All recipes » Mexican
Pineapple Tex-Mex Chicken by Schnoodle SoupDump the ingredients, turn on the slow cooker. You're welcome. |
1 vote
1518 views
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Mexican Beef and Bean Stuffed Peppers by NelskiI found this recipe on eatbetterica.com, it calls for Fiber One cereal but I used Kashi Go Lean. |
1 vote
960 views
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Slow Cooker Enchiladas by Misty BownComes from Fix It & Forget It Big Cookbook p. 285 |
1 vote
2918 views
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Salsa Verde Pork by NelskiThis recipe is mainly from the Taste of Home Comfort Food Diet Cookbook, but I didn't add the dried apricots or hot pepper sauce. This pork makes delicious pork tacos but I think it would be good eaten with rice and/or beans also. |
1 vote
2934 views
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Spicy Crab Tostadas by John ShacklettTostada is a open face taco, generally with more fillings than a standard taco. The taco shell is baked not fried You can make the tostada salad mixture a few hour ahead and store in the refrigerator and top the tostada right before serving. |
1 vote
2043 views
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Chile Rellenos Soufflé by Salad FoodieIf you're craving a chile relleno fix, give this light south-of-the-border layered soufflé a try. I looked at several recipes then came up with my own combination and it fits my need for a guilt-free alternative. To save time use canned whole green chiles, or char your fresh garden ones if desired. One batch makes 4 generous-size… |
4 votes
19798 views
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Ranch Jalapeno Dip Recipe by BobbyandStarla Bradyzippy ranch-style dip. The recipe, from a local Mexican restaurant, stirs up a creamy blend that tastes great with crunchy tortilla chips or raw |
2 votes
5375 views
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Taco Pie by Schnoodle SoupEssentially a Mexican lasagna, this recipe is a snap to make and has become a favorite in our house. Loved by kids and adults alike! |
2 votes
4536 views
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Chicken Enchiladas by Kerri BishopThis recipe is my favorite recipe for chicken enchiladas. I've tried quite a few, but always come back to this one! |
1 vote
1488 views
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Roasted Tomatillo Salsa by Cindy McNamaraI picked up a bunch of nice looking tomatillos at the local farmers market this week that were crying to be charred on the grill and made into a spicy salsa for me to can. It could be eaten fresh and would last a couple of weeks in the fridge. If you don't want so much heat, simply reduce the jalapeno quantity. |
4 votes
3602 views
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Mexican-Style Stuffed Peppers by Jennifer Bass
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2 votes
7568 views
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Chicken Cream Cheese Enchiladas by Maria Gross
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1 vote
2870 views
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Taco Casserole by KatrinaQuick and easy one dish dinner! |
2 votes
4117 views
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Spicy Sauteed Shrimp & Quesadillas! by ChefDiannaPrinceVery spicy! Easy to make in about 15mins. Healthy but very tasty! |
1 vote
3276 views
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Kiwi Salsa by Jennifer SikoraInstead if using tomatoes to make a salsa, try something new. In this recipe, kiwi becomes the main ingredient! It is delicious! |
2 votes
3410 views
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