Mexican Recipes

Cheesy Mexican chicken casserole layers corn chips, cooked chicken, Rotel-spiked cream soups, onions, and sharp cheddar into a Tex-Mex weeknight bake. Freezer-friendly comfort food.

Vegetarian chili with dried pinto beans, TVP, meatless meat crumbles, jalapenos, and cocoa powder for depth. A hearty, plant-based big-batch chili with serious spice and body.

Capirotada, the traditional Mexican bread pudding layered with cheese, raisins, and a warm cinnamon-clove syrup. A Lenten dessert that's sweet, savory, and spiced all at once.

Stuffed red snapper fillets rolled around a savory bread crumb, scallion, and bell pepper filling. Baked with lemon and a hint of nutmeg for a quick weeknight dinner that feels restaurant-fancy.

Crab and artichoke flautas: crispy rolled flour tortillas stuffed with crab meat, artichoke hearts, Monterey Jack, and sour cream, pan-fried golden and served with roasted tomato sauce.

Poblano lamb stew: cubed lamb shoulder simmered with crushed juniper berries and chicken broth, then finished with roasted poblano strips and a bright shower of lemon zest.

Pineapple ham sandwich roll-ups with pineapple cream cheese, toasted walnuts, ham, and crisp lettuce rolled in warm tortillas. A lunchbox-friendly cold wrap with sweet-and-savory contrast.

Nachos is definitely one popular Mexican food, and it's a perfect appetizer for party, make this luxury nachos to start celebrating Cinco de Mayo.

Rotel potatoes: par-cooked potatoes simmered in spicy Ro-Tel tomatoes with optional eggs and cheese. A cheap, spicy, filling breakfast in under 45 minutes.

This traditional bread served in Mexico celebrates the Epiphany! Usually hidden inside is a coin or toy baby and whoever finds it gets to make the tamales for Candelmas!

Peach sangria pours chilled white wine over peach schnapps, fresh sliced peaches, lemon, and orange. A bright summer pitcher cocktail ready in just over an hour, easy enough for backyard barbecues.

Corn stuffed poblano chiles filled with cheddar, pecans, red peppers, and egg. Roasted, peeled, and baked with a savory-sweet corn filling for an easy Mexican-inspired vegetarian dish.

My old old recipe. Looks bad, tastes AWESOME!

Turkey tortilla soup with green chilies, taco seasoning, tomatoes, and fresh cilantro. Low-calorie, served over melted cheese and crushed tortilla chips in the bowl.

Inspired by the chicken tortilla soup I had at Crocodile Café this tortilla soup comes together quickly and delivers loads of fresh Mexican recipe flavor.

Layered pan burritos with ground beef, refried beans, enchilada sauce, cheddar cheese, and flour tortillas baked casserole-style. Feeds a crowd, cuts like lasagna.