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Creamy Jalapeno and Pulled Pork Quesadilla
Mexican

Creamy Jalapeno and Pulled Pork Quesadilla

5.0

Prep
10 min
Cook
Total
25 min

Instructions

  1. 1 Spread tortillas evenly with cream cheese; top half of each of tortilla with remaining ingredients. Fold tortillas in half.
  2. 2 Heat large skillet sprayed with cooking spray on medium heat. Add 1 quesadilla; cook 4 to 5 min. or until golden brown on both sides, turning after 2 to 3 min. Repeat with remaining quesadilla. Cut into wedges. Serve with salsa

By Philadelphia

Mayan Mocha Powder
Breakfast Mexican

Mayan Mocha Powder

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine sugar, nonfat dry milk powder, instant coffee granules, cocoa powder, pumpkin pie spice, cinnamon, and ground red pepper in a bowl until thoroughly mixed. Store in an airtight lidded container or a resealable plastic bag.

By JJGammon

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

Restaurant-Style Taco Meat Seasoning
Mexican

Restaurant-Style Taco Meat Seasoning

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 In a medium bowl, combine the corn flour, chili powder, onion powder, garlic powder, and seasoned salt. Stir in the paprika, cumin, garlic salt, and sugar. Blend in the onion, bouillon, and ground red pepper, stirring until all spices are well blended.
  2. 2 Crumble the ground chuck into a large skillet over medium heat. Cook, stirring, until browned. Remove from heat, rinse meat with hot water, and drain water and grease from beef.
  3. 3 Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until most of the liquid has cooked away, about 20 minutes.

By GVSWIFE

Tempeh Tacos
Dinner Mexican

Tempeh Tacos

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat oil in skillet on medium-high heat. Cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. Stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes.
  2. 2 Pour vegetable broth over the tempeh mixture and reduce heat to low; season with taco seasoning, oregano, and ground red pepper. Cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.

By Shauntea

Spicy Pan-Fried Squash
Dinner Mexican

Spicy Pan-Fried Squash

4.1

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Cut squash into chunks and remove rind. Shred squash and onion in a food processor. Place in a colander and press with a potato masher to drain any excess liquid. Transfer to a bowl and mix with flour and egg. Season with cumin, salt, pepper, and red pepper.
  2. 2 Heat the oil in a large skillet over medium heat. Place walnut-sized scoops of the squash mixture into the hot oil. Press flat with a spatula. Cook 3 to 5 minutes on each side, until golden brown. Drain on paper towels.

By MOTTSBELA

Corn and Roasted Red Pepper Salad
Lunch Mexican

Corn and Roasted Red Pepper Salad

3.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

By unsane1047

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

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

Southwest Corn Chowder
Dinner Mexican

Southwest Corn Chowder

4.2

Prep
35 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
  2. 2 Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
  3. 3 Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.

By Syd

Pollo Asado
Dinner Mexican

Pollo Asado

5.0

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Grill chicken until no longer pink in the center, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

By Jenny Egelhoff

Ultimate Queso Dip
Dinner Mexican

Ultimate Queso Dip

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Cook sausage in a large pot over medium heat until browned and crumbled, about 5 minutes. Drain off grease and return sausage to the pot. Add Cheddar cheese, diced tomatoes, Cheddar Jack cheese, cream cheese, sour cream, green chiles, garlic powder, paprika, onion powder, and red pepper.
  2. 2 Cook over low heat, stirring often, until queso is well combined and has the right consistency, 5 to 10 minutes. Serve immediately or keep warm in a slow cooker on Low setting for an all-day snack.

By Heather Waldron

Beef Taco Noodle Casserole
Dinner Mexican

Beef Taco Noodle Casserole

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
  2. 2 Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce, and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
  3. 3 Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.

By Pam Cooking Spray

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

Corn with Roasted Chiles, Creme Fraiche, Cotija Cheese
Dinner Mexican

Corn with Roasted Chiles, Creme Fraiche, Cotija Cheese

4.0

Prep
35 min
Cook
19 min
Total
74 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. 2 Cut poblano and serrano peppers in 1/2 from top to bottom; remove stems, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.
  3. 3 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice peppers.
  4. 4 Heat oil in a large saucepan over medium-high heat. Add onions; cook and stir until softened, 5 to 7 minutes. Add garlic and serrano pepper; saute until fragrant, about 1 minute. Add corn, red pepper, and poblano pepper. Saute until corn is tender, 8 to 10 minutes. Season vegetable mixture with salt and pepper.
  5. 5 Stir lime juice, butter, creme fraiche, and cilantro into the vegetable mixture. Transfer to a serving bowl and sprinkle with Cotija cheese.

By Nesto

Menudo Rojo (Red Menudo)
Soup Mexican

Menudo Rojo (Red Menudo)

4.2

Prep
20 min
Cook
490 min
Total
510 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Make the soup: Bring a large pot of water to a boil. Add tripe, reduce the heat, and simmer, periodically skimming off fat, for 2 hours; drain. Fill the pot with fresh water, and simmer tripe for 2 more hours; drain again.
  3. 3 Pour 1 gallon water over tripe in the pot; bring to a boil. Stir in onion, garlic, red pepper, oregano, salt, and black pepper. Reduce the heat and simmer for 1 hour.
  4. 4 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange árbol chiles on a baking sheet. Broil chiles in the preheated oven just until they begin to scorch, about 2 minutes.
  5. 5 Remove from the oven, slit lengthwise, and remove seeds.
  6. 6 Place árbol chiles into a blender or food processor with japones chiles; blend until minced.
  7. 7 Stir chile mixture into the pot and continue cooking over low heat for 2 hours.
  8. 8 Mix hominy into the pot and cook for 1 hour. Serve soup with cilantro, onion, and lime wedges.

By GUSTAVO6

Fiesta Chicken and Black Bean Enchiladas from Mission
Dinner Mexican

Fiesta Chicken and Black Bean Enchiladas from Mission

4.7

Prep
35 min
Cook
70 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11x2-inch baking dish with cooking spray.
  2. 2 Pour chicken broth into a small frying pan and bring to a simmer. Add chicken, cover, and simmer until no longer pink in the center and the juices run clear, about 25 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the pan and let cool.
  3. 3 In the same frying pan, add onion and red pepper. Sauté over medium heat until soft, approximately 5 minutes. Remove from the heat.
  4. 4 Shred cooled chicken and place into a large bowl. Add onion mixture, black beans, corn, cilantro, and chiles. Stir in 2 cups Cheddar and sour cream until thoroughly blended. Add Tabasco, salt, and pepper.
  5. 5 Place 1/8 of the mixture into center of each tortilla. Roll tortillas and place into the prepared baking dish. Pour enchilada sauce over top and sprinkle with remaining 1/4 cup Cheddar.
  6. 6 Bake in the preheated oven until sauce bubbles and enchiladas are heated through, about 35 minutes.

By Mission Foods

Low-Carb Mexican Chicken Soup
Dinner Mexican

Low-Carb Mexican Chicken Soup

4.0

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Combine water, broth, chicken, 1/2 of the cauliflower, 1/2 of the celery, onion, garlic, cayenne, garlic powder, seasoned salt, cumin, black pepper, and bay leaves in a large stockpot. Bring to a boil; reduce heat and let simmer until chicken is cooked through, about 20 minutes.
  2. 2 Remove chicken and shred with 2 forks.
  3. 3 Remove stock from heat and puree with an immersion blender. Add shredded chicken, soybeans, mushrooms, baby corn, red peppers, and lime juice to the pot and stir to combine. Return to a boil; reduce heat and let simmer for 1 hour. Serve.

By Allrecipes Member

Pineapple Pulled Pork Al Pastor
Dinner Mexican

Pineapple Pulled Pork Al Pastor

4.9

Prep
20 min
Cook
430 min
Total
1230 min

Instructions

  1. 1 Place pork in a large brining vessel. Cut a few slashes into fat side of pork.
  2. 2 Whisk salt, pineapple juice, and water together in a large bowl. Pour brine over pork. Refrigerate for 12 to 24 hours.
  3. 3 Combine salt, ancho powder, chipotle powder, garlic powder, cumin, cinnamon, and oregano together for the rub.
  4. 4 Remove pork from brine and place on a deep baking pan lined with foil. Season generously with spice rub. Reserve remaining spice rub for another use.
  5. 5 Preheat a charcoal grill between 300 to 325 degrees F (150 to 175 degrees C). Place 2 bricks on the grate, if you like, and place the baking pan on top.
  6. 6 Grill, occasionally spooning rendered juices over meat, until very tender, about 7 hours. Make sure to maintain the same 25-degree range in temperature by adjusting the vents under, and on top of the grill, or smoker. An instant-read thermometer inserted into the center of pork should read 195 degrees F (91 degrees C).
  7. 7 Remove pan from the grill, wrap top in foil, and let rest for 1 hour. Meanwhile, cook pineapple over the last of the coals until nicely charred, 7 to 10 minutes.
  8. 8 Dice grilled pineapple to get about 2 cups. Combine in a bowl with serrano pepper, red peppers, cilantro, and rice vinegar. Season with salt and a pinch of leftover spice rub.
  9. 9 Remove pork bone and pull meat apart. Add to a bowl with some of the rendered fat; pull apart with 2 forks. Place some pork over each bottom bun, top with pineapple salsa, and cover with other half bun.

By John Mitzewich

Chicken Fajita and Cilantro-Lime Cauliflower Rice Bowls
Dinner Mexican

Chicken Fajita and Cilantro-Lime Cauliflower Rice Bowls

Prep
25 min
Cook
25 min
Total
80 min

Instructions

  1. 1 Combine 1/8 cup chopped cilantro, orange juice, 1/8 cup olive oil, juice of 1/2 lime, chipotle chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, salt, and pepper in a resealable plastic bag. Gently squeeze the bag several times to combine the ingredients.
  2. 2 Cut chicken into 1-inch slices, cutting across the chicken breast, and add to the marinade. Carefully squeeze out most of the air, seal the bag, and move chicken pieces around in the marinade to coat. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Combine red bell pepper slices, green bell pepper slices, and onion pieces in a large bowl. Add remaining 1/8 cup olive oil and season with salt and pepper to taste. Stir until all the vegetable pieces are coated in oil and seasonings.
  5. 5 Line a 12 x 18-inch sheet pan with foil or parchment paper and spread chicken slices and vegetables out on the pan in a single layer.
  6. 6 Bake in the preheated oven until the chicken is done and the vegetables are lightly charred, about 25 minutes.
  7. 7 Near the end of the baking time, prepare the cauliflower rice. Heat 1 teaspoon olive oil in a skillet over medium heat. Add cauliflower rice and water. Cook, stirring frequently, until cauliflower is softened, about 5 minutes. Drain cauliflower rice and place in a serving bowl. Stir in melted ghee, reserved 1/2 cup chopped cilantro, juice of 1 lime, and lime zest. Season with salt and pepper.
  8. 8 Assemble bowls by making a layer of cilantro-lime cauliflower rice, and a layer of fajita chicken and vegetables. Top with tomato salsa and guacamole.

By Bibi

Incredibly Hearty Vegan Tortilla Soup
Dinner Mexican

Incredibly Hearty Vegan Tortilla Soup

5.0

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Combine rice, 1 tablespoon vegetable oil, 1 tablespoon cumin, 1 tablespoon paprika, garlic powder, chili powder, oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper, and crushed red pepper in a saucepan over medium heat. Toast rice until lightly browned, about 5 minutes. Add water and bring to a boil. Cover, reduce heat, and simmer until rice is cooked through according to package directions, 45 to 50 minutes.
  2. 2 Meanwhile, heat remaining tablespoon of oil in a large stockpot over medium heat and cook onions, celery, bell pepper, and garlic until crisp-tender, about 5 minutes. Add frozen corn and saute until hot, 3 to 5 minutes. Add pinto, black, and kidney beans, tomatoes with their juices, coriander, remaining 1 tablespoon cumin, remaining 1 tablespoon paprika, and season with salt and pepper. Cook for about 5 minutes. Pour in vegetable broth and add tortilla strips. Once rice is cooked, add it to the soup.
  3. 3 Cook tortilla soup over medium heat until tortillas begin to break down and thicken the broth, about 30 minutes. Add lime zest and juice and cook for 5 minutes more.
  4. 4 Serve hot and garnish with coarsely crumbled tortilla chips.

By juliemay7

Tarako Spaghetti

Tarako Spaghetti

5.0

Prep
1 min
Cook
4 min
Total
5 min

Instructions

  1. 1 Cut open the casing on the roe, and squeeze the eggs out onto a plate. Discard the casings.
  2. 2 Melt butter in a skillet over medium heat. Add roe, and cook, stirring until the color of the roe changes from dark orange to light orange. Stir in the heavy cream until well blended and heated through. Turn off the heat.
  3. 3 Meanwhile bring a pot of lightly salted water to a boil. Add angel hair pasta, and cook until al dente, 2 to 3 minutes. Drain, and toss with sauce to serve.

By HIDEHIDE

Easy Instant Pot® Cocktail Meatballs
Appetizer

Easy Instant Pot® Cocktail Meatballs

4.6

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add apricot preserves, barbecue sauce, water, and crushed red pepper and whisk together. Add meatballs and stir to coat.
  2. 2 Close and lock the lid; turn venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. 4 Arrange meatballs on a platter with toothpicks and additional crushed red pepper, if desired.

By France Cevallos