#tastytexmex

A quick and flavorful Tex-Mex twist on the classic Chili Mac, cooked to perfection in a pressure cooker.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup elbow macaroni. 2 cups beef broth. 1 can 8 oz tomato sauce. 2 tbsp chili powder. 1 tbsp cumin. 1 tsp paprika. 1/2 tsp cayenne pepper optional. Salt and pepper to taste. 1 cup shredded cheddar cheese. Chopped green onions and cilantro for garnish.

Instructions: Put the pressure cooker on "Saute" and brown the ground beef. Peel and chop the onion and garlic. Add the bell pepper. Cook the vegetables until they are soft. Kidney beans, black beans, corn, elbow macaroni, beef broth, and tomato sauce should all be mixed in. Put in salt, pepper, chili powder, cumin, paprika, and cayenne pepper if you want to use it. Combine well. Put the lid back on the pressure cooker and set it to "Manual" or "Pressure Cook" for 5 minutes at high pressure. Do a quick pressure release when you're done. Open the lid slowly and stir the chili mac. Put cheddar cheese shreds on top and let them melt. Put chopped green onions and cilantro on top. Enjoy your Tex-Mex Chili Mac while it's still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

The flavors in these Margarita Chicken Quesadillas are a great mix of Mexican and Tex-Mex styles. The tangy lime, tequila, and marinated chicken give these quesadillas a Margarita-like twist. The gooey cheese and fresh toppings make them a hit with everyone.

Ingredients: 2 boneless, skinless chicken breasts. 1/2 cup fresh lime juice. 1/4 cup tequila. 1/4 cup triple sec. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 4 large flour tortillas. 2 cups shredded Monterey Jack cheese. 1/2 cup fresh cilantro, chopped. 1/2 cup diced tomatoes. 1/4 cup sliced black olives. 1/4 cup diced red onion. 1/4 cup sliced jalapeos optional. Cooking spray or oil for air frying.

Instructions: Mix the minced garlic, cumin, chili powder, salt, and pepper with the lime juice, tequila, triple sec, and pepper in a bowl to make a marinade. Put the chicken breasts in a plastic bag that can be closed again and again, and pour the marinade over them. Put the bag in the fridge for at least 30 minutes to marinate. Get your air fryer ready by heating it up to 375F 190C. Once the air fryer is hot, take the chicken out of the marinade and put it in it. Flip the chicken over every 12 to 15 minutes until it's cooked all the way through and has a nice char. Take it off and cut it into strips. Spread out one flour tortilla and top it with a quarter of the Monterey Jack cheese that has been shred. If you want, you can add some of the sliced chicken, cilantro, diced tomatoes, black olives, red onion, and jalapeos. Put on top of the first tortilla to make a quesadilla. Do this again with the rest of the tortillas. Spray or brush a little cooking spray or oil on the outside of each quesadilla. Put the quesadillas in the air fryer in a single layer. Depending on the size of your air fryer, you may need to do this in groups. Air fry the quesadillas at 375F 190C for 4 to 6 minutes, turning them over every so often, until they are golden brown and crispy. Take it out of the air fryer, let it cool for one minute, and then cut it into wedges. You can dip your Margarita Chicken Quesadillas in sour cream or your favorite sauce. Have fun!

Prep Time: 45 minutes

Cook Time: 20 minutes