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Mexican Pasta Salad
Salad Mexican

Mexican Pasta Salad

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot with lightly salted water to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  3. 3 While pasta is cooking, combine salsa, mayonnaise, sour cream, and bell pepper in a large bowl. Add black beans, corn, olives, green onions, salt, garlic powder, cumin, cilantro, and pepper; stir until well combined.
  4. 4 Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly.
  5. 5 Add cooled pasta to salsa and vegetable mixture; stir until evenly coated. For best results, cover salad with plastic wrap and refrigerate until chilled before serving.

By JOSLYN H

Mexican Bean Salad
Salad Mexican

Mexican Bean Salad

4.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine beans, bell peppers, corn, and red onion in a large bowl.
  3. 3 Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.
  4. 4 Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.

By Karen Castle

Red Quinoa and Avocado Salad
Salad American

Red Quinoa and Avocado Salad

4.6

Prep
5 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Spread into a medium bowl and refrigerate until cold, about 30 minutes.
  2. 2 Stir tomatoes, cucumber, and onion into cooled quinoa in the bowl. Season with lime juice, cumin, salt, and pepper; stir to combine.
  3. 3 Divide spinach leaves onto 2 plates and top with quinoa salad. Garnish with avocado to serve.

By Gitano

Southwestern Pasta Salad
Salad American

Southwestern Pasta Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain.
  2. 2 Combine oil, lime juice, chili powder, cumin, salt, and garlic in a large bowl. Stir in pasta; set aside to cool to room temperature, stirring occasionally.
  3. 3 Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

By Lisa Provost

Easy Quinoa Salad
Salad American

Easy Quinoa Salad

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
  2. 2 Meanwhile, whisk olive oil, lime juice, cumin, salt, and red pepper flakes together in a small bowl.
  3. 3 Combine quinoa, tomatoes, black beans, and green onions in a large bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper.
  4. 4 Serve immediately or chill salad in an airtight container in the refrigerator for about five days.

By scrumdiddly

Marinated Black-Eyed Pea Salad
Salad American

Marinated Black-Eyed Pea Salad

4.8

Prep
30 min
Cook
Total
210 min

Instructions

  1. 1 Combine black-eyed peas, bell peppers, onion, jalapeño chiles, parsley, and garlic in a large bowl.
  2. 2 Whisk red wine vinegar and balsamic vinegar together in a small bowl; gradually pour in olive oil, whisking constantly until thoroughly blended. Stir in salt, black pepper, and cumin.
  3. 3 Pour dressing over pea salad, tossing to coat evenly. Cover and refrigerate until completely chilled, about 3 hours. Just before serving, stir in bacon.

By Julie Cleaves McLaughlin

Black Bean and Salsa Soup
Mexican

Black Bean and Salsa Soup

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
  2. 2 Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
  3. 3 Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

By Maryanne

Citrus Asada Fajitas
Dinner Mexican

Citrus Asada Fajitas

5.0

Prep
10 min
Cook
10 min
Total
1460 min

Instructions

  1. 1 Whisk orange juice, cumin, chile pepper, and sea salt together in a bowl and pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade and discard marinade.
  3. 3 Cook the steak until it starts to firm and is reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

By Timothy F Koehler Sr

Beef Fajita Marinade
Mexican

Beef Fajita Marinade

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
  2. 2 To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of chosen meat (such as flank steak). Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.
  3. 3 Remove meat from the refrigerator and discard marinade. Cook meat as directed in your recipe.

By Olivia

Mexican Mole Sauce
Mexican

Mexican Mole Sauce

4.1

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a medium saucepan over medium heat. Cook onion in oil until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in tomato soup and green chile peppers.
  2. 2 Bring sauce to a boil, reduce heat to low, cover, and simmer for 10 minutes.
  3. 3 Transfer to a gravy boat or pour directly over food to serve.

By ROSEP47

Rush Hour Refried Beans
Dinner Mexican

Rush Hour Refried Beans

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat bacon grease in a skillet over medium heat. Cook and stir onion and garlic in hot bacon grease until onion is softened, 5 to 7 minutes.
  2. 2 Mash pinto beans and cumin into onion mixture using a potato masher until desired consistency is reached. Cook and stir bean mixture until heated through, 3 to 5 minutes.

By Moorheadmomma

Baja Sauce
Mexican

Baja Sauce

4.6

Prep
25 min
Cook
Total
205 min

Instructions

  1. 1 Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.

By TEXASDOLL714

Homemade Taco Seasoning
Mexican

Homemade Taco Seasoning

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine chili powder, cumin, cornstarch, paprika, seasoned salt, black pepper, garlic powder, onion powder, red pepper flakes, and cayenne pepper together in an airtight container. Seal container and shake to mix.

By Christina Tabaretti

Restaurant-Style White Queso Dip
Appetizer Mexican

Restaurant-Style White Queso Dip

4.9

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine American cheese and half-and-half in a medium microwave-safe bowl. Microwave on high power in 1 1/2 minute intervals, stirring in between each interval, until melted and creamy, 5 to 7 minutes.
  2. 2 Stir in jalapeños, jalapeño juice, cumin, and cayenne. Microwave for 30 seconds. Stir and serve immediately.

By Nicole McLaughlin

Taco Meat
Dinner Mexican

Taco Meat

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  2. 2 Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over beef, stir to coat, and simmer until slightly thickened, about 5 minutes.

By Natalie

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

Baked Tortilla Chips
Appetizer Mexican

Baked Tortilla Chips

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Stack tortillas in layers of 5 or 6. Cut through each stack to make 8 wedges. Arrange wedges in a single layer on rimmed baking sheets.
  3. 3 Combine lime juice and oil in a spray bottle or mister; shake until well mixed. Spray the tops of the tortilla wedges until slightly moist.
  4. 4 Combine cumin, chili powder, and salt in a small bowl; sprinkle mixture over the chips.
  5. 5 Bake in the preheated oven for 7 minutes. Remove from the oven. Flip chips, then mist and season again.
  6. 6 Return to the oven, rotating the pans and switching racks. Bake, checking often to ensure they don't burn, until chips are lightly browned and crisp, 5 to 8 more minutes.
  7. 7 Remove from the oven and cool slightly before serving. Chips will crisp up more as they cool.
  8. 8 Enjoy with a side of salsa!

By Michele O'Sullivan

Easy Slow Cooker Carne Guisada
Mexican

Easy Slow Cooker Carne Guisada

4.1

Prep
30 min
Cook
360 min
Total
390 min

Instructions

  1. 1 Combine beef, potatoes, onion, peppers, and garlic in a large bowl. In a small bowl, mix together the flour, chili powder, cumin, and salt. Toss the beef mixture with the flour mixture until evenly coated. Place the mixture into a slow cooker, and pour in enough beef broth to barely cover the meat. If you don't have quite enough, you can fill the rest of the way with water.
  2. 2 Cook on Low until the beef is tender, 6 to 8 hours.

By LFETSCH

Cerveza and Lime Marinade for Shrimp and Fish
Mexican

Cerveza and Lime Marinade for Shrimp and Fish

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine the onion, cilantro, jalapeno pepper, garlic, oil, lime juice, beer, tequila, black pepper, and cumin in a blender; blend until smooth. Marinate fish or shrimp in the refrigerator in this marinade up to 2 hours before grilling.

By CHEFMAN1965

Sarah's Easy Shredded Chicken Taco Filling
Dinner Mexican

Sarah's Easy Shredded Chicken Taco Filling

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place chicken breasts in a saucepan and cover with water. Bring to a boil over medium heat, then simmer until no longer pink, 10 to 12 minutes.
  3. 3 Transfer chicken breasts to a bowl. Allow to cool briefly, then shred with 2 forks.
  4. 4 Heat vegetable oil in a saucepan over medium heat. Add onion and cook until translucent, 2 to 3 minutes.
  5. 5 Stir in shredded chicken, tomato sauce, cumin, and chili powder. Bring to a boil, then reduce heat to low and simmer until chicken is hot and flavors have blended, about 3 minutes.
  6. 6 Serve and enjoy!

By Holiday Baker