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    You are in: Home / Cookbooks / Ethnic: South of the Border Flavor!
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    44 recipes in

    Ethnic: South of the Border Flavor!

    Mexican, Latin American, South American, Cal-Mex, Tex-Mex, and Southwestern styles.
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    Displaying up to 20 pages of results. To see all results, or register.

    My BF said this was the best rice he had ever eaten. I adapted this recipe from a Sunset Mexican Cookbook. This recipe can easily be cut in half.

    Recipe #212380

    I nice variation to traditional enchiladas. With a slightly sweetness to the meat, the sauce gives the "kick". Prep/Cook time does not include marination time, so plan accordingly.

    Recipe #316204

    I got this recipe from one of the various Core Weight Watcher boards. It is YUMMY!

    Recipe #160186

    A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.

    Recipe #55768

    Translation: Beef Fillet, Northern Style. This authentic, regional Mexican dish is made fiery with the use of green serrano chiles. Make sure you have a nice cold Mexican beer standing by!

    Recipe #369586

    You will love this new version of refried beans! From Rachael Ray's "30 Minute Meals"

    Recipe #61715

    Bon Appetite. June 2000. Note marination time. Make ahead!

    Recipe #301644

    7 Reviews |  By Mme M

    Adapted from "Cuisine of the Water Gods" by Patricia Quintana.

    Recipe #235221

    Delish! Adapted from Everyday with Racheal Ray magazine!

    Recipe #222767

    This sounds like a light, Mexican version of the classic Seven-Layered Salad. You could add black beans, chicken breast, or other protein to make it more filling, if you wanted to serve it as a main-course salad. I think a mixture of sour cream and mayo would also be good in the dressing, and I think sliced olives would be nice on top, too.

    Recipe #373496

    This is a healthier version than most refried bean recipes. You can make this vegetarian by using all water.And the best part of all it cooks in the crockpot! This is adapted from allrecipes.com

    Recipe #234919

    A fun variation on nachos! I adapted this to our tastes from a recipe card found at the grocery store. I love how filling it is, so it could be used as an appetizer or as a hardy snack... even a meal with a lovely salad!

    Recipe #350781

    5 Reviews |  By Nasseh

    This easy taco soup is full of flavor. It tastes even better the second day. Note: If you want it more soupier you can add another small can of tomato sauce.

    Recipe #314427

    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

    A popular Spanish coffee drink, often served at breakfast. The proportions should be equal quantities milk and strong coffee. The ingredients and instructions include making the coffee with a French press, but you can substitute any very strong brewed coffee or espresso. I wouldn't recommend instant coffee or decaf as neither would likely be strong enough. The scalded milk will be sweeter than fresh milk, so keep that in mind when adding sugar. This recipe is from mrbreakfast.com. Times are estimates.

    Recipe #346179

    This great shredded beef dish gets nicely tender from the long cooking and makes a great filling for tacos, burritos, enchiladas, and chimis. Cooks easily in your crockpot.

    Recipe #85108

    My mom got this recipe from her mom, and passed it on to me. I've since lightened it up a bit (you can further lighten it by replacing the cheese with lowfat cheese--I just don't like lowfat cheese). I loved this recipe growing up, and my family loves my lighter version. I usually make it after roasting a turkey with some of the leftover turkey meat--it's just as good with turkey as with chicken! Leftovers reheat fine for a day or two, but it doesn't freeze well. You can adjust the heat by using hotter or milder salsa, and replacing the mild chilies with spicy chilies if desired.

    Recipe #265109

    Very easy to make! Makes a great side dish or filling for burritos. Enjoy!

    Recipe #103269

    161 Reviews |  By Dib's

    I got this recipe from a little old lady who ran a cantina near the beach in Ensanada Mexico. Black beans are the best for this recipe. If the color throws you use red.

    Recipe #10614

    19 Reviews |  By Bev

    Top with loads of sour cream and chopped tomatoes for an easy delicious supper! From Gourmet.

    Recipe #49466

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