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Spinach Whole Wheat Quesadillas
Lunch Mexican

Spinach Whole Wheat Quesadillas

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat a large non-stick skillet over medium-high heat. Place 1 tortilla onto the skillet. Sprinkle about half the Cheddar cheese evenly over the tortilla. Top with the spinach, green onions, garlic powder, and chili powder. Cover with the remaining Cheddar cheese. Place the second tortilla on top.
  2. 2 Cook until the bottom tortilla starts to develop a bit of color and starts to crisp, about 3 minutes. To flip and cook the other side, slide the quesadilla off the non-stick pan onto a dinner plate, cover with another dinner plate and flip. The crispy tortilla side should now be on top. Slide the quesadilla back onto the pan and cook until the bottom tortilla starts turning crisp, about 3 minutes more. Slide onto a cutting board, and cut into 8 wedges to serve.

By Tracy X

Mexican Corn Salad
Lunch Mexican

Mexican Corn Salad

4.3

Prep
10 min
Cook
10 min
Total
46 min

Instructions

  1. 1 In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
  2. 2 Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

By Allrecipes Member

Tex-Mex Tuna Salad
Lunch Mexican

Tex-Mex Tuna Salad

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, combine the tuna, olives, green onions and celery; toss together.
  2. 2 In a medium bowl, whisk together the salsa, sour cream and cumin. Pour over tuna mixture; lightly toss to mix.
  3. 3 Line taco shells with shredded lettuce and spoon tuna mixture into shells. Drizzle with additional salsa or top with additional sour cream if desired.

By Jackie

Salsa Salad
Lunch Mexican

Salsa Salad

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In a large salad bowl, lightly mix the tomatoes, cilantro, green and red bell peppers, jalapeno peppers, green onions, and sweet red onion until thoroughly combined. Gently toss with avocado pieces, and squeeze lime juice over the salad. Sprinkle with salt to serve.

By Scratchcook

Black Bean Salad
Lunch Mexican

Black Bean Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

By Merle Shinpoch

Instant Pot Cheesy Chicken Enchilada Soup
Lunch Mexican

Instant Pot Cheesy Chicken Enchilada Soup

4.8

Prep
10 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Drain canned chicken and save 1 cup broth.
  2. 2 Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  4. 4 Stir well and serve. Top with mozzarella, tortilla chips, and green onions.

By Gary Michael Hess

Mexicali Pasta Salad
Lunch Mexican

Mexicali Pasta Salad

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain
  2. 2 Combine black beans, corn, green chiles, bell pepper, dressing, cheese, green onions, cilantro, minced onion, taco seasoning, and lime juice together in a bowl. Stir in rotini gently, until combined.

By FoodLady

Julie's Mexican Salad Inspiration
Lunch Mexican

Julie's Mexican Salad Inspiration

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Layer lettuce, corn, black beans, tomato, green onions, cilantro, green bell pepper, avocado, Cheddar cheese, and tortilla chips, in this order, in a serving bowl.
  2. 2 Stir ranch-style dressing and salsa together in a bowl; pour over salad.

By Pamela Allen Kennedy

Black Bean and Couscous Salad
Lunch Mexican

Black Bean and Couscous Salad

4.7

Prep
30 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring broth to a boil in a 2-quart or larger saucepan. Stir in couscous, cover the pot, and remove from heat. Let stand for 5 minutes.
  3. 3 Whisk together olive oil, lime juice, vinegar, and cumin in a large bowl. Add beans, green onions, red bell pepper, corn, and cilantro; toss to coat.
  4. 4 Fluff couscous well, breaking up any chunks. Add to vegetables in the bowl and mix well. Season with salt and pepper. Serve at once or refrigerate until ready to serve.

By Allrecipes Member

Mexican Mango Salad
Lunch Mexican

Mexican Mango Salad

4.6

Prep
35 min
Cook
Total
35 min

Instructions

  1. 1 Combine avocados, tomatoes, mango, mixed greens, romaine lettuce, red onion, and green onions in a large serving bowl. Toss until salad is evenly mixed.
  2. 2 Make dressing: Whisk together lime juice, olive oil, sugar, red pepper, cumin, salt, and black pepper in a medium bowl until blended.
  3. 3 Pour dressing over salad; toss briefly and serve.

By SherriRD

Mexican Orzo Salad
Lunch Mexican

Mexican Orzo Salad

4.5

Prep
25 min
Cook
10 min
Total
155 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain; transfer to a large bowl.
  2. 2 Add chickpeas, kidney beans, black beans, green onions, red onion, bell peppers, corn, cilantro, salt, and black pepper to the bowl. Drizzle oil and lime juice over salad, toss to coat. Refrigerate to chill before serving, at least 2 hours.

By Nancy

Cold Southwestern Bow Tie Pasta
Lunch Mexican

Cold Southwestern Bow Tie Pasta

4.0

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  2. 2 Whisk olive oil, lime juice, cilantro, garlic powder, cumin, ground chile pepper, cayenne pepper, salt, and black pepper together in a large bowl. Stir corn, black beans, diced tomatoes and green chiles, and green onions into the dressing to coat. Gently mix avocados into bean mixture; fold bow tie pasta into the salad. Cover salad with plastic wrap and refrigerate 30 minutes before serving.

By veithk

Carne Asada Sandwich
Lunch Mexican

Carne Asada Sandwich

5.0

Prep
40 min
Cook
20 min
Total
360 min

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

South African Potato Salad
Lunch

South African Potato Salad

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes. Remove eggs with a slotted spoon and set aside to cool. Add whole potatoes to the water and boil until a knife is easily inserted, but they are not too soft. Drain and cool.
  2. 2 Peel and chop the eggs and place them in a large serving bowl. Stir in the green onions. When the potatoes have cooled, peel and chop then add them to the bowl. Pour in the sweetened condensed milk and stir in the mayonnaise. Sprinkle parley over the top. Chill until serving. This is best served chilled.

By corrinamarais

Nell's Cabbage Salad
Lunch

Nell's Cabbage Salad

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a large bowl, combine the cabbage, green onions, noodles and almonds.
  2. 2 Prepare the dressing by whisking together the oil, sugar, vinegar and seasoning packets. Pour over cabbage and noodle mixture and mix well to coat. Refrigerate until chilled and serve.

By golfmommy

Bok Choy Salad
Lunch

Bok Choy Salad

4.2

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Combine bok choy and green onions; cover and chill.
  2. 2 Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
  3. 3 Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
  4. 4 Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.

By SUSANNECS

Egg Salad with Mustard
Lunch

Egg Salad with Mustard

4.8

Prep
5 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Place eggs in a heavy pot and fill with water, about 1 inch above the eggs. Bring to a rolling boil over medium-high heat. Remove from heat and allow to stand for 15 minutes. Place in an ice bath for 5 minutes. Remove shells.
  2. 2 Chops eggs to desired consistency, either by hand or in a food processor.
  3. 3 Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.

By CAPTMRWILL

Tuna Pasta Salad
Lunch

Tuna Pasta Salad

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a boil. Stir in seashell pasta, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
  2. 2 Place green onions and lettuce in a large bowl. Add pasta, tuna, peas, and grated Cheddar cheese; mix well. Stir in dressing; toss to coat.

By Dianne VanHuss

Deli-Style Fresh Broccoli Salad
Lunch

Deli-Style Fresh Broccoli Salad

4.5

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain bacon on a plate lined with paper towel.
  2. 2 Toss broccoli, cranberries, and green onion together in a large bowl. Whisk mayonnaise, honey, and vinegar together in a small bowl. Add bacon to broccoli mixture and toss. Drizzle dressing over the salad; toss to coat.
  3. 3 Refrigerate until cold, about 30 minutes.

By Anne Cassens

Broccoli and Bacon Salad
Lunch

Broccoli and Bacon Salad

3.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Tear bacon into small pieces.
  2. 2 Combine broccoli, bacon, sunflower seeds, and green onions in a bowl.
  3. 3 Whisk mayonnaise, vinegar, and sugar together in a bowl; pour over broccoli mixture and toss to coat.

By Diana Bull

Ranch Red Skin Potato Salad
Lunch American

Ranch Red Skin Potato Salad

4.4

Prep
15 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.
  2. 2 While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble.
  3. 3 Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.

By ANGELOFRAA

The Girls' Chicken Sandwiches
Lunch

The Girls' Chicken Sandwiches

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine chicken with green onions in a bowl; moisten with poppyseed salad dressing. Spread both cut sides of each Hawaiian roll with pineapple cream cheese. Place a lettuce leaf half on bottom half of each roll; top with 1/4 cup chicken mixture and about 2 tablespoons of strawberries. Place tops on sandwiches to serve.

By HappyGrandma

Yummy and Easy Egg Salad
Lunch

Yummy and Easy Egg Salad

3.9

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Mash hard-boiled eggs in a salad bowl with a fork. Stir celery and green onion into mashed egg. Mix reduced-fat mayonnaise, Dijon mustard, yellow mustard, and horseradish into egg mixture until thoroughly combined. Adjust amounts of Dijon mustard and horseradish to taste. Stir in paprika. Refrigerate egg salad until chilled.

By nutsforchocolate