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    You are in: Home / Cookbooks / Mexico
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    23 recipes in

    Mexico

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    Yummy warm dip. Blows people away and always goes great for family or guests. Great 'help yourself' kind of dip that is comforting and filling enough to be a meal. For even more of a 'meal' reduce cheese to 1 lb and/or double the tamales. For velveeta haters- queso blanco or chihuahua cheese would be good here. Try to stick to a cheese that melts easily to a creamy consistency.

    Recipe #134770

    Another adopted recipe! A nice mild sauce for tamales or enchiladas. Can be prepared ahead.

    Recipe #116940

    This recipe is from "The Rustic Table" by Constance Snow. This is my favorite Pan de Muerto recipe because of the nice orangey flavor.

    Recipe #370404

    3 Reviews |  By PaulaG

    A hearty sourthwestern soup that will really keep you warm during the winter months. A great combination of New Mexico green chile, tomatoes and beef. The recipe is from Sabrosa Fall 2006.

    Recipe #190298

    18 Reviews |  By iewe

    Leave this to cook all day, and then serve in warm tortillas. Very tweakable to one's personal tastes.

    Recipe #258085

    Flavourful and moist chicken breast goes really well with rice and a salad for a healthy meal.

    Recipe #362347

    20 Reviews |  By Roosie

    Home-made corn tortillas! Great for home-made corn chips, enchiladas, tacos, quesadillas--everything! A money-saver too, considering how much chips and store-bough tortillas can be. Prep time includes 30 minutes "sitting time."

    Recipe #50820

    I was craving Huevos Rancheros but didn't have the stuff. So I made this up. The kids loved it so I thought I'd get it submitted before I forgot what I did! We couldn't think of a name so I just named it after myself. ;) I think it would be a nice brunch dish. This of course can be modified to suit your own tastes. This was a bit zippy with only 1 jalapeno. I used preshredded mexican cheese but whatever makes you happiest will work just fine. I might add some hot sauce next time - jalapeno or chipotle.

    Recipe #205515

    22 Reviews |  By iewe

    This is a quick and simple Chicken Enchilada recipe. Don't remember where the original came from, as I have tweaked it over the years into this recipe.

    Recipe #236995

    I recently tried this recipe from the last issue of Taste of Home and we really enjoyed it. You can substitute any type of cheese you'd like.

    Recipe #242388

    Based on a recipe from The Western Junior League Cookbook. I just love these!

    Recipe #321476

    Beans and rice are usually served separately in Mexico, but, occasionally the two are combined in delicious casseroles. This is quick and easy.

    Recipe #370552

    Tortillas make wonderful "packages" for fruits, as well as beans. Mexican cooks often use combinations of fruits and cheese rolled up with hot fruit. This apple filling, laced with the flavors of lime and apricot is really delectable.

    Recipe #370419

    I found a recipe in TOH magazine and it sounded really good, but knew I would want to tweak for my tastes, so I searched for a breakfast chimichanga and found a recipe at Mission Food Service. You could use different types of meat, veggies and cheeses. I prefer a crisy outside, so will fry mine in a bit of oil on all sides, but for those that want a healthier breakfast, just make it a wrap. This calls for a 12 inch tortilla, so if you use a smaller or larger tortilla, you will need to adjust the amounts accordingly. The recipe is for one serving, but very easily can changed to make more than one.

    Recipe #436672

    I found this recipe in TOH Magazine, by Janet Scoggins, and I am posting for safe keeping, as I want to try it out for our football snacking time. It sounds perfect for me, as it probably isn't overly spicy/hot. I am not a fan of having my mouth on fire/numb and unable to taste things, but for those of you less whimpy, add hot peppers or cayenne pepper to taste and also any other toppings of choice.

    Recipe #467050

    This is a Mexican appetizer that is addicting. When it is completed, it looks like a snowy mountain, thus the name. It is a large appetizer that works great for parties. This does not include time for chilling. I got this from my friend Karen when I lived in California. Update (5/31/2013): I realized after a recent review and myself also making this recipe for a Memorial Day cookout, that I make my own changes to the recipe that I didn't add/edit original recipe when posting, so I have now added corrections to the onion/tomato mixture and amounts of cheese.

    Recipe #228738

    A tasty recipe I got at a party. I am not a fan of refried beans in my layer dip, so I absolutely love this version. I've also substituted 2 cups of Mexican blend cheese for the cheddar and Monterey Jack before- yum! Also- cook/prep time does not include chill time before serving.

    Recipe #257182

    I wanted something quick and easy to serve with enchiladas and wouldn't require cooking, so I put together this simple salad. We really enjoyed it and hope you do too.

    Recipe #450478

    I found this recipe online at www.mexicanfoodrecipes.org and posting for ZWT. The recipe says to use seasoned ground beef but doesn't give directions/ingredients for the seasoning. I suggest using Recipe #369923 or using a package of taco seasoning. Please feel free to serve this pizza with salsa, guacamole, lettuce or any topping of your choice. This is a recipe for two servings so feel free to double, triple etc. the amounts. This is also a great recipe to use up left-over taco meat.

    Recipe #371206

    A great breakfast, brunch or lunch can be made with these easy to prepare egg cups. Level of heat is determined by the salsa you use.

    Recipe #484414

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