Mexican recipe collection

Wild Card chili stirs molasses into a beef-and-bean chili with red beans, refried beans and chili powder. The molasses is the wild card. A 1-hour weeknight pot.

An award-winning chili recipe that combines pork with beef, sauces and reveals secret spices while cooking using a two-phase process to keep flavors bright and fresh.

A delicious rice dish that gets its wonderful flavor from the shredded cheddar cheese and a bit of chili powder.

Fresh tomatoes hollowed out and stuffed with mashed avocado, chili powder, alfalfa sprouts, and coriander. A light, no-cook Mexican appetizer or healthy snack.

Cuban black beans and rice cooked in one pot with sofrito, cumin, and bay leaf. The classic congri-style side, vegetarian and vegan, ready in 30 minutes from already-cooked beans.

Why make a sandwich when you can enjoy these tasty fajitas that will have you wanting more!

Quick beef and cheese burritos with seasoned ground beef, cottage cheese, salsa, and melted mozzarella wrapped in flour tortillas. A lighter take on the classic, ready in 30 minutes.

Spiced ground beef with spinach, chunky salsa, and melted cheddar rolled into warm flour tortillas. These 20-minute burritos are a fast weeknight dinner the whole family can get behind.

Homemade flour tortillas with just four ingredients: flour, shortening, salt, and warm water. Soft, pliable, and ready to wrap around tacos, burritos, or quesadillas straight off the griddle.

Smooth pureed black bean soup served gazpacho-style with fresh vegetable garnishes. Creamy Mexican bean soup with customizable toppings like cucumber, eggs, and crispy bacon.

Chicken legs braised in broth, topped with melted Monterey Jack and smothered in sautéed tri-color peppers with lime, garlic, and jalapeño cheese. Tex-Mex comfort food in 45 minutes.

Make-ahead beef and bean burritos with enchilada sauce and melty cheddar, wrapped in foil for grab-and-go lunches. Eat them cold or microwave in a minute. Meal prep for the whole week.

Slow-simmered beef brisket with green chiles and garlic shreds into tender burrito filling perfect for meal prep, taco nights, or feeding a crowd on a budget.

Sautéed snails with red kidney beans, shallots, garlic, fresh chilies, and a splash of Pernod in beef stock. A bold masterchef-level Spanish-inspired dish that serves 8.

Authentic Mexican quesadillas with three cheeses, roasted poblano strips, and chipotle salsa. Manchego, panela, and cotija melt together in buttery, griddle-crisped tortillas.

Broken corn tortillas layered with chicken, Rotel tomatoes, melted Velveeta, and sour cream, baked into a bubbling Tex-Mex casserole that feeds eight. Big flavor, minimal effort.