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Mexican-Style Black Bean and Corn Salad
Lunch Mexican

Mexican-Style Black Bean and Corn Salad

5.0

Prep
15 min
Cook
Total
75 min

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

Pacific Cuban Black Beans and Rice
Lunch Latin American

Pacific Cuban Black Beans and Rice

4.9

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. 2 Heat oil in a large pot over medium-high heat. Add carrots, celery, onion, bell pepper, and garlic; cook until tender, about 5 minutes.
  3. 3 Add black beans and liquid from can, chorizo, chicken stock, picante sauce, bay leaves, paprika, vinegar, cumin, sugar, salt, black pepper, and pepper flakes; bring to a boil. Reduce heat to medium-low, cover, and simmer until beans are soft, about 30 minutes.
  4. 4 Uncover the pan; continue cooking until mixture reaches desired consistency, about 20 minutes more. Discard bay leaves, taste, adjust seasoning.

By Fancy Nancy

Light and Spicy Fish
Dinner American

Light and Spicy Fish

4.2

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and grease lightly.
  2. 2 Place fillets onto the foil, and sprinkle with garlic powder, salt, and pepper. Spoon picante sauce over fillets, and squeeze lime juice over the top. Bring the sides of the foil together, and fold the seam to seal in the fish.
  3. 3 Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily with a fork.

By ADAMS8192

Fiesta Pinwheels
Appetizer American

Fiesta Pinwheels

4.8

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Beat cream cheese, sour cream, picante sauce, taco seasoning, and garlic powder together in a small bowl until smooth; stir in Cheddar cheese, olives, and chiles.
  2. 2 Spread about ½ cup cream cheese mixture onto each tortilla; roll each like a jelly roll. Wrap rolls in plastic wrap. Refrigerate for 2 hours to overnight. Cut into 1-inch slices.

By ACPHIFER

Texan Black-Eyed Pea Dip
Dinner American

Texan Black-Eyed Pea Dip

3.0

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Combine picante sauce, black-eyed peas, hominy, white onion, cilantro, green onion, chile peppers, cumin, garlic powder, salt, and pepper in a large mixing bowl. Mix until well combined. Cover and chill for 24 hours.

By Dreidel

Fry Bread Tacos
Dinner American

Fry Bread Tacos

4.6

Prep
20 min
Cook
22 min
Total
47 min

Instructions

  1. 1 Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through, about 5 minutes.
  2. 2 Combine ground beef and taco seasoning mix in a large skillet over medium-high heat; cook until browned, 5 to 8 minutes. Cover, and keep warm while you prepare the fry bread.
  3. 3 To make the fry bread: Stir flour, baking powder, and salt together in a medium bowl. Stir in milk and mix until the dough comes together. Add more flour if necessary to be able to handle the dough.
  4. 4 Knead dough on a floured surface until smooth, at least 5 minutes. Let dough rest for 5 minutes. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center.
  5. 5 Heat 1 ½ inches oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Fry dough in the hot oil until golden on both sides, about 3 minutes per side. Drain on paper towels.
  6. 6 Top fry bread with beans, ground beef, lettuce, and Cheddar cheese. Spoon picante sauce on top.

By Robyn Bloomquist

Vegetarian Southwestern Potato Skins
Dinner American

Vegetarian Southwestern Potato Skins

5.0

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Prick potatoes a few times with a fork. Rub potatoes with 1 teaspoon oil and set directly on the oven rack. Bake for 1 hour. Transfer to a cutting board and let cool until easily handled. Keep the oven on.
  3. 3 Cut the potatoes lengthwise and scoop out flesh to within 1/4 inch of skin. Brush remaining oil over the skins and sprinkle with salt. Place them on a baking sheet skin-side down and bake for 5 minutes.
  4. 4 Meanwhile, combine black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin in a bowl. Stir until evenly combined.
  5. 5 Divide filling between the potatoes and top with Cheddar cheese. Bake until cheese has melted, about 5 minutes.

By Soup Loving Nicole

Sonora Chicken
Dinner American

Sonora Chicken

4.4

Prep
20 min
Cook
95 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish; cover.
  2. 2 Bake in the preheated oven, 1 hour. Transfer chicken to a plate; cool. Remove meat from bones; tear into small pieces. Discard bones.
  3. 3 Meanwhile, combine chili, condensed soups, onion, picante sauce, milk, cumin, and garlic powder in a large bowl.
  4. 4 Spread ½ shredded chicken into a 9x13-inch baking dish; cover with ½ tortilla pieces. Pour ½ chili sauce on top of tortillas; sprinkle with ½ each Cheddar and Monterey Jack cheeses. Repeat layers with remaining each ½ shredded chicken, tortilla pieces, chili sauce, Cheddar cheese, and Monterey Jack cheese.
  5. 5 Bake in the preheated oven until cheese has melted and sauce is bubbling, 35 to 40 minutes.

By RHONDA35

Instant Pot Borracho Cranberry Beans
Dinner American

Instant Pot Borracho Cranberry Beans

4.6

Prep
10 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function.
  2. 2 Add oil to the pot and let heat for about 1 minute. Add onion and cook for 2 minutes. Turn Sauté function off.
  3. 3 Add cranberry beans, chicken broth, beer, picante sauce, cilantro, jalapeño peppers, garlic, oregano, and cumin; stir to combine. Close and lock the lid.
  4. 4 Select high pressure according to the manufacturer's instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 15 minutes. Season with salt and pepper.

By Soup Loving Nicole

Picante Chicken
Dinner Mexican

Picante Chicken

4.3

Prep
Cook
Total

Instructions

  1. 1 Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.

By Joyce

Picante Marinated Chicken
Dinner Mexican

Picante Marinated Chicken

4.2

Prep
Cook
Total

Instructions

  1. 1 In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
  2. 2 Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken.

By LILQUIZ

Tim's Turkey Tortilla Soup
Dinner

Tim's Turkey Tortilla Soup

4.9

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer turkey to a 5-quart pot.
  2. 2 Mix broth, picante sauce, cilantro, lime juice, and olive oil into turkey; bring to a boil. Reduce heat, cover pot, and simmer until flavors blend, about 40 minutes. Transfer soup to serving bowls and top with tortilla chips.

By JUSTINB

Mexican Mostaccioli
Dinner Mexican

Mexican Mostaccioli

4.2

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook mostaccioli at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
  2. 2 Cook and stir ground beef in a large pot over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease.
  3. 3 Add picante sauce and stewed tomatoes to the ground beef; cook, stirring occasionally, until the tomatoes soften completely, about 10 minutes. Gently stir the cooked mostaccioli into the ground beef mixture. Add Mexican-style cheese; cook and stir until the cheese is melted, about 5 minutes.

By cara1997

Best Spanish Rice
Side Dish Mexican

Best Spanish Rice

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large, heavy skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes.
  3. 3 Add rice; cook and stir until rice begins to turn golden brown.
  4. 4 Stir in chicken broth and picante sauce.
  5. 5 Reduce heat, cover, and simmer until liquid has been absorbed, about 15 to 20 minutes.

By Angela Sims

Vegan Enchiladas
Mexican

Vegan Enchiladas

3.3

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine tofu, picante sauce, onion, chili powder, garlic powder, cumin, and black pepper in a bowl and stir well. Place 1 tortilla on a work surface and fill with 4 heaping teaspoons of the mixture. Roll up and place in a baking dish. Repeat with remaining tortillas and mixture. Cover with enchilada sauce.
  3. 3 Bake in the preheated oven until hot and bubbly, 20 to 25 minutes.

By cuppycake0709

Cheese Dip II
Dinner Mexican

Cheese Dip II

4.6

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Melt processed cheese in a slow cooker set for high heat. Stir occasionally to avoid burning.
  2. 2 Place ground beef in a large skillet. Cook over medium high heat until evenly brown. Drain beef, and mix in water and taco seasoning mix. Cook and stir 2 to 4 minutes.
  3. 3 Stir seasoned beef into the melted processed cheese. Mix in salsa. Cook and stir until well blended. Serve warm.

By Angie

Instant Pot Chicken Tacos
Dinner Mexican

Instant Pot Chicken Tacos

4.3

Prep
5 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Combine chicken broth, picante sauce, green chiles, and lime juice in a multi-functional pressure cooker (such as Instant Pot). Add chicken and sprinkle taco seasoning mix over the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the keep warm setting. Transfer chicken to a cutting board and let cool for 10 minutes.
  3. 3 Shred chicken and return back to the pot for 3 minutes or until heated through.

By Soup Loving Nicole

Mexi-Rollups
Appetizer Mexican

Mexi-Rollups

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine cream cheese, Cheddar cheese, picante sauce, green chiles, and seasoning mix in a large mixing bowl.
  2. 2 Spread some of the mixture over most of one tortilla, leaving a 1/2-inch border on one side. Roll up. Repeat with remaining tortillas and cream cheese mixture. Cut into 1- to 2-inch sections.

By Tara K Farley

Clemons Family Bean Dip
Appetizer Mexican

Clemons Family Bean Dip

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown.
  2. 2 Drain beef and place in a large, heavy saucepan with condensed cheese soup, refried beans, picante sauce, jalapeno peppers and processed cheese food. Cook on high until boiling, then reduce heat to low. Stirring constantly, cook until mixture is melted and bubbly.

By Opal Clemons Irvin

Spicy Mexican Minestrone Stew
Dinner

Spicy Mexican Minestrone Stew

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Shape the sausage firmly into 1/2-inch meatballs.
  2. 2 Heat the oil in a 4-quart saucepan over medium-high heat. Add the meatballs and cook until well browned on all sides. Remove the meatballs from the saucepan. Pour off any fat.
  3. 3 Stir the broth, tomatoes, picante sauce and garlic powder in the saucepan and heat to a boil. Stir in the shells. Return the meatballs to the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring often.
  4. 4 Stir in the green beans and kidney beans. Cook for 10 minutes or until the meatballs are cooked through and the shells are tender, stirring occasionally. Sprinkle with the cheese before serving, if desired.

By Swanson

Robin's Spicy Ribs

Robin's Spicy Ribs

4.4

Prep
25 min
Cook
80 min
Total
585 min

Instructions

  1. 1 Place the ribs in large pot with enough water to cover, and bring to a boil. Stir in the lemon juice. Cook the ribs 1 hour, until meat is tender. Drain, and place in large resealable plastic bags.
  2. 2 In a medium saucepan over medium heat, mix the picante sauce, brown sugar, barbeque sauce, garlic, mustard, Worcestershire sauce, jalapeno peppers, and onion. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally, until thickened. Pour over the ribs in the plastic bags. Seal bags, and marinate ribs 8 hours, or overnight, in the refrigerator.
  3. 3 Preheat the grill for high heat.
  4. 4 Lightly oil the grill grate. Place ribs on the grill, and discard remaining marinade. Season ribs with red pepper flakes, and cook 10 to 20 minutes, turning once, until browned and crisp.

By RyanEZ7

Chicken Flautas
Dinner Mexican

Chicken Flautas

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
  3. 3 In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
  4. 4 Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
  5. 5 Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.

By Arlene Spurlock

Southwestern Mini Turkey Meatballs
Appetizer

Southwestern Mini Turkey Meatballs

3.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a bowl Mix together yogurt, salsa, cumin and chipotle chili powder. Set 1 1/2 cups aside in the refrigerator.
  2. 2 In another bowl mix together turkey, crushed chips, egg, remaining seasoned yogurt, cilantro, corn, black beans. Using a small scoop spoon, make tablespoon sized balls, and place on a lightly greased shallow baking sheet and bake in a preheated 400 degrees F for 20-25 minutes or until lightly browned.
  3. 3 Serve meat balls on shredded lettuce with reserved sauce for dipping.

By Dannon Oikos

Sweet Potato Black Bean Soup
Dinner Mexican

Sweet Potato Black Bean Soup

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.
  2. 2 Meanwhile, combine black beans and picante sauce in a blender; blend until smooth.
  3. 3 Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.

By Chef Mo

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

Skillet Chicken Picante
Dinner Mexican

Skillet Chicken Picante

4.5

Prep
Cook
Total

Instructions

  1. 1 Cube chicken breasts. Heat oil in a medium skillet. Add cubed chicken breasts, onion and garlic powder and saute until chicken is cooked through and no longer pink, about 15 to 20 minutes. Pour tomatoes and picante sauce over chicken mixture. Let simmer over medium heat until sauce has thickened, usually about 30 minutes. Place some of the mixture in a warm tortilla, add cheese and wrap. Repeat until all of the chicken mixture is gone!

By Terri Jackson

Campbell's Easy Chicken and Cheese Enchiladas
Dinner Mexican

Campbell's Easy Chicken and Cheese Enchiladas

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Stir soup, sour cream, picante sauce, and chili powder in a medium bowl until combined.
  2. 2 Transfer 1 cup of the soup-sauce mixture into a large bowl; stir in chicken and cheese.
  3. 3 Divide chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11x8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
  4. 4 Bake at 350 degrees F until the enchiladas are hot and bubbling, about 40 minutes. Top with tomato and onion.

By Campbell's Kitchen