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Fabienne's Gluten-Free Raspberry Almond Cake
Dessert

Fabienne's Gluten-Free Raspberry Almond Cake

4.0

Prep
20 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 1 teaspoon butter. Sprinkle 1/2 cup sugar around the bottom the sides of the pan.
  2. 2 Place raspberries in a fine-mesh strainer set over a bowl; press and scrape with a spoon to squeeze out juice. Discards seeds and skins.
  3. 3 Combine raspberry juice, kidney beans, almond meal, eggs, 1/2 cup melted butter, raspberry extract, and almond extract in a food processor; process until smooth.
  4. 4 Pour kidney bean mixture into a large bowl. Mix in 3/4 cup sugar, baking powder, and salt until blended. Pour into the prepared pan.
  5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Run a sharp knife around the edges of the cake; cool in the pan for 10 to 15 minutes. Remove ring and transfer cake to a serving platter.

By Fabienne Riesen

Super Bean Pie
Dessert

Super Bean Pie

2.0

Prep
20 min
Cook
45 min
Total
615 min

Instructions

  1. 1 Whisk together the flour, sugar, and salt in a mixing bowl. Cut in the chilled shortening and butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold shortening and butter until it's the size of small peas. Turn mixture into a bowl and proceed.) Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or up to three days. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.
  2. 2 Preheat an oven to 350 degrees F (175 degrees C).
  3. 3 Drain the great Northern beans, garbanzo beans, navy beans, black beans, black-eyed peas, lentils, pinto beans, and kidney beans and place in a food processor. Blend beans while slowly drizzling the olive oil into the mixture. Blend in the hummus. Pour the batter into a large mixing bowl and stir in the nutmeg, ginger, cinnamon, allspice, cream of tartar, and vanilla extract. Pour the batter into the pie crust and smooth with a spatula. Place the second pie crust on top. Seal the edges using a fork.
  4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By TaurusChefNYC

Galette des Rois
Dessert French

Galette des Rois

4.9

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 To make the frangipane filling: Place almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add butter and remaining sugar and process until smooth; blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper; set aside.
  3. 3 Roll out one sheet of puff pastry into an 11-inch square. Keep pastry cool, trying not to knead or stretch it. Use a large pie plate, cake pan, or skillet to trace an 11-inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry; place on a plate. Refrigerate both sheets.
  4. 4 Mound almond frangipane filling onto the center of the pastry that is on the baking sheet. Leave about 1 ½ inch margin at the edges. Press the bean or fève down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
  5. 5 Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
  6. 6 Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or fève. Serve warm or cold.

By ULYBERT

Vegetarian Taco Salad
Mexican

Vegetarian Taco Salad

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.
  2. 2 When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.

By Katherine Denning

Sue's Taco Salad
Mexican

Sue's Taco Salad

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place ground beef in a large, deep skillet over medium-high heat. Cook, stirring to crumble, until well done; drain. Stir in taco seasoning mix. Set aside to cool.
  2. 2 Place chips into a large bowl; crush them into bite-sized pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions.
  3. 3 Pour dressing on top; toss to coat.

By SUE CASE

Quick and Easy Taco Soup
Dinner Mexican

Quick and Easy Taco Soup

4.6

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat a large stockpot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  2. 2 Add tomato-vegetable juice, tomatoes, corn, kidney beans, black beans, and taco seasoning to beef in the pot. Bring to a boil. Reduce heat to medium and cook until heated through.

By Carla A.

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

Ruthann's Beefy Bean Dip
Appetizer Mexican

Ruthann's Beefy Bean Dip

4.2

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 In a large saucepan over medium heat, combine the kidney beans, refried beans, onion, ground beef, jalapenos, hot sauce and taco seasoning. Cook for 10 minutes or until beef is brown.
  2. 2 Add the green onions and grated cheese just before serving. Serve hot with tortilla chips and sliced jalapenos if desired.

By Larry Gregg

Throw Together Mexican Casserole
Dinner Mexican

Throw Together Mexican Casserole

4.1

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a skillet over medium heat, cook the ground beef until evenly brown; drain.
  3. 3 In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
  4. 4 Bake in the preheated oven for 1/2 hour, or until cooked through.

By Sara

Easy Mexican Rice
Dinner Mexican

Easy Mexican Rice

4.0

Prep
5 min
Cook
60 min
Total
80 min

Instructions

  1. 1 In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let stand for 15 minutes.
  2. 2 Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce.
  3. 3 Cook over medium heat until heated through.

By HeatheR

Tex-Mex Mini Taco Bites
Dinner Mexican

Tex-Mex Mini Taco Bites

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Use a 3-inch round cookie cutter to cut 4 rounds out of each tortilla. Carefully press the rounds into each cup of a 24-cup mini muffin tin.
  3. 3 Bake the tortilla rounds in the preheated oven until light golden and crisp, 12 to 15 minutes.
  4. 4 Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in taco seasoning.
  5. 5 Transfer beef to a bowl and stir in beans, tomato sauce, and diced tomatoes. Spoon mixture into tortilla cups and top each cup with 1 teaspoon Monterey Jack cheese.
  6. 6 Place muffin pan on a baking sheet and return to the oven; bake until cheese is melted and bubbly and filling is heated through, 8 to 10 minutes.
  7. 7 Top with sour cream and green onion to serve.

By Kel Jones

Easy Mexican Quinoa
Dinner Mexican

Easy Mexican Quinoa

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat oil in a saucepan over medium-high heat; saute onion in hot oil until slightly softened, 1 to 2 minutes. Stir in quinoa and taco seasoning; saute until fragrant, about 1 minute.
  2. 2 Pour water into quinoa mixture. Bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer for 15 minutes. Stir beans and tomatoes into quinoa mixture, cover the saucepan again with the lid, and simmer until quinoa is tender and water is absorbed, about 5 minutes more. Stir Cheddar cheese into quinoa, spoon into bowls, and top each with a dollop of sour cream.

By CHEFLINDSEY

Bean Salad
Lunch Mexican

Bean Salad

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Rinse canned beans in a colander under running water; drain.
  2. 2 Combine beans and corn in a large bowl; add salsa, chili powder, oil, cumin, and lime juice and toss until evenly combined. Sprinkle with parsley.
  3. 3 Cover the bowl with plastic wrap; chill in the refrigerator before serving, 1 hour.

By HEATHERANNE23

Slow Cooker Taco Soup
Dinner Mexican

Slow Cooker Taco Soup

4.6

Prep
10 min
Cook
480 min
Total
490 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
  3. 3 Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker.
  4. 4 Mix to blend, and cook on Low setting for 8 hours.

By Janeen Barlow

Turkey Taco Salad
Dinner Mexican

Turkey Taco Salad

4.6

Prep
15 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
  2. 2 Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
  3. 3 Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
  4. 4 Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.

By Sheryl Barney

Dana's Taco Salad
Lunch Mexican

Dana's Taco Salad

4.6

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
  2. 2 Cook the turkey in a skillet over medium heat until no longer pink, 8 to 12 minutes. Stir the cooked lentils, 1 cup of water, and the taco seasoning mix into the turkey. Bring mixture to a boil; reduce heat to low and simmer until liquid is nearly gone, about 5 minutes.
  3. 3 Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.

By Dana Lawson

Mexican Venison Skillet
Dinner Mexican

Mexican Venison Skillet

4.4

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Melt 2 tablespoons butter in a large skillet over medium-high heat. Add venison and cook and stir until crumbly and no longer pink. Stir in onion and garlic and continue cooking until onion has softened and turned translucent, about 2 minutes.
  2. 2 Meanwhile, melt remaining 2 tablespoons butter in a large saucepan over medium heat. Stir in Spanish rice mix and cook until lightly golden, about 5 minutes. Stir in cooked venison, water, kidney beans, tomatoes, and salsa; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Stir in corn and continue cooking until rice is tender, about 5 minutes.

By VTQK

Taco Chili from Publix
Dinner Mexican

Taco Chili from Publix

4.9

Prep
30 min
Cook
360 min
Total
390 min

Instructions

  1. 1 Preheat large, nonstick sauté pan on medium-high heat for 2 to 3 minutes. Place beef in pan (wash hands); brown for 5 to 7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
  2. 2 Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours. Serve.

By Publix Aprons

Lisa's Favorite Mexican Rice
Side Dish Mexican

Lisa's Favorite Mexican Rice

4.9

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray.
  2. 2 Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is tender, about 5 minutes; add ground beef and continue to cook while breaking beef into small pieces with a wooden spoon until the beef is completely browned, 5 to 7 minutes. Season beef mixture with the taco seasoning mix.
  3. 3 Stir beef mixture, rice, vegetables, kidney beans, 1 cup Cheddar cheese, salsa, and olives together in the prepared casserole dish. Sprinkle remaining cheese over the mixture.
  4. 4 Bake in preheated oven until the cheese is melted and the dish is hot in the center, about 30 minutes.

By Sheryl Cole

The Best Baked Rice and Beans
Dinner Mexican

The Best Baked Rice and Beans

4.6

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Pour rice into a casserole dish; season with chili powder, salt, cumin, black pepper, cayenne pepper, and oregano. Pour in olive oil and stir until rice is thoroughly coated. Add beans, salsa, and broth; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
  3. 3 Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove the foil; taste and adjust seasoning if necessary. Fluff with a fork and serve hot.

By John Mitzewich

Taco Soup
Dinner Mexican

Taco Soup

4.7

Prep
Cook
150 min
Total
150 min

Instructions

  1. 1 In a Dutch oven, brown ground beef or turkey with chopped onion, stirring frequently. Once beef is browned, drain grease from the pan.
  2. 2 Add canned tomatoes, kidney beans, hominy, taco seasoning, and ranch salad dressing mix. Mix well and let simmer over low heat for two hours. (Add 1 to 2 cups of water if necessary to make soup the desired consistency.)
  3. 3 Ladle into soup bowls and garnish with shredded Cheddar cheese and a dollop of sour cream, if desired.

By Sheila

Taco Salad III
Dinner Mexican

Taco Salad III

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Prepare the ground beef as directed by taco seasoning package and set aside.
  2. 2 In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
  3. 3 Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.

By Melanie

Mexican Bean and Rice Salad
Lunch Mexican

Mexican Bean and Rice Salad

4.4

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine brown rice, corn, kidney beans, black beans, onion, bell pepper, jalapeño peppers, cilantro, lime zest and juice, cumin, and garlic in a large bowl; gently toss until well mixed. Season with salt.
  2. 2 Refrigerate salad for 1 hour, toss again, and serve.

By TaraV1976

Tortilla and Bean Soup
Dinner Mexican

Tortilla and Bean Soup

4.7

Prep
10 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces.
  2. 2 Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.

By Margie

Slow Cooker Sweet Potato Chili
Dinner Mexican

Slow Cooker Sweet Potato Chili

4.2

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine sweet potatoes, crushed tomatoes, kidney beans, black beans, diced tomatoes, onion, chili powder, cumin, brown sugar, garlic, paprika, and salt in a slow cooker; cover.
  3. 3 Cook on Low for 8 hours. Serve hot.

By Steph

The Ultimate Chili
Dinner Mexican

The Ultimate Chili

4.5

Prep
15 min
Cook
365 min
Total
380 min

Instructions

  1. 1 Cook and stir ground beef in a large skillet over medium-high heat until evenly browned, 5 to 7 minutes. Drain off grease, then season with salt and pepper.
  2. 2 Transfer beef to a slow cooker. Add kidney beans, tomatoes, celery, bell pepper, and vinegar. Season with chili powder, cumin, parsley, basil, and Worcestershire sauce. Stir to distribute ingredients evenly.
  3. 3 Cook on Low for 8 hours or High for 6 hours. Pour in wine during the last 2 hours.

By Wendy