Texas Trash

Texas Trash | Feeding This Family

I don’t know about the rest of the country or even the world, but in Texas, chex mix, or Trash as we call it, is almost a religion. Everyone has their own way of making it, some are spicy, some are sweet. I’ve made them both ways. Typically Trash is a Christmas time snack, but I like to keep it around my house year round. I’ve tried countless recipes and tweaked and tweaked. I think I finally found the “one.” I’ve made this recipe 5 times in the last 3 weeks. This is pretty spicy so I suggest going easy the first time and then working up.

Texas Trash

This recipe make A LOT, more than my biggest bowl would hold, so I suggest only making half unless you have a VERY LARGE bowl.

1/2 (14 ounce) box of Rice Chex cereal

1/2 (14 ounce) box of Corn Chex cereal

16 ounces of a combination of your choice: Wheat chex, Bugles, pretzels, Goldfish crackers, Oyster crackers, Rye toast

8.75 ounce can of mixed nuts

1 cup of pecans

1 and 1/2 stick of butter (3/4 cup)

1 tablespoon Steak Seasoning

1 tablespoon Worcestershire sauce

1 tablespoon garlic power

Additional garlic powder and Tabasco

Preheat the oven to 250 degrees.

In a VERY large bowel, combine the cereals, crackers and nuts. In this step, be very careful not to crush the cereal.

In a separate bowl, melt the butter and combine with seasonings.

Carefully pour the butter mixture over the cereals and fold until the cereal is evenly coated.

Place the mixture into 2 large rimmed sheet pans. Sprinkle additional garlic powder and Tabasco over the mixture. Bake for 1 hour, folding over every 15 minutes. Depending on how spicy you like it, you can add more Tabasco at the first flip. Two doses of Tabasco (one at the beginning, one after 15 minutes) is very spicy.

Now eat it all up!

To make it easy on yall, I’ve done the calucations for a half batch, which is enough to fill one large bowl, one rimmed sheet pan and one gallon size Ziploc.

Texas Trash

(half batch)

1/4 (14 ounce) box of Rice Chex cereal (3.5 ounces)

1/4 (14 ounce) box of Corn Chex cereal (3.5 ounces)

8 ounces of your choice: Bugles, pretzel, Goldfish crackers, Oyster crackers, Rye toast

4.5 ounces of mixed nuts

1/2 cup of pecans

3/4 stick of butter

1/2 tablespoon Steak Seasoning

1/2 tablespoon Worcestershire sauce

1/2 tablespoon garlic power

Additional garlic powder and Tabasco

Preheat the oven to 250 degrees.

In a large bowel, combine the cereals, crackers and nuts. In this step, be very careful not to crush the cereal.

In a separate bowl, melt the butter and combine with seasonings.

Carefully pour the butter mixture over the cereals and fold until the cereal is evenly coated.

Place the mixture into 1 large rimmed sheet pan. Sprinkle additional garlic powder and Tabasco over the mixture. Bake for 1 hour, folding over every 15 minutes. Depending on how spicy you like it, you can add more Tabasco at the first flip. Two doses of Tabasco (one at the beginning, one after 15 minutes) is very spicy.

I’ve linked this post with some of my favorite weekly go to’s for recipes and ideas, The Weekly PotluckMandy’s Recipe Box’s “Totally Tasty Tuesdays!”, and Buns in My Oven.

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Mexican Potato Skins and Easy Homemade Salsa

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Meal 1 of our Cowboy Chicken leftovers. To rehash, we came home with 3/4 of a chicken and a serving of their Ranchero Beans. I shredded up the chicken and it came to a little over 3 cups. I knew I could make two meals out of that so to begin I made the chicken into a quicker version of my normal Chicken Enchilada filling. Once that was done, I took about a cup and put it in a ziploc for tonight. The rest was used in another meal, we’ll talk about that later on this week.

The beans were mashed with the back of a fork and seasoned with salt and pepper.

Mexican Potato Skins

Potatoes, baked whole (I baked all I had…about 12 varying in size…you’ll see why later on this week, but bake as many as you want)
1 cup Chicken Enchilada filling (recipe below), warmed
Leftover mashed beans, warmed
Cheddar cheese, grated
Cilantro, chopped

Sour Cream
Guacamole
Easy Homemade Salsa (recipe below)

Preheat the oven to 350 degrees.

Once the potatoes are baked and cooled, slice each in half lengthwise. Scoop out the insides leaving about a 1/4 of an inch of the flesh the potato. Save the insides if you’d like, I did, you’ll see why later on this week.

Place the cored out potato boats onto a sheet pan, spray with cooking spray an bake for about 30 minutes.

Pull the slightly browned potato boats out of the oven, spread each with a portion of the bean mixture. Then top each with a drained portion of the Chicken Enchilada filling. Top with the cheddar cheese and chopped cilantro.

Back in the oven they go for 15-30 minutes until the filling is warm and the cheese is melted.

Top with sour cream, guacamole or Easy Homemade Salsa.

Um….YUM!

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Easy Homemade Salsa

1 14.5 oz. can diced tomatoes, drained
1 14.5 oz. can fire roasted diced tomatoes, drained
2 can original Rotel tomatoes with green chilies, drained
2 cloves garlic, roughly chopped
1/2 onion, roughly chopped
1/2 cup chopped cilantro
3/4 tsp. kosher salt
1/4 tsp. cumin
1/2 lime, juiced
Pinch of sugar

Combine all the ingredients in a blender or food processor.

Enjoy!!!

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Easy Chicken Enchilada Filling

This process normally is more difficult and involves boiling a whole chicken. If you have chicken that is already cooked and shredded, this process can be used to gain almost the same result.

3 cups shredded chicken
2 tbsp. olive oil
1/2 onion, chopped
2 carrots, chopped
1/2 cup chopped celery with the leaves
1/2 cup tomato sauce
1 tbsp. cumin
1 1/2 tsp. chili powder
1 tbsp. garlic powder
2 tsp. kosher salt
1 tsp. black pepper
Enough water to cover.

Add olive oil to a large pot, warm over medium heat. Add the onions, carrots and celery. Sauté until they begin to soften, add the cumin, chili powder, garlic powder, salt and pepper and cook for about 3 minutes. Add the tomato sauce, the chicken and enough water to cover the chicken. Bring to a boil and simmer until all the liquid is absorbed.

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