2,209 mexican recipes

Pueblo red chile stew with beef, potatoes, red chile powder, and blue cornmeal thickener. A traditional Native American feast-sized stew with just 6 ingredients and deep, earthy flavor.

Fire-roasted poblano chilis line the pan as the crust, filled with a silky Monterey Jack and egg custard made with homemade crema fresca. A crustless Mexican pie that's golden, smoky, and rich.

Tex-Mex chicken casserole layered with corn tortillas, sauteed chicken, stewed tomatoes, green chilies, and Velveeta. King Ranch Chicken's lighter weeknight cousin.

Layered Tex-Mex spinach bake with a Bisquick crust, taco-seasoned beef, creamy ricotta spinach, and a bubbly cheddar-sour cream top. Feeds 8 hungry people.

This meat sauce is great for various dishes: spaghetti, moussaka, and the Greek mararoni dish, Pastitsio. It is also good spooned over tacos or ladled inside avocado half shells. This recipe makes a large quantity and freezes well.

A traditional Mexican caramelized milk dessert (leche quemada) made by slowly cooking milk and sugar into a thick, golden custard scented with cinnamon. Just four simple ingredients.

A rich and delicious dish made with potatoes, succulent ham, pickled jalapeno peppers and pimento-stuffed green olives.

Flourless chocolate cake with bittersweet chocolate, ten eggs, butter, and orange liqueur. Dense, fudgy, and gluten-free with a brittle, crackly top.

Texas-style chili loaded with cubed brisket and ground chuck, simmered low and slow in beer, beef stock, and toasted cumin. No beans, no tomato sauce, just bold, meaty heat that's worth every minute of the 4-hour cook.

Baked seafood tortillas stuffed with crab, Monterey Jack, and parsley in a creamy white sauce with a hint of cayenne. Bubbly, cheesy, and ready in just over an hour.

Samoosa potato filling tempers mustard seeds in hot oil and butter, then folds in onions, diced boiled potatoes, turmeric (borrie), and chili powder. The classic South African-Indian samoosa stuffing for crisp folded pastries.

Vegetarian lentil enchiladas made with cumin-spiced lentils, onion, green pepper, and salsa wrapped in flour tortillas. A hearty, protein-packed meatless Mexican dinner.

Frango mint chocolate pie with a rich butter-chocolate-egg filling, peppermint extract, and a vanilla wafer crust. A no-bake Chicago-style mint chocolate dessert.

Scallops and black beans with roasted bell peppers, sauteed zucchini, baby corn, and salsa. A Southwestern seafood skillet that's high in protein, low in fat, and on the table in 30 minutes.

Layers of seasoned refried beans, cubed SPAM, chili beans, cheddar, and Monterey Jack baked until bubbly, then topped with sour cream and olives. This hot layered dip feeds a crowd with tortilla chips.

Decadent chocolate cake spiked with jalapeños and Kahlua creates a molten-centered Mexican dessert with subtle heat and deep mocha flavor for adventurous bakers.