Mexican recipe collection
2,161 Mexican recipes
Mexican cookery, strongly influenced by other Central American countries, combines ancient Indian traditions with the influence of Spanish colonits.
The cuisine of local population relied upon braising and steaming in a tightly covered pan with little liquid. This explains the great diversity of ragouts and sauces, also served with boiled or roast dishes.
Double corn brunch bake with whole kernel corn folded into a soft cornmeal-egg batter. A vegetarian breakfast casserole that doubles as a side dish, topped with fresh salsa.
Hearty chili with cubed pork and beef, pinto beans, jalapeno, and dry red wine. Slow-simmered in a Dutch oven with Mexican oregano, cumin, and chili powder.
Crispy baked croquettes packed with black beans, corn, scallions, and cilantro, seasoned with cumin and chili powder. A vegan Mexican-inspired appetizer that's perfect with avocado and salsa.
Quesadillas are so popular and classic in Mexico. They are so quick, easy to make, and they always turn out so warm, cheesy, and lot of flavor; for the fillings, you can add whatever you want to make your own version of fillings. Breakfast, lunch or supper, it can be served all day around!
Baked artichoke dip with Parmesan, mayo, and chunky salsa. Just 4 ingredients mixed and baked for 20 minutes. A hot, cheesy party dip with a Mexican-style twist.
Easy chili guacamole with mashed avocado, minced onion, chopped tomato, and a teaspoon of chili powder. Six pantry ingredients, no cilantro, no lime, ready in 10 minutes.
Try this spicy yet savory chili that's so easy to make, your crockpot can do it alone!
Easy double chocolate pie: chocolate pudding mix boosted with melted semisweet chocolate, poured into a baked crust and chilled until silky. Topped with whipped cream and chocolate curls.
Blender-smooth fresh salsa made with canned tomatoes, green chilies, and cilantro, ready in minutes with zero chopping and perfectly pourable consistency.
Fresh green tomato and hot pepper salsa: firm, tart green tomatoes diced with ripe tomatoes, red onion, garlic, chilies and cilantro. No cooking required, just mix and let it rest. A zippy way to use end-of-season green tomatoes.
A tasty low-fat dish that goes great with any meal you prepare this summer.
Easy Mexican chili made in a slow cooker with ground beef, kidney beans, green chiles, and tomatoes. A dump-and-go crockpot chili that simmers 8-10 hours on low heat.
Easy nachos: three-ingredient nachos with tortilla chips, melted American cheese food, and salsa. A 15-minute snack for game day, movie night, or kid lunches.
Authentic New Mexican chili with cubed round steak (no ground beef), pure New Mexico chile powder, garlic, and water. No tomato, no beans, no filler.
Easy ground beef tacos with seasoned beef, crisp shells, shredded lettuce, and taco sauce. A 10-minute weeknight dinner the whole family builds their own way. Just brown, season, and fill.
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