Tex-Mex

I've never quite understood the appeal of the traditional shrimp cocktail. I mean, what could be less interesting than cold boiled shrimp dipped in a lackluster mixture of ketchup and prepared horseradish? Here's a shrimp cocktail with gumption, featuring chile-rubbed, grill-seared shrimp served over a colorful, chunky salsa of avocado and sweet corn. You can chill the grilled shrimp before you serve them, but I like the contrast of hot shrimp and cool salsa.

Veggie crumbles, a savory blend of vegetable and grain proteins, lend this chili a hearty, ground beef flavor. Look for it in the frozen foods section of the supermarket. To go with the chili, warm some of the new flavored tortillas, and add a composed salad of jicama and red onion with poppy seed ranch dressing. Then splurge with banana splits.

Serve grated cheese, sour cream, guacamole and salsa with the fajitas. Begin with Margaritas, and finish with coffee ice cream drizzled with Kahlúa.

Active time: 15 min Start to finish: 2 3/4 hr

This simple but highly seasoned breakfast, brunch or supper dish became fashionable during the craze for Tex-Mex food that began in the Southwest and California in the 1940s. Our recipe highlights tortillas that are currently available in a variety of flavors, like sun-dried tomato and jalapeño.

Sliced avocado and purchased salsa are great additions to this Tex-Mex entrée. Let guests assemble their own tacos.

My grandmother Mignon Smith estimates that this tamale pie recipe is at least 40 years old. She's been making it for us for years.

This recipe can be increased to serve any number of hungry people as a main course or appetizer. Chopped olives, chopped red or green bell peppers and kidney beans are also good in this dish.

From Jane Butel's cooking school in Albuquerque, New Mexico.

Can be prepared in 45 minutes or less.