Mexican Recipes

Fiesta casserole layers tortilla chips with taco-seasoned ground beef, tomato sauce, and cheddar cheese, baked until bubbly. A crowd-pleasing Tex-Mex weeknight dinner.

Grilled grouper marinated in tequila, triple sec, and lime juice, served with fresh tomato-jalapeno salsa. A margarita-inspired fish dish straight off the grill.

A surprisingly tasty sweet and spicy combination. The creamy texture of the bananas enhances the creaminess of the melted cheese and sets off the spicy flavors of the cilantro and jalapenos.

Mexi-corn lasagna layered with corn tortillas, seasoned ground beef with corn and picante sauce, and a cottage cheese-Parmesan filling. A Tex-Mex casserole mashup of lasagna and enchiladas.

Texas-style Brazos turkey chili loaded with poblano, jalapeno, serrano, and chipotle peppers, simmered with Mexican beer and finished with grated dark chocolate. Bold, smoky, and layered with heat.

Spicy cheese-stuffed shells with a three-cheese filling and tomatoes with green chilies sauce. A lighter stuffed pasta with low-fat cottage cheese and part-skim mozzarella.

Mexican-style chicken Kiev stuffs chicken breasts with green chiles and Monterey Jack, rolled in chili-cumin breadcrumbs, and served with a cumin-tomato sauce.

Mexican stuffed pasta shells filled with seasoned refried beans, cumin, and chili powder, topped with black olives and melted Monterey Jack. A vegetarian Italian-Mexican fusion ready in 40 minutes.

Quick Tex-Mex corn soup with creamed corn, whole kernels, red bell pepper, and red pepper flakes in chicken broth. Ready in 20 minutes with pantry staples.

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.

Crispy cheddar cheese crackers with a chili kick, topped with sesame and poppy seeds. These spicy, buttery bite-sized triangles store for up to 2 weeks in an airtight container.

Creamy Mexican avocado-lime soup with cilantro, cumin, crema Mexicana, and chicken broth, puréed smooth and topped with Cotija cheese and fresh avocado cubes.

Mexican-style rainbow stuffed peppers with ground turkey, refried beans, corn, rice, and tomatillo salsa in red, green, yellow, and orange bell pepper halves.

Eggs baked in a spicy tomato-pepper sauce with chili and caramelized onions. The Mediterranean breakfast classic that inspired shakshuka and huevos rancheros.

Plum barbecue sauce made with fresh plums, frozen lemonade concentrate, chili sauce, and Dijon mustard. A fruity, tangy grilling sauce ready in 45 minutes.

Braised chicken legs in fresh tomatillo sauce with jalapeños, onion, garlic, and cilantro. A one-skillet Mexican green chicken dinner with a tangy, reduced salsa verde.