Looking for a Tex-Mex soft cheese taco recipe?

Question

Every-time we try to make soft cheese tacos at home the cheese comes out gummy. It's not like that in Tex-Mex restaurants in Dallas. Soft cheese taco is basically corn tortilla wrapped around cheddar cheese and onions and then covered with a chili con queso sauce. Cannot find a recipe anywhere. Driving me crazy! Somebody help!

Answer 1

Ingredients:

1 large tomato, chopped

2 large onions, chopped (separately)

1 large bell pepper, chopped

1 lb. velveeta cheese, chopped

1 lb. grated chedder cheese

1 pkg. (12-15) tortillas (flour are used in the original, but corn or white corn will work if you prefer them.)



Directions:

Cover 1 onion, tomato, and bell pepper with water and add a dash of salt. Cook until tender.



Add the velveeta and cook slowly until it melts.



To almost a pint of cold water add 2 heaping tablespoons of flour. Shake until blended and pour into cheese mixture. Cook slowly until thickened. Makes about 1 1/2 quarts.



Steam or microwave tortillas until softened. Spread each tortilla with a small amount of grated cheddar cheese, chopped onion and a very small amount of the cheese sauce. Roll and place in a lightly greased small baking dish, cover with remainder of hot cheese mixture and bake until bubbly. Makes about 12 to 15 tacos.



Number Of Servings:

6-8



Preparation Time:

30 minutes

Answer 2

I am not in Texas, Here the Mexican Food Places use a Mexican cheese, and it is white. Some places use a mix of cheeses, cheddar and the white Mexican Cheese. The White cheese stays soft and not stringy.

It is quite good. Con Queso I believe is the name or the brand...I don't buy it at our Grocery stores but having worked there I know it is common.

Look for the Mexican Cheese you will like it much better.

Sounds easy enough to make with the right ingredients.

Tortillas....warmed or lightly placed in a pan with hot oil then onto a paper towel to absorb any of the leftover oil. Keep warm until you get the needed amount. (Wrap in a bath towel very will and they stay warm for awhile)

The Cheese....have it ready

Onions ..........have them chopped..(Green onions are good mixed with the regular brown skinned onions)

I would think the chili con queso sauce could be bought in a can or something close that will suffice.

After the tortillas are done, place on a plate, add the cheese and a good sprinkling of the chopped onions. I like to salt and pepper that, but that is up to you) Start rolling them up, and place in a baking pan.

When done, put the sauce on the top and bake them for about 30 minutes....serve with Refried Beans and Rice....

enjoy....

Answer 3

Cheese Enchiladas



1 (15 ounce) can tomato sauce

1 (6 ounce) can tomato paste

2 teaspoons Creole-style seasoning

1 (12 ounce) package corn tortillas

1 (8 ounce) package Cheddar cheese, shredded, divided

1 onion, diced

1 (6 ounce) can sliced ripe olives

1 (6 ounce) can sliced mushrooms



Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.

Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.

Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

Answer 4

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