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    You are in: Home / Cookbooks / Mexican
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    61 recipes in

    Mexican

    love Mexican!!!
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    This is a fantastic recipe that you can prep ahead! I've served these taquitos, sliced in half, as appetizers. The chorizo gives them a nice zing. You may serve these with sour cream and/or guacamole on the side. This is a Sandra Lee recipe. Delish!

    Recipe #247150

    This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it freezes well. I always have some on hand in the freezer. Use this in place of plain shredded chicken; and it will kick an average Mexican recipe up a notch (IMHO). COOK'S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.

    Recipe #169500

    These big rice and chicken burritos are easy to make and sure to please!

    Recipe #169253

    3 Reviews |  By KelBel

    East meets West with this Chinese take on a Mexican classic. From Weightwatchers.com

    Recipe #164961

    You can use leftover roast beef or steak in this main dish salad! Adapted from Woman's Day magazine (May, 2005) You may use the dressing posted here, or your own! I like this with balsamic dressing, but I pour the dressing posted here first, then the balsamic on top.

    Recipe #161464

    I've tried a lot of Mexican rice recipes over the years, and this is my current favorite. This can also be made into a gift mix.

    Recipe #151740

    Once you've made your own beans you will never go back to the can. There simply is no substitute. They are quick, simple, and delicious.

    Recipe #149952

    This is one of the ways I make a simple quesadilla at home. Quesadillas made like this can be found at Mexican restaurants.

    Recipe #139060

    Eggs paired with zesty salsa and warm corn tortillas create a hearty breakfast, brunch or dinner entrée. Refried beans, avocado, cilantro, green onion and sour cream make up the CIA's interpretation of this dish. To complement the heat of this spicy combination, serve with a side of chilled sliced fruit. The following recipe suggests fried eggs, although you can prepare them scrambled or poached. The rich and creamy texture of the avocado supplies a flawless garnish. This recipe is from The Culinary Institute of America's Cooking at Home with the CIA.

    Recipe #129203

    I *love* quesadillas, so I came up with this one for a quick and easy breakfast. You can substitute add or take away pretty much anything. It's easily modified for the pickiest of eaters. Toppings are not included in nutritional facts.

    Recipe #120767

    Some restaurants in Mexico make this version in their kitchens.

    Recipe #118085

    This is a great crock pot meal for those busy nights. We like to serve it over rice.

    Recipe #98770

    Tomatoes contain lycopene, which is supposed to prevent cancer, especially of the prostate, stomach, and lungs. Add the salsa to avocado and it makes a great guacamole. A friend and I adapted this recipe from recipes #39006, #7947, and #1078.

    Recipe #98424

    I originally got this recipe from my Great Grandma Ce. But I came up with the layered idea. Originally there were no corn tortillas, and it was more like a sort of meat loaf pie. This recipe is interesting, very tasty, and kid-friendly too!

    Recipe #97754

    3 Reviews |  By Derf

    These sound delicious, this is posted by request via email for "Rachel", they sound so good I may try them myself soon. From "Latin American Cooking, A treasury of recipes from the South American countries, Mexico and the Caribbean" Susan Bensusan.

    Recipe #96769

    I found this recipe from the internet site - Mexican Hot... Or Not! This recipe is by Karen Hursh Graber. I made this at home and it is very good and easy to make!

    Recipe #95288

    I made these up one night when I was confronted with a pound of ground beef and didn't want to make either burgers or tacos ... so why not combine the two? I used the white corn taco shells that come 12 in a 4.6 oz. box so they're kind of small; if you use larger shells the yield will be less; yield also depends on how much you fill 'em up! Also, a little of the tangy "taco sauce" I created goes a long way.

    Recipe #94597

    3 Reviews |  By Derf

    Delicious summery fresh taste!! Revised to our taste from Becel

    Recipe #94499

    9 Reviews |  By Sue Lau

    A nice southweastern vegetable dish- tastes great with the poblano chile. Goes great with many types of mexican food.

    Recipe #92446

    7 Reviews |  By Derf

    Spice up a meal with Mexican rice, done in a jiffy!! from the local newspaper.

    Recipe #88418

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