Mexican recipe collection

Mexican-style bean lasagne layered with fat-free refried beans, taco sauce, corn, cottage cheese, and olives. No-boil noodles bake right in the pan. Vegetarian and low-fat.

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

Traditional Mexican beans cooked in a pot (frijoles de olla) with just onion, lard, and salt. Slow-simmered from dried beans for 3 hours until tender and soupy. The foundation of Mexican cooking.

Beans for burritos slow-cooks pink beans with onion, garlic, and chili powder in the crockpot, then mashes with green chiles and salsa for the perfect refried-style burrito filling.

Frijoles borrachos (drunken beans) simmered with bacon, jalapenos, Mexican oregano, and a bottle of dark Mexican beer. The Norteno classic, soupy and salty, served alongside grilled meats.

Beef beer fajitas simmer strips of round steak in beer with garlic and crushed red pepper until tender, then finish with onions and green peppers. The beer keeps a budget cut juicy. A quick, build-your-own fajita night.

Beef and bean burrito casserole stacked in a slow cooker with flour tortillas, enchilada sauce, ground beef, refried beans and cheddar. Sliced into wedges and served with all the fixings.

Beefy Mexican pizza stacks crisp baked tortillas with refried beans and seasoned ground beef, then tops it with pizza sauce, melty Mexican cheese, tomatoes and cilantro. A homemade copycat ready in 20 minutes.

Beef and tofu enchiladas with green chiles, cumin, and cilantro rolled in flour tortillas, smothered in salsa, and baked under melted cheddar. Protein-packed and family-sized.

Bell pepper rajas broiled with melted Monterey Jack cheese, black olives, and red pepper flakes. A colorful Mexican appetizer ready in 15 minutes flat.

Mexican wedding cookies, also known as polvorones, are tender pecan-shortbread balls rolled in cinnamon-powdered sugar. Buttery, crumbly, six-ingredient cookies that melt on contact.

Pork and chile burritos simmer cubed pork with tomatillos, jalapeno, cilantro, and warm spices into a tangy, fork-tender filling rolled into flour tortillas, broiled with melty cheese.

A hearty vegan chili non carne that uses TVP and crumbled veggie burgers for meaty texture, simmered with kidney beans, tomatoes, green chilis, and chili powder. A fast, high-protein, meat-free bowl.

Traditional New Mexican bizcochos made with lard, sweet sherry, and orange juice, rolled and cut into shapes, then dredged in cinnamon-clove sugar while warm.

From-scratch black bean chili with oven-roasted cumin and oregano, jalapenos, and charred red pepper. Served over goat cheese with sour cream and warm tortillas.

Black bean chowder with ham, tomatoes, and chili powder in one pot, ready in 30 minutes. A thick, hearty soup with just five ingredients and bold Mexican-inspired flavor.