How does a plate of saucy, cheesy enchiladas with rice and beans sound right about now? We thought so: We’re all craving classic Tex-Mex — dreaming about the day we can dunk chips in queso and guac, ...
*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Mix together 2 teaspoons chili powder, 2 teaspoons paprika and 2 teaspoons ground cumin. Toss with 2 quarts warm popped popcorn.
Mix together 2 teaspoons chili powder, 2 teaspoons paprika and 2 teaspoons ground cumin. Toss with 2 quarts warm popped popcorn. Add 1 cup cubed (about 1/4-inch) Monterey Jack cheese. Mix thoroughly.
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