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Getting delicious chicken fajitas on the table is a breeze using a slow cooker; and clean up takes no time with a disposable Reynolds® Slow Cooker Liner.
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Marinated steak strips and flavorful veggies make a delicious fajita filling--perfect for busy weeknight dinners.
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Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.
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Seasoned ground beef and black beans form the basis of a hearty taco salad with layers of lettuce, salsa, Mexican cheese blend, and sour cream and topped with tortilla chips.
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This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.
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This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try using less chipotle peppers.
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This picnic salad with quinoa, pepper, black beans, and onion can be served either hot or cold, making it a great picnic item.
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Instead of relying upon fat, this recipe, created for Bobbi Brown by F&Ws Grace Parisi, gets its bold flavors from ingredients like chipotles, grilled onions and citrus juice.
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A smart update for popcorn balls: chipotle-spiked caramel.
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A simple recipe for crispy sweet-potato latkes with scallions, served with chipotle sour cream.
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A crowd favorite at SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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Get Corn and Zucchini Pizza Recipe from Food Network