2,176 mexican recipes

Susan's Corn Muffins: tender corn muffins enriched with sour cream and butter, studded with Mexicorn and chopped bacon. Savory-sweet, breakfast-ready, makes a dozen.

L. J's chili with overnight-marinated beef, tomatoes, mushrooms, crushed chilis, and peppers simmered open-pot for four hours. A bold, slow-cooked chili with a distinctive reduction technique.

Mexican chocolate chiffon pie with Kahlua coffee liqueur, whipped cream, and toasted almonds in a baked pie shell. A silky, no-bake gelatin-set filling chilled overnight.

Bow-tie pasta tossed with salsa and melted Monterey Jack cheese, topped with crispy fried scallions. A quick Mexican-inspired pasta dish ready in 30 minutes.

Mexican pizza topped with crumbled chorizo, garlic, Monterey Jack and Muenster cheese, fresh cilantro, and salsa on a cornmeal-dusted bread dough crust.

Seared chicken breast with Mexican ancho mole-orange sauce served alongside okra rice with wild rice, almonds, and cilantro-yogurt finish. Layered weeknight dinner.

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.

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

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.

Vegetarian tofu chili with crumbled frozen tofu, kidney beans, tomato sauce, chili powder, and cumin. A hearty meatless chili with surprisingly meaty texture.

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

Creamy kidney bean dip blended with cream cheese, picante sauce, green enchilada sauce, and chili powder. A no-cook Mexican-style dip for chips and vegetables.

Cold avocado buttermilk soup pureed silky smooth with chicken broth and jalapeno. A no-cook chilled summer soup topped with sliced avocado, cilantro, and tortilla chips.

Baja Blintzes are flour tortillas filled with hard-boiled egg and ham, baked with a creamy Monterey Jack and green chile sauce. A Tex-Mex brunch dish ready in 30 minutes.

Chili cheese dip made in the microwave with canned chili, a full pound of cheddar, sour cream, and picante sauce. Four ingredients and 10 minutes for game day or any party.