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Classic Three Bean Salad
Salad American

Classic Three Bean Salad

4.6

Prep
25 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Stir sugar, cornstarch, salt, mustard, water, and vinegar together in a small saucepan over medium heat. Bring to a boil and cook, stirring, for 1 minute. Remove from heat and let cool.
  2. 2 Combine green beans, wax beans, kidney beans, onion, and green pepper in a large bowl; pour cooled dressing over all and toss to coat. Best if marinated for at least an hour before serving.

By Kim

Best Bean Salad
Salad American

Best Bean Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine garbanzo beans, kidney beans, black beans, green beans, wax beans, green pepper, onion, and celery in a large bowl; toss to mix.
  3. 3 Whisk together sugar, oil, vinegar, salt, and pepper in a separate bowl until sugar is dissolved; pour over bean mixture. Mix well.
  4. 4 Refrigerate salad until ready to serve.
  5. 5 Enjoy!

By chemjo

Bow Tie Pasta Salad
Salad American

Bow Tie Pasta Salad

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring a large pot of lightly salted water to a rolling boil. Cook bow tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain. Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain.
  3. 3 Mix cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl.
  4. 4 Gently stir salad dressing and Parmesan cheese together in a bowl until evenly mixed; season to taste with sugar, basil, and salt.
  5. 5 Pour salad dressing mixture over pasta mixture; gently toss to coat evenly.
  6. 6 For best results, chill salad in refrigerator before serving to allow flavors to blend.

By Alley

5-Ingredient Crab Salad
Lunch Mexican

5-Ingredient Crab Salad

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Melt butter in a medium skillet over medium-high heat. Add onion and green pepper; sauté until tender, about 3 minutes. Stir in crabmeat; saute 3 minutes more.
  2. 2 Transfer crabmeat mixture to a medium bowl. Fold in mayonnaise until well combined. Serve warm or cold.

By PBLAZ

Sausage and Pepper Sunrise Burrito
Breakfast Mexican

Sausage and Pepper Sunrise Burrito

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cook sausage, bell peppers, and onion in a medium nonstick skillet over medium heat until sausage is cooked through and vegetables are crisp-tender, 4 to 5 minutes. Remove from the skillet.
  2. 2 Add eggs to the skillet and cook, stirring occasionally, over medium heat until set, about 2 min. Stir in sausage mixture and top with shredded cheese.
  3. 3 Spoon onto tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style.

By Kraft

Air Fryer Shrimp Fajitas
Dinner Mexican

Air Fryer Shrimp Fajitas

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
  2. 2 Place shrimp into a bowl and sprinkle 2 teaspoons fajita seasoning over top. Drizzle with 1 tablespoon oil and toss to combine.
  3. 3 Place bell pepper and onion strips into a second bowl and sprinkle remaining seasoning over top. Drizzle with remaining 2 tablespoons oil and stir to combine.
  4. 4 Place vegetables in the basket of the preheated air fryer and cook for 12 minutes, shaking halfway through the cook time. Transfer mixture to a large bowl.
  5. 5 Place shrimp in the basket of the air fryer and cook for 5 minutes. Flip and cook for 3 minutes more.
  6. 6 Divide vegetables among tortillas and top with shrimp.

By Soup Loving Nicole

One - Two - Three - Mexican Macaroni Salad
Lunch Mexican

One - Two - Three - Mexican Macaroni Salad

4.3

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Rinse under cold running water; drain.
  2. 2 Combine salsa, mayonnaise, olives, bell pepper, garlic powder, salt, and black pepper in a large bowl; mix well. Stir in pasta until thoroughly coated. Cover and refrigerate before serving, at least 1 hour.

By JOSLYN H

Easy Grilled Shrimp Fajitas
Dinner Mexican

Easy Grilled Shrimp Fajitas

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Place bell pepper strips, onion, and jalapeño slices into a large bowl. Add 2 teaspoons fajita seasoning and olive oil. Stir until evenly combined.
  3. 3 Place shrimp in a separate bowl. Add remaining 1/2 teaspoon fajita seasoning and lime juice. Gently stir until evenly combined.
  4. 4 Place vegetable mixture in a grill basket and cook in the preheated grill for 10 minutes. Stir in shrimp and grill for 5 minutes more. Remove the basket from the grill.
  5. 5 Place tortillas on the grill and toast for 2 minutes. Divide filling between tortillas and serve hot.

By Soup Loving Nicole

Black Bean and Veggie Enchiladas
Dinner Mexican

Black Bean and Veggie Enchiladas

4.8

Prep
25 min
Cook
Total
55 min

Instructions

  1. 1 Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
  2. 2 Place frozen pepper stir-fry in pie plate. Cover with plastic wrap and microwave on High 7 minutes, stirring halfway through cooking. Drain veggies; pat dry with paper towels. Return veggies to pie plate. Place uncovered in freezer 5 minutes to cool them quickly.
  3. 3 Meanwhile, in small bowl; mix refried beans, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within 1/2 inch of edge.
  4. 4 Stir 1 cup of the cheese into the veggie mixture. Spoon about 1/4 cup mixture on top of bean mixture on each tortilla. Roll up tortillas; place seam side down in dish. Drizzle with remaining enchilada sauce, entirely covering tortillas.
  5. 5 Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/2 cup cheese; let stand 2 to 3 minutes to melt cheese.

By Old El Paso

Homemade Spanish Rice
Dinner Mexican

Homemade Spanish Rice

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
  2. 2 Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

By JOHN MAC

Healthy Red Beans and Rice
Dinner Mexican

Healthy Red Beans and Rice

3.5

Prep
10 min
Cook
60 min
Total
550 min

Instructions

  1. 1 Put red beans in a large pot with enough water to cover by several inches. Soak 8 hours to overnight.
  2. 2 Drain and rinse beans. Pour hot water into the pot. Add beans, sausage, onions, bell pepper, celery, cayenne pepper, salt, and bay leaf to the pot; stir. Place pot over medium heat, put a cover on the pot, and simmer, stirring frequently, for 30 minutes.
  3. 3 Reduce heat to medium-low and continue cooking at a simmer until the beans are tender, about 30 minutes more. Remove and discard bay leaf.
  4. 4 Serve over cooked rice.

By Dale Tadlock

Mexican Corn Casserole
Dinner Mexican

Mexican Corn Casserole

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Place cream cheese and butter in a 8x8-inch casserole dish. Heat in microwave in 2-minute intervals until melted; stir until smooth.
  3. 3 Mix black beans, tomatoes, Mexican-style corn, and white corn into the cream cheese mixture.
  4. 4 Bake casserole in the preheated oven until bubbling, about 20 minutes. Stir 1/2 cup Cheddar cheese into casserole until incorporated; top with jalapeno peppers and remaining 1/2 cup Cheddar cheese.
  5. 5 Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.

By Lori

Crispy Flautas
Dinner Mexican

Crispy Flautas

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
  2. 2 Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
  3. 3 Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
  4. 4 Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.

By KIWICOTTONBALL

Barley Lime Fiesta Salad
Mexican

Barley Lime Fiesta Salad

4.4

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Bring water and barley to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes. Remove from heat, drain if necessary, and chill barley in the refrigerator.
  2. 2 Combine cooled barley, corn, beans, onion, bell peppers, carrot, celery, chipotle pepper, oil, salt, black pepper, and cumin in a large salad bowl.
  3. 3 Make vinaigrette: Whisk together water, cilantro, corn syrup, oil, lime juice, lemon juice, vinegar, and onion powder in a medium bowl. Pour vinaigrette over barley mixture and toss to combine. Refrigerate salad until thoroughly chilled.

By Christine

Three Bean Tacos
Dinner Mexican

Three Bean Tacos

5.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Add beans, Green Giant® SteamCrisp® Mexicorn®, 3/4 cup water, and Ortega® Taco Seasoning to large nonstick skillet and bring to a boil over high heat. Simmer 10 minutes or until thickened.
  2. 2 Serve in warm tortillas with your favorite taco toppings.

By BM

Enchilada Casserole with Red Guajillo Chile Sauce
Dinner Mexican

Enchilada Casserole with Red Guajillo Chile Sauce

5.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet, sprinkling in pepper and taco seasoning, until browned and crumbly, 5 to 7 minutes. Add onion, bell peppers, and carrots; saute for 5 minutes.
  3. 3 Pour guajillo sauce into a large measuring cup and stir in sugar. Pour sauce over the beef mixture; stir in black beans.
  4. 4 Place 3 tortillas on the bottom of a casserole dish. Add half the meat mixture on top. Sprinkle 1/2 of the shredded cheese on top. Repeat the layers, ending with cheese on top.
  5. 5 Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.

By Occasional Cooker

Fiesta Chicken Burritos
Dinner Mexican

Fiesta Chicken Burritos

4.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (180 degrees C).
  2. 2 Melt butter in a large skillet over medium-high heat. Add chicken and cook until no longer pink inside, about 8 minutes. Season with salt and pepper, then transfer to a large bowl.
  3. 3 Add 1 cup shredded cheese, bell pepper, sour cream, olives, salsa, jalapeño, and cilantro to the chicken; stir to combine.
  4. 4 Place 1/4 of the chicken mixture onto a tortilla. Fold and roll tortilla to completely enclose filling, then place it, seam-side down, in a small baking dish. Repeat to fill and roll remaining tortillas. Sprinkle the remaining cheese over top.
  5. 5 Bake in center of the preheated oven until cheese is melted and tortillas are crispy, about 20 minutes.

By Gay Lea Foods Co-operative®

Mexican Fiesta Breakfast Casserole
Breakfast Mexican

Mexican Fiesta Breakfast Casserole

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.
  2. 2 Heat a medium skillet over medium-high heat. Add chorizo; cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.
  3. 3 Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.
  4. 4 Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven; spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.

By rlt11_NMC

Maille® Dijon Shrimp Starter
Appetizer

Maille® Dijon Shrimp Starter

Prep
Cook
Total

Instructions

  1. 1 Place sunflower oil in a skillet. Add the onion, green pepper and garlic and cook for 5 minutes. Add the Maille® Old Style Mustard and cook for another 2 minutes. Add the shrimp and cook 5 minutes more. Season to taste. Serve with a salad of fine herbs (chives, chervil, parsley, basil).

By Maille

Cally's Omelet
Breakfast

Cally's Omelet

4.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Melt butter in a medium saucepan over medium heat. Stir in green bell pepper, red bell pepper, onion and portobello mushrooms. Cook until tender, about 5 minutes.
  2. 2 Stir beef into the vegetable mixture, and cook until evenly brown, 5 to 10 minutes.
  3. 3 Stir egg beaters into the mixture, and cook 10 minutes, or until firm.

By devin

Veggie Frittata
Breakfast

Veggie Frittata

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
  2. 2 While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
  3. 3 When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
  4. 4 To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
  5. 5 Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
  6. 6 Cut into wedges and serve.

By Egg Farmers of Ontario

Primavera Noodles
Dinner

Primavera Noodles

4.4

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli and carrots to water. When pasta is al dente and broccoli and carrots are crisp-tender, drain water.
  2. 2 Mix in mushrooms, green pepper, salad dressing, and cheese. Season with salt and pepper to taste. Serve hot or cold.

By BECKARIAH

Mexican Beans and Rice
Dinner

Mexican Beans and Rice

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
  2. 2 Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.

By Campbell's Kitchen