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cooking.nytimes.com
Many types of greens would be delicious in these quesadillas Spinach is the quickest to wilt and the easiest to find.
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Strips of chicken cooked with sliced tri-color peppers and onions are served in tortillas for these quick and easy fajitas.
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Turning leftover turkey into tacos is easy with this recipe.
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A big layered Mexican-inspired casserole of tortillas, refried beans, Mexican nopalito cactus, and ground beef is stacked like a lasagna and baked. It makes a big batch that's great for a crowd.
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In this twist on the classic peanut butter and banana sandwich, peanut butter is spread on flour tortillas, and then wrapped around a cinnamon and honey-sweetened mixture of bananas and raisins.
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All the traditional ingredients for barbeque party mix are cooked in a slow cooker so you can free up the oven during your next party.
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These showstoppers are great at parties. For added effect, mix in coconut (tapeworms) ramen noodles (roundworms), or peanuts. You can also coat the scoop with melted chocolate for a startling effect.
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I came up with this recipe because I always enjoy pickles on the side with my basic grilled cheese sandwich. So one day I decided just to put my pickles on the sandwich in addition to some other favorite ingredients. I think it turned out really delicious!
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These hearty muffins will fill you up with fiber and flavor instead of fat.
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This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.
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Seasoned rotisserie chicken, pico de gallo, and Mexican cheese blend layered in flour tortillas make quick and easy chicken soft tacos perfect for weeknights.