2,209 mexican recipes

Broiled salmon steaks served on a fiery sauce verde made from roasted New Mexican chiles, jalapeños, green peppercorns, white wine, and fresh dill. Bold, spicy, and ready in 40 minutes.

Southwestern stuffed peppers filled with hot Italian sausage, bread stuffing, and Monterey Jack cheese, simmered in chicken broth with a blended red pepper sauce.

Pueblan tinga, a smoky Mexican stew of shredded pork or chicken with charred tomatoes, chipotle in adobo, chorizo, and warm spices. Serve over rice or stuffed into bolillos.

Flour tortillas filled with Monterey Jack cheese and a spiced tomato sauce, rolled up, smothered with more sauce and sour cream, and baked until bubbly. An authentic Mexican baked taco the whole family will love.

Traditional Mexican meatball soup with mint and cilantro in the albondigas, simmered in rich beef broth with chayote squash, carrots, cabbage, leeks, and small pasta.

3-ingredient Velveeta salsa dip made in the slow cooker with picante sauce and fresh cilantro. The crowd-pleasing game day queso that never fails.

A succulent dish that changes your ordinary pot roast into an extravagant dinner your family or friends will love!

Homemade vegetarian black bean burritos with jalapeño, cumin, tomatoes, and oregano blended into a thick, spicy filling. Top with salsa, guacamole, and fresh cilantro.

Orange roughy Veracruz: flaky white fish simmered in a Mexican-style sauce of tomatoes, yellow bell peppers, garlic, and onions. One-skillet weeknight dinner, ready in 30 minutes.

Spicy rice pilaf with olives, mushrooms, Parmesan, and a triple-sauce punch of salsa, hot sauce, and Pickapeppa. A bold, cheesy side dish simmered on the stovetop.

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

Veggie-loaded breakfast burritos stuffed with sauteed peppers, mushrooms, corn, and fluffy scrambled eggs with melted Swiss cheese. A protein-packed 30-minute morning wrap you can customize.

Fiesta sloppy joes with ground beef, Mexicorn, tomato soup, chili powder, and hot sauce served over warm split biscuits. A Tex-Mex spin on the classic weeknight sloppy joe.

Oven-baked triple-stacked quesadilla with Monterey Jack, white cheddar, corn, zucchini, and jalapeno. Served with fresh tomato salsa and creamy avocado relish.

Authentic Mexican chorizo made with pork, toasted ancho and pasilla chilies, whole spices, and vinegar. Cure it for 3 days and the flavor deepens into something store-bought can never touch.

A no-bake chocolate coconut pie with a crunchy shell made from melted semisweet chocolate, rice cereal, and shredded coconut. The filling is a silky bittersweet chocolate mousse swirled with cream of coconut and whipped cream.