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

    Mexico

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    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

    A light and tasty treat, it couldn't get easier than this!

    Recipe #483831

    I love Garbanzo beans, and this dish showcases them perfectly!

    Recipe #483826

    A delicious soup from central Mexico. I found this in Betty Crocker's International Cookbook. For Zaar World Tour 8

    Recipe #482944

    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

    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 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 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

    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

    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

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

    Recipe #362347

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

    Recipe #321476

    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

    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 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

    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

    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

    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

    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

    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

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