Mexican recipe collection

Crab and spinach rolled in corn tortillas, smothered in creamy soup sauce and melted Monterey Jack. Quick 30-minute microwave casserole.

Slow-braised shredded beef simmered with stewed tomatoes, cumin, and garlic until fork-tender. Makes 3 quarts of tender, saucy meat for tacos, burritos, and more.

Build-your-own grilled shrimp tostadas on crispy fried tortillas with refried beans, fresh guacamole, salsa, lettuce, and Mexican cheese. A fun, hands-on Mexican dinner that feeds a crowd in 40 minutes.

There is no need to purchase the ready-made packet. Here's a quick and easy homemade Taco seasoning mix.

Another slow cooker recipe for a succulent dish that will have your family eager to help you set the table.

Traditional Mexican meatball soup with mint and cilantro in the albondigas, simmered in rich beef broth with chayote squash, carrots, cabbage, leeks, and small pasta.

Classic Yucatecan sopa de lima with chicken simmered in lime-scented broth colored by annatto seeds, with tomatoes, oregano, and a hint of grapefruit. Topped with crispy tortilla strips.

Traditional Mexican squash blossom soup with zucchini, corn, epazote, and chilies in a tomato broth finished with cream. A beloved seasonal dish showcasing flores de calabaza.

Baked bean and cheese tortilla bundles stuffed with refried beans, green chiles, cheddar, tomato, and chili powder. Easy Mexican-style burritos baked until melty and topped with taco sauce.

Crispy tortilla pizzas topped with fresh tomatillo salsa, chili-rubbed chicken strips, red onion, and melted cheddar. A fun Southwest twist on pizza night.

Savory Southwestern cheesecake appetizer with cream cheese, sharp cheddar, taco seasoning, and green chiles. Topped with sour cream and salsa, served with tortilla chips.

A simple but tasty chicken salad that is perfect for a light lunch or dinner when you're constantly on the go.

Quick Southwestern roll-ups with roast beef, cheddar, salsa, and shredded lettuce wrapped in flour tortillas. A 10-minute no-cook lunch or snack.

Southwestern stuffed peppers filled with hot Italian sausage, bread stuffing, and Monterey Jack cheese, simmered in chicken broth with a blended red pepper sauce.

Caramelized Spanish onions slow-cooked in red wine, mixed with grated potatoes, Parmesan, rosemary, and yogurt, then baked into a golden torte. Vegetarian and elegant.

Salt cod (bacalao) simmered Spanish-style with tomatoes, pimentos, garlic, dry sherry, and sliced olives. A classic dish that starts with an overnight soak and ends with rich flavor.