Mexican Recipes (Most Popular)
Hearty, high protein, low calorie, low fat soup. Great for leftover chicken with items from the pantry, fridge, or freezer. Easy recipe to half.
Delicious, tasty chilli to add to rice, baked potato or just on its own!
Delicious, tasty chilli to add to rice, baked potato or just on its own!
This is a great cold tomato soup with a yummy grilled vegetable flavor.
This is a chili with lots of veggies and beans for high protein.
Based on TLMALDONADO's recipe - dh won't
eat the ff stuff and the corn tortillas always fall apart...
This is a hearty filling soup that is easy to throw in the slow cooker and have ready when you get home! I use leftover rotisserie chicken for all my soups, but this calculation is based on chicken breast only, so the recipe might be off slightly. I use a little taco seasoning, chili powder, garlic powder, and pimento powder + pepper to season--use your own favs.
Excellent baked taco dip. Great with tortilla chips or whole wheat pita bread (sliced into wedges). Some ingredients I chose Fat Free although they are a little higher in sodium but to balance I chose reduced sodium seasoning and fresh tomatoes to reduce the sodium. Can be prepared ahead of time and baked / assembled later.
I used organic canned foods in this recipe because they have about a 1/3 less sodium than their regular counterparts and better for you too :)
Lower Sodium.. even lower if you make your own salsa from fresh tomato's
Pinto beans for this recipe were cooked ahead and frozen. cooking time for them is not included in the cooking time for this recipe. 1 can of pinto beans drained and rinsed can be substituted.
The pinto beans in this recipe are cooked ahead, from 1/2 pound of dry beans, which were soaked overnight then cooked for 2 hours. This cooking time is not inculded for this recipe.
Beans cooked like this can be made ahead in larger quantities and freeze well.
This spicy dish is made with beans cooked ahead from dry without salt.