433 mexican recipes

Seasoned ground beef and refried beans baked on a cornmeal-dusted crescent roll crust, topped with melted cheddar and Monterey Jack. Taco night meets sheet pan dinner.

Green chili with pork slow-simmers tender pork shoulder with roasted poblanos, jalapenos, garlic, and Mexican oregano. A grated potato thickens it naturally into a hearty, spicy Southwestern stew for bowls or burritos.

A succulent dish made with green chili salsa that's so easy to make, you can use your crockpot!

Awesome vegetarian mexican pie, we make in 2 pans instead of 1, so it really becomes 4 layers.

This Tex-Mex chicken spaghetti bake layers pasta in a smoky chili-spiced tomato sauce with melted cheddar, olives, and tender shredded chicken. A crowd-pleasing casserole ready in 2 hours.

Gringo chili: retro American chili built on canned tomato soup, French onion soup, kidney beans, and ground beef. Loaded with ground chile, cumin, and oregano. Weeknight chili with zero apologies.

Bread machine taco bread made with cornmeal, whole wheat flour, taco seasoning, and applesauce. A savory, spiced loaf that pairs with chili, soups, or sliced for sandwiches.

Mexican beef casserole layered with seasoned ground beef, cheddar cheese, and hot chili peppers between buttermilk cornbread. A hearty one-dish meal with built-in cornbread crust.

Cooked green tomato salsa with Granny Smith apple, jalapeño, fresh ginger, lemon zest, and cilantro. A sweet-tart-spicy salsa that uses up end-of-season green tomatoes.

Cinnamon-spiked, roasted red pepper soup. With avocado cream & crisp tortilla strips. Sweet & Savory. Festive Mexico at it's best

Lemon icebox cookies with cornmeal and cardamom, sliced from a chilled log and baked golden, finished with tart lemon icing and chopped pistachios. Makes 6 dozen.

Mexican rice casserole toasts long-grain rice with peppers, jalapeños, and garlic, then bakes covered with roma tomatoes and southwest spices. Feeds a crowd, pairs with everything.

Roasted tomato and mint salsa with fire-blackened Roma tomatoes, serrano chiles, cilantro, fresh spearmint, lime, and orange zest. A smoky, herbaceous Southwestern salsa for grilled meats or chips.

Bread machine cornmeal yeast bread with corn kernels, mild green chilies, and sharp cheddar baked right into the loaf. Tex-Mex flavor in sandwich-bread form.

Homemade blue corn tortillas from just three ingredients: blue cornmeal, boiling water, and flour. Earthy, nutty flavor with a striking blue-purple color on a hot griddle.

Poblano and smoked chicken chowder with hominy, tomatillos, cumin, and white wine, topped with avocado, cilantro, and fresh lime. A smoky, spiced Mexican-inspired soup.