433 mexican recipes

No-bean beef chili built on a puree of pasilla and ancho chiles, simmered low with beer, cumin, and a cinnamon stick. Thick, smoky, and unapologetically Texas-style.

Roasted Poblano, White Bean, Turkey, and Steak Stew recipe

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.

Turn leftover teriyaki pork into a quick wok dinner with ramen noodles, crisp napa cabbage and shredded carrots in a savory teriyaki broth. A smart 35-minute leftover makeover.

Linguine with avocado pesto: creamy no-cook sauce of ripe avocado, basil, parsley, garlic, and pine nuts blended over al dente linguine. Dairy-light, oil-light, flavor-heavy.

Sonoran-style fry bread with ground toasted cumin and black pepper kneaded right into the dough. Puffy, golden, and crispy on the outside with a soft, pillowy center.

One-skillet chili with ground beef, kidney beans, stewed tomatoes, and pickled jalapenos for extra kick. Topped with sour cream, cheddar, and red onion.

Vegetarian enchilada bake layered with flour tortillas, a simmered bean and mushroom sauce with chili and cumin, ricotta-yogurt cream, and melted mozzarella topped with black olives.

A dead-simple 5-ingredient chili with ground beef, kidney beans, tomato sauce, tomato paste, and taco sauce. No extra spices needed. Just simmer and serve.

Tex-Mex spiced chicken tossed with fresh mango, crunchy jicama, and bell peppers in a zesty lime dressing. Served in crispy microwaved tortilla bowls over shredded Bibb lettuce.

Start a fiesta in your kitchen with this scrumptious dish that's easy to make and enjoy!

Fudgy chocolate roll-out cookies made with melted unsweetened chocolate and brown sugar. A rich, dark cookie dough that rolls, cuts into shapes, and bakes in under 10 minutes for a deeply chocolatey result.

Cooked red tomato salsa made from pureed Roma tomatoes, sauteed onions, jalapenos, and garlic, then simmered until thick. Versatile for chips, red rice, or chilaquiles.

A spicy but scrumptious casserole made with green chili peppers, old cheddar cheese and succulent ground beef.

Mexican cebiche with mackerel fillets cured in fresh lime juice for five hours with serrano chiles, tomatoes, olive oil, and oregano. A no-cook seafood dish that lets citric acid do the cooking.