Add some Mexican spice to your chili with this vegetarian dish that uses pinto beans, chickpeas and hot chili peppers.
Authentic Mexican refried beans cooked with caramelized onions and garlic, mashed to a creamy puree and topped with crumbled queso fresco. A 30-minute side dish that belongs next to every taco night.
Creamy Southwestern corn chowder with potatoes, picante sauce, salsa con queso, and half-and-half. Thick, cheesy, and packed with smoky Southwest spice.
Mexican pasta casserole with chicken, jalapeno, olives, and Monterey Jack cheese in a cumin-chili tomato sauce baked with rigatoni. A spicy, cheesy one-dish dinner.
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