2,419 con con van recipes

Elizabeth Taylor's chili topped with golden cornbread, baked right in one casserole dish. Ground beef simmers in tomatoes, chili powder, and a splash of red wine vinegar for bright, bold flavor.

This savory and succulent chili is made with beef, white kidney beans and chickpeas.

Turkish lamb stew (Kuzu Tas Kebabi) with leg of lamb, three colors of bell pepper, tomatoes, and potatoes. Slow-simmered for two hours until the lamb falls apart.

Tropical bread machine loaf with shredded coconut, crushed pineapple, macadamia nuts, and pineapple juice. Sweet, buttery, and packed with island flavor.

Pumpkin drop cookies with warm spice, chocolate chips, and toasted walnuts. Soft, cakey fall cookies for Thanksgiving, Christmas, and everything in between.

Hearty Creole gumbo pot loaded with shrimp, eggplant, okra, corn, and rice in a smoky paprika-tomato broth. One pot, one hour, six happy bowls.

Slow cooker lasagna with a homemade white sauce, ground beef, tomatoes, Italian seasoning, and mozzarella cheese. All the layers without heating up the oven.

Layered Tex-Mex turkey casserole with homemade spiced tomato sauce, corn, bell peppers, tortilla chips, and melted Monterey Jack. The best use for leftover turkey.

Mixed bean casserole with four kinds of beans, cubed Spam, brown sugar, ketchup, molasses, and mustard baked low and slow. A classic potluck baked beans dish.

Ditch the pastry and press herbed rice into your quiche pan instead. This gluten-free tuna quiche layers lemon-bright tuna, sliced mushrooms, and sharp cheddar in a dill-seasoned rice crust for a lighter, crispier spin on the classic.

Hearty ground beef chili with kidney beans and tomatoes baked under a golden cornmeal crust. A satisfying one-dish meal that feeds six with bold, homestyle flavor.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Stuffed cabbage rolls with brown rice, dillseed, marjoram, paprika, onions, and herbs wrapped in blanched cabbage leaves and braised in tomato-vermouth sauce. A vegetarian German Kohlrouladen.

King Ranch chicken, the beloved Tex-Mex casserole, layered with shredded chicken, broth-soaked corn tortillas, peppers, and a creamy Ro-tel sauce under melty cheese. A lightened take on Texas comfort food.

Fowl gumbo with boiled chicken, okra, tomatoes, bell pepper, and celery in a rich brown gravy, finished with file powder. Serve over rice or cornbread for a true Southern bowl.

Pumpkin pie with sweetened condensed milk and orange zest, finished with a tangy sour cream and orange juice concentrate topping. The citrus brightens the spices and the sour cream cuts the sweetness.