Mexican recipe collection
2,128 Mexican recipes
Mexican cookery, strongly influenced by other Central American countries, combines ancient Indian traditions with the influence of Spanish colonits.
The cuisine of local population relied upon braising and steaming in a tightly covered pan with little liquid. This explains the great diversity of ragouts and sauces, also served with boiled or roast dishes.
A quick but scrumptious recipe that uses ground beef, sweet bell peppers and a bit of chili powder.
Mexican lasagna layers seasoned ground beef, refried beans, salsa, and a Monterey Jack-cheddar blend between lasagna noodles, finished with a sour cream and olive topping. Big-batch, freezer-friendly weeknight dinner.
Vegan Mexican lentil casserole with brown rice, taco seasoning, and tomato paste baked until thick and hearty. High-protein, budget-friendly, and packed with Southwestern flavor without any meat or dairy.
Pureed Mexican lentil soup with green chili salsa, ham, garlic, and cornmeal for body. A thick, smoky bowl topped with sour cream and cilantro that's loaded with protein and fiber.
Mexican Meatloaf swaps breadcrumbs for cornmeal and adds pickled jalapeños, black olives, and chili powder to a ground beef and veal blend. Feeds 8 in about 1 hour 15 minutes.
Mexican mocha balls: shortbread-style chocolate-coffee cookies with chopped walnuts and maraschino cherries, rolled in extra-fine sugar. Perfect for the holiday cookie tray.
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.
Mexican meatball patties stuffed with Monterey Jack cheese, mixed with chorizo, green chiles, and crushed pretzel crumbs, baked inside bell pepper quarters.
Mexican pheasant casserole layered with corn tortilla strips, two cheeses, sour cream, salsa, and cream-of soups. A hearty hunter's dish for using up wild bird.
Mexican pita pockets stuffed with seasoned ground beef, beans, salsa, cheddar, lettuce, and tomato. A taco-meets-pita mashup that holds together better than a tortilla. Ready in 30 minutes.
Mexican polvorones, crumbly cinnamon shortbread cookies coated in a chocolate-cinnamon sugar. Baked low and slow for a melt-in-your-mouth traditional Mexican cookie.
Mexican pot roast stuffed with bacon-wrapped garlic, rubbed in mustard, and braised in beer with jalapenos and cilantro. Fork-tender beef with a spicy blended sauce.
Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.
Mexican rarebit with sharp cheddar melted over corn, green chilies, and tomatoes in a double boiler. A Southwestern twist on the classic Welsh cheese dish.
Mexican red onion soup slow-caramelized with cumin, coriander, oregano, allspice, and cinnamon, brightened with orange juice and red wine vinegar. A spice-warmed take on French onion.
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