Mexican recipe collection

Cooked chicken breasts served over hot rice and smothered in Velveeta cheese salsa dip, garnished with bell and jalapeño peppers. Three ingredients, zero cooking.

Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.

A great dish to bring families together and to keep everyone's hunger satisfied!

No-cook chicken tortilla roll-ups with salsa, cheddar, and light sour cream wrapped in flour tortillas. Ready in 20 minutes for lunch boxes, snacks, or party platters.

Ground beef and corn chili baked in a cornbread stuffing crust with melted cheddar. A Tex-Mex spin on pot pie that feeds 8 and makes weeknight dinner an event.

Bite-sized baked egg cups loaded with cheddar, Monterey Jack, green chiles, and cumin. Makes 30 mini appetizers that disappear the second they hit the table.

Slow-braised beef marinated in chili-lime-cumin paste, shredded and loaded into taco shells with corn, olives, and sharp cheddar. A two-day taco project that makes 20 and earns every minute.

A puffy, golden egg bake loaded with Monterey Jack, cottage cheese, and mild green chilis. This crustless chili cheese puff is ready in an hour and works for brunch, lunch, or a light supper.

This vegetarian chili relleno casserole swaps meat for crumbled tofu layered with Monterey Jack, sharp cheddar, and green chilis. Baked in a creamy egg custard topped with salsa for a hearty Mexican-inspired weeknight dinner.

Buttermilk cornbread studded with sharp cheddar and chopped green chilis. Made with whole wheat flour and cornmeal, this quick bread bakes up in just 10 minutes with a golden crust and moist, savory crumb.

Serve this as a condiment at your next Mexican cookout, with fajitas, pinto beans, cornbread, and coleslaw.

Had this cake in a recent pot-lock, and it was so good. The cake was so moist, and the chili powder worked like a charm with chocolate. I'm glad that I got the recipe, now I can make this delicious cake whenever I feel like to.

Homemade Mexican chorizo from scratch with just pork, chili powder, oregano, garlic, and vinegar. Bold, smoky, and ready to fry in 40 minutes or store for weeks in the fridge.

Cheesy cornmeal casserole topped with sour cream, romaine, diced tomatoes, avocado, and olives. A hearty Mexican-inspired bake that feeds a crowd for Cinco de Mayo or any fiesta night.

Authentic Mexican refried beans cooked with caramelized onions and garlic, mashed to a creamy puree and topped with crumbled queso fresco. A 30-minute side dish that belongs next to every taco night.

Ground beef, corn, Mexican stewed tomatoes, and black olives baked under a golden cornbread crust. A weeknight casserole the whole family will dig into.