Mexican Recipes

Microwave fish tacos with lime-seasoned fillets, salsa, green pepper, and cheddar in crispy shells. A quick, lighter take on Mexican fish tacos ready in 30 minutes.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

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

Turkey empanada baked in flaky pie crust with cumin-spiced ground turkey, fresh tomatoes, bell pepper, and cilantro. A lighter twist on the classic with golden, crispy edges.

A layered chile relleno casserole with green chilis, two pounds of melted Monterey Jack and cheddar, a creamy sour cream egg custard, and salsa baked on top. Skip the frying. Keep the flavor.

A tangy kidney bean salad dressed in spiced non-fat yogurt with chili powder, cumin, and oregano. No cooking required. Serve over lettuce with cornbread for an easy Mexican-inspired lunch.

Layers of corn tortillas, spiced ground beef with corn and tomatoes, and creamy cottage cheese filling bake into this Mexican-inspired lasagna. Melted cheddar and picante sauce finish it.

A spicy and delicious soup made from red kidney beans, ground beef and whole kernel corn.

Tortilla pinwheels with green chile cream cheese, sliced turkey, and cilantro rolled into flour tortillas. Easy make-ahead party appetizer that yields four dozen bites.

Layered Mexican chicken casserole with corn tortillas, cheddar cheese, and a creamy Rotel sauce. Freezer-friendly comfort food that bakes up hot and bubbly every time.

Lentil lasagna layers red lentils, broccoli, mushrooms and corn with no-boil spinach noodles, finished with a vegan cheeze sauce of soy milk, nutritional yeast and turmeric. Dairy-free, hearty and weeknight-friendly.

Mexican grilled corn (elote) slathers charred ears in a lightened mayo-yogurt chili sauce, then dusts them with salty cotija and a squeeze of lime. A healthier take on the street-food classic.

Carne adovada is a New Mexican classic where pork chops soak overnight in a bold red chile sauce with garlic and oregano, then cook low and slow until fork-tender and drenched in smoky heat.

A succulent dish that brings some variety to the dinner table and a savory flavor everyone will enjoy.

Tex-Mex tortilla stack: flour tortillas layered with shredded chicken, jicama, refried beans, avocado dip, lettuce, sour cream, and cheese. A no-cook cake-style casserole cut into wedges.

Ground bison chili with roasted poblano peppers, Rotel tomatoes, and a squeeze of fresh lime. Lean, beanless, and loaded with smoky Southwestern heat.