With the perfect blend of chili, cumin, garlic and onion, this rub is the epitome of south-of-the-border flavor. Bring the married flavors of Mexico and Texas to your dinner table with this rich, savory seasoning that packs a punch.
Uses: Kick your tacos up a notch, rub on flank steak, or use to season burgers topped with fresh avocado and grilled peppers. This also makes a killer chicken tortilla soup.
Ingredients: Unrefined sea salt, ancho chili, honey powder, garlic, onion, sun-dried tomato, chili powder, black pepper, cumin, paprika, coriander, mustard seed, lime peel, oregano
Southwestern Stuffed Bell Peppers
1 lb ground beef
¼ cup onion, chopped
2-3 Tbs s.a.l.t. sisters Tex-Mex Rub & Seasoning
1 egg, beaten
2 cups brown rice, cooked
4-6 bell peppers
1 (19 oz) can diced tomatoes
1 (15 oz) jar salsa
1 cup cheddar cheese, shredded
Preheat over to 375°. In a large bowl, combine beef, onion, Tex-Mex Rub, egg and rice, mix well. Cut peppers in half lengthwise, then remove seeds and membrane. In a 13 x 9 inch baking dish, spread diced tomatoes along the bottom. Place peppers, cut side up, on top of tomatoes. Fill each pepper with beef mixture and top with salsa. bake peppers for 40-45 minutes or until beef is cooked and peppers are soft. Cover each pepper with cheese. Turn on broiler and return peppers to oven, cook until cheese melts, about 1 minute. Serve warm.