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    You are in: Home / Cookbooks / OLE!!!
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    125 recipes in


    Time for our Mexican Fiesta! ?Donde esta? !AQUI! !AQUI!
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    DH wanted spanish rice one night so I made the following recipe that I got from Betty Crocker. OMG, it was just like eating my mom's. I forgot how good her spanish rice was!!! Try it, you won't be disappointed!!! Serve as a meal in its self or as a side dish.

    Recipe #37638

    I got this recipe from by grmil who was born and raised in Mexico City. The secret to its flavor is the cocoa

    Recipe #109685

    This is SO easy and yummy! And best of all only uses 1 pan. I came up with this recipe when we were low on groceries and low on money. Just using stuff on hand in the cupboard and fridge I came up with something everyone loves. My husband likes to put this inside a tortilla and roll it up with sour cream.

    Recipe #138066

    I wanted tortillas to go with tonight's dinner but was out of them. So I went searching for a recipe that did not contain any fat. I found this one, and tweaked it a bit, in one of my favorite cookbooks "500 Fat Free Recipes." My husband could not get enough of them. We dipped them into soup and made bean burritos out of them.

    Recipe #109481

    19 Reviews |  By PaulaG

    This is a recipe that I adapted. This recipe was printed in the cookbook that came with my crock pot over 25 years ago. The serving size is approximate. The number of servings depends on if you are serving this as a side or a main dish.

    Recipe #100566

    Vegetarian, low fat Spanish Rice

    Recipe #9369

    While in college (ah, the days of poor-man's food), I became addicted to chili cheese burritos because I don't do refried beans and I cannot eat chili dogs. (My digestive system and the all-American hotdog do not get along.) Buns went bad and molded in my dorm room, so tortillas were the next best thing (especially since I could make soft tacos out of them too). Very inexpensive and, honestly, they taste the same as that "border" restaurant.

    Recipe #152599

    1 Reviews |  By xena2

    home-made 'mexican' goodness

    Recipe #155785

    This is Katrina's and Aaron's recipe: It's very good

    Recipe #163111

    4 Reviews |  By lazyme

    I found this recipe on about 3 years ago and have made it many times for get togethers. It's always the first thing to go, and I'm asked for the recipe almost every single time. It's yet another layered taco dip, but for some reason, everyone loves this one more than most. I cheat and use a purchased guacamole dip and it's a great make ahead for a crowd.

    Recipe #176478

    1 Reviews |  By Stacky5

    This sounds so good and easy to make. I haven't tried it yet, but the recipe is courtesy of an e-mail I received from Chet's Crock. Posted for Zaar World Tour II.

    Recipe #176584

    This recipe has a long list of ingredients, but there is only one step to cooking it, very simple!

    Recipe #176804

    I got this recipe from my sister. There are so many ways to use this, and it is so good, much better that salsa in a jar.

    Recipe #176813

    From the July 2006 issue of Fine Cooking magazine. There is nothing like a hot, homemade tortilla! When used to make homemade tortilla chips (recipe #4378), they make fantastic nachos. The tortillas freeze well, as do the dough balls.

    Recipe #177173

    This recipe is reminiscent of the flavors of both arroz con pollo and classic Mexican mole sauce. Parts of the recipe were modified here and there. From Prevention Magazine Diabetes' Cookbook. If you don't care about the fat content, leave the skin on the chicken. Turkey can also be substituted for the chicken if you wish.

    Recipe #177279

    Cooled with cilantro & scallion, this rice is also heated with a chile kick. Adapted from Gourmet magazine - July 2006.

    Recipe #177513

    You can leave out the *starred ingredients for a more kid-friendly chili. Otherwise, this is hot, hot, hot! And good, good, good! This makes a HUGE pot of chili, so you can make ahead and freeze in single or custom portions for use as a side item, or larger portions for the main course.

    Recipe #177524

    You can use 1/4 teaspoon chili powder instead of cumin if you like, but I love the cumin. If you prefer your bell peppers more crunchy, add them the last 15 minutes of cooking.

    Recipe #177587

    1 Reviews |  By CHEFLU

    This is a mexican dish loved for every person who taste it and It's the gratest substitute of ground beef on a taco night.

    Recipe #178062

    This is a spicy delicious Mexican chicken soup. It's flavor only gets better the next day. A flavorful homemade stock really makes this soup, but commercial stock is good too, just make sure you check for saltiness before adding additional salt. Personally, I like a spicier soup, so I would add 2-3 chipotle chiles

    Recipe #178082

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