Mexican recipe collection

Texas cheese wafers are sharp cheddar and butter crackers with cayenne heat and crisp rice cereal crunch. A savory, spicy Tex-Mex snack baked in 15 minutes.

Slow cooker beef and pork chili with secret Southern twists: bacon drippings, coffee, cocoa, and a touch of sugar for deep complexity. Simmer for hours until thick and rich.

Authentic Texas chili con carne with cubed beef (no beans), simmered in a paste of rehydrated ancho and pequin chiles. Slow-simmered for 90 minutes of deep, smoky heat.

Texas red chili with cubed round steak, Anaheim and jalapeno peppers, ground red chili, cumin, and coriander simmered low for 2 hours. No beans in the pot, served on the side the Texas way.

Texas-style beef fajitas with skirt steak marinated overnight in red wine and Worcestershire sauce, grilled hot and sliced thin. Served in warm flour tortillas with salsa.

Texas chile con queso, two ingredients only: a block of Velveeta and a can of Rotel tomatoes with green chiles. Melt, stir, dip. The Tex-Mex queso every Texan grew up on, ready in 20 minutes.

Texiana shrimp and rice, Tex-Mex one-pot with green chiles, toasted cumin, oregano, and shrimp simmered into pilaf-style rice. Border-state weeknight seafood main with cilantro and scallions on top.

Texas-style skirt steak chili with grilled honey-soy marinated beef, homemade ancho chile sauce, green chiles, and cumin. No beans, all meat, with a charred, smoky depth.

Bean lovers will enjoy this succulent casserole made with kidney beans, chili beans and great northern beans.

Festive three-layer holiday dip with green guacamole, white sour cream, and red salsa for a Christmas-colored appetizer. Three ingredients, zero cooking, ready in minutes.

Tingal Poblana with slow-simmered shredded pork and beef, chorizo, tomatillos, chipotle, oregano, and marjoram. A rich Mexican stew from Puebla served as a bowl or scooped into warm tortillas.

Tofu tacos with crumbled tofu, brown rice, green pepper, and taco seasoning in warm corn tortillas. A quick vegetarian taco filling with familiar Mexican flavors and no meat.

Vegetarian tofu chili with crumbled frozen tofu, kidney beans, tomato sauce, chili powder, and cumin. A hearty meatless chili with surprisingly meaty texture.

Tomatillo guacamole made with cooked tomatillos, mashed avocado, jalapeno, and lemon juice. A tangy Mexican dip with bright, citrusy flavor that's ready in 20 minutes.

Creamy tomatillo and green chile dip with melted cream cheese, fresh coriander, and heavy cream. A rich, tangy Mexican-style cheese dip ready in under 30 minutes.

Crispy baked tortilla baskets shaped in a brioche pan. Just oil and a flour tortilla, baked golden at high heat for a crunchy edible bowl for salads and fillings.