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

    Mexican

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    112 Reviews |  By Cyn

    I found this recipe in a Low-Carb cookbook. The sweetness of the squash mixes well with the spice of the other ingredients. Low-carb and vegetarian!

    Recipe #81845

    A spicy beef and bean filling is all bundled up in a south-of-the-border burrito.

    Recipe #142271

    You can double the filling mixture or prepare the complete burrito and freeze, trust me when you taste these burritos you will be making them all the time! If you are using dryed pinto beans then they will need to soak in water for 24 hours. Prep time does not include soaking the beans for 24 hours. The recipe can be made using half ground beef and ground pork if desired Yield is only estimated depending on the amount of filling used in the burrito, all amounts may be adjusted to suit taste.

    Recipe #120375

    I got this recipe from a good friend of mine several years ago. It is easy and good! :)

    Recipe #267336

    3 Reviews |  By chia

    i used to make this a lot when the kids were younger and i guess i forgot about it. i had several pounds of ground beef and wanted to do something different, remembered this easy recipe, and we had a great dinner. i served this with yellow rice and corn salsa.

    Recipe #215029

    Having grown up with these, I didn't realize that most folks have never heard of a wet burrito. It is a meat and bean (or all meat or all bean) burrito with a spicy gravy and cheese on top. They are available here in many restaurants, and no self respecting bar would be without one on the menu, lol! Once you try them, you'll never go back to "dry" burritos again! Don't let the long list of directions scare you, these are easy!

    Recipe #33665

    Satisfy your craving for something different tonight. It's good and fairly easy. This is stuff I usually have on hand too.

    Recipe #33919

    I got this years ago from the lady in our church who canned it. I've never made it but I've eaten lots of it! It's the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (recipe #102234).

    Recipe #97428

    This is something that was a treat to us, as kids. We use to love getting to make a mess in the kitchen with this meal. It's a wonderful dish for any event.

    Recipe #316493

    The only recipe for nachos as far as I'm concerned. Tastes like restaurant nachos only better. Made this recipe by combining a few and adding some ingredients.

    Recipe #255183

    I have made this many times to serve at get togethers and I always receive rave reviews from everyone! if desired the amounts may reduced to half --- to save some time the beef may be cooked a day ahead, and refrigerated overnight as it must be cooled completely before adding the ingredients in with it, you may want to purchase two bags of nacho chips and use one to serve on the side --- when cooking the ground beef, I always try to leave it into larger size chunks, it looks better in the salad, really you may use any size bag of nachos that you like, the 12 cups size is only estimated, you can add any amount desired in with the ground beef/salad mixture, just make sure to add them just before serving as they tend to get soggy --- see my recipe#76616 -- I sometimes add in a can of drained and rinsed black beans :)

    Recipe #120444

    This is what you actually get at a lot of mexican restaurants! Really good!!

    Recipe #136923

    Avocados need to be extremely ripe. They should be blackish brown in color and soft to the touch. In most cases I have often thought that the avocado looks like it's bad rather than fresh. But the riper the avacado the sweeter the taste.

    Recipe #57066

    From an FFA/HERO cookbook. We love Mexican food in our house and I'm open to trying new ones all the time. This one is delicious with the cottage cheese and green chilies.

    Recipe #235528

    This is a condiment served on Mexican dishes such as fajitas. The bright blend of flavors is just incredible and, before you know it, you'll be spooning this stuff over non-Mexican dishes such as fried chicken or pork roast. It will keep just fine for 3 or 4 days in the refrigerator. I got this recipe from an old church fundraiser cookbook (Reorganized LDS church in Independence, Missouri) that a beloved aunt sent me several years ago. I have never had better Pica de Gallo anywhere. (pronounced: Peek-uh day guy-O, according to my daughter who speaks some Spanish). I have a Mexican friend who also says it's pretty genuine and the best that he ever had too. This is much less tomato-ey than regular salsa. The time listed includes marinating time in the refrigerator. I hope others will enjoy this excellent Mexican condiment as much as my friends and family do.

    Recipe #214570

    I've always loved tacos but I think the assembling part can be a pain, especially if I'm making mine and the kids' because they were too small to make their own. Once I had taco salad this way, I never made tacos again! (Salsa pictured in my photo is recipe #97428) I have found that squeezing some lime juice over the prepared salad makes it even better! YUM!!

    Recipe #102234

    Paula Deen's version of Taco Soup. As with most of the other things I have watched her make on the Food Network, this is easy to make and delicious! I ran to the market to buy all the cans of goodies to make this immediately.

    Recipe #111231

    The crock pot is my friend and I use it every chance I get. This smells so good cooking and its great for those cold winter days! Great for summer days too. hehe

    Recipe #154912

    5 Reviews |  By PanNan

    This is an old family recipe I inherited from Mom. I remember having it as a kid (a long time ago). We still love it today.

    Recipe #37695

    I love this Crock-Pot chicken recipe for two reasons: one, my family loves it and two, it is so easy to make! I got this recipe from my sister. She has two children of her own, and they love it too! It's also the best leftovers in the world -- if there are any!

    Recipe #89204

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