Main Dish recipe collection

Tex-Mex tortilla stack: flour tortillas layered with shredded chicken, jicama, refried beans, avocado dip, lettuce, sour cream, and cheese. A no-cook cake-style casserole cut into wedges.

Tex-Mex turkey chili browns cubed turkey thigh in its own fat, then simmers with tomatoes, onions, bell peppers, chili powder, and cumin. Lean, no-bean, fat-skimmed comfort food.

A tender and scrumptious pot roast that has a true Texas taste that the whole family will enjoy.

Texas barbecued beef brisket rubbed with spice, smoked low for six hours, and basted with barbecue sauce. Big-party backyard smoke that feeds a crowd.

Texas-style smoked brisket with a spicy chili rub and a beer-based mop sauce. Smoked low and slow over wood chips for tender, smoky bark and pink smoke ring.

Texas barbecued beef brisket rubbed with paprika and pepper, slow-cooked over very low coals for 6 to 7 hours, and served with a homemade ketchup-based barbecue sauce from the pan drippings.

Texas BBQ beef brisket: seven pounds of brisket smoked low and slow with paprika rub and wood chips, finished with a tangy homemade sauce built from the pan drippings.

Texas smoked beef brisket rubbed overnight and slow-smoked for 7 hours with beer in a water smoker. Fat side up, foil-wrapped halfway through for bark and tenderness.

Mesquite-smoked beef brisket on a gas grill rotisserie, rubbed with paprika and cayenne, then basted for hours in a beer-spiked barbecue sauce. Slice it thin and watch it fall apart on the cutting board.

Texas-style chicken chili casserole topped with cornmeal biscuit dumplings and melted Monterey Jack. A one-dish dinner with ground chicken, corn, bell peppers, and crushed tomatoes.

Slow cooker beef and pork chili with secret Southern twists: bacon drippings, coffee, cocoa, and a touch of sugar for deep complexity. Simmer for hours until thick and rich.

Texas-style chunky chili made with diced beef chuck, no beans, simmered low for 2 hours with chili powder, cumin, jalapeno, and tomatoes. Bold, beefy, and authentic.

Texas-style marinated beef brisket rubbed with a vinegar, garlic, and cayenne sauce, then slow-roasted for 8 hours until fork-tender. Overnight marinade builds deep, tangy heat.

Texas red chili with cubed round steak, Anaheim and jalapeno peppers, ground red chili, cumin, and coriander simmered low for 2 hours. No beans in the pot, served on the side the Texas way.

Texas-style chili with cubed beef chuck, no beans, simmered with chili powder, green peppers, tomatoes, and oregano. Topped with cheese and raw onion.

Texas-style beef fajitas with skirt steak marinated overnight in red wine and Worcestershire sauce, grilled hot and sliced thin. Served in warm flour tortillas with salsa.