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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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A pecan and cream cheese filling is rolled into this pumpkin spice cake for a festive holiday dessert.
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A salad bowl of crisp iceberg lettuce is topped with cooked chicken, mushrooms, bacon, and gently-cooked eggs, and served warm for a nice lunch for two.
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Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
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Kick up the heat when you serve these fantastic nachos.
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Seasonings are folded into thinly pounded pork tenderloin to produce tender layers of flavor in Chef John's recipe for next-level pan-fried pork cutlets.
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Give the traditional minestrone soup a green twist by leaving out the tomatoes and adding green beans, peas, and parsley for a fresh Italian-inspired soup.
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These black bean burgers feature the flavors of cumin, chili powder, garlic, liquid smoke flavoring, and ranch dressing mix.
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Cheesy, crispy, sweet, and salty, these pork tenderloin tacos will satisfy everyone at the table.
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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.
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Get Gina's Orzo Salad Recipe from Food Network
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S'mores make everything better, even cheesecake.