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Southwestern Style Fifteen Bean Soup
Mexican

Southwestern Style Fifteen Bean Soup

3.7

Prep
15 min
Cook
480 min
Total
975 min

Instructions

  1. 1 Rinse and sort the beans in the mix. Place them in a slow cooker on low setting with the water. Cook overnight. The next morning, add the ham, chile peppers, chili powder, crushed red pepper, onion and garlic and continue to cook on low for 8 hours.

By terrielyn

Fire-Roasted Tomato Soup
Mexican

Fire-Roasted Tomato Soup

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
  2. 2 Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
  3. 3 Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
  4. 4 Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

By sweetiewoman

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

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

Runza Burritos International
Dinner Mexican

Runza Burritos International

4.1

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the cabbage, onion, garlic, red pepper flakes, black pepper, and water. Cook and stir until the vegetables are tender, and the water has cooked away, about 10 minutes. Meanwhile, heat the tortillas one at a time in a large skillet over medium heat until pliable.
  2. 2 Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle 1/4 cup of Cheddar cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.

By Virgil

Cheesy Chilada Casserole
Mexican

Cheesy Chilada Casserole

4.8

Prep
30 min
Cook
55 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat olive oil in a large pot over medium-high heat. Saute onion and bell pepper in hot oil until softening, 2 to 3 minutes. Add garlic and continue to saute until fragrant, about 1 minute more.
  3. 3 Break ground beef into small chunks and add to the pot; cook, stirring frequently, until the beef is completely browned, 7 to 10 minutes. Drain grease from the pot and return to heat.
  4. 4 Stir pinto beans, tomato sauce, picante sauce, cumin, chili powder, cilantro, salt, red pepper flakes, and black pepper into the beef mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the flavors blend, about 15 minutes.
  5. 5 Spoon enough of the beef mixture into the bottom of a 13x9-inch baking dish to cover. Arrange 6 tortillas atop the beef mixture. Sprinkle 1 cup Monterey Jack cheese and 1/2 cup Cheddar cheese in a layer to cover the tortillas. Arrange remaining 6 tortillas atop the cheese layer; top with remaining meat mixture. Cover the dish tightly with aluminum foil.
  6. 6 Bake in preheated oven for 20 minutes. Remove the aluminum foil and sprinkle the remaining Monterey Jack cheese and Cheddar cheese over the top. Continue baking until the cheese is melted, 5 to 10 minutes. Let cool for 10 minutes before cutting; top with lettuce and tomato.

By kkennedy

Potato Breakfast Tacos
Breakfast Mexican

Potato Breakfast Tacos

4.0

Prep
15 min
Cook
19 min
Total
34 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add garlic powder, onion powder, chili powder, ground cumin, and red pepper flakes; stir until mixed. Add potatoes; cook and stir until softened, about 12 minutes.
  2. 2 Stir luncheon meat into the potato mixture; cook and stir until lightly browned, about 5 minutes. Stir in tomato sauce. Remove from heat.
  3. 3 Heat tortillas in a toaster oven or conventional oven on warm setting until warmed, about 2 minutes.
  4. 4 Place large spoonfuls of the potato mixture into warmed tortillas; season with salt and pepper.

By amkmo3

Fajitas On A Stick
Dinner Mexican

Fajitas On A Stick

4.0

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Whisk olive oil, lime juice, lime zest, garlic, cumin, red pepper flakes, and chipotle pepper together in a large glass or ceramic bowl. Add sirloin and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove sirloin from marinade and discard marinade. Thread sirloin, red bell pepper, green bell pepper, and onion onto skewers.
  4. 4 Cook on the preheated grill until sirloin is browned and vegetables are tender, about 4 minutes per side.

By Lana Dramstad

Camarones al Ajillo (Garlic Shrimp)
Dinner Mexican

Camarones al Ajillo (Garlic Shrimp)

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat the olive oil and butter 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. Stir in the garlic, and cook until fragrant, about 1 minute more. Add the shrimp and cook until opaque, about 2 minutes on each side. Stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes. Season with salt and pepper.

By LatinaCook

Ground Beef with Homemade Taco Seasoning Mix
Dinner Mexican

Ground Beef with Homemade Taco Seasoning Mix

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix minced onion, salt, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, minced garlic, and oregano in a bowl; set seasoning mix aside.
  3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 7 to 10 minutes. Drain and discard any excess grease.
  4. 4 Pour water and seasoning mix over beef; stir to combine. Bring to a simmer and cook until mixture thickens slightly, about 5 minutes.

By Jeannine Maxwell

Spicy Guacamole
Appetizer Mexican

Spicy Guacamole

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Add avocados and lemon juice to a medium mixing bowl; mash until desired consistency is almost reached. Stir in tomatoes, scallions, jalapeno peppers, garlic, cilantro, salt, red pepper flakes, pepper, and cayenne. Taste guacamole and adjust for seasoning.

By Goodfella

Mexicana Veggie Burgers
Dinner Mexican

Mexicana Veggie Burgers

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.
  2. 2 Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.
  3. 3 Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties.
  4. 4 Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.
  5. 5 Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.

By claudia

Spicy Chicken Taquitos
Dinner Mexican

Spicy Chicken Taquitos

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil.
  2. 2 Combine shredded chicken, 1/2 of the pepper Jack cheese, Cheddar cheese, 2 tablespoons sour cream, 1 tablespoon hot pepper sauce, cilantro, red pepper flakes, garlic powder, and onion powder in a medium bowl; mix well.
  3. 3 Place equal amounts of filling onto each tortilla, roll tightly to close, and place seam-side down onto the prepared baking sheet.
  4. 4 Bake in the preheated oven for 10 minutes. Turn taquitos over, sprinkle with remaining pepper Jack cheese, and bake until cheese is melted and taquitos are crispy, about 5 more minutes.
  5. 5 While taquitos are baking, mix sour cream and hot pepper sauce together in a small bowl for dipping sauce. Serve with taquitos.

By lefread

Spicy Shrimp Tacos
Lunch Mexican

Spicy Shrimp Tacos

4.6

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 In a small mixing bowl, combine the ranch dressing and Sriracha. Reserve refrigerated.
  2. 2 In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine.
  3. 3 Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.
  4. 4 To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.

By Mission Foods

Grilled Poblano Queso Dip
Appetizer Mexican

Grilled Poblano Queso Dip

4.5

Prep
10 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, 400 degrees F or 200 degrees C, and lightly oil the grate.
  2. 2 Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes.
  3. 3 Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off charred skins. Discard seeds and chop peppers.
  4. 4 Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.

By Erica Schwarz

Turkey Nacho Bake
Appetizer Mexican

Turkey Nacho Bake

4.3

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large skillet over medium heat, begin to brown the ground turkey. Stir in garlic, pepper, 1 teaspoon red pepper flakes, and 1 tablespoon chives. Stir in 1 tablespoon hot sauce. When the turkey is browned, stir in taco seasoning mix according to package instructions.
  3. 3 Pour the beans into a microwave safe bowl, and heat in the microwave until softened. Stir in 1 tablespoon chives and 1 tablespoon hot sauce.
  4. 4 Spread the tortilla chips across the bottom of a baking sheet. Spoon the beans mixture over the chips. Then spread the turkey mixture across the top. Sprinkle cheese, then olives, tomatoes, green onions, and remaining 1 teaspoon of crushed red pepper flakes over the top.
  5. 5 Bake in preheated oven until cheese is melted, about 15 minutes

By TKOPRIVA

Roast Beef Burritos
Dinner Mexican

Roast Beef Burritos

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until tender and transparent, about 5 minutes. Mix in the tomatoes, roast beef, taco sauce, chile peppers, cumin, and red pepper flakes, if desired. Bring the mixture to a boil. Reduce heat to medium, and simmer, uncovered, for 25 minutes, or until thickened.
  2. 2 Arrange tortillas on a clean, flat work surface. Spread about 2/3 cup of beef mixture in the center of each warm tortilla. Sprinkle evenly with cheese and lettuce. Fold over ends and sides to make a package.

By ejw825

Slow Cooker Chicken Tinga
Dinner Mexican

Slow Cooker Chicken Tinga

4.7

Prep
15 min
Cook
165 min
Total
180 min

Instructions

  1. 1 Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker.
  2. 2 Cook on Low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker.
  3. 3 Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
  4. 4 Cook on Low for 45 minutes to 1 hour.

By angelosmommy

Mexican Cucumber Salad
Lunch Mexican

Mexican Cucumber Salad

4.4

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Place tomatoes, corn, cucumber, bell peppers, and red wine vinegar into a large serving bowl. Stir in crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper until incorporated.
  2. 2 Cover and chill in the refrigerator for at least 30 minutes before serving.

By ECUADORITA

Dee's Mexican Rice
Dinner Mexican

Dee's Mexican Rice

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. Add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat.
  2. 2 Add corn and tomatoes and saute until tomatoes release their juices. Add ketchup and stir until mixed.
  3. 3 Add rice and stir until heated thoroughly. Salt to taste.

By Sandy

Empanada Pie
Dinner Mexican

Empanada Pie

2.8

Prep
15 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Place onion in a food processor and process to a medium chop. Use a garlic press to add garlic to the chopped onion.
  2. 2 Preheat a saute pan over medium-high heat. Add oil, onion, and garlic to the hot pan. Reduce heat to medium and saute until golden, about 5 minutes.
  3. 3 Place mushrooms in the food processor and process to a medium dice. Stir into the onion mixture and cook for 3 to 4 minutes. Meanwhile, process olives to a fine mince and set aside.
  4. 4 Add oregano, paprika, cumin, red pepper flakes, and pepper to the pan; cook and stir until fragrant, 1 to 2 minutes. Crumble in ground beef and cook, breaking up with a spoon or spatula, until thoroughly browned, 5 to 8 minutes. Stir in olives. Remove from heat and cool for 20 to 30 minutes, stirring occasionally.
  5. 5 Preheat the oven to 425 degrees F (220 degrees C). Spray a 9-inch pie plate with cooking spray. Line the plate with 1 pie crust.
  6. 6 Carefully spoon the cooled beef mixture into the crust. Press the second crust on top. Slice air vents in the top crust.
  7. 7 Beat egg and water together in a small bowl. Brush egg wash thoroughly over the complete surface of the pie.
  8. 8 Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let cool for 5 to 10 minutes before cutting and serving.

By KIMBERJS

Mexican Spaghetti Squash Stir Fry
Dinner Mexican

Mexican Spaghetti Squash Stir Fry

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place spaghetti squash halves, cut sides down, on a baking sheet.
  3. 3 Bake in the preheated oven until flesh is tender and easily shreds when punctured with a fork, 20 to 30 minutes. Carefully shred flesh with a fork until it resembles spaghetti.
  4. 4 Heat olive oil in a skillet over medium heat; cook and stir bell peppers, onion, and garlic in the hot oil until slightly tender, 3 to 5 minutes. Add ground turkey to vegetable mixture; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  5. 5 Mix black beans, sun-dried tomatoes, tomato sauce, chicken bouillon, chili powder, garlic powder, seasoned salt, cumin, and red pepper flakes into ground turkey mixture; cook until heated through and flavors have blended, about 10 minutes.
  6. 6 Spoon spaghetti squash onto each plate; top with ground turkey mixture.

By Emily

Pressure Cooker Chili
Dinner Mexican

Pressure Cooker Chili

4.7

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place ground beef in the pressure cooker over medium-high heat; cook until brown and crumbly, 8 to 10 minutes. Remove beef; drain off excess fat.
  2. 2 Heat olive oil in the pressure cooker over medium heat; stir in onion, green pepper, and jalapeño. Cook and stir until onion has softened, about 3 to 4 minutes. Add garlic; cook and stir for about 30 seconds. Stir in browned beef, diced tomatoes, kidney beans, water, tomato paste, chili powder, brown sugar, cocoa powder, cumin, salt, and red pepper flakes.
  3. 3 Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove the cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
  4. 4 When the pressure is fully released, remove the lid, stir the chili and serve.

By Spyce