Mexican Recipes (Most Popular)
A delicious and filling winter meal. The HOT green chile will warm you up on the coldest day!
Traditional New Mexico stacked enchiladas with red chile sauce, refried beans, and raw sharp cheddar. Simple recipe with delicious results!
Basically Mexican lasagna... corn torillas layered with cheese, sauce, chicken and onion
A simple salsa with subtle heat from onions and garlic, and a great fresh taste from lime and cilantro. Can mix a 1/3 cup in with a mashed avocado for awesome guacamole.
This is an adaptation from the Fix It and Forget It Slow Cooker recipe book. You can alter according to your taste. I prefer a lot of black beans and the family prefers it slightly spicy otherwise I would add a small can of green chilies. Very easy to make and freezes well!
This is taking Bear Creeks Tortilla soup and adding extra protein and veggies.
Baked Boneless skinless chicken breasts rubbed with chicken seasoning and olive oil. Stuffed into whole wheat tortillas w/Italian shredded cheese. Topped with enchilada sauce and sour cream.
This is my family's fav RR recipe. We make it at LEAST once a month. I hope you guys like it as much as we do!
I wanted a filling that was easy and quick. Looking in my fridge I grabbed this, that, and the other and voila! Thirty Seconds later my burrito was ready to go!
I was starving and going to eat whatever came in contact with my face. I raided the fridge and came up with this. I hope you like it!
I used one of my previous recipes that I still had left over. I hope you don't mind.
I added the sliced jalapeno and I got such a kick of spice so that is definantly optional for those of you who don't like a lot of spice.
I paired this will about 2 c. of fresh veggies and an orange. I enjoyed this so much I think I will try and make this for dinner sometime.. ;-)
Get your Mexican food fix for under 500 calories. Slow cooked pork, shredded, with onions, peppers, tomatoes and black beans. Spicy.
Quick and easy tortilla soup with a kick. Out of the can preparation and fast cooking time for people with a busy life.
Easy to throw in the crock-pot and forget about. It is yummy and healthy and my kids love it.
Updated 7/2013: This was inspired by the Chilaquiles Casserole recipe in Eating Well (June/July 2006). Over the years I have changed it so much that it is now a completely different dish. Here's a link to the Eating Well recipe http://www.eatingwell.com/recipes/chilaqui
les_casserole.html
Update 1/12/2015
1.I deleted oil from this recipe. If you prefer to sauté the vegetables in oil instead of steam frying them, you'll need to adjust the nutritional stats. The oil adds nothing to the flavor of the dish.
2. I didn't have any zucchini, so I used thawed frozen chopped spinach. It was delicious! Being able to use spinach makes this a pantry meal, assuming one keeps tortillas on hand. (I usually have a package in the freezer.)