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Ingredients

• ✓ mexican seasoning
• cooking spray
• egg
• sour cream
• salsa
• tomato
• onion
• cilantro
• mexican cheese blend
• jalapeno pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch baking dish with cooking spray.
2. 2 Beat eggs in a large bowl with a fork until slightly frothy. Mix in sour cream and Mexican seasoning. Add salsa, tomato, onion, and cilantro. Pour into the prepared baking dish. Sprinkle 3/4 cup Mexican cheese blend on top; stir in gently with a fork.
3. 3 Bake in the preheated oven until firm and springs back when gently pressed, about 20 minutes. Sprinkle remaining 3/4 cup Mexican cheese blend and jalapeno on top. Continue baking until cheese bubbles and turns golden, 5 to 10 minutes.
4. 4 Let frittata stand for 10 minutes before slicing with a serrated knife.

By StephanieRG

Ingredients

• ✓ mexican seasoning
• corn
• mayonnaise
• sour cream
• cotija cheese
• okonomiyaki sauce
• aonori seaweed flakes
• bonito flake
• lime

Instructions

1. 1 Heat a large grill pan over medium-high heat.
2. 2 Combine mayonnaise, sour cream, lime juice, and Mexican seasoning in a bowl and stir until blended.
3. 3 Grill corn in the preheated grill pan until warm yellow in color and grill marks form, turning every 2 to 3 minutes, about 6 minutes total. Set aside to cool.
4. 4 Use a pastry brush to coat grilled corn with the mayonnaise mixture. Sprinkle cotija cheese on the corn, rotating to cover all sides. Drizzle okonomiyaki sauce evenly over corn. Sprinkle aonori flakes on top and add bonito flakes.

By OtaJoy

Ingredients

• ✓ mexican seasoning
• nacho cheese dip
• ground beef
• taco seasoning
• onion
• chili powder
• tomato
• green chili
• water

Instructions

1. 1 Pour the cheese sauce into a large slow cooker. Cover, and set to High.
2. 2 Place a large skillet over medium heat. Cook the ground beef until completely browned; stir in the taco seasoning. Reserving the fat in the skillet, use a slotted spoon to transfer the beef to the slow cooker and stir into the cheese.
3. 3 Return the skillet to medium heat. Combine the onion and chili powder in the skillet; cook until the onion softens. Stir in the tomatoes with green chiles. Add to the cheese mixture and stir through. If sauce is too thick, stir in up to 1/2 cup water.

By SEANS11

Ingredients

• ✓ mexican seasoning
• red onion
• tomato
• kiwi
• lime
• cilantro
• salt
• black pepper
• sour cream
• olive oil
• poblano pepper
• ground pork
• chicken stock
• tomato paste
• flour tortilla

Instructions

1. 1 Mince a few slices of onion to get 1 tablespoon. Add minced onion, tomato, kiwi, juice from 2 lime wedges, 3/4 of the cilantro, salt, and pepper to a small bowl. Mix into a salsa.
2. 2 Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema.
3. 3 Heat olive oil in a large pan over medium-high heat. Add sliced onion and poblano pepper. Cook, tossing occasionally, until softened and lightly charred, 3 to 4 minutes. Add pork and Mexican seasoning. Cook until pork is browned throughout, 4 to 5 minutes. Reduce heat to medium-low. Add chicken stock, tomato paste, salt, and pepper. Cook and stir until everything is coated, 1 to 2 minutes.
4. 4 Wrap tortillas in a damp cloth and microwave for 30 seconds. Divide tortillas over plates; spread lime crema on top. Top tortillas with pork mixture and salsa. Garnish with remaining cilantro.

By taltos531

Ingredients

• ✓ mexican seasoning
• olive oil
• chicken breast
• cumin
• cayenne pepper
• onion
• garlic
• red bell pepper
• yellow bell pepper
• orange bell pepper
• black bean
• kidney bean
• corn kernel
• corn tortilla
• cilantro
• pepperjack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat the oil in a large skillet over medium heat. Add the chicken and season with cumin, Mexican seasoning and cayenne pepper. Stir in the onion and garlic and cook until chicken is browned, about 5 minutes. Add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn. Remove from the heat.
3. 3 Line the bottom and sides of a 9x13 inch baking dish with corn tortillas. Pour in the skillet mixture then top with cilantro and pepperjack cheese.
4. 4 Bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top. Let stand for 10 minutes, then serve with your favorite Mexican food toppings.

By Anne