A Summertime Meal For A Crowd: Tex-Mex Style Recipes

School is starting soon and Labor Day is around the corner … all of this means there will be a ton of “End of Summer” celebrations before long.  And, with these parties, you’ll need some good food to share . . . and, if you’re going to be feeding a crowd, you’ll need recipes that can work for large groups.

Enter . . . six Houston Bloggers and Lawry’s (you know . . . of Lawry’s Seasoned Salt and Marinade fame?).

With the mandate to “create a menu for a large gathering,” the six of us excitedly got to work — emailing back and forth with menu ideas, discussing which Lawry’s products we would use, comparing recipes, finalizing meet-up times for cooking, and (eventually) sharing pictures of our creations.

The result?  A collection of Tex-Mex inspired, pot-luck style dishes (using a variety of Lawry’s marinades and seasonings) that anyone can make . . . anyone can eat . . . and anyone can enjoy.

We have six recipes total to share with you — an appetizer, side and main course, WITH a variation of each recipe.

(We’re all about options, people.)

Appetizers:

    • Black Bean and Mango Pico (from Simply Being Mommy)
    • Roasted Pepper Pico de Gallo with Black Beans and Mango (from yours truly – see below for the recipe)

Sides:

Main Course:

My friend Crystal and I worked on the appetizers.  She created a fresh, crisp Black Bean and Mango Pico (a recipe that has always been a favorite of mine) . . . I worked on the variation, using roasted red and yellow peppers, along with Lawry’s new Seasoned Salt Marinade, to make a tangy, smokey-sweet Black Bean and Roasted Pepper Pico de Gallo.

Then, after I left Crystal’s house — I promptly went home and nearly ate it allNo. Joke.

(it is that good)


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 Roasted Pepper Pico de Gallo with Black Beans and Mango

Number of servings: 12

 Ingredients

  1. 4-5 Tomatoes
  2. 1 Red Onion
  3. 2 Red Pepper
  4. 2 Yellow Peppers
  5. 1 Mango
  6. 26 oz can Black Beans, drained and rinsed
  7. 1/2 C Lawry’s Seasoned Salt Marinade, plus 3 TB reserved
  8. 2 TB Chopped Cilantro*

 Directions

  1. Preheat your oven to 425 degrees.
  2. Wash and cut the peppers in half. Place each pepper half on a foil lined pan (cut side down) and then, using a basting or pastry brush, brush the top side of each pepper with the reserved Seasoned Salt Marinade.
  3. Place the pan in the oven and roast the peppers for 15 minutes. Remove the pan from the oven and turn each pepper over, using a pair of tongs. Brush the rest of the marinade on the cut side of the pepper.
  4. Return the pan to the oven and roast an additional 15 minutes or until the peppers are soft and the skin is charred. Remove from the oven and let cool.
  5. While the peppers are roasting, wash and dice the tomatoes, onion and mango.
  6. Place all diced ingredients in a large mixing bowl and add the drained and rinsed black beans.
  7. After the pepper have cooled, remove the charred skins and dice the peppers, adding them to the mixing bowl.
  8. Pour in the 1/2 C of Seasoned Salt marinade and stir gently.
  9. Add the chopped cilantro and stir.
  10. Store (tightly covered) in the fridge until ready to serve.
  11. Serve with tortilla chips.

*More cilantro may be added if so desired.

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Want to try out the newest Lawry’s Marinades and their infamous Seasoned Salt? I can help you out with that.

Leave a relevant comment here on this recipe post.  Then, let me know on my Lawry’s Giveaway Post when you finish.  EASY!

p.s.  Each of the Houston Bloggers participating in this recipe challenge have a giveaway for a Lawry’s Flavor Pack!!!

 

*Disclosure:  I was invited to participate in this campaign/recipe project through my association with The Motherhood.  In addition to receiving a  Lawry’s gift pack, featuring their new marinades, I was compensated for my time and work.  Any opinions in this post are completely mine, as is the recipe I shared in this post.

Share and Enjoy:

Comments

  1. Jane H says

    I think I may even like to sprinkle some cheese over the top. Thank you for the recipe. I’m going to try it this weekend.

  2. Steph A says

    This dip looks delicious, I love the idea of putting mangos in pico de gallo, I had never thought of that but it sounds wonderful!

  3. Lyn H says

    Big Lawry’s fan and this sounds delish! My daughter and her boyfriend would love this. Sharing recipe.
    the cats litter box at yahoo dot com

  4. says

    I’m so glad you mentioned to drain the beans. I know some people (um, in my family) that wouldn’t know to do that. I’ll have to skip the mango, though, it’s not a fruit I like.

  5. DeeAnn Szymanski says

    Your dish looks so colorful! I copied the recipe and will be taking it to our next covered dish family picnic. Thanks.

  6. LSTURINO says

    What a great recipe! Lawry’s and TexMex! What a great infusion of smart cooking and convenience. It feels like you can never feed your family enough.

  7. Holli says

    This looks amazing!! So yummy looking. We heart pico de gallo at my house. Thanks for the great looking recipe. Can’t wait to try.

  8. Suzanne King says

    I’m going to try it. All the colors look wonderful. I never seen mango in a dip. I don’t even think I need the chips just a spoon.

  9. Jessica T. says

    This looks really good. I will have to try to make it at our next family get together. I can’t eat anything very spicy or hot, but my mother and sister love that type of thing.

  10. says

    Wow, this looks fantastic – you are totally making me hungry! Not that it’s a difficult feat when I’m 9 months pregnant and gonna pop any day, but still! This is definitely going to be at our Meet the Baby party!

Trackbacks

  1. [...] Roasted Pepper Pico de Gallo with Black Beans and Mango … She created a fresh, crisp Black Bean and Mango Pico (a recipe that has always been a favorite of mine) . I worked on the variation, using roasted red and yellow peppers along with Lawry's new Seasoned Salt Marinade, to make a tangy, smokey-sweet Ingredients 4-5 Tomatoes; 1 Red Onion; 2 Red Pepper 2 Yellow Peppers 1 Mango; 26 oz can Black Beans, drained and rinsed; 1/2 C Lawry's Seasoned Salt Marinade, plus 3 TB reserved; 2 TB Chopped Cilantro* [...]

  2. [...] to team up to make fresh dips. They prepared a Black Bean and Mango Pico and a spin-off Roasted Pepper Pico de Gallo with Black Beans and Mango. And, Stacey and I each whipped up our own versions of Cold Bean Tex-Mex Salad (mine was a spicy [...]

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