Mexican recipe collection

Moist Mexican-style cornbread layered with melted cheddar cheese and jalapeños. This savory quick bread is perfect alongside chili or as a hearty breakfast.

Mexican omelet with melted cheese, green chiles, and a spoonful of casera sauce. Topped with sour cream and fresh cilantro for a fast, satisfying southwestern breakfast.

Mexican omelet filled with chopped chicken in a blended chili-tomato sauce. A protein-packed breakfast or dinner with smoky spice and a from-scratch filling.

Golden color and rich flavor is achieved by the caramelization of the sugar, and the addition of orange rind.

Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.

Mexican pita pizzas layer black beans, Pico de Gallo, and melted cheese on crispy pita rounds for a fast appetizer or weeknight dinner. Ready in 20 minutes with easy Tex-Mex toppings.

Mexican pizza topped with crumbled chorizo, garlic, Monterey Jack and Muenster cheese, fresh cilantro, and salsa on a cornmeal-dusted bread dough crust.

Mexican oven-bag pork chops with salsa, kidney beans, bell peppers, lime, and chili powder. A one-bag weeknight dinner that bakes tender in under 40 minutes with zero scrubbing.

Add a traditional Mexican taste to your pot roast with this succulent recipe that brings families together at the dinner table.

Mexican pork-garlic stew with hominy: slow-simmered pork shoulder and smoky chorizo built on 14 cloves of garlic, cumin, coriander, and fennel. A pozole-inspired bowl finished with lime, cilantro, and scallions.

Mexican quiche baked in tostada shells with Swiss cheese, crumbled bacon, green chiles, and a light cream custard. Individual-sized quiches ready in 30 minutes.

Mexican red onion soup with cumin, coriander, cinnamon, allspice, red wine vinegar, and orange juice. A vegan twist on French onion soup with warm Latin spices and a sweet-tart broth.

Quick microwave refried beans made from canned pinto beans mashed with garlic and olive oil. Four ingredients and five minutes for creamy, homemade frijoles refritos.

Mexican rice casserole toasts long-grain rice with peppers, jalapeños, and garlic, then bakes covered with roma tomatoes and southwest spices. Feeds a crowd, pairs with everything.

Mexican salsa dip stirs together fresh tomatoes, green chiles, black olives, scallions, olive oil, and vinegar for a chunky no-cook party salsa with tortilla chips. Best after a brief rest.

Mexican-style spicy beef stew braises chuck cubes in a tomato, garlic, and roasted green chile sauce until fork-tender. Served with warm flour tortillas to scoop up the rich, brick-red gravy.