Type what you have

Ingredients

• ✓ garlic
• butter
• shrimp
• tequila
• lime juice
• salt
• chili powder
• cilantro
• lime

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add garlic; cook and stir, about 30 seconds. Add shrimp; cook and stir until pink, about 3 minutes. Add tequila and lime juice; season with salt and chili powder. Simmer until liquid has evaporated, about 3 minutes more.
2. 2 Pour shrimp on a serving plate; garnish with cilantro. Serve with lime wedges.

By IrvineHousewife

Ingredients

• ✓ garlic
• tomato
• onion
• olive oil
• fideo pasta
• chicken broth
• salt
• black pepper
• cilantro

Instructions

1. 1 Place tomatoes, onion, and garlic into a blender; pulse several times to get the mixture moving, then blend until smooth, 30 seconds to 1 minute.
2. 2 Heat olive oil in a skillet over medium-low heat; stir in fideo pasta. Fry pasta gently, stirring often, until golden brown, 2 to 5 minutes. Remove from heat.
3. 3 Pour tomato mixture into a large saucepan; stir in chicken broth and noodles. Bring to a boil, then reduce heat to medium-low and simmer until noodles are tender, 7 to 8 minutes.
4. 4 Season with salt and pepper; stir in cilantro and cook until warmed through.

By amandascookin

Ingredients

• ✓ garlic
• ground beef
• onion
• cumin
• chili powder
• cream cheese
• beef broth
• tomato
• green chile
• heavy cream
• salt

Instructions

1. 1 Stir ground beef, onion, and garlic together in a large pot on medium heat until beef is brown and crumbly, and onion is translucent, 5 to 7 minutes. Drain; discard grease.
2. 2 Stir in cumin and chili powder; cook for 2 to 3 minutes more. Add cream cheese to the pot; stir until melted, and no chunks remain. Stir in beef broth, diced tomatoes and juices, green chiles, cream, and salt.
3. 3 Reduce heat to medium and cook until heated through, about 30 minutes; do not boil or mixture may curdle.

By SandyR

Ingredients

• ✓ garlic
• cilantro
• lime
• olive oil
• brown sugar
• chili powder
• salt
• green papaya
• black bean
• corn
• red bell pepper

Instructions

1. 1 Blend cilantro, garlic, lime juice, olive oil, brown sugar, chili powder, and salt in a blender until smooth.
2. 2 Toss shredded papaya, black beans, corn, and red bell pepper together in a large mixing bowl; add dressing and toss to coat.
3. 3 Cover bowl with plastic wrap and refrigerate at least 30 minutes.

By winnipegkaty

Ingredients

• ✓ garlic
• corn
• butter
• tomato
• jalapeno pepper
• red onion
• cilantro
• salt
• black pepper
• lemon herb seasoning

Instructions

1. 1 Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
2. 2 Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

By Ds R

Ingredients

• ✓ garlic
• pea
• lime juice
• yogurt
• olive oil
• chili powder
• water
• salt
• red bell pepper
• tomato
• jalapeno pepper

Instructions

1. 1 Add peas to the bowl of a food processor or blender; pulse, constantly scraping down the sides of the bowl, until puréed. Add a little lime juice if peas are too dry. Add yogurt, olive oil, remaining lime juice, garlic, and chili powder; pulse until liquefied. Pour soup into a large bowl; stir in ice water and salt until incorporated. Cover the bowl with plastic wrap; refrigerate until flavors combine, 4 to 6 hours to overnight.
2. 2 Garnish servings with bell pepper, tomato, and jalapeño.

By STUUUAAART

Ingredients

• ✓ garlic
• black bean
• avocado
• corn
• red bell pepper
• picante sauce
• cilantro
• yellow onion
• lemon juice
• olive oil
• cumin

Instructions

1. 1 Mix together black beans, avocados, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until well combined.
2. 2 Cover the bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.

By smcvey

Ingredients

• ✓ garlic
• olive oil
• tomato sauce
• salsa
• chili powder
• onion
• parsley
• basil
• oregano
• cumin
• black pepper
• salt
• water

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Sauté garlic in hot oil for 1 to 2 minutes. Add tomato sauce, salsa, chili powder, onion, parsley, basil, oregano, cumin, black pepper, and salt.
2. 2 Stir in water; bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes.

By Sara

Ingredients

• ✓ garlic
• olive oil
• chicken breast
• cumin
• chicken broth
• corn kernel
• onion
• salsa
• lemon juice
• chili powder
• corn tortilla chip
• monterey jack cheese
• sour cream

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir chicken in hot oil until browned, about 5 minutes. Mix in garlic and cumin. Add broth, corn, onion, salsa, lemon juice, and chili powder; bring to a boil. Reduce heat to low and simmer soup for 20 to 30 minutes.
2. 2 Break up tortilla chips into individual bowls; ladle soup over chips. Top each with Monterey Jack cheese and a dollop of sour cream.

By Betty

Ingredients

• ✓ garlic
• olive oil
• onion
• oregano
• chicken broth
• tomato
• zucchini
• yellow squash
• corn
• green chile pepper
• processed cheese
• black pepper
• cilantro

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; season with oregano.
2. 2 Mix in chicken broth and tomatoes. Bring mixture to a boil. Stir in zucchini, yellow squash, corn, and chile peppers. Reduce heat to low; simmer until squash is tender, about 10 minutes.
3. 3 Stir cubed processed cheese into soup. Continue to cook and stir until cheese is melted; season with pepper. Mix in cilantro just before serving.

By Always Cooking

Ingredients

• ✓ garlic
• tomato
• corn
• cucumber
• green bell pepper
• red bell pepper
• red wine vinegar
• red pepper flakes
• cumin
• cilantro
• salt
• black pepper

Instructions

1. 1 Place tomatoes, corn, cucumber, bell peppers, and red wine vinegar into a large serving bowl. Stir in crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper until incorporated.
2. 2 Cover and chill in the refrigerator for at least 30 minutes before serving.

By ECUADORITA

Ingredients

• ✓ garlic
• brown rice
• corn
• kidney bean
• black bean
• onion
• green bell pepper
• jalapeno pepper
• cilantro leaves
• lime
• cumin
• salt

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

Ingredients

• ✓ garlic
• black bean
• corn
• red onion
• salsa
• olive oil
• cilantro
• lemon juice
• red wine vinegar
• cumin
• salt
• black pepper

Instructions

1. 1 Combine black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.

By Kelly Michael Hammer

Ingredients

• ✓ garlic
• rice
• water
• tomato
• red wine vinegar
• cumin
• chili powder
• salt
• oregano
• black pepper
• canola oil
• black bean
• corn

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.
2. 2 Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.
3. 3 Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.

By Chelsea

Ingredients

• ✓ garlic
• ✓ garlic
• rice
• ground pork
• ground beef
• cilantro
• chicken bouillon granules
• adobo sauce
• chipotle pepper
• onion
• egg
• tomatillo
• chicken stock
• vegetable oil
• chipotle pepper
• adobo sauce
• onion
• tomato

Instructions

1. 1 Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
2. 2 Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
3. 3 Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
4. 4 Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By MexicoKaren

Ingredients

• ✓ garlic
• olive oil
• onion
• masa harina
• chicken stock
• chicken
• black bean
• fire-roasted diced tomato
• enchilada sauce
• green chile pepper
• chipotle pepper in adobo sauce
• cumin
• garlic powder
• mexican cheese blend
• salt

Instructions

1. 1 Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
2. 2 Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
3. 3 Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.

By Rebekah Rose Hills

Ingredients

• ✓ garlic
• olive oil
• onion
• tomato
• chili powder
• cumin
• oregano
• chicken broth
• water
• black bean
• hominy
• chicken
• cilantro
• jalapeno pepper

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. 2 Add tomatoes, chili powder, cumin, and oregano. Stir in chicken broth and water; bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes.
3. 3 Add black beans, hominy, chicken, cilantro, and jalapeno pepper. Simmer until heated through, at least 10 minutes.

By Debence

Ingredients

• ✓ garlic
• water
• rice
• butter
• sweet yellow onion
• chili powder
• paprika
• cumin
• black pepper
• cayenne pepper
• clove
• nutmeg
• black bean
• tomato sauce
• cilantro
• flour tortilla

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent, 5 to 6 minutes. Add remaining 1 tablespoon butter and let melt. Stir in chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg; cook, stirring often, for 2 more minutes.
3. 3 Stir in black beans and tomato sauce, then bring to a simmer. Reduce the heat to low and cook until flavors blend, about 10 minutes. Remove from the heat and stir in cilantro. Let sit until cilantro wilts, about 5 minutes.
4. 4 Fill warm tortillas with bean mixture and rice.

By Bobikel

Ingredients

• ✓ garlic
• chicken broth
• tomato
• green chile
• chicken breast
• black bean
• enchilada sauce
• corn
• onion
• cumin
• salt
• black pepper
• chili powder
• tortilla chip

Instructions

1. 1 Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select the Poultry setting according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
3. 3 Remove chicken and shred with two forks. Return chicken to soup. Ladle into individual bowls and top with crushed tortilla chips.

By Penny Momma

Ingredients

• ✓ garlic
• quinoa
• pinto bean
• kidney bean
• corn
• red onion
• brown rice
• red bell pepper
• cilantro
• olive oil
• red wine vinegar
• chili powder
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
2. 2 Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours.
3. 3 Stir salad again before serving.

By Rita

Ingredients

• ✓ garlic
• olive oil
• onion
• hatch chile pepper
• tomatillo
• chicken broth
• tomato
• green chile
• chicken breast
• pinto bean
• cream-style corn
• taco seasoning mix
• chicken soup base
• cumin
• salt
• black pepper

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add Hatch chiles and garlic; cook until fragrant, about 1 minute. Add tomatillos, broth, and diced tomatoes and green chiles; bring to a boil.
2. 2 Reduce heat and cook until vegetables are tender, 10 to 15 minutes. Puree with an immersion blender until smooth.
3. 3 Add chicken, pinto beans, corn, taco seasoning, chicken base, and cumin and return to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper and serve.

By Yoly

Ingredients

• ✓ garlic
• chicken breast
• chicken broth
• corn
• pinto bean
• tomato
• tomato
• green chile
• cream of chicken soup
• cilantro
• chili powder
• cumin
• tortilla chip
• mexican cheese blend
• sour cream

Instructions

1. 1 Combine chicken, broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Cook until heated through and flavors meld, at least 20 minutes.
2. 2 Ladle into bowls and top with crushed tortilla chips, cheese, and sour cream.

By CaliTexan

Ingredients

• ✓ garlic
• cilantro
• cotija cheese
• avocado
• butter lettuce
• black olive
• corn
• chicken
• black pepper
• salt
• cumin
• hot pepper sauce
• chili powder
• lime
• cilantro
• cotija cheese
• mayonnaise

Instructions

1. 1 Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
2. 2 Add chicken, corn, and olives to dressing and toss to coat.
3. 3 Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

By Christa Lewis

Ingredients

• ✓ garlic
• sour cream
• chili bean
• corn
• chili powder
• tomato soup
• tomato
• tomato
• salsa
• onion
• olive oil
• chicken bouillon
• onion powder
• parsley
• garlic powder
• black pepper
• salt
• chicken breast
• water

Instructions

1. 1 In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. 2 In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

By AUNTTAF

Ingredients

• ✓ garlic
• oregano
• peppercorn
• salt
• lime
• orange
• water
• habanero chile
• red onion
• shrimp
• butter
• white fish
• black pepper
• salt
• oregano
• white vinegar
• lime
• orange
• achiote paste
• onion
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ¾ cup water, ¼ onion, achiote paste, juice of 1 orange, juice of 2 limes, vinegar, garlic, 1 teaspoon Mexican oregano, salt, and black pepper in a blender; blend until smooth.
3. 3 Season both sides of fish fillets with salt and black pepper; brush tops with melted butter. Place fillets in a baking dish; top with shrimp and cover with achiote sauce. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until fillets flake easily with a fork, about 30 minutes.
5. 5 Meanwhile, place 1 sliced red onion and habaneros in a glass bowl. Add 1 cup water, juice of ½ orange, and juice of 1 lime; stir well. Season with 1 teaspoon salt, peppercorns, and 1 teaspoon Mexican oregano.
6. 6 Serve fish and shrimp with achiote sauce; top with habanero sauce.

By Chef Gaby Cervello

Ingredients

• ✓ garlic
• cilantro
• cherry tomato
• avocado
• asiago cheese
• hoagie bun
• jalapeno pepper
• cilantro
• oregano
• paprika
• chipotle chile powder
• cumin
• red pepper flake
• olive oil
• lime
• green bell pepper
• red bell pepper
• onion
• anaheim chile pepper
• beef tri-tip steak
• black pepper
• salt
• cumin
• garlic basil spread
• lime juice
• chipotle chile powder
• green onion
• cilantro
• sour cream
• mayonnaise
• chipotle mayonnaise

Instructions

1. 1 Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
2. 2 Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
3. 3 Preheat oven to 500 degrees F (260 degrees C).
4. 4 Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
5. 5 Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
6. 6 Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.

By Allrecipes

Ingredients

• ✓ garlic
• spinach
• butter
• lemon juice

Instructions

1. 1 Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.

By leila m

Ingredients

• ✓ garlic
• chicken stock
• butter
• all-purpose flour
• white wine
• swiss cheese

Instructions

1. 1 Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
2. 2 In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
3. 3 Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)

By Karena

Ingredients

• ✓ garlic
• sugar snap pea
• olive oil
• soy sauce

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sugar snap peas, cover, and steam until tender, about 2 minutes.
2. 2 Heat oil in a nonstick skillet or wok over medium-high heat; sauté garlic until nearly brown, about 2 minutes. Add snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.

By mecook

Ingredients

• ✓ garlic
• olive oil
• chickpea
• tomato
• onion
• cider vinegar
• salt
• black pepper
• lemon

Instructions

1. 1 Mix the garlic and olive oil in a small microwave-safe bowl. Cook 15 seconds in the microwave on High, or just until warm.
2. 2 In a large bowl, toss together the garlic and olive oil, garbanzo beans, tomato, onion, and vinegar. Season with salt and pepper, and garnish with lemon slices. Cover and chill until serving.

By PREETYGILL