Mexican recipe collection

Grilled chicken fajitas marinated overnight in Worcestershire, soy sauce, lime juice, cumin, and a shot of tequila. Served sizzling with sauteed peppers and all the fixings.

Easy chicken fajitas in one skillet: sweet sauteed peppers and onions, fajita-seasoned chicken tenders, piled into warm tortillas with salsa, guacamole, and cilantro. A fast, fresh 30-minute weeknight dinner.

Spinach and potato soup with crispy bacon, white wine, herbs, and a finish of milk and chorizo. Hearty, herb-flecked weeknight bowl ready in an hour.

Festival eggs are a Mexican-style migas breakfast with crispy tortilla strips, tomatoes, jalapeno, and cilantro scrambled with eggs and topped with melted Colby cheese.

Fiesta enchiladas loaded with seasoned ground beef, spinach, and Parmesan, wrapped in corn tortillas and baked with enchilada sauce and Monterey Jack cheese. A crowd-sized recipe for 12.

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.

Loaded firehouse chili packed with 19 ingredients: bacon, beef, two types of beans, green chilies, tomatoes, cornmeal for thickness, and layers of spices. The ultimate hearty chili for serious appetites.

Mexican-style baked fish steaks in orange and lemon juice with cilantro, garlic, and onion. Topped with hard-boiled egg wedges and a sprinkle of paprika.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

French bread mexi-melt with seasoned ground beef, tomato sauce, sliced tomatoes, and melted American cheese on a split loaf. A Tex-Mex pizza bread that feeds a crowd fast.

Authentic Mexican black beans slow-simmered with salt pork, garlic, and epazote herb. Rich, velvety beans perfect as a side dish for tacos or served over rice for a hearty meal.

Garbanzo bean stew with beef or venison, slow-simmered for hours with dried chickpeas and onions. A hearty Native American-inspired dish best served with Indian bread.

Garbanzo guacamole blends chickpeas with avocado, lemon juice, garlic, and green chilies for a high-protein twist on classic guac. Chunky, zesty, and ready with no cooking required.

Turkey empanada baked in flaky pie crust with cumin-spiced ground turkey, fresh tomatoes, bell pepper, and cilantro. A lighter twist on the classic with golden, crispy edges.

Classic shortbread cookies packed with ground nuts and rolled in powdered sugar while warm. This cherished family recipe makes 60 tender cookies perfect for gifting or holiday parties.

Green chile chicken casserole with taco-seasoned chicken breasts baked over refried beans, smothered in green chile sauce and melted Monterey Jack cheese. Five ingredients, one dish.