Mexican Recipes

Tex-Mex chicken casserole layered with corn tortillas, sauteed chicken, stewed tomatoes, green chilies, and Velveeta. King Ranch Chicken's lighter weeknight cousin.

Salsa con queso dip with just two ingredients: Velveeta and chunky salsa melted together over low heat. Smooth, creamy, and ready for chips in under ten minutes.

Samoosa potato filling tempers mustard seeds in hot oil and butter, then folds in onions, diced boiled potatoes, turmeric (borrie), and chili powder. The classic South African-Indian samoosa stuffing for crisp folded pastries.

To me, fish tacos are the best during summer. There is no real reason behind this, besides that I just think they taste better, and after a winter full of heavy soups and stews, there is nothing like a light and fresh tasting fish taco.

Mexican tomato lime soup poured over crushed tortilla chips. Bright cilantro-lime broth with cumin, garlic and tomato. A 30-minute Mexican comfort soup.

Slow cooker black-eyed peas with salt pork, garlic, and oregano. Overnight soak, then low and slow cooking for tender beans with Mexican flair.

Layered green chili and tortilla casserole with seasoned ground beef, melted cheddar, mild green chiles, ripe olives, and oil-softened corn tortillas. Weeknight-friendly Tex-Mex comfort.

Orange up your burritos with this easy and delicious recipe that is tasty down to the last bite.

Fresh fruit frappe blends watermelon, cantaloupe, pineapple, mango, and strawberries with orange juice and crushed ice into a frosty, tropical slush. Ready in 15 minutes.

No-bake, 3-layer, chocolate covered bars. Nanaimo bars are a traditional Canadian dessert, though nobody is certain where the tradition came from.

Add a Mexican taste to your dinners with this simple crockpot recipe that is easy to follow.

Fairy cookies made with both powdered and granulated sugar, margarine, and oil for a melt-in-your-mouth texture. A big batch sugar cookie recipe that bakes up light, tender, and crisp.

Layered beefy tortilla casserole with spiced ground beef, enchilada sauce, corn tortillas, cheddar, Monterey Jack, and crunchy corn chips. Tex-Mex comfort baked in 45 minutes.

Lentejas en Adobo: Mexican lentils with pork, ancho chilies, sweet plantain, and pineapple. A traditional sweet-savory Oaxacan adobo stew with deep fruit and spice.

Pickled fish poaches mild white fillets, then bathes them overnight in a citrus-bright marinade of vinegar, orange juice, green chiles, bay leaf, and garlic. A make-ahead Mexican escabeche-style dish served cold.

Homemade corn tortillas from instant masa flour and water. Just two ingredients, rolled by hand, and cooked on a dry skillet in minutes.