Type what you have

Ingredients

• ✓ mayonnaise
• whole kernel corn
• parmesan cheese
• chile-lime seasoning
• lime

Instructions

1. 1 Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
2. 2 Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

By Kelsie

Ingredients

• ✓ mayonnaise
• corn
• butter
• cotija cheese
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an outdoor grill for medium-high heat.
3. 3 Grill corn on the preheated grill until hot and lightly charred all over, 7 to 10 minutes.
4. 4 Roll corn in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese.
5. 5 Serve with lime wedges.

By blakleyl

Ingredients

• ✓ mayonnaise
• cotija cheese
• lime juice
• chili powder
• corn
• cilantro

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Mix mayonnaise, cotija cheese, lime juice, and chili powder in a shallow dish.
3. 3 Roll each piece of corn in the mayonnaise mixture until all sides are covered.
4. 4 Place all 4 pieces of corn in the air fryer basket; cook in the preheated air fryer until golden, crisp, and tender, about 8 minutes. Garnish with cilantro.

By Soup Loving Nicole

Ingredients

• ✓ mayonnaise
• sour cream
• garlic
• lime
• parmesan cheese
• ancho chile powder
• corn

Instructions

1. 1 Stir mayonnaise, sour cream, garlic, and lime juice in small bowl. Combine cheese and chili powder in another small bowl.
2. 2 Spread mayo mixture onto warm ears of corn. Sprinkle with cheese mixture. Serve warm.

By Target Test Kitchen

Ingredients

• ✓ mayonnaise
• corn
• heavy cream
• butter
• lime juice
• ancho chile seasoning
• cayenne pepper
• cotija cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Grill corn, turning occasionally, until kernels are slightly charred, 15 to 20 minutes. Let cool until safe to handle, at least 15 minutes. Remove kernels from the cobs to get about 2 cups of corn.
3. 3 Mix cream, butter, lime juice, ancho chile seasoning, and cayenne pepper together in a bowl. Fold in cotija cheese. Drizzle mixture over the corn kernels. Serve hot or cold.

By jlmartin621

Ingredients

• ✓ mayonnaise
• jalapeno pepper
• jalapeno pepper juice
• cumin
• sugar
• paprika
• cayenne pepper
• garlic powder
• salt

Instructions

1. 1 In a blender or food processor, mix together the mayonnaise, diced jalapenos, jalapeno juice, cumin, sugar, paprika, cayenne pepper, and garlic powder. Blend until smooth and jalapeno is completely pureed, about 1 minute. Season to taste with salt, as needed.

By ALLJER

Ingredients

• ✓ mayonnaise
• lime
• ancho chile pepper
• paprika
• corn
• butter
• cotija cheese
• salt
• lime

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
3. 3 Bring a large pot of salted water to a boil. Boil corn in salted water for 5 minutes. Drain the corn.
4. 4 Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
5. 5 Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with cotija cheese and salt. Garnish with slices of lime.

By John Mitzewich

Ingredients

• ✓ mayonnaise
• jerk seasoning
• lime juice
• olive oil
• chicken thigh
• pineapple ring
• flour tortilla
• cabbage
• red onion
• cilantro

Instructions

1. 1 Whisk mayonnaise, 1 tablespoon jerk seasoning, and 1 tablespoon lime juice together in a small bowl. Set aside.
2. 2 Whisk olive oil, remaining jerk seasoning, and remaining lime juice together in a separate bowl. Add chicken and stir to coat.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Place pineapple slices on the top rack of the grill. Place chicken directly on the grill. Cook for 6 minutes. Flip both pineapple and chicken over and grill until chicken is no longer pink, about 6 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Transfer to a cutting board and let rest for 5 minutes.
5. 5 Slice the chicken into thin strips and divide between the tortillas. Chop the pineapple and divide between the tortillas.
6. 6 Top each each taco with shredded cabbage, onion, and cilantro. Drizzle each with reserved sauce. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ mayonnaise
• corn
• lime
• chili powder
• cotija cheese
• cilantro
• black pepper
• salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
3. 3 Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.

By HeidiS

Ingredients

• ✓ mayonnaise
• cajun seasoning
• ground beef
• onion
• jalapeno pepper
• garlic
• worcestershire sauce
• pepperjack cheese
• hamburger bun
• lettuce
• tomato

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine mayonnaise and 1 teaspoon Cajun seasoning in a small bowl; set aside.
3. 3 Combine ground sirloin, onion, remaining 3 teaspoons Cajun seasoning, jalapeño, garlic, and Worcestershire sauce in a large bowl. Divide into 4 balls; flatten into patties.
4. 4 Cook on the preheated grill until burgers are no longer pink in centers, about 5 minutes per side, topping each burger with 1 cheese slice, during the last 2 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C).
5. 5 Spread mayo on buns, add burgers, lettuce, and tomatoes.

By Sarah Stephan

Ingredients

• ✓ mayonnaise
• tuna
• salsa
• vegetable oil
• corn tortilla
• tomato
• spinach
• onion
• cheddar cheese
• avocado

Instructions

1. 1 Mix tuna, mayonnaise, and salsa together in a bowl. Set aside.
2. 2 Heat vegetable oil over medium-high heat in a frying pan. Add tortillas in batches and fry until golden and slightly crisp, 2 to 3 minutes.
3. 3 Spread tuna mixture over tortillas evenly. Top with tomato, spinach, and onions. Sprinkle with Cheddar cheese and top with avocado slices.

By SteveSB

Ingredients

• ✓ mayonnaise
• ground beef
• salsa
• onion
• chili powder
• cumin
• tortilla chip
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir ground beef in a large skillet over medium-high heat until crumbly and browned, 5 to 7 minutes. Drain and discard excess grease. Stir in salsa, onion, mayonnaise, chili powder, and cumin. Remove the skillet from heat.
3. 3 Spread about 1/2 of the ground beef mixture into the bottom of a 2-quart casserole dish. Spread 1 cup tortilla chips over beef mixture. Top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Repeat layers with remaining ingredients. Cover the casserole dish with aluminum foil.
4. 4 Bake in the preheated oven until cheese is melted in the middle, about 30 minutes.

By charmed71

Ingredients

• ✓ mayonnaise
• crema
• lime
• cayenne pepper
• salt
• cumin
• corn kernel
• cotija cheese
• cilantro
• serrano pepper

Instructions

1. 1 Combine Mexican crema, lime juice, mayonnaise, cayenne pepper, salt, and cumin in a large bowl until well blended.
2. 2 Add corn, cotija cheese, cilantro, and serrano pepper; stir until well combined.

By Yoly

Ingredients

• ✓ mayonnaise
• corn
• olive oil
• chili powder
• garlic powder
• black pepper
• lime juice
• hot sauce
• cotija cheese
• cilantro

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Place an ear of corn on a cutting board and cut in half lengthwise. Cut each half in half lengthwise. Repeat with remaining ear of corn. You should have 8 "ribs" total.
3. 3 Whisk together olive oil, chili powder, garlic powder, and black pepper in a small bowl until well combined. Brush onto both sides of each rib and place in the air fryer basket.
4. 4 Cook in the preheated air fryer for 12 minutes, flipping halfway through the cook time.
5. 5 Meanwhile, whisk together mayonnaise, lime juice, and hot sauce in a second small bowl until thoroughly combined.
6. 6 Transfer corn ribs to a serving plate. Drizzle sauce over ribs; top with cotija cheese and cilantro.

By Soup Loving Nicole

Ingredients

• ✓ mayonnaise
• spread
• corn kernel
• salt
• jalapeno pepper
• garlic
• cumin
• cilantro
• cotija cheese
• lime juice

Instructions

1. 1 Melt Country Crock in a large nonstick skillet over high heat. Working in batches if necessary to avoid overcrowding the skillet, add corn and salt. Cook and stir until slightly charred, about 5 minutes. Add jalapeños, garlic, and cumin; cook until fragrant, about 1 minute.
2. 2 Stir in mayonnaise, cilantro, cotija cheese, and lime juice. Serve warm or at room temperature.

By Allrecipes Member

Ingredients

• ✓ mayonnaise
• ground turkey breast
• iceberg lettuce
• green onion
• kidney bean
• cheddar cheese
• dill pickle
• black olive
• lemon juice
• white wine vinegar
• taco sauce
• tortilla chip

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

Ingredients

• ✓ mayonnaise
• corn
• green onion
• jalapeno pepper
• garlic
• sour cream
• lime juice
• hot sauce
• cilantro
• ancho chile powder
• cotija cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Cook corn on the preheated grill for 10 minutes, turning every 2 minutes; transfer to a cutting board and cool for 5 minutes. Cut kernels from cobs.
3. 3 Heat a large skillet over medium-high heat. Add onions and jalapeño; cook about 4 minutes. Add garlic; cook for 1 minute. Reduce heat to low; stir in mayonnaise, sour cream, lime juice, and hot sauce and cook for 2 minutes. Stir in corn; cook until heated through, about 1 minute.
4. 4 Off heat, stir in cilantro. Transfer dip to a serving dish. Sprinkle chile powder over top; garnish with cotija cheese.

By Soup Loving Nicole

Ingredients

• ✓ mayonnaise
• sweet corn kernel
• cotija cheese
• onion
• lime
• vegetable oil
• cilantro
• jalapeno pepper
• garlic
• cayenne pepper
• sea salt

Instructions

1. 1 Heat oil in a large cast iron skillet over medium heat until sizzling. Add corn and cook, stirring occasionally, until the corn is toasted and golden brown, 15 to 20 minutes. Add onion and garlic and cook for another 30 seconds. Remove from the heat and allow to cool, 10 to 15 minutes.
2. 2 Mix corn mixture, jalapeno, 3 tablespoons cotija cheese, mayonnaise, lime juice, cayenne, and salt together in a mixing bowl. Adjust seasonings, adding more of your preferred flavors if desired. Top with remaining cotija cheese and cilantro.

By Marilyn Schlossbach

Ingredients

• ✓ mayonnaise
• chicken
• cheddar cheese
• taco seasoning mix
• tomato
• lime
• corn chip
• crescent roll
• salsa
• sour cream
• avocado
• corn chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place chicken in a mixing bowl. Add Cheddar cheese, mayonnaise, and taco seasoning. Mix well. Place chopped tomatoes in a bowl and add lime juice; stir to combine and add to chicken mixture.
3. 3 Reserve 2 tablespoons crushed chips and add remaining chips to chicken mixture. Stir to combine.
4. 4 Sprinkle reserved crushed chips onto a cutting board. Unroll crescent roll dough and press into chips. Separate dough into triangles and arrange in a ring with points facing out on a baking sheet, leaving a 5-inch diameter open circle in the center. Scoop chicken mixture onto the wide end of each triangle. Fold edges of dough over to create a ring.
5. 5 Bake in the preheated oven until golden brown, 20 to 25 minutes.
6. 6 Garnish with salsa, sour cream, and avocado. Serve with additional corn chips.

By sk

Ingredients

• ✓ mayonnaise
• halibut fillet
• garlic powder
• salt
• black pepper
• cheddar cheese
• green onion
• green bell pepper
• sour cream
• cilantro
• enchilada sauce
• flour tortilla
• avocado

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Season halibut with garlic powder, salt, and black pepper; place on a microwave-safe plate. Microwave until slightly cooked, about 2 minutes.
3. 3 Combine 1 cup Cheddar cheese, green onions, bell pepper, sour cream, cilantro, and mayonnaise in a bowl; gently fold in halibut.
4. 4 Coat a 9x13-inch baking dish with cooking spray. Pour 1/2 can enchilada sauce into bottom of the baking dish; set aside.
5. 5 Pour 1 can enchilada sauce into a bowl; dip tortillas, one at a time, into sauce to lightly coat. Equally divide halibut mixture in center of each tortilla. Tightly roll tortillas to enclose filling; place enchiladas seam-sides down in the prepared baking dish. Pour remaining 1/2 can enchilada sauce over top of enchiladas. Sprinkle with remaining 1 cup Cheddar cheese. Cover the dish with aluminum foil
6. 6 Bake in the preheated oven for 45 minutes. Top with avocado slices to serve.

By jalexandropoulos

Ingredients

• ✓ mayonnaise
• olive oil
• corn
• cotija cheese
• red onion
• cilantro
• sour cream
• lime juice
• cumin
• paprika
• chili powder
• salt
• coriander

Instructions

1. 1 Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
2. 2 Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
3. 3 Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
4. 4 Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.

By thedailygourmet

Ingredients

• ✓ mayonnaise
• all-purpose flour
• cornmeal
• sugar
• baking powder
• milk
• vegetable oil
• egg
• mexican cheese blend
• refried bean
• blue cheese salad dressing
• turkey chili
• iceberg lettuce
• tomato
• green chile pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, mix together the flour, cornmeal, sugar and baking powder. Stir in the milk, oil and eggs, mixing until just moist. Spread in a greased 12 inch deep-dish pizza pan, or a 10x15 inch baking pan.
2. 2 Bake the crust for 10 minutes. Remove from the oven, and sprinkle with 1 cup of the cheese. Bake for another 10 minutes.
3. 3 Spread the refried beans and mayonnaise over the melted cheese. Top with blue cheese dressing, turkey chili, and remaining cheese.
4. 4 Bake for 12 to 15 more minutes in the preheated oven. Top with lettuce and diced tomatoes before slicing and serving.

By Amy Brolsma

Ingredients

• ✓ mayonnaise
• lime juice
• olive oil
• chili powder
• shrimp
• enchilada sauce
• jalapeno pepper
• honey
• lime juice
• salt
• red cabbage
• scallion
• olive oil
• white vinegar
• cilantro
• corn tortilla

Instructions

1. 1 Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.
2. 2 Mix enchilada sauce, jalapeños, honey, lime juice, and salt together in a separate bowl for sauce.
3. 3 Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for slaw.
4. 4 Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.
5. 5 Preheat an outdoor grill for medium heat and lightly oil the grate.
6. 6 Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with sauce and slaw.

By Robin Wells

Ingredients

• ✓ mayonnaise
• cherry tomato
• cilantro
• cotija cheese
• green onion
• cayenne pepper
• black pepper
• salt
• taco seasoning mix
• lime juice
• sour cream
• jalapeno pepper
• red onion
• red bell pepper
• black bean
• vegetable oil
• corn

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Brush corn with vegetable oil.
3. 3 Cook on the preheated grill until some kernels are lightly charred on all sides, about 12 minutes, flipping corn with tongs, every 3 to 4 minutes. Cool.
4. 4 Cut kernels off cobs into a large bowl; add black beans, bell pepper, red onion, and jalapeño.
5. 5 Combine mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne pepper in a small bowl: pour over salad and toss to combine. Sprinkle salad with green onions, cotija crumbles, and cilantro; garnish with cherry tomatoes. Serve chilled, or at room temperature.

By Bibi

Ingredients

• ✓ mayonnaise
• jalapeno pepper
• carrot
• lettuce
• tomato
• avocado
• sunflower oil
• hot sauce
• bolillo roll
• black pepper
• cumin
• oregano
• chipotle pepper
• cilantro
• bread crumb
• egg
• cornstarch
• chicken breast

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Seal chicken breast in a resealable zip-top plastic bag. Pound flat to 1/4-inch thickness. Add cornstarch and shake to coat.
3. 3 Whisk egg in a shallow bowl. Dredge chicken breast through egg; leave it in the bowl. Add bread crumbs, cilantro, chipotle, oregano, cumin, and pepper to the bag; shake well. Lift chicken from the bowl, letting any excess egg drip off. Add to bread crumb mixture. Shake and press seasoned bread crumbs over chicken breast.
4. 4 Place bolillo buns in the preheated oven until warmed through and toasted, about 12 minutes.
5. 5 Meanwhile, mix mayonnaise and hot sauce together in a small mixing bowl.
6. 6 Heat oil in a skillet over medium heat. Cook chicken until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken in half, lengthwise.
7. 7 Assemble sandwiches. Spread spicy mayonnaise over both sides of the rolls. Add equal amounts of avocado, tomato, lettuce, carrots, and jalapeños to 2 halves. Add chicken and tops of rolls. Serve with remaining spicy mayonnaise for dipping.

By Buckwheat Queen

Ingredients

• ✓ mayonnaise
• flour tortilla
• olive oil
• tilapia fillet
• cumin
• sumac
• oregano
• cayenne pepper
• dill weed
• yogurt
• black pepper
• salt
• lime
• honey
• jalapeno pepper
• cilantro
• tomato
• cabbage

Instructions

1. 1 Combine cabbage, tomatoes, 1 1/2 cups cilantro, jalapeno pepper, honey, and 3/4 of the lime juice in a big bowl. Mix well and season with salt and pepper.
2. 2 Mix yogurt and 1 tablespoon mayonnaise in a small bowl. Add remaining 1/2 cup cilantro, remaining lime juice, dill, and 1/8 teaspoon cayenne and season with salt. If it's too tart for your taste, add more mayonnaise.
3. 3 Mix oregano, sumac, cumin, and remaining 1/8 teaspoon cayenne in a bowl. Season with salt and pepper. Rub spice mix onto both sides of the tilapia fillets.
4. 4 Heat oil in a cast iron skillet over medium-high heat until shimmering. Add tilapia and cook until blackened and fish flakes easily with a fork, 2 to 3 minutes per side. Remove from the heat.
5. 5 Heat tortillas in a dry skillet over medium-high heat for 30 to 60 seconds per side.
6. 6 Put some blackened tilapia in each tortilla and top with cabbage salsa. Fold in half and return to the hot skillet to lightly crisp on each side. Serve immediately with yogurt sauce on the side, to be used as a dip.

By HAIDERZ

Ingredients

• ✓ mayonnaise
• cilantro
• mexican cheese blend
• pepper jack cheese
• tortilla chip
• heavy cream
• lime
• lime
• sour cream
• chicken breast
• cayenne pepper
• salt
• garlic powder
• cumin
• cilantro
• lime
• olive oil
• tequila

Instructions

1. 1 Whisk tequila, oil, lime juice, cilantro, cumin, garlic powder, salt, and cayenne for marinade together in a bowl. Place chicken slices into a plastic bag, add marinade, and refrigerate for 30 minutes.
2. 2 Mix sour cream, mayonnaise, lime zest and juice, and enough heavy cream to make crema thin enough together in a bowl and refrigerate.
3. 3 Remove chicken from the refrigerator and let come to room temperature for 10 minutes.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Cook chicken on the preheated grill until caramelized and no longer pink in the center, about 5 minutes on each side.
6. 6 Lay tortilla chips out in a single layer over two cookie sheets. Mix pepper Jack and Mexican cheese together and sprinkle half of the mixture over the chips. Cut the grilled chicken into bite-sized pieces and distribute evenly over cheese. Top chicken with remaining cheese.
7. 7 Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Drizzle lime crema over nachos and sprinkle with cilantro.

By Sharon Dyson-Demers

Ingredients

• ✓ mayonnaise
• salsa
• flour tortilla
• cheddar cheese
• garlic
• shrimp
• cooking spray
• black pepper
• garlic salt
• refried bean
• chipotle pepper in adobo sauce
• yogurt
• tomato
• chicken broth
• cumin
• garlic salt
• long-grain white rice
• onion
• vegetable oil

Instructions

1. 1 Cook rice: Heat oil in a saucepan over medium heat. Cook and stir onion in hot oil until tender. Add rice, garlic salt, and cumin. Cook and stir until rice is lightly toasted, about 5 minutes. Pour in broth and tomatoes; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, 15 to 20 minutes.
2. 2 While rice is cooking, make chipotle sauce: Stir together yogurt, mayonnaise, and chipotle peppers in a small bowl until smooth. Refrigerate until ready to use.
3. 3 Make refried beans: Stir together refried beans, garlic salt, and black pepper in a small saucepan over low heat. Cook, stirring occasionally, until heated through.
4. 4 Cook shrimp: Heat a skillet over medium-high heat; coat with cooking spray. Stir together shrimp and garlic in a large bowl until combined. Sauté shrimp mixture in the hot skillet until heated through and lightly browned.
5. 5 Assemble burritos: Place 1/4 cup cheese onto each warm tortilla. Lay shrimp evenly over cheese. Top each with about 1/4 cup beans and 1/4 cup rice. Drizzle with desired amount of chipotle sauce and salsa. Roll up burrito-style to serve.

By SHACKL

Ingredients

• ✓ mayonnaise
• pickle
• onion
• tomato
• lettuce
• kosher salt
• mexican salsa
• chili powder
• lime
• lemon
• green onion
• avocado
• olive oil
• paprika
• cumin
• black pepper
• salt
• garlic granule
• ground turkey breast
• olive oil
• hamburger bun

Instructions

1. 1 To make guacamole, sliced avocados in half, lengthwise. Remove the pit and discard. Scoop out the avocado flesh with a spoon into a bowl.
2. 2 Add juices, chili powder, salsa and salt and mash with a fork until nicely chunky.
3. 3 Cover with plastic and set aside. (If you want to make the guacamole an hour or so ahead of time, you can keep it fresh in its bowl in the refrigerator by pressing plastic wrap onto the surface of the guacamole so that no air reaches the avocado, which is what makes it turn brown.)
4. 4 In a bowl, combine garlic, salt, pepper, cumin and paprika until thoroughly blended.
5. 5 Brush each patty on both sides with olive and sprinkle with the seasoning blend on both sides.
6. 6 Using a skillet or grill pan, cook patties over medium-high heat, covered, about 5 to 6 minutes per side, until no pink remains. If you're adding cheese, do so for about the last 1 minute of cooking.
7. 7 Brush each bun on both sides with melted butter and warm in another skillet over medium-high heat for about 15 seconds per side, just until toasty.
8. 8 Place patties on each bun bottom, top with guacamole and other desired trimmings. Serve with a little salsa on the side.

By Ball Park Buns

Ingredients

• ✓ mayonnaise
• tortilla chip
• cheddar cheese
• tomato
• iceberg lettuce
• hot pepper sauce
• taco sauce
• black pepper
• salt
• black bean
• pinto bean
• chickpea
• red kidney bean
• black olive
• cumin
• oregano
• chili powder
• ground beef
• onion
• olive oil

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
2. 2 Cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in chili powder, oregano, and cumin until incorporated, 1 minute. Remove from heat. Stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool.
3. 3 Mix together mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve. Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing to serve.

By penguinite