Mexican recipe collection

Mexican pheasant casserole layered with corn tortilla strips, two cheeses, sour cream, salsa, and cream-of soups. A hearty hunter's dish for using up wild bird.

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.

Mexican polvorones, crumbly cinnamon shortbread cookies coated in a chocolate-cinnamon sugar. Baked low and slow for a melt-in-your-mouth traditional Mexican cookie.

Mexican pot roast stuffed with bacon-wrapped garlic, rubbed in mustard, and braised in beer with jalapenos and cilantro. Fork-tender beef with a spicy blended sauce.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Mexican rarebit with sharp cheddar melted over corn, green chilies, and tomatoes in a double boiler. A Southwestern twist on the classic Welsh cheese dish.

Mexican red onion soup slow-caramelized with cumin, coriander, oregano, allspice, and cinnamon, brightened with orange juice and red wine vinegar. A spice-warmed take on French onion.

Mexican roast pork loin marinated in red chile, lime, cumin, oregano, and orange juice concentrate, then slow-roasted. Served with an orange-wine sour cream sauce.

Mexican salsa fria is a no-cook cold salsa of ripe tomatoes, tomatillos, sweet Vidalia onion, and green chiles sharpened with olive oil and white wine vinegar. Bright, chunky, served icy cold.

Mexican sausage stew braises beef brisket and hot Italian sausage with cinnamon, allspice, beer, and beef stock, then thickens with sweet potato and corn. Topped with melty Monterey Jack and cilantro.

Mexican shrimp cocktail with lime-poached shrimp, avocado, jalapeno, tomato, cilantro, and carrots in a concentrated lime-garlic broth. Served chilled on lettuce.

Mexican spaghetti pie with a Parmesan-egg pasta crust topped with chili-spiced ground beef, kidney beans, cheese, olives, and crushed tortilla chips. A Tex-Mex casserole mashup.

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.

Mexican Sunrise Punch with tequila, orange juice, limeade, lemonade, and ginger ale. A crowd-pleasing citrus party punch that makes 12 cups in 10 minutes. Add grenadine for the sunrise effect.

Mexican vegetable stew simmers red and sweet potatoes, peppers, zucchini, black beans, and corn in a cumin-spiked broth, finished with lime and cilantro for a brothy, plant-packed one-pot meal.

Start a fiesta with these delicious cookies made of pecans and ground cinnamon.