2,209 mexican recipes

Southwest pork stew with chorizo, butternut squash, and corn, baked under a sour cream cornbread crust. A hearty one-dish Mexican-inspired dinner.

This stacked tostada layers crispy baked tortillas with spiced ground beef chili, kidney beans, and melted mozzarella and Monterey Jack. Cut into wedges like a Mexican lasagna.

Easy taco soup with ground beef, kidney beans, corn, and tomatoes, simmered with taco seasoning for a 30-minute Tex-Mex dinner. Top with avocado, cheese, sour cream, and crushed corn chips.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Light Swiss enchiladas with ground chicken, green chilies, and tomato puree in corn tortillas topped with a skim milk sauce and melted Swiss cheese.

Cozy white bean chicken chili spiced with ground red chile, basil, and a warm hint of cloves. Simmers for an hour and serves 6 with tortilla chips on the side.

Smooth pureed black bean soup served gazpacho-style with fresh vegetable garnishes. Creamy Mexican bean soup with customizable toppings like cucumber, eggs, and crispy bacon.

Grammy's beef enchiladas with ground beef, chopped olives, and cheddar cheese rolled in sauce-dipped corn tortillas and baked until bubbly. A family-style comfort classic.

Mexican green mole built on tart tomatillos and toasted pumpkin seeds, with jalapeno, garlic, cumin, and cinnamon. A silky, herb-green sauce that cloaks chicken, pork, or enchiladas in tangy, nutty depth.

Spanish tortilla (tortilla espanola) made with just potatoes, eggs, olive oil, and salt. A classic four-ingredient egg and potato omelette served warm or cold.

Hot cheesy Mexican chicken layers shredded chicken on crisp baked tortillas with a tangy yogurt-tomato sauce spiked with green chiles, chili powder, and coriander. Make-ahead casserole that can go straight from freezer to oven.

Smoky chipotle salsa blended from canned chipotles in adobo, tomato paste, brown sugar, and red wine vinegar. Sweet, fiery, and ready in 10 minutes. Makes 2 cups.

Spice-rubbed whole chicken cooked in the microwave in just 20 minutes, served with zucchini and tomatoes tossed in the savory drippings.

Mexican cornbread is a Texas-style layered skillet-style cornbread with browned ground meat, onion, jalapeños, and melted American cheese sandwiched between golden cornmeal batter.

Blue corn tortillas stacked with seasoned chicken, Monterey Jack, pine nuts, and red chile sauce, then baked until bubbly. New Mexican flat enchiladas you eat with a fork and knife.

Marinated chicken thighs grilled over wood or charcoal, served with papaya-tomatillo salsa and julienned jicama. Bold Yucatan flavors with a smoky, charred finish.