Mexican recipe collection

Mexican beef and mushroom stew simmers round steak cubes with picante sauce, mushrooms, and chili powder, served over rice with sour cream and taco-seasoned cheese.

Mexican beef casserole layered with seasoned ground beef, cheddar cheese, and hot chili peppers between buttermilk cornbread. A hearty one-dish meal with built-in cornbread crust.

Mexican beef dip bakes ground beef with taco seasoning, three cheeses including Velveeta, and picante sauce into a hot, scoopable appetizer. A crowd-feeding party dip.

Capirotada, a traditional Mexican bread pudding layered with bananas, raisins, peanuts, almonds, and Monterey Jack cheese, soaked in a cinnamon-clove brown sugar syrup.

Mexican brunch tortillas folded around soft-scrambled eggs, soy patty crumbles, melty pepper jack, and topped with chopped avocado and salsa. A vegetarian handheld brunch ready in 20 minutes.

Mexican cheese cookies are slim shortbread-style sticks made with shredded Monterey Jack folded into a buttery sugar dough, baked until golden at the edges.

Mexican chicken noodle casserole made in the microwave with cheddar, sour cream, jalapenos, mushrooms, and sliced almonds over a tortilla-lined base. Ready in 30 minutes.

Mexican cookie rings shaped by hand from a rich egg yolk butter dough, dipped in colorful sprinkles, and baked golden. Festive, buttery, and fun to make with kids.

Mexican cornbread baked in a cast iron skillet with jalapeños, sharp cheese layered through the middle and on top, creamed corn, and red bell pepper.

Start a fire in your mouth with this savory side dish that tastes great when served with steak.

Mexican flag cookies bake a coconut-extract sheet cookie cut into 3x4 rectangles, then decorate with green, white, and red icing stripes plus a chocolate eagle. Cinco de Mayo party favorite.

Mexican-style goulash with ground beef, elbow macaroni, green pepper, and chili powder simmered in tomato juice. One-pan family weeknight dinner with diabetic-friendly seasoning.

Mexican green chili quiche swaps pastry for a corn tortilla crust, layering cumin-spiced ground chicken, sharp cheddar, and green chilies under a custard of evaporated milk and eggs.

Mexican grilled corn (elote) slathers charred ears in a lightened mayo-yogurt chili sauce, then dusts them with salty cotija and a squeeze of lime. A healthier take on the street-food classic.

Mexican hash with seasoned ground beef over crispy hash browns, topped with sliced tomatoes and melted cheese. A quick, spiced skillet dinner broiled until bubbly and golden.

Decadent chocolate cake spiked with jalapeños and Kahlua creates a molten-centered Mexican dessert with subtle heat and deep mocha flavor for adventurous bakers.