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Southwestern Cuisine takes a cue from its original Latin and Spanish settlers. Many people lump Southwestern Cuisine with Mexican Cuisine, and have created a "Tex-Mex" style of food that is also very popular.
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Taco Popcorn Olé
by the Editors of Easy Home Cooking Magazine
Taco Popcorn Olé
Yield: Makes 6 (1-1/2-cup) servings
High in insoluble fiber and low in fat, popcorn is a great anytime snack. The butter flavored cooking spray in this savory south-of-the-border treat adds buttery flavor without the fat.
Ingredients:
9
cups air-popped popcorn
Butter-flavored cooking spray
1
teaspoon chili powder
1/2
teaspoon salt
1/2
teaspoon garlic powder
1/8
teaspoon ground red pepper (optional)
Preparation:
1.
Preheat oven to 350°F. Line 15X10-inch jelly-roll pan with foil.
2.
Place popcorn in single layer in prepared pan. Coat lightly with cooking spray.
3.
Combine chili powder, salt, garlic powder and red pepper, if desired, in small bowl; sprinkle over popcorn. Mix lightly to coat evenly.
4.
Bake 5 minutes or until hot, stirring gently after 3 minutes. Spread mixture in single layer on large sheet of foil to cool.
Tip:
Store popcorn mixture in tightly covered container at room temperature up to 4 days.
Nutritional Information:
| Serving Size: 1-1/2 cups | |
| Sodium | 199 mg |
| Protein | 2 g |
| Fiber | 2 g |
| Carbohydrate | 10 g |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 10 % |
| Calories | 48 |
Dietary Exchange:
| Starch | 1/2 |
This recipe appears in: Southwestern
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Taco Popcorn Olé." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/taco-popcorn-ole-recipe.htm> 15 May 2008.
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