2,419 con con van recipes

A crustless quiche-style torta loaded with cheddar, Monterey Jack, green chiles, and picante sauce baked in a creamy egg custard. Feeds up to 10 with minimal effort.

Pasta fagiole with cannellini beans, tomato, and aromatics. The classic Italian pasta and bean one-pot dinner for eight, budget-friendly and filling.

Fran's BBQ meatloaf stuffed with mashed potatoes and cheese, bound with mashed baked beans and a tangy BBQ-ketchup-mustard mix. A hearty three-in-one dinner loaf.

Sicilian-style caponata with tender eggplant, olives, capers, and tomatoes in a tangy vinegar sauce. Make it ahead and serve cold as a rustic Italian appetizer.

Ground beef, carrots, potatoes, and rice simmer into thick, stick-to-your-ribs comfort that stretches to feed 8 without breaking the bank or requiring fancy ingredients.

A batch-cook curry base gravy with garlic, ginger, onion puree, and tomatoes. Make 10 portions, freeze, and shortcut your way through weeknight curries.

Microwave pork and noodle casserole with cream of chicken soup, sharp cheddar, corn, and bell pepper. A retro one-dish dinner ready in about 20 minutes.

Layered crabmeat appetizer dip with a seasoned cream cheese base, chili relish, and crab on top. Make ahead overnight and serve cold on Melba rounds.

Classic tuna noodle casserole with egg noodles, canned tuna, cream of mushroom and celery soups, topped with cheddar and cracker crumbs.

Vintage Midwest Jell-O salad with lime gelatin, sour cream, crushed pineapple, pecans, and maraschino cherries. No baking required. Set, slice into squares, and top with whipped cream.

A 15-minute chicken or shrimp curry with crushed tomatoes, garlic, and fresh coriander. Quick enough for the busiest weeknights.

Ribollita is a Tuscan bread soup layered with vegetables, chicken, kidney beans, spinach, stale bread, and Parmesan, then baked until thick and crusty. A hearty Italian peasant soup that improves overnight.

Mexican-style corn and shrimp chowder simmers sweet corn, bell pepper, and shrimp into a melted cheddar cheese broth. A 35-minute pantry-friendly Tex-Mex chowder.

Gourmet pasta salad with garlic-parsley spaghetti, artichoke hearts, capers, diced tomatoes, and scallions in a spicy olive oil-mustard dressing. Vegetarian and ready in 25 minutes.

Mexican pita pockets stuffed with seasoned ground beef, beans, salsa, cheddar, lettuce, and tomato. A taco-meets-pita mashup that holds together better than a tortilla. Ready in 30 minutes.

Oven-baked pork ribs in a peach barbecue sauce made with canned peach syrup, ketchup, Worcestershire, mustard, and cloves. Fruity, sticky, and fork-tender.