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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

229 Reviews |  By Tish

We got the best fish tacos in a little fishing village in Mexico. I have tried to recreate them as best as possible

Recipe #26516

1 Reviews |  By A-bear

I got this recipe from two friends at my bridal shower. I eliminated the olives and it was still good. I served it with Mexican rice...Yummy!

Recipe #43251

14 Reviews |  By Mirj

Great for brown-bagging. I've actually had this for breakfast as well!

Recipe #19909

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

Recipe #169253

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

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

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

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

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

Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!

Recipe #27475

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

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

3 Reviews |  By KelBel

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

Recipe #164961

6 Reviews |  By Bergy

Quick cooking keeps the shrimps tender, do not over cook. Tastes great over the raw red onions. Easy, quick main course. The blend of flavor with the tequilla, lime and cilantro is so Mexican

Recipe #26734

53 Reviews |  By Bergy

This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. My friends all love it. I often use shrimp & fish or shrimp & scallops - when I do this I do not marinate the shrimp as the shrimp tend to get tough. I steam the shrimp and add them a few hours before serving as I mix all the ingredients together. In Mexico when they make this they often add sea water (not recommened). If you are using frozen fish, choose a firm-fleshed fish and make sure it is fully thawed with as much moisture as possible removed.

Recipe #8899

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

5 Reviews |  By Tarynne

My mom's friend Marlene taught us how to make these when I was a kid. Taquitos have always been a favorite of mine and These are so easy to whip up.

Recipe #26331

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

Recipe #98770

Vegetable patties are popular on Mexican tables. This is one them.

Recipe #63838

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