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Give this classic Tex-Mex dish a fresh update by adding butternut squash or sweet potato.
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The sweetness from the sweet potatoes is the perfect complement to the spicy chorizo inside these make-ahead breakfast burritos.
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This white chili with chicken, green chile peppers, and corn is made in the slow cooker.
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The chicken is marinated in a soy sauce, brown sugar and peanut butter (just to name a few of the ingredients), then grilled or broiled. Delicious.
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Pile your favorite nacho toppings on a sheet pan and broil for just 5 minutes to get the ultimate snack for group gatherings.
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Eat your veggies! No problem doing that with these fabulous fajitas. Summer squash, red and green peppers and strips of red onion are sauteed with oil and garlic and then wrapped into a warm tortilla. A sprinkling of cheese and cilantro and your on your way.
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This spicy chicken and black bean bake recipe is a great way to use up leftover cooked chicken for a Mexican-inspired weeknight dinner.
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A lime chicken filling with vinegar, sugar, green onion, oregano and light seasoning makes these soft tacos citrusy-good!
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This is a great appetizer for Christmas parties. The Mexican-inspired layers look great and taste even better. Serve it with tortilla chips.
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This easy Instant Pot® dinner is made with ground beef, black beans, corn, and rice. Top with cheese and serve in lettuce wraps.
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This recipe makes four composed salads that are delicious and fun to make. Lettuce is piled on each plate, then tomatoes and green onions are sprinkled on. Next come the yummy slices of grilled chicken and a handful of tortilla 'crispies.' Finish with a zesty Italian dressing.