Corn/69 recipes

This easy to make enchilada casserole can easily feed your whole family without rushing, and ever body will enjoy this scrumptious dish!

A velvety Mexican-inspired bisque of yellow summer squash, tomatillos, roasted Anaheim and jalapeno chiles, thickened naturally with corn tortillas. Finished with cool sour cream and crunchy tortilla chips. Ready in 45 minutes.

County fair banana pie with a chocolate chip layer on the bottom, rum-spiked banana cream filling, and whipped cream with chopped pecans. A blue-ribbon worthy layered banana cream pie.

Cream of green chile soup with potatoes, Monterey Jack cheese, and crispy corn tortilla strips. A rich, cumin-spiced bowl straight from New Mexico's kitchen.

Hearty vegetarian pot pie packed with pinto beans, chickpeas, mushrooms, corn, and chili peppers under a golden biscuit crust. Miso and tomato paste add deep, savory umami to every spoonful.

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.

Glossy pear slices baked in corn syrup-lemon glaze, crowned with buttery almond crumble. A showpiece autumn dessert for cozy dinner parties.

A Mexican inspired dish made with tomatillas, melted cheese and pre-cooked chicken, just delicious.

Corn tortillas stuffed with sharp cheddar and smothered in a beefy chili bean sauce, then baked until bubbly. These cheesy chili enchiladas bring bold Tex-Mex flavor to your dinner table in under an hour.

Classic pecan pie loaded with semi-sweet chocolate chips, baked low and slow until golden and set. Garnished with chocolate-dipped pecans and whipped cream.

Vegan chili enchiladas with marinated tofu in a soy-peanut-tomato base, rolled in corn tortillas and baked under a from-scratch chili enchilada sauce. Hearty plant-based dinner that fills 10 plates.

Pecan pumpkin pie with a spiced pumpkin custard bottom layer and a buttery brown-sugar pecan topping. Two holiday pies in one, brightened with lemon zest and juice in the pecan filling.

Quick black bean and salmon appetizer with cumin, lime, and a kick of red pepper, scooped up with crispy baked corn tortilla chips. Diabetic-friendly and ready in 30 minutes.

Two desserts in one: a baked pecan pie base topped with a silky blended chocolate filling and whipped cream. Three luxurious layers in a single pie crust.

Slow cooker tostada pie with layered corn tortillas, chili-cumin ground beef, black olives, tomato sauce, and melted Monterey Jack. Foil handles make serving a breeze.

Become one with royalty with this creamy casserole that is fit to feed a King.