2,176 mexican recipes

Veggie-loaded breakfast burritos stuffed with sauteed peppers, mushrooms, corn, and fluffy scrambled eggs with melted Swiss cheese. A protein-packed 30-minute morning wrap you can customize.

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.

Oven-baked triple-stacked quesadilla with Monterey Jack, white cheddar, corn, zucchini, and jalapeno. Served with fresh tomato salsa and creamy avocado relish.

Authentic Mexican chorizo made with pork, toasted ancho and pasilla chilies, whole spices, and vinegar. Cure it for 3 days and the flavor deepens into something store-bought can never touch.

A no-bake chocolate coconut pie with a crunchy shell made from melted semisweet chocolate, rice cereal, and shredded coconut. The filling is a silky bittersweet chocolate mousse swirled with cream of coconut and whipped cream.

A whole roasted turkey stuffed with a bold Southwest cornbread dressing loaded with jalapeños, chayote, cilantro, pecans, and sage. Give your holiday bird a Tex-Mex twist that'll have the whole table talking.

Cumin-toasted chickpeas simmer with potato chunks, garlic, and fresh green chiles in this quick vegetarian spread that's perfect for scooping with warm bread or pita.

Crispy tortilla pizzas topped with fresh tomatillo salsa, chili-rubbed chicken strips, red onion, and melted cheddar. A fun Southwest twist on pizza night.

Mexican turkey casserole layered with corn chips, green chiles, sour cream gravy, and melted cheddar. A Tex-Mex weeknight dinner using leftover turkey or chicken.

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.

Stacked flour tortillas layered with refried beans, sautéed peppers, broccoli, Monterey Jack, and cheddar. A Mexican-inspired vegetarian main dish baked until bubbly and golden.

Mexicali pasta pie with a spaghetti crust, cottage cheese layer, and spiced ground pork with green chiles and tomatoes, topped with cheddar and crushed corn chips. All microwave.

Traditional Mexican squash blossom soup with zucchini, corn, epazote, and chilies in a tomato broth finished with cream. A beloved seasonal dish showcasing flores de calabaza.

Chunky beef chuck and Spanish chorizo simmered for 3 hours in a bold, beer-laced chili with plum tomatoes, cumin, and Mexican oregano. No beans in the pot. This is Texas chili done right.

Brown lentils and long grain rice simmered with ghee, cinnamon, turmeric, and fresh green chili. A warming one-pot side dish ready in 45 minutes.

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.