Mexican Recipes

Peruvian-style beef skewers marinated overnight in jalapeño-spiked vinegar marinade and grilled over mesquite for smoky, spicy, tangy street food at home.

Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant. Versatility of this variety is limited only by your imagination: take them for a dip: enlist them for creative Mexican food construction: they even taste good straight!

Plump shrimp simmered in a Mexican-spiced tomato sauce with crunchy toasted pumpkin seeds and bright lime juice. This one-skillet dinner over rice is ready in under an hour.

Crockpot chicken tortilla casserole layers shredded chicken, cream of chicken soup, green chili salsa, tortillas, and cheese. Hands-off slow cooker enchilada-style dinner.

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.

Posole with hot Italian sausages, green tomatoes, white hominy, and oregano in a tomatoey broth. A hearty Mexican-inspired stew served with lime wedges and warm tortillas.

Breakfast burritos pack scrambled eggs, ground beef, diced potatoes, and sharp cheddar into warm flour tortillas. A hearty Tex-Mex morning hand-held that beats any drive-thru.

Spicy chicken quesadillas with chili sauce, fresh jalapeno, and melted cheddar in crispy flour tortillas. Ready in 30 minutes, serve with salsa and black beans.

Quick microwave refried beans made from canned pinto beans mashed with garlic and olive oil. Four ingredients and five minutes for creamy, homemade frijoles refritos.

Red chile enchiladas stacked flat New Mexico style with corn tortillas, cheddar cheese, chopped onion, and red chili sauce, topped with a fried egg. Traditional and simple.

Sun Dance chili with coarse-ground beef, ground chile peppers, mushrooms, and kidney beans simmered for two hours. A hearty, from-scratch chili that uses real ground chiles instead of chili powder.

Lamb carnitas braised in milk with coriander, savory, and bay leaves until fall-apart tender. Served in tortillas with broiled onions, tomatoes, sour cream, and salsa.

Nacho popcorn baked with corn chips, taco-seasoned butter, and melted shredded cheese for a crunchy, cheesy snack ready in under 20 minutes.

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.

Meatless taco filling: rice-based vegetarian taco filling with garlic, green chiles, stewed tomatoes, and taco seasoning. Quick fat-free Mexican weeknight dinner option.

Bean and Salsa Dip layers spiced pinto bean puree, sweet chili sauce, green onions, fat-free sour cream, and chunky hot salsa on a platter. A no-cook layered party dip ready in 20 minutes.