8,696 tomato recipes

A loaded tamale pie with ground beef, bacon, corn, and green chiles in a cornmeal crust, topped with a melted Monterey Jack and egg layer. Tex-Mex comfort baked in a pie pan.

Mexican-style lasagna with ground beef, green chilies, corn, and cheddar cheese layered in a cumin-spiced picante tomato sauce. Topped with sour cream and olives.

Slow-roasted beef tenderloin paired with wine-simmered mushrooms and zesty Texas Caviar made with black-eyed peas, cilantro and picante sauce. A Lone Star showstopper that feeds a crowd.

This fiery Cajun chicken pasta smothers spaghetti in a spicy triple-pepper tomato sauce loaded with butter-sautéed chicken. A bold Louisiana-style feast for heat lovers.

Tamale pie in a bacon dripping cornmeal crust filled with seasoned ground beef, corn, green chiles, and tomato sauce, topped with melted Monterey Jack cheese, bacon, and olives. A Tex-Mex pie feast.

This steak is very tasty, the beef should be very fresh, then can get very nice steak!

Mexican-style chicken Kiev stuffs chicken breasts with green chiles and Monterey Jack, rolled in chili-cumin breadcrumbs, and served with a cumin-tomato sauce.

Nachos is definitely one popular Mexican food, and it's a perfect appetizer for party, make this luxury nachos to start celebrating Cinco de Mayo.

A chilled, crunchy gazpacho-style soup packed with black beans, corn, jicama, peppers, cucumber, and zucchini in tangy tomato juice. Low-fat, vegetarian, and loaded with fresh vegetables.

Chicken simmers in a rich, complex mole sauce built from chipotle chili, cocoa, peanut butter, sesame seeds, raisins, and warm spices. Authentic Mexican mole that's worth every minute.

Finger licking sticky authentic Chinese barbecue spareribs at home. Chinese spare ribs are one of the most popular Chinese restaurant take-out favorites.

Spicy smoked spareribs with a 10-spice dry rub featuring five spice powder and ginger, parboiled then smoked over hickory with a peach preserves basting sauce.

Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.

A rich beef and pork lasagna with a slow-braised ragu, a roasted butternut squash layer, and a quick creme fraiche white sauce instead of bechamel. A layered, deeply savory take on the classic.

Spicy baby back ribs with a Chinese-style marinade of fermented black beans, ginger, garlic, soy, fish sauce, and chopped orange. Marinated overnight, grilled low and slow, basted constantly.

Buffalo chili: ground bison simmered with three peppers, jalapenos, green chiles, and warm spice blend. Lean, gamy alternative to beef chili with serious heat.