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Albondigas Soup II
Soup Mexican

Albondigas Soup II

4.6

Prep
Cook
Total

Instructions

  1. 1 Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.
  2. 2 Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.
  3. 3 Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.

By Beatrice Goldiano

Creamy Potato and Corn Soup
Soup American

Creamy Potato and Corn Soup

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
  2. 2 Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
  3. 3 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By Cathi

Sausage, Potato and Kale Soup
Soup Italian

Sausage, Potato and Kale Soup

4.7

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat a large soup pot over medium-high heat. Crumble sausage into the pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
  3. 3 Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and pepper flakes into sausage, and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes.
  4. 4 Season with black pepper. Stir in kale; simmer until kale is tender, 10 to 15 more minutes.
  5. 5 Serve and enjoy!

By Dianna Jacobs-Fresh

Easy Southwestern Chicken Soup
Soup American

Easy Southwestern Chicken Soup

3.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Stir chicken broth, black beans, diced tomatoes with green chile peppers, petite diced tomatoes, chicken, garlic, red pepper flakes, salt, and black pepper together in a large pot; bring to a simmer and cook until hot and flavors combine, about 20 minutes.

By VickiS

Easy African Peanut Soup
Soup African

Easy African Peanut Soup

4.3

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
  2. 2 Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
  3. 3 When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

By DRUMNWRITE

Pasta Fazoolander
Soup American

Pasta Fazoolander

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Stir in tomato paste and anchovy fillet; cook until fragrant and the color deepens, 2 to 3 minutes.
  2. 2 Pour in chicken broth and bring to a boil. Stir in tortellini and beans; cook until tortellini are cooked through but still firm to the bite, about 10 minutes.
  3. 3 Stir in red pepper flakes, oregano, salt, and pepper. Add spinach; cook and stir until just wilted, 2 to 3 minutes. Remove from the heat.
  4. 4 Ladle into bowls and garnish with red pepper flakes and grated Parmesan cheese.

By John Mitzewich

Spicy Cucumber Soup
Soup American

Spicy Cucumber Soup

4.2

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until very soft, about 10 minutes. Stir in cucumbers, vegetable broth, milk, soy sauce, curry powder, parsley, pepper flakes, cayenne pepper, and sesame oil; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 10 minutes more.
  2. 2 Fill a blender halfway with hot soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to purée until creamy yet slightly grainy. Pour into a pot. Repeat with remaining soup.

By Chelsea

Spicy Sweet Potato Soup
Soup American

Spicy Sweet Potato Soup

4.6

Prep
Cook
Total

Instructions

  1. 1 In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
  2. 2 Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
  3. 3 Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
  4. 4 Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.

By Sarbek

Authentic Pepper Pot Soup
Soup African

Authentic Pepper Pot Soup

4.7

Prep
40 min
Cook
160 min
Total
220 min

Instructions

  1. 1 Place tripe into a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit until tripe has cooled slightly, about 20 minutes. Drain and rinse; cut into 1/4-inch pieces.
  2. 2 Cook bacon in a Dutch oven over medium heat until browned, about 3 to 5 minutes. Add leeks, bell peppers, parsley, onion, and celery; sauté until tender, about 5 minutes. Stir in stock, pepper, marjoram, cloves, thyme, pepper flakes, and bay leaf. Add tripe and bring to a boil. Reduce heat, cover, and simmer until tripe is very tender, about 2 hours. Add potato and carrots; cook until tender, about 20 minutes.
  3. 3 When the soup is almost ready, melt butter in a small skillet over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Stir roux into soup and cook, stirring constantly, until soup thickens a bit. Taste and adjust seasonings as desired. Discard bay leaf.

By MARBALET

Vegan Butternut Squash Soup
Soup American

Vegan Butternut Squash Soup

5.0

Prep
45 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in ½ teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chili flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
  2. 2 Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
  3. 3 Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

By The Simmering Pot

Kale, White Bean, and Farro Stew
Soup Italian

Kale, White Bean, and Farro Stew

4.6

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Blend contents of 1 can cannellini beans with its liquid in a blender until puréed. Set aside.
  2. 2 Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until onion is translucent, about 5 minutes. Add garlic and continue cooking until fragrant, 1 to 2 minutes more.
  3. 3 Stir farro into vegetable mixture; add water, puréed cannellini beans, drained cannellini beans, tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir together well and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until farro is tender, 45 minutes to 1 hour.
  4. 4 Stir kale, salt, and pepper into stew. Add more water if needed to keep everything covered in liquid. Continue cooking until kale is bright green and fully tender, about 30 minutes more.

By Nichole Spell

Southwestern Style Fifteen Bean Soup
Mexican

Southwestern Style Fifteen Bean Soup

3.7

Prep
15 min
Cook
480 min
Total
975 min

Instructions

  1. 1 Rinse and sort the beans in the mix. Place them in a slow cooker on low setting with the water. Cook overnight. The next morning, add the ham, chile peppers, chili powder, crushed red pepper, onion and garlic and continue to cook on low for 8 hours.

By terrielyn

Fire-Roasted Tomato Soup
Mexican

Fire-Roasted Tomato Soup

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
  2. 2 Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
  3. 3 Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
  4. 4 Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

By sweetiewoman

Homemade Taco Seasoning
Mexican

Homemade Taco Seasoning

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine chili powder, cumin, cornstarch, paprika, seasoned salt, black pepper, garlic powder, onion powder, red pepper flakes, and cayenne pepper together in an airtight container. Seal container and shake to mix.

By Christina Tabaretti

Red Beans and Rice
Dinner Mexican

Red Beans and Rice

4.1

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Cook the rice according to package directions.
  2. 2 Place the ground beef in a large skillet over medium high heat. Saute for 5 to 10 minutes, or until browned and crumbly. Drain well and transfer meat to a large pot over low heat. Add the rice, beans, picante sauce, paprika, chili powder and crushed red pepper flakes. Stir well and let simmer for 20 minutes. Stir in cheese and let simmer for 10 more minutes.

By Melissa Cazun

Runza Burritos International
Dinner Mexican

Runza Burritos International

4.1

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the cabbage, onion, garlic, red pepper flakes, black pepper, and water. Cook and stir until the vegetables are tender, and the water has cooked away, about 10 minutes. Meanwhile, heat the tortillas one at a time in a large skillet over medium heat until pliable.
  2. 2 Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle 1/4 cup of Cheddar cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.

By Virgil

Cheesy Chilada Casserole
Mexican

Cheesy Chilada Casserole

4.8

Prep
30 min
Cook
55 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat olive oil in a large pot over medium-high heat. Saute onion and bell pepper in hot oil until softening, 2 to 3 minutes. Add garlic and continue to saute until fragrant, about 1 minute more.
  3. 3 Break ground beef into small chunks and add to the pot; cook, stirring frequently, until the beef is completely browned, 7 to 10 minutes. Drain grease from the pot and return to heat.
  4. 4 Stir pinto beans, tomato sauce, picante sauce, cumin, chili powder, cilantro, salt, red pepper flakes, and black pepper into the beef mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the flavors blend, about 15 minutes.
  5. 5 Spoon enough of the beef mixture into the bottom of a 13x9-inch baking dish to cover. Arrange 6 tortillas atop the beef mixture. Sprinkle 1 cup Monterey Jack cheese and 1/2 cup Cheddar cheese in a layer to cover the tortillas. Arrange remaining 6 tortillas atop the cheese layer; top with remaining meat mixture. Cover the dish tightly with aluminum foil.
  6. 6 Bake in preheated oven for 20 minutes. Remove the aluminum foil and sprinkle the remaining Monterey Jack cheese and Cheddar cheese over the top. Continue baking until the cheese is melted, 5 to 10 minutes. Let cool for 10 minutes before cutting; top with lettuce and tomato.

By kkennedy

Potato Breakfast Tacos
Breakfast Mexican

Potato Breakfast Tacos

4.0

Prep
15 min
Cook
19 min
Total
34 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add garlic powder, onion powder, chili powder, ground cumin, and red pepper flakes; stir until mixed. Add potatoes; cook and stir until softened, about 12 minutes.
  2. 2 Stir luncheon meat into the potato mixture; cook and stir until lightly browned, about 5 minutes. Stir in tomato sauce. Remove from heat.
  3. 3 Heat tortillas in a toaster oven or conventional oven on warm setting until warmed, about 2 minutes.
  4. 4 Place large spoonfuls of the potato mixture into warmed tortillas; season with salt and pepper.

By amkmo3

Fajitas On A Stick
Dinner Mexican

Fajitas On A Stick

4.0

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Whisk olive oil, lime juice, lime zest, garlic, cumin, red pepper flakes, and chipotle pepper together in a large glass or ceramic bowl. Add sirloin and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove sirloin from marinade and discard marinade. Thread sirloin, red bell pepper, green bell pepper, and onion onto skewers.
  4. 4 Cook on the preheated grill until sirloin is browned and vegetables are tender, about 4 minutes per side.

By Lana Dramstad

Camarones al Ajillo (Garlic Shrimp)
Dinner Mexican

Camarones al Ajillo (Garlic Shrimp)

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat the olive oil and butter in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, and cook until fragrant, about 1 minute more. Add the shrimp and cook until opaque, about 2 minutes on each side. Stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes. Season with salt and pepper.

By LatinaCook

Ground Beef with Homemade Taco Seasoning Mix
Dinner Mexican

Ground Beef with Homemade Taco Seasoning Mix

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix minced onion, salt, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, minced garlic, and oregano in a bowl; set seasoning mix aside.
  3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 7 to 10 minutes. Drain and discard any excess grease.
  4. 4 Pour water and seasoning mix over beef; stir to combine. Bring to a simmer and cook until mixture thickens slightly, about 5 minutes.

By Jeannine Maxwell

Spicy Guacamole
Appetizer Mexican

Spicy Guacamole

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Add avocados and lemon juice to a medium mixing bowl; mash until desired consistency is almost reached. Stir in tomatoes, scallions, jalapeno peppers, garlic, cilantro, salt, red pepper flakes, pepper, and cayenne. Taste guacamole and adjust for seasoning.

By Goodfella

Mexicana Veggie Burgers
Dinner Mexican

Mexicana Veggie Burgers

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.
  2. 2 Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.
  3. 3 Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties.
  4. 4 Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.
  5. 5 Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.

By claudia