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Taco Pasta Salad with French Dressing
Lunch

Taco Pasta Salad with French Dressing

5.0

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Add beef and taco seasoning; saute until beef is browned and crumbly, 5 to 7 minutes. Let cool.
  2. 2 Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, about 10 minutes.
  3. 3 Combine cooled beef and rotini with French dressing, black beans, and Cheddar cheese. Mix well and chill until ready to serve.
  4. 4 Fold in lettuce, tomato, and green onions. Sprinkle crushed chips on top or serve on the side.

By Veronica Standeven

Taco Pasta Salad
Lunch American

Taco Pasta Salad

4.6

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spiral pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain.
  2. 2 Meanwhile, heat a large skillet over medium-high heat; add ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir taco seasoning into beef; cool.
  3. 3 Stir beef mixture into pasta. Add lettuce, tomatoes, Cheddar cheese, corn chips, onion, and French dressing; toss to combine and coat. Top with sour cream.

By mssyann8

Chicken-Stuffed Poblano Peppers
Lunch American

Chicken-Stuffed Poblano Peppers

4.9

Prep
Cook
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Position a rack in the center position of the oven and line a baking sheet with aluminum foil.
  2. 2 Place halved peppers, cut-side down, on the prepared baking sheet (leave stems on) and drizzle evenly with 1 tablespoon olive oil. Season inside and outside of peppers with 1/2 teaspoon salt.
  3. 3 Bake in the preheated oven until peppers are almost tender and starting to brown, about 15 minutes.
  4. 4 Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until soft and translucent, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, about 4 minutes. Add beans and stir until heated through, about 1 minute.
  5. 5 Remove onion mixture from heat. Add cream cheese and stir until melted, about 2 minutes. Stir in chicken, 1/2 cup each pepper jack and white Cheddar, and season with remaining 1/2 teaspoon salt.
  6. 6 Spoon about 1/2 to 2/3 cup chicken mixture into each pepper half (depending on size of the pepper).
  7. 7 Mix together corn chips and remaining 1 cup each pepper jack and white Cheddar in a small bowl. Top peppers evenly with cheese-chip mixture (it's okay if cheese spills onto the baking sheet).
  8. 8 Bake until the cheese has melted and peppers are tender, about 8 minutes. Without removing peppers, turn oven to broil and broil until cheese is starting to brown in spots, about 3 minutes.
  9. 9 Remove from oven and let cool slightly, about 5 minutes. Place 2 stuffed peppers and any cheese that has melted onto the baking sheet, onto each of 4 serving plates and garnish with cilantro. Serve with lime wedges. Recipe developed by Marianne Williams

By Andrea Lobas

Mexican Rice Casserole
Mexican

Mexican Rice Casserole

4.2

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Stir chili beans, tomato sauce, and 3/4 cup water through the cooked rice; bring to a simmer over medium heat. Pour rice mixture into a 9x13-inch baking dish. Spread sour cream over the rice mixture. Sprinkle crushed corn chips over the sour cream layer; top with Mexican cheese blend.
  4. 4 Bake in preheated oven until heated through and the cheese is melted, about 15 minutes.

By rpeijm

Baked Nacho Lasagna
Mexican

Baked Nacho Lasagna

4.3

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine beef and taco seasoning in a large skillet. Cook and stir over medium heat until beef is browned and crumbly, 5 to 7 minutes.
  3. 3 Place refried beans in a small saucepan and heat over low heat, covered, until warmed through, about 5 minutes.
  4. 4 Spread a thin layer of salsa on the bottom of a 9x13-inch casserole dish. Layer half of the crushed chips, seasoned beef, beans, corn, olives, and cheese on top. Repeat layers with remaining ingredients, starting with salsa and ending with cheese.
  5. 5 Bake nacho lasagna in the oven until bubbly and cheese is melted, about 30 minutes.

By oldfashionfusion

Mom's Hot Mexican Salad
Mexican

Mom's Hot Mexican Salad

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place beef, onion, bell pepper, garlic and cumin in a large, deep skillet. Cook over medium high heat until hamburger is evenly brown. Drain any excess fat.
  2. 2 Stir cheese, green chilies and tomato sauce into the beef mixture. Cook 5 minutes, or until cheese is melted.
  3. 3 Equally divide lettuce among salad plates. Pour meat and cheese mixture over lettuce and garnish with chopped tomato and corn chips.

By Wendy

Crunchy Corn Chip Tacos
Dinner Mexican

Crunchy Corn Chip Tacos

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Brown the ground beef in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain excess grease; stir in water and taco seasoning mix. Reduce heat to low and simmer the meat mixture until thickened, 4 to 6 minutes.
  3. 3 Bake taco shells on a baking sheet in the preheated oven until crisp, 3 to 4 minutes. Let cool for about 5 minutes and break apart into bite-size pieces.
  4. 4 Transfer seasoned ground beef to a large serving bowl and mix in the nacho cheese corn chips, taco shell pieces, Mexican cheese blend, and hot pepper sauce.

By Dakota's Dishes

Quick Taco Salad
Mexican

Quick Taco Salad

4.5

Prep
35 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes; drain excess grease. Mix in taco seasoning mix and water. Bring the beef mixture to a boil and cook until thickened, about 10 more minutes. Transfer beef to a serving bowl.
  2. 2 Place chopped onion, lettuce, cherry tomatoes, Cheddar cheese, black olives, salsa, jalapeno peppers, sour cream, and corn chips in individual serving bowls. Allow diners to assemble their own salads from the ingredients.

By Amy Tapscott Harvel

Taco in a Bag
Snack Mexican

Taco in a Bag

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, 7 to 10 minutes. Drain excess oil. Mix in water and taco seasoning. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
  3. 3 Gently crush corn chips in the sealed bags. Snip one top and one bottom corner off each bag, then cut open along the side edge.
  4. 4 Spoon equal amounts of beef, lettuce, Cheddar, tomato, sour cream, and salsa into each bag on top of crushed chips.
  5. 5 Serve in the bag and eat using a fork. Enjoy!

By Jennifer Madigan

Texican Squash
Dinner Mexican

Texican Squash

4.0

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  2. 2 Bring a large pot of salted water to a boil. Add squash; cook until tender yet still firm, about 15 minutes. Drain. Set aside to cool.
  3. 3 Combine cheese, eggs, milk, chiles, flour, baking powder, and salt in a large bowl; mix well. Fold in squash.
  4. 4 Sprinkle ½ crushed corn chips into the prepared dish; spoon squash mixture on top and cover with remaining ½ crushed corn chips.
  5. 5 Bake in the preheated oven for 30 minutes.

By Lynn Small

Maria's Cinco de Mayo Enchilada Party Ring
Dinner Mexican

Maria's Cinco de Mayo Enchilada Party Ring

Prep
20 min
Cook
20 min
Total
40 min

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

Tex-Mex Chicken Casserole
Dinner Mexican

Tex-Mex Chicken Casserole

4.4

Prep
15 min
Cook
65 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Spread corn chip crumbs over bottom of the baking dish; press crumbs into place.
  3. 3 Melt butter in a large skillet over medium-high heat. Add onion; cook and stir until tender, 6 to 7 minutes.
  4. 4 Combine diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl; stir in chicken and onion to combine. Pour over corn chips; top with Cheddar cheese.
  5. 5 Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

By thedailygourmet

Quick Taco Bake Pie
Dinner Mexican

Quick Taco Bake Pie

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Cook and stir ground beef in a skillet over medium heat until brown and crumbled, 7 to 10 minutes; drain grease. Add taco seasoning; mix well. Stir in salsa and black beans; remove from heat.
  2. 2 Grease a 9-inch pie plate or casserole dish.
  3. 3 Combine cornbread mix, milk, egg, honey, and corn oil in a bowl until batter is smooth; stir in corn. Pour batter into the prepared pie plate. Layer ground beef mixture over batter; sprinkle with Cheddar cheese. Top with corn chips.
  4. 4 Place taco pie in a cold oven; heat the oven to 350 degrees F (175 degrees C). Bake until sides are golden brown, 30 to 35 minutes.

By MrsSchlado

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

Grilled Poblano Queso Dip
Appetizer Mexican

Grilled Poblano Queso Dip

4.5

Prep
10 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, 400 degrees F or 200 degrees C, and lightly oil the grate.
  2. 2 Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes.
  3. 3 Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off charred skins. Discard seeds and chop peppers.
  4. 4 Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.

By Erica Schwarz

1-Dish Taco Bake
Dinner Mexican

1-Dish Taco Bake

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Brown ground beef and drain. Add taco seasoning and mix well.
  2. 2 Mix batter ingredients together in a pre-sprayed 9-1/2-inch deep dish pie plate.
  3. 3 Top batter with taco meat filling. Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips.
  4. 4 Bake by placing in a COLD oven; set temperature to 350 degrees F. Bake for 30 minutes or until done.

By ARGO, KARO and FLEISCHMANN'S

Pinto Bean and Chicken Casserole
Dinner Mexican

Pinto Bean and Chicken Casserole

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray.
  2. 2 Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and black pepper in a large bowl.
  3. 3 Spread corn chips in the prepared casserole dish; spread bean mixture over top. Sprinkle with Colby-Jack cheese.
  4. 4 Bake in the preheated oven until cheese melts and casserole is heated through, about 25 minutes. Serve immediately.

By lutzflcat

Zesty Taco Casserole
Dinner Mexican

Zesty Taco Casserole

4.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Combine rice and water In a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Meanwhile, heat oil in a large skillet over medium heat. Cook onion, green bell pepper, red bell pepper, and garlic in oil until tender. In a medium bowl, combine chile peppers, salsa, chili powder, cumin, oregano, cottage cheese, corn, chili, and cooked rice. Stir this mixture in with the onions and peppers. Cook until heated through. Transfer to a 2 quart casserole dish, and top with chips and cheese. Use more or less cheese to taste.
  3. 3 Bake in preheated oven for 20 minutes.

By Gail and David

The World's Best Tortilla Soup
Dinner Mexican

The World's Best Tortilla Soup

4.5

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Heat oil in a large stockpot over medium heat. Add onion and garlic; cook and stir until browned and tender, about 5 minutes. Stir in chicken broth and canned tomatoes, then add fresh tomatoes.
  2. 2 Mix Anaheim chile peppers, jalapeño pepper, cumin, chili powder, and black pepper into the pot. Stir in chicken. Bring to a boil, then reduce the heat to medium and simmer until flavors combine, about 20 minutes.
  3. 3 Ladle soup into serving bowls; squeeze a lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado, and cilantro.

By Velveteen Lion

Restaurant-Style Tequila Lime Chicken
Dinner Mexican

Restaurant-Style Tequila Lime Chicken

4.6

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
  2. 2 Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
  3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear.
  5. 5 Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
  6. 6 Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.

By Robbie Rice

Marshmallow Corn Chip Treats
Snack

Marshmallow Corn Chip Treats

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Butter a 9x13-inch pan. Melt butter in a saucepan over medium-low heat. Add the marshmallow creme and stir until melted. Stir in the corn chips, making sure they are well coated with the marshmallow mixture.
  2. 2 Using buttered spatula or waxed paper, press mixture evenly and firmly into the prepared pan. Cut into squares when cool.

By StinaDarling

Debbie's Frito® Pie
Dinner

Debbie's Frito® Pie

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Spread corn chips in a 9x13-inch baking dish. Sprinkle olives evenly over chips.
  3. 3 Mix chili with water in a large bowl; pour mixture over olives and corn chips. Top chili with Cheddar cheese.
  4. 4 Bake in the preheated oven until cheese is melted, about 20 minutes.

By Debbie's Goodies

Funky Frito Fruckies
Dessert American

Funky Frito Fruckies

4.3

Prep
Cook
Total

Instructions

  1. 1 Gather the ingredients.
  2. 2 In a greased 10 x 15 inch pan, place the corn chips.
  3. 3 In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth.
  4. 4 Pour the mixture over the chips and smooth level.
  5. 5 Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer.
  6. 6 Allow to cool and then break into pieces.

By Kevin Ryan

Lip-Smacking Popcorn Concoction
Snack

Lip-Smacking Popcorn Concoction

4.7

Prep
20 min
Cook
3 min
Total
23 min

Instructions

  1. 1 Cover a large flat surface with waxed paper. In a large bowl, stir together the popcorn, cereal, corn chips, almonds, and pretzels.
  2. 2 Melt the confectioners' coating in a glass bowl in the microwave for 1 minute. Continue to cook at 30 second intervals, stirring between each one, until the coating is smooth.
  3. 3 Pour melted coating over the cereal mixture. It's best to use a large metal spoon, and pour 1 or 2 spoonfuls at a time then mix to ensure even distribution. (A second person can be useful here - one to pour, one to mix.) Once everything is coated, spread the mixture out onto waxed paper in a thin layer. Let stand for about 1/2 hour, or until coating is dry. Transfer to a bowl to serve, or store in an airtight container.

By Dani

Mexican Baked Fish
Dinner Latin American

Mexican Baked Fish

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x12-inch baking dish.
  2. 2 Rinse cod fillets under cold water and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour salsa over the top and sprinkle evenly with cheese. Top with crushed corn chips.
  3. 3 Bake, uncovered, in the preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes. Serve topped with sliced avocado and sour cream.

By CHRISTYJ

Taco Skillet Burgers
Dinner

Taco Skillet Burgers

4.0

Prep
30 min
Cook
13 min
Total
43 min

Instructions

  1. 1 Mix ground beef, onions, and taco seasoning mix in a bowl. Shape into 4 hamburger patties.
  2. 2 Cook patties in a large skillet over medium heat until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain fat and wipe the skillet with a paper towel.
  3. 3 Mix soup and water in a bowl. Pour over patties in the skillet; simmer until soup mixture is heated through, about 5 minutes. Mix in tomato, Cheddar cheese, corn chips, and olives. Scoop out the taco burgers and serve once cheese has melted.

By Kelly

Sandy's Frito Pie
Dinner

Sandy's Frito Pie

4.0

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  3. 3 Stir chili beans, corn, salsa, olives, and taco seasoning into beef mixture and simmer until heated through and flavors blend, 10 to 15 minutes.
  4. 4 Spread about 2/3 the crushed corn chips into a baking dish and top with the beef mixture. Sprinkle remaining chips over beef.
  5. 5 Bake in the preheated oven until bubbly, about 25 minutes. Sprinkle with Mexican cheese blend and continue baking until cheese is melted, about 10 minutes more.

By SBrazingto