Mexican Recipes

Medium Hot Salsa recipe

Layered tortilla chip casserole with cubed turkey, creamed corn, picante sauce, black olives, and melted cheddar. A Tex-Mex leftover turkey bake ready in under an hour.

One-skillet chili with ground beef, kidney beans, stewed tomatoes, and pickled jalapenos for extra kick. Topped with sour cream, cheddar, and red onion.

A spicy but scrumptious casserole made with green chili peppers, old cheddar cheese and succulent ground beef.

No-bean beef chili built on a puree of pasilla and ancho chiles, simmered low with beer, cumin, and a cinnamon stick. Thick, smoky, and unapologetically Texas-style.

This sauce is a great sub for run-of-the-mill guacamole. Excellent served with most Mexican dishes, especially chicken chimichangas, and will compliment grilled seafood and chicken.

Imperial coconut flan made from scratch with a whole fresh coconut, homemade condensed milk, and separated eggs baked in a caramel-lined mold. A traditional Mexican showpiece.

Another slow cooker recipe for a succulent dish that will have your family eager to help you set the table.

Turn leftover turkey into crispy corn tortilla tacos loaded with a spicy tomato-onion filling, mashed avocado crema, shredded lettuce, and Monterey Jack. A healthy post-Thanksgiving dinner in under 40 minutes.

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.

Chicken cheddar tortilla pizzas crisp corn tortillas in oil, then top them with seasoned chicken, tomato, onion, green pepper, pizza sauce, and melted cheese. A Tex-Mex pizza in 25 minutes.

No-bean Texas-style chili with ground beef, ground chile peppers, green chiles, and fresh tomatoes. Fat is skimmed after chilling for a leaner bowl.

Pureed Mexican lentil soup with green chili salsa, ham, garlic, and cornmeal for body. A thick, smoky bowl topped with sour cream and cilantro that's loaded with protein and fiber.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Sopa de elote is a Mexican corn soup blending pureed corn with whole kernels, sauteed onion, fresh tomatoes, garlic, and a finishing splash of cream. Gluten-free, late-summer comfort.

Raspberry-tangerine mousse folds fresh raspberries and bright tangerine into a light gelatin-set base lifted with an orange-liqueur sabayon and whipped cream. A make-ahead fruit mousse for individual glasses.