Texas cuisine is as diverse as the people who call it home. There are, however, a few discernible influences running through the middle of all this good food. Here are five things you may want to know about the way we cook around here:  

• The term Barbecue refers to a method for cooking meat, not to the food itself. Also note: the term Barbecue is NOT interchangeable with Grilling.
• Mexican/Indigenous Cuisine: This refers to a style of food that has as its base items such as corn, chiles, and beans.
• Southern U.S.-Southern influences in our state's cooking include many of the culinary traditions of Pre-Revolution emigrants from the U.S. into Mexico, primarily those who arrived from Tennessee and the surrounding areas.
• German-Many popular Texas dishes can be traced directly back to the German immigrants. Some examples are beer, sausage, and sheet cake.
• Cowboy Cuisine has its roots in all of the above. Cowboy Cuisine is created with a simple ingredient list and traditionally involves cooking over a fire. There is an emphasis on meat, eggs, corn, and chiles.  

Tex-Mex Cooking

The combination of Mexican/Indigenous and Cowboy Cuisine is enhanced with fresh vegetables and melted cheese to create what we like to call Tex-Mex. This style of cooking is what many Americans erroneously refer to as "Mexican Food".

Typical Tex-Mex food is actually quite labor and time-intensive but is also very easy to prepare in large quantities for short-term storage. One other characteristic of this style of cooking that makes it ideal for busy people is that any single Tex-Mex food item can be combined with any other Tex-Mex food item on the same plate or in the same tortilla almost without exception. Many people, including myself, who grew up in this culinary tradition have learned to create their own shortcuts to reduce the labor required to prepare a proper meal.

Enchiladas are an excellent example: traditionally, enchiladas should be individually rolled, placed in a lasagna pan, and baked. As you travel through Texas towards the Western half, however, you will increasingly see a variation known as "Stacked Enchiladas". 

My own variation on this is embarrassingly simple but will allow you to enjoy enchiladas as a snack (no, really!) whenever you like.

Jennifer's Stacked Snack Enchiladas Recipe

You will need:

• Corn tortillas and cooking oil to soften them.
• Two pounds of ground beef, seasoned as if you were making tacos.
• Red enchilada sauce.
• 2-3 packages of sliced pepper jack cheese.
• Space to stage food in your refrigerator.

(CHEF'S NOTE: Yes, this is super-easy. Some might consider it cheating, but since I work 70 hours each week, please don't judge. :-) )

Step one: Soften the tortillas in HOT oil for no more than 4-6 seconds on each side. (I prefer grapeseed oil because of the high smoke point.) Stack the tortillas onto a plate and place a paper towel between each one. When finished, place the entire stack into a gallon zip-top freezer bag and refrigerate.

Step two: Prepare your two pounds of taco meat and place into a glass bowl. Cover and refrigerate.

Step three: Make your red enchilada sauce, place in a glass bowl, cover, and refrigerate.

Step four: Prepare your packages of sliced pepper jack cheese, sour cream, and salsa. (CHEF'S NOTE: Salsa always tastes better when you make your own.)

Assembly:

Remove all the ingredients from the refrigerator and put them in your workspace.

On a sturdy paper plate, place your first tortilla and cover it with a light coating of red sauce, taking care to make sure that all edges of the tortilla are evenly covered. 

Add a large spoonful of taco meat (also spread evenly) and then cover this with another tortilla. Repeat the process until you have 3-4 tortillas in your stack.

Completely cover the top tortilla with red sauce (no meat this time) and add one slice of cheese.

Microwave the stack for 60-90 seconds until the cheese on top is melty, top with sour cream and salsa, and enjoy!

If we are going to cheat and take shortcuts, we might as well go all the way... 

How to Make a Satisfying Margarita When You Don't Have Time to Make a Margarita From Scratch

Lemon or Grapefruit flavor San Pellegrino. Gold Tequila. Pour over ice in your favorite glass. Done.