766 mexican recipes

Ice cream tacos with cinnamon-sugar-brushed taco shells filled with sliced ice cream rounds. A fun no-bake dessert for kids and parties, ready for any toppings you like.

South Indian sambhar made with toor dal, tamarind, coconut, and a ground spice paste of channa dal, dhania seeds, and dried red chiles. A tangy, protein-rich lentil stew for rice or dosa.

Blackened chicken mini tacos with a bold paprika-pepper spice rub, shredded and served in crispy shells with homemade pico de gallo, guacamole, and sour cream. A fun, build-your-own taco spread.

Caribbean guacamole: a tropical twist on classic guac with diced avocado, sweet papaya, lime, red chiles, and toasted coconut, served with crisp bread points. Island sunshine on a cracker.

Beans for burritos slow-cooks pink beans with onion, garlic, and chili powder in the crockpot, then mashes with green chiles and salsa for the perfect refried-style burrito filling.

Green chicken chilaquiles casserole: shredded chicken in tangy tomatillo salsa and cream, layered with softened corn tortillas and three Mexican cheeses, then baked bubbling and golden.

Bay scallop ceviche cured in fresh lime and lemon juice with red pepper, cilantro, and green chile. No cooking needed for this bright, citrusy Mexican appetizer.

Ground beef tacos with cumin, garlic, black olives and fresh tomato in crispy taco shells. Classic Tex-Mex weeknight dinner ready in 35 minutes.

Santa Fe chicken pounds chicken breasts thin, rolls them around green chiles and Mexican cheese, then pan-sears golden. Served with a fresh corn-tomato-cilantro salsa for a Southwest dinner.

Baked Spanish eggs with crispy tortilla pieces, sauteed peppers, tomatoes, onions, green chiles, and cumin in an egg custard. A Mexican-style frittata baked in pie tins and cut into wedges.

Mexican pita pizzas layer black beans, Pico de Gallo, and melted cheese on crispy pita rounds for a fast appetizer or weeknight dinner. Ready in 20 minutes with easy Tex-Mex toppings.

Have some fun making and enjoying this scrumptious crockpot dish.

Grilled flank steak fajitas marinated in lime juice, cumin, and onion soup mix with sauteed peppers and onions on warm flour tortillas.

Make-ahead taco meat with ground beef, onion, cumin, and tomato sauce. A freezer-friendly batch base for taco nights, burritos, nachos, and quick weeknight bowls.

Salmon tacos built on canned salmon, Greek yogurt-cucumber-mint sauce, and crisp shells. A fast, omega-packed weeknight dinner with the freshness of tzatziki-style topping.

Beef and pork meatballs simmered in smoky chipotle sauce with fresh cilantro. A spicy Mexican-inspired main dish ready in 45 minutes over rice or noodles.