Texans love elotes, the creamy Mexican street corn loaded with zesty lime, queso fresco and chiles. Here John Soules Foods makes this dish dinner worthy with some added protein! Claire Soules shows us how easily it comes together thanks to JSF’s ready-to-eat beef steak.
Mexican crema
Baked Cheesy Chicken Tacos
This family-style, one-pan take on crispy shell tacos is a no-brainer on a busy weeknight! Here we use John Soules Foods’ pre-seasoned and fully-cooked chicken fajita strips for extra ease. The loaded tacos are assembled in a casserole dish and baked until the shells are toasty and the cheese is gooey and melted.
Loaded Sweet Potato Taco Bowls
When we’re looking for something healthy and satisfying to eat, sweet potatoes are always top of the list. Here, we’ve given this versatile vegetable the “twice baked” treatment and loaded it up with all of our favorite taco fixings like chorizo, black beans, Mexican crema and shredded cheese.
30-Minute Pumpkin and Apple Soup
Pumpkin purée is a phenomenal shortcut ingredient when you’re looking for a dose of fall in a flash. This beyond-easy soup comes together in 30 minutes, but it tastes like it’s been simmering on the stove for hours.
South Texas Layered Enchiladas
Easy enchiladas for ANYTIME from Chef Jack Gilmore of Jack Allen’s Kitchen. Delicious rotisserie chicken is layered with a Texas Brew Rockin’ Moroccan Sauce and corn tortillas, topped with chili rub and a fried egg!