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    You are in: Home / Cookbooks / Favorite Southwest/Mexican/TexMex
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    41 recipes in

    Favorite Southwest/Mexican/TexMex

    I absolutely love Mexican/Texican food. These are some of my favorite recipes with a Mexican influence.
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    Displaying up to 20 pages of results. To see all results, or register.
    3 Reviews |  By PanNan

    This is my sister-in-law's red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it's excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding. We love to visit because every meal in her home is a feast!

    Recipe #197786

    3 Reviews |  By PanNan

    This is my sister-in-law's recipe for wonderful chicken enchiladas with red sauce. We use Recipe #197786 for the enchilada sauce. I believe the salsa really makes the dish. It takes some time, but is well worth it. If you're in a hurry, you can start with left over chicken, or rotisserie chicken.

    Recipe #197801

    32 Reviews |  By PanNan

    I recently visited my brother and sister-in-law. She is a fabulous cook who learned from her mother growing up in Mexico City. She doesn't cook from recipes, but from memory and experience of how she was taught. We had a fabulous meal of beef tacos with this guacamole. I watched so I could make it at home. It's different than most because of the tomatillos, and it's wonderful with the beef. I posted the beef taco recipe separately.

    Recipe #123915

    10 Reviews |  By PanNan

    When I visited my DB and SIL this year, she made some fabulous beef tacos. Her cooking is authentic Mexican, which she learned from her mother. I watched her make this simple recipe. She served the beef with tortillas (our choice of flour or corn) and Aztec guacamole. I've also posted the recipe for the guacamole - a must for these tacos. The combination is so flavorful, tender, fresh, and, using corn tortillas, very low fat.

    Recipe #123945

    A great "wake-up" brunch. Left over potatoes and beef roast are perfect for this hash. The recipe was on a card from the Marlboro Country Cooking recipes.

    Recipe #53689

    2 Reviews |  By PanNan

    This delicious vegetarian quesadilla recipe is from the cookbook Everyday Greens. The roasted poblanos really make it special.

    Recipe #67684

    2 Reviews |  By PanNan

    This is not your typical pot roast. It's a spicy (can be adjusted to your liking) and hearty dish. My husband loves it, but he doesn't know it's pretty low in fat and calories. It's very easy, but takes some time - start it about 3 - 4 hours before serving. We often keep it warm in the crockpot and serve it at tailgate parties with hot tortillas.

    Recipe #39650

    These delicious tacos are served at Jalapenos Restaurant in Houston. They are best with corn from the roasted corn cobs, rather than frozen corn. If you can't find the authentic ingredients, substitutions are listed. Note: prep time does not include time to prepare charcoal for roasted corn. Cook time assumes oven roasting for corn.

    Recipe #61969

    4 Reviews |  By PanNan

    It's so easy to create quick and tasty dishes with chicken. I created this one night when I had peppers that needed to be used up. I needed something quick, and to please the family there had to be some heat. We use medium or hot picante sauce, but you could use mild.

    Recipe #49022

    1 Reviews |  By PanNan

    This recipe was posted in the Houston Chronicle. A great appetizer for football and holiday season. It came from the chef at Prairie View A & M University.

    Recipe #71958

    5 Reviews |  By PanNan

    This was posted in the Houston Chronicle. It's similar to a dish served at Goode Co. Seafood restaurant. A refreshing summer treat. You can serve it with tortilla chips as an appetizer, or as a topping for grilled seafood or veggie dishes.

    Recipe #94097

    5 Reviews |  By PanNan

    This hearty recipe is from The Border Cookbook by Cheryl and Bill Jamison. This is one of those "flexible" recipes. It serves a lot as a meal, and more as an appetizer. You can adjust the heat by reducing or eliminating the chipotles, or by substituting a milder chile. You can serve it warm, or cold. It's a great party recipe because you can partially prepare a few days before the event. You can prepare the meat in the crockpot, oven, BBQ, or pressure cooker, if you prefer. I've listed the stove top version.

    Recipe #65156

    4 Reviews |  By PanNan

    I had a jar of tomatillo salsa in the pantry and decided to create an easy week night dish full of flavor. This sure fit the bill. DH asked me to write it down before I forgot what I did so I could duplicate it again. I'm watching fat, so I didn't add cheese or sour cream to my portion, but it was still delicious. Cleanup is a breeze -just throw the foil away!

    Recipe #44830

    3 Reviews |  By PanNan

    A relatively quick and easy recipe - good for a week night. These taste similar to the Ninfa Fajitas - a popular restaurant dish.

    Recipe #37597

    7 Reviews |  By PanNan

    This is a great Cooking Light recipe. I serve it with lemon pilaf.

    Recipe #37553

    19 Reviews |  By PanNan

    A quick and easy meal with a spicy kick.

    Recipe #37617

    5 Reviews |  By PanNan

    A rich, spicy, creamy soup. Leave out the chipotle chile (dried, smoked jalapeno chile) if you don't want it spicy. This is from the Suzanne Somers book Eat, Cheat, and Melt the Fat Away, and fits the Somersize food plan.

    Recipe #69212

    10 Reviews |  By PanNan

    My sister-in-law was born and raised in Mexico City. She taught me how to make these. They take some time, but for those of us who love to cook and enjoy the fruits of our labor - this will be a real treat. You will need a blender or food processor for the sauce. This recipe makes 24 enchiladas. Enough for a crowd, or to freeze. If you are going to take this much time, you may as well have plenty! It can be halved, if you prefer. The sauce and stuffing can be prepared in advance.

    Recipe #37639

    7 Reviews |  By PanNan

    This is slightly modified recipe from Bon Appetit. Their version is served in the Sundown Cafe in Atlanta. I've added more spice and seasoning, and reduced some fat. It was easy and quick to prepare on a weeknight, and the family asked for seconds - the best kind of recipe in my book.

    Recipe #36872

    10 Reviews |  By PanNan

    This is a spicy, roux based, shrimp dish and is great served over rice or pasta.

    Recipe #37708

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