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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

BBQ Potato Salad
Salad American

BBQ Potato Salad

4.5

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes.
  2. 2 Drain potatoes. Transfer to baking sheets; spread in a single layer. Refrigerate until cold, about 2 hours.
  3. 3 Place cooled potatoes in a large bowl with eggs, mayonnaise, onion, barbecue sauce, and garlic powder; season with salt and pepper. Mix until well combined. Sprinkle with paprika.

By Verna

Pecan Chicken Salad
Salad American

Pecan Chicken Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
  2. 2 Serve immediately or refrigerate for up to 3 days.

By thedailygourmet

Dill Pickle Pasta Salad
Salad American

Dill Pickle Pasta Salad

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil; add pasta and boil until tender yet firm to the bite, about 8 minutes.
  3. 3 While the pasta is cooking, mix mayonnaise, pickles, mustard, vinegar, sugar, salt, pepper, celery salt, and garlic powder together in a bowl.
  4. 4 Drain pasta, then rinse under cold water until cold. Transfer to a large salad bowl; stir in dressing and toss to coat. Add additional pickle chunks to taste.

By notimetocook

Grilled Chicken Salad Sandwich
Salad American

Grilled Chicken Salad Sandwich

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk 1 cup mayonnaise, pepper, garlic powder, and celery salt together in a small bowl until combined.
  3. 3 Combine chicken, celery, cashews, and cranberries in a large bowl; pour mayonnaise mixture over chicken mixture and stir until evenly combined.
  4. 4 Spread 1/2 tablespoon mayonnaise on each slice of toasted bread. Divide chicken salad between 4 toast slices; top each with a lettuce leaf and a tomato slice. Complete each sandwich with remaining 4 toast slices.
  5. 5 Enjoy!

By Erin Noel

Perfect Pasta Salad
Salad American

Perfect Pasta Salad

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of salted water to boil, add pasta, and boil until al dente, about 8 to 12 minutes. Drain well.
  2. 2 Place broccoli, cauliflower, carrot, celery, red onions, yellow peppers, and black olives in a large mixing bowl. Pour Caesar salad dressing over vegetables and stir to coat. Sprinkle Parmesan cheese, pepper, garlic powder, and paprika over the vegetable mixture; stir well. Add cooked pasta and stir to combine.
  3. 3 Serve warm or refrigerate pasta salad until chilled.

By Chrissy

Easy Spaghetti Salad
Salad Italian

Easy Spaghetti Salad

4.6

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
  2. 2 Whisk salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers together until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

By CORWYNN DARKHOLME

Light and Easy Greek Potato Salad
Salad Greek

Light and Easy Greek Potato Salad

4.7

Prep
30 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
  2. 2 Slice potatoes into chunks and place in a large salad bowl; toss potatoes with green onion.
  3. 3 Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour dressing over potatoes and toss to caot. Serve immediately or chill until serving time.

By UAReba

A Great Greek Pasta Salad
Salad Greek

A Great Greek Pasta Salad

4.6

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar together in a large bowl.
  3. 3 Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated.
  4. 4 Cover, and chill 2 hours or overnight.
  5. 5 Serve and enjoy!

By Behr

Chipotle Crusted Pork Tenderloin
Dinner Mexican

Chipotle Crusted Pork Tenderloin

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat grill for medium-high heat.
  2. 2 In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
  3. 3 Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

By KRAMNODROG

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

White Queso (using Monterey Jack Cheese)
Appetizer Mexican

White Queso (using Monterey Jack Cheese)

3.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat butter in a saucepan over medium-high heat; whisk flour into melted butter until smooth. Slowly pour milk into flour mixture; bring to a boil. Reduce heat to low and stir in onion powder and garlic powder; simmer for 2 minutes. Add Monterey Jack cheese while stirring constantly until melted, about 5 more minutes.

By Eraina

Easy Authentic Mexican Rice
Dinner Mexican

Easy Authentic Mexican Rice

3.7

Prep
Cook
25 min
Total
25 min

Instructions

  1. 1 Heat canola oil in a skillet over medium-high heat; season with onion powder and garlic powder. Stir in rice and cook until golden, 2 to 4 minutes.
  2. 2 Stir in water and tomato sauce; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 15 minutes.

By PattyBluebird

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 Tomato-Flavored Rice
Side Dish Mexican

Mexican Tomato-Flavored Rice

4.8

Prep
Cook
25 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a saucepan over medium heat. Add rice and fry until golden brown, 2 to 3 minutes.
  3. 3 Gradually stream water into the saucepan while stirring rice. Stir in tomato powder, onion powder, and garlic powder.
  4. 4 Bring mixture to a boil and cook for 2 minutes. Reduce the heat to low, cover, and cook until rice has absorbed almost all liquid, about 15 minutes. Remove from the heat and let sit, covered, until remaining liquid is absorbed, about 5 minutes.

By Luis-Christine Poncio

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

Tequila-Lime Chicken Recipe
Dinner Mexican

Tequila-Lime Chicken Recipe

5.0

Prep
10 min
Cook
35 min
Total
105 min

Instructions

  1. 1 Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over chicken. Cover the dish with plastic wrap and marinate in the refrigerator for 30 minutes.
  2. 2 Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
  3. 3 Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
  4. 4 Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over chicken and continue to bake until chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By JLREED

Spaghetti and Chipotle Meatballs
Mexican

Spaghetti and Chipotle Meatballs

4.5

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. 2 Mix the ground beef, chipotle peppers with the adobo sauce, green onions, bread crumbs, garlic powder, salt, and pepper together in a bowl until evenly mixed. Roll the mixture into balls the size of cherry tomatoes. Arrange on the prepared baking sheet.
  3. 3 Bake in the preheated oven until cooked through, about 30 minutes.
  4. 4 While the meatballs bake, bring a large pot of lightly-salted water to a boil. Add the spaghetti and return to a boil. Cook until tender but still firm to the bite, about 12 minutes. Drain.
  5. 5 Pour the spaghetti sauce in a large saucepan over medium heat; cook until hot, 5 to 7 minutes. Add the cooked meatballs and stir to coat. Ladle over the drained spaghetti and top with the grated Parmesan cheese to serve.

By MitchJGray

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

Easy Nachos with Refried Beans
Appetizer Mexican

Easy Nachos with Refried Beans

4.2

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine refried beans, garlic powder, onion powder, and cumin in a bowl; mix well.
  3. 3 Pour tortilla chips onto a baking sheet in one layer. Spoon bean mixture over tortilla chips. Top with Colby-Monterey Jack cheese and jalapeños.
  4. 4 Bake in the preheated oven until cheese is melted, about 5 minutes.

By Beverly

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

Fajita-Style Vegan Tofu Burrito
Mexican

Fajita-Style Vegan Tofu Burrito

4.3

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Melt margarine in a large nonstick skillet over medium heat. Add squash, bell pepper, onion, and jalapeno. Simmer to your desired level of doneness, 5 to 10 minutes. Add cubed tofu. Cook and stir until heated through, about 2 minutes. Add soy sauce and garlic powder; cook about 5 minutes more.
  2. 2 Wrap tortillas in a moist paper towel and heat in the microwave on high until soft, about 30 seconds.
  3. 3 Spread a thin layer of vegan sour cream on each tortilla. Add tofu and vegetable mixture and roll up, burrito-style.

By JustinWingo

Mean Green Guacamole Salsa
Appetizer Mexican

Mean Green Guacamole Salsa

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a pot of water to a boil and stir in tomatillos and jalapenos. Boil until tomatillos turn bright green and soft, about 10 minutes.
  2. 2 Place cilantro, avocados, cooked tomatillos, and cooked jalapenos into a blender, working in batches if necessary. Blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick.
  3. 3 Stop the blender, and season the salsa with garlic powder and salt to taste. Blend again briefly to mix in the seasonings. Transfer to a bowl for serving.

By Lindsey Eustace