Easy and delicious, this Mexican inspired dish will surely please everyone in the family.
This recipe was a product of necessity and is easily modified to accommodate what you have in your fridge or pantry... Makes great leftovers, too! Serve with cornbread!
Yummy. My kids love them.
We take this easy-to-make taco salad to potlucks and NEVER have any left. Everybody is always asking for the recipe, so here it is!
I serve this with Cindy's Enchiladas.
A hot chili with the authentic Mexican taste of mole. Serve in tortillas, over rice, or just on its own.
A simple Mexican-inspired breakfast quesadilla. Tastier than fast food, and you don't have to put on shoes to get it.
These quick enchiladas have the flavor of the sea. Healthier than chicken or beef, this surf version of enchiladas still packs plenty of flavor.
For a special Mexican breakfast, try these amazing tortas. They take a little elbow grease, that's for sure, but it's worth it.
Pizza where no single bite is cheeseless. Long a dream of mankind, now it is possible with stuffed crust pizza.
These tasty enchiladas were a Fiesta Bowl experiment. I made 24 for a party of 12 with tons of other offerings and when the game ended wished I had made 48. I'll give the recipe as I prepared it, for 24 enchiladas and if you have more than 10 show up at your pad for the Superbowl ~ for sure double the recipe and go with the 48. The cool thing about it is you can do all the prep and assembly in the morning, cover and refrigerate, then slide them into the oven 20 minutes or so before serving.
Okay, yeah, you can open that can of beans and eat it as is. But in just 15 minutes, you could triple the taste. Plop your upgraded beans on some corn tortillas and suddenly you're looking like a master chef with hardly any effort.
An easy weeknight dinner--you cook chicken, chuck it in a baking dish with tasty Mexican flavors (plus some baby spinach to get closer to those USDA eating guidelines), and 25 minutes later you've got a flavorful, piping hot plateful of food.
This spicy, Mexican-inspired omelet starts your day off with some heat!
My first time to New Mexico my wife told me there's red chile sauce, or green. You gotta pick a side. She said, "Don't even bother with red; it's nasty." So I ate green. It wasn't too bad. When we got back home, her brother told me, "I can't believe you didn't try the red sauce! It's much better than green!" So, the next time I went back, I tried the red sauce, and now I'm hooked. I love it so much, I learned how to make it, but I added my own little twist.
Great way to feed the masses while watching the big game or when you need your cheese fix. I prefer to use ground turkey or ground bison meat. Makes it seem a little bit healthier.
These deconstructed burritos will be a hit at lunch or even dinner parties. Lots of sauteed seasoned beef and chicken with beans and chipotle hot sauce really hit the Mexican spot in anyone's belly!
A Mexican version of an Italian classic. It's similar to enchiladas, but with a twist to the filling. This is really great if served with sides of Spanish rice and refried beans.
Guys, it doesn't get much simpler than this. Turn your leftover chicken into a gameday appetizer.
Yes, there is Mexican food besides tacos and burritos. Try the taste of posole, a Mexican ingredient as authentic as pasta is in Italy.