Mexican recipe collection

A scrumptious and succulent crockpot dish made with a savory pork roast, jalapeno peppers and light beer.

Nothing beats a spicy stew except when it can be slow cooked all day to create a strong tantalizing flavor.

A simple crockpot recipe for a savory bean dip that tastes amazing with tortilla chips and bread sticks.

Microwave taco chicken casserole topped with crushed taco shells, cheddar, and olives over a stewed tomato base. A quick Mexican-style dinner ready in 40 minutes.

Cucumber salsa is a creamy yogurt and sour cream dip with shredded cucumber, fresh herbs, and cumin. Cool, tangy, raita-meets-tzatziki crossover for tacos, grilled meats, or chips.

Fresh no-cook salsa with Roma tomatoes, lime juice, green chiles, and scallions. A quick chunky salsa you can adjust to your heat level, ready in 15 minutes.

Your family will love this tender and juicy meat loaf that will have everyone licking their lips.

Layered chalupa dip with mashed avocado, refried beans, taco-seasoned sour cream, chopped tomatoes, scallions, and cheddar cheese. A no-cook Tex-Mex party dip.

Add some Spanish taste to your cooking with these scrumptious appetizers made with ground beef and hot chili peppers.

Cincinnati chili: thin, spiced ground beef sauce with cinnamon, allspice, cloves, and a touch of molasses, simmered low and slow. Serve over spaghetti with cheddar, onions, and beans.

Simple Indian lentil dhal with turmeric, cumin, cardamom, and fresh ginger. Vegan, high-protein, and simmered to a thick, creamy consistency. Serve over rice.

Chicken pieces poached in a seasoned broth, then baked in a robust tomato sauce loaded with green chiles and garlic. A two-step method that keeps the meat juicy while building deep, layered Mexican flavors. Feeds 8 to 10.

No-bean Texas-style chili with ground beef, ground chile peppers, green chiles, and fresh tomatoes. Fat is skimmed after chilling for a leaner bowl.

Diet tortillas rancheros load warm flour tortillas with a fresh lime-spiked tomato salsa, black beans, shredded lettuce, and crunchy peanuts. A 35-minute light Mexican-style open-face wrap.

Lean ground beef simmered in a spiced no-salt tomato sauce, served in crispy baked tortilla bowls on a bed of shredded lettuce with cherry tomatoes, carrots, and Parmesan. A lighter taco salad that doesn't skimp on flavor.

Dilly brunch pockets are folded corn tortillas stuffed with scrambled eggs, Canadian bacon, fresh dill, tomato, and cheddar. A baked, handheld brunch dish that feeds six and bakes in 20 minutes. Make-ahead friendly.