139 mexican con recipes

Mexican meatballs in chile sauce made with a three-meat blend of beef, pork, and ground ham, bound with milk-soaked corn tortillas and simmered in red chile sauce.

Poached eggs with smoky chipotle cream sauce over cornbread. A Mexican brunch plate that swaps hollandaise for rehydrated chipotle chiles simmered in sage and thyme cream.

Enchiladas Nortenas with Grilled Chicken and Queso Quesadilla recipe

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.

Add a new look to your dinner with this salad made with corn chips, avocados and catalina salad dressing.

Seitan posole stew is a vegan take on the Mexican hominy classic: dried posole simmered for hours with chipotle and bay, then joined by seared seitan cubes in a smoky cumin-oregano broth. Topped with avocado, tomato, and cilantro.

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

Crawfish enchiladas from Gabrielle's restaurant, rolled in corn tortillas with a creamy cheddar-chili sauce and melted Monterey Jack. Where Cajun crawfish meets Tex-Mex soul.

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.

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.

Layered Mexican beef bake with seasoned ground beef, corn, green chiles, black olives, and Monterey Jack cheese. Topped with tortilla chips and sour cream.

Nothing beats a spicy stew except when it can be slow cooked all day to create a strong tantalizing flavor.

Shrimp and crab enchiladas rolled in corn tortillas, smothered in a creamy sour cream-jalapeno sauce with Monterey Jack cheese. Feeds a crowd of 10 in under 45 minutes.

Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant. Versatility of this variety is limited only by your imagination: take them for a dip: enlist them for creative Mexican food construction: they even taste good straight!

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.