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

    Mexican

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    49 Reviews |  By keen5

    This appetizer proves that cheesecake is not just for dessert. Very good and the presentation of this is impressive. Enjoy! HELPFUL HINT: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands and avoid touching your face. Prep time includes overnight refrigeration.

    Recipe #83800

    This is a great tasting recipe and so easy that even my daughter doesn't complain when I ask her to make it.

    Recipe #16371

    32 Reviews |  By Dib's

    If served with rice and refried beans you will be rolling away from the table. I make these for tailgate parties at my house-keeps them full and happy!!!!!! Please note prep time does not include cooking the meat, which can be done a day in advance.

    Recipe #11135

    These are pretty easy, tasty and are a great appetizer or snack before the football games start, or you could even add beans/rice and Margaritas for a meal! For a more South-of-the-Border taste, add some diced Jalapeno peppers or green chilies before frying these. ;)

    Recipe #100474

    106 Reviews |  By Kimke

    This is a very easy, quick enchilada sauce to use instead of the canned variety. We prefer to eat freshly made foods without alot of preservatives. This has a wonderful flavor.

    Recipe #31811

    For Garlic lover's. Not for the weak of heart. This dish can be served with a crisp, green salad. You can adjust the garlic amount to your taste preferences.

    Recipe #165028

    This is a recipe I made up and my kids love it!

    Recipe #49088

    Tortilla soup as it should be.....trust me, everyone loves this....and it's from the Houston Jr. League "Stop and Smell the Rosemary".

    Recipe #85800

    Authentic enchilada recipe from San Antonio. The Enchilada Gravy recipe will make 3 quarts so use as much as you like then refrigerate or freeze the rest. Cook time includes time to make Enchilada Gravy and Chili con Carne. Prep time is the time to make the Enchiladas. Enchiladas can be frozen fully assembled then thawed and heated in the oven. This recipe looks complicated but it is so easy, just throw everything into two pots and simmer while rolling up the tortillas! Substitute store-bought enchilada sauce for the Tex-Mex lovers, the enchilada gravy is some heavy stuff!

    Recipe #116046

    This tasty casserole makes a quick dinner when made the night before and popped into the oven when you get home from work.

    Recipe #110776

    123 Reviews |  By mrib

    YOU WILL LOVE this Healthy, Low Fat, High Fiber, Vegetarian, Easy to make, And TASTE SO GOOD Recipe. IT got me into the Pillsbury Bake-Off as a Top-100 finalist!! You can also see and vote for this recipe at http://www.pillsbury.com/Bakeoff/AFR/finalist_recipes.asp?tab=6 Be assured--I got approval from Pillsbury prior to submitting and promoting this recipe!! :) Pillsbury describes the recipe as "Traditional enchiladas take a healthful vegetarian twist in a sassy dish filled with fruity flavors" ENJOY!!

    Recipe #154388

    This chicken and rich sauce is a perfect match with fresh spinach fettuccini. We have crusty rolls on the side to mop up the sauce, its so delcious that you don't want to leave any on your plate.

    Recipe #155086

    11 Reviews |  By mrib

    This is BY FAR the best cornbread I have ever had. I got it from a special section of the Minnesota Monthly Magazine a few years back. I had a lot of the glaze left over, so you can easily make ½ of the glaze recipe and have enough. I made cornbread in a 9x13 inch pan and it was fully cooked in 25 minutes, which would lead me to believe that cooking time for the muffin tins may need to be reduced (I recommend checking after 15-18 minutes). Enjoy!

    Recipe #153191

    This is wonderful warm and yummy food for those cold days! Wonderful flavor and all you need is some biscuits or cornbread!

    Recipe #150545

    Carolyn Collins won 2nd place in the 2005 National Beef Cook-Off with this quick and easy recipe. And its soooo good!!

    Recipe #154199

    This recipe is delicious but a little mild for our tastes. To spice it up a bit, I throw in a few chopped jalapenos and replace some of the cheese with pepper jack. Oh yummy! Hubby asks for me to make this often.

    Recipe #154377

    I spent 16+ years at Chi Chi's. This is the recipe you want. In the restaurant these are cooked right on the plate. (Remember... The plates are hot and then you touched them anyway. lol) You could cook them all together in a baking dish. Cook time and temperature may need to be adjusted if not cooking with a convection oven. Enjoy with your favorite spanich rice, refried beans and sweet corn cake.

    Recipe #148921

    1 Reviews |  By Bergy

    Once again I was cleaning out my fridge and came up with this recipe just by adding a few extra ingredients -I say in the recipe to use lite Danbo Cheese and lite Mozzarella but use the cheese of your choice. Use the tortillas of your choice too. This recipe would go well on a Brunch buffet or serve for a luncheon with a lite green salad. I had it for dinner with refried beans on the side. Make ahead, store in the fridge until 45 minutes before serving or bake it right away. The number of servings depends on the size of your appetite and whether it is the main dinner course or a side dish. Make it as hot or as mild as you like. The meat depends on what you have in the fridge.

    Recipe #151448

    Teens really like these, they are fun and easy!

    Recipe #150589

    This is the chili my family has been enjoying for years. I make it so it isn't too spicy for the kids, but feel free to kick it up.

    Recipe #149226

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