81 mexican con recipes

Quick and fiery Tex-Mex tacos with ground sirloin, fresh jalapeños, and garlic, stir-fried in minutes and piled into warm corn tortillas. Dinner's ready in 25 minutes flat.

Braised flank steak shredded into a garlicky chili base, finished with plump shrimp and fresh cilantro. Scoop it up with warm corn tortillas and a cool hit of sour cream for a hearty steak-meets-seafood bowl.

Spinach, brown rice and corn tortillas: wilted spinach, hearty brown rice and sweet corn bound with salsa, rolled into warm corn tortillas. A fast, vegan, no-fuss wrap that's great for a light lunch or quick meal prep.

Grilled sweet potatoes, corn, and poblano peppers meet wild rice in this smoky vegetable chowder brightened with lime and fresh thyme. Grill or roast for depth.

Grilled corn with spicy butters tucks compound butter right into the husks before grilling. The butter melts into every kernel as the corn roasts, saturating it with flavor no drizzle could match.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

Homemade corned beef hash with canned corned beef, diced potatoes, and onions simmered in milk. A hearty, comforting skillet meal with crispy edges and tender potato.

Corn chili: a vegetarian Mexican-style chili built on rehydrated ancho chiles, fresh corn, and beer. Deep smoky heat balanced by sweet corn puree and finished with lime. Meatless chili that tastes serious.

Make-ahead Mexican chicken casserole with corn tortillas, sour cream, green chiles, mushrooms, and sharp cheddar. Refrigerate overnight and bake for an easy crowd-pleaser.

Grilled chicken and avocado fans topped with fresh strawberry serrano salsa and crispy fried corn tortilla strips. A bright, colorful Mexican-inspired plated dish.

A scrumptious turkey dish made with enchilada sauce, plain yogurt and monterey jack cheese.

Pan seared red snapper on corn chili with grapefruit: crisp-seared snapper fillets over a sweet-spicy corn chili, brightened with lime and cilantro. Restaurant-style seafood dinner.

Crispy baked chimichangas stuffed with spiced black beans, melted cheese, and fresh green onions. Skip the deep fryer for this healthier take on the classic Tex-Mex favorite.

Texas-style venison chili simmered with beer, chili powder, cumin, and masa. No beans, no tomatoes, just slow-cooked wild game heat thickened to a rich, spoonable stew.

Crispy fried tortillas wrapped around a chicken filling.

Wild game chili with tender venison, beer, warm spices, and masa flour for authentic thickness: slow-simmered until rich, rested overnight for deeper flavor, serves twelve hunters.