371 taro recipes

Light Southwestern vegetable stew with zucchini, mushrooms, kalamata olives, salsa, and salsa verde simmered in vegetable broth. Vegan, quick, and full of bold flavor.

Ground turkey burritos loaded with sauteed zucchini, tomatoes, bell pepper, and taco sauce. Lighter than beef but just as satisfying wrapped in a warm tortilla.

Layers of creamy mashed avocado, tangy sour cream with taco seasoning, beans, fresh tomatoes, and melty cheddar make this no-cook chalupa dip a Tex-Mex party hit in just 10 minutes flat.

Southwest meatball supper with chili-spiced beef meatballs in taco sauce and fresh tomatoes, served over shredded lettuce with cheese, avocado, and tortilla chips. A taco salad meets meatball dinner.

Smoked ham stuffed with cranberry cornbread stuffing and glazed with whole berry cranberry sauce and corn syrup. A stunning holiday centerpiece with built-in sweet-tart contrast.

Warm Irish spice bread studded with golden raisins and candied citron balances cinnamon, ginger, and nutmeg in every buttery slice.

Nana Keele's carrot cake with crushed pineapple, cinnamon, and nuts, topped with a hot buttermilk syrup that soaks right into the warm cake. A family heirloom recipe.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Layered Mexican beef bake with seasoned ground beef, corn, green chiles, black olives, and Monterey Jack cheese. Topped with tortilla chips and sour cream.

Layers of homemade cornmeal tortillas, seasoned ground beef, and melted cheddar bake into a hearty Mexican casserole that feeds a crowd on busy weeknights.

A make-ahead layered pasta salad loaded with kidney beans, corn, bell peppers, and a creamy taco-seasoned dressing. This Southwestern pasta salad feeds a crowd and tastes even better the next day.

Georgian fruit buns loaded with diced apples, raisins, prune puree, peach puree, and cream cheese in a spiced wheat dough. A hearty, fruit-packed quick bread from the South.

Mexican pasta pie layered with ziti, taco-seasoned tomatoes, black beans, chicken, ricotta, and cheddar. A baked casserole that combines pasta night with taco night in one dish.

Black bean tamale pie with a cornmeal-corn crust and a Tex-Mex filling of ground turkey, black beans, and taco seasoning, topped with melted cheddar. Lighter than traditional tamale casserole, ready in 50 minutes.

Crumb-topped baked French toast dips bread in a vanilla custard, coats in cornflake crumbs, and bakes hot for extra crunch. Served with homemade almond-cinnamon syrup for a brunch upgrade over pan-fried French toast.

Beef and bean burrito casserole stacked in a slow cooker with flour tortillas, enchilada sauce, ground beef, refried beans and cheddar. Sliced into wedges and served with all the fixings.