melted
2 Tbsp butter or margarine
taco sauce, purchased, optional

Steps:

  • 1. Combine cheese, ham, chiles, and lettuce, tossing well.
  • 2. Brush one side of each tortilla with melted butter.
  • 3. Place 2 tortillas, buttered side down, on work surface.
  • 4. Spoon cheese mixture evenly over the 2 tortillas, pressing with the back of a spoon. Top with remaining tortillas, buttered side up; press top tortillas gently.
  • 5. Melt 2 tablespoons butter on a griddle or large skillet over medium-high heat. Place tortilla sandwiches on griddle; grill until bottom is crisp and lightly browned; carefully turn sandwiches to grill other side.
  • 6. Serve with taco sauce, if desired.

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