North & South America recipe collection

This is a quick and easy dish that uses ingredients you probably have on hand.

Layered enchilada pie with seasoned ground beef, green chiles, two cheeses, and flour tortillas baked in enchilada sauce. Cut into squares and topped with sour cream.

Louisiana seafood gumbo loaded with shrimp, crab, and oysters in a dark roux broth. Okra and the holy trinity thicken this Cajun classic, finished with file powder and ladled over rice.

Fairy cookies made with both powdered and granulated sugar, margarine, and oil for a melt-in-your-mouth texture. A big batch sugar cookie recipe that bakes up light, tender, and crisp.

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.

Old-fashioned stuffed peppers filled with ground beef, rice, cornflakes, and eggs, baked low and slow in tomato soup. A Pennsylvania Dutch-style comfort food classic.

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.

Shrimp Creole: Louisiana-style shrimp simmered with the holy trinity of onion, celery and green pepper in a cayenne-spiked tomato sauce, served over fluffy white rice.

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

This recipe is decorated like the American flag and delivers lots of servings to feed a crowd. Perfect for flag day or the 4th of July.