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Delicious halibut is cooked with an array of spicy flavors to make the perfect filling for tacos!
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This light and flavorful appetizer is great for seafood and garlic lovers!
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Clam juice and chicken broth form the base for this cayenne-spiced soup with corn and crabmeat.
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This recipe is by Mark Bittman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Roasted poblano peppers are simmered with fresh corn, cream, and manchego cheese in this classic Mexican side dish, rajas con crema.
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Pesto and cheese-flavored scrambled eggs, brightened with cherry tomato slices and marinated artichoke hearts, are wrapped up in a flour tortilla with a slice of turkey bacon for a light, savory wrap that's perfect for breakfast or lunch.
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Envision a thick taco brimming with chopped tomatoes, ground beef, lettuce, and lots of shredded cheese. You'll have a pretty good idea of what this nifty salad will be like. Except this one you top with a Catalina dressing. Refrigerate overnight and enjoy.
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Shredded chicken gets a burst of zesty flavor when it's combined with green chiles and hot jalapeño pepper sauce to make a fresh-tasting chili that's ready in under an hour.
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Chicken, an oniony tomato-cream sauce and Cheddar cheese all rest on a foundation of tortilla chips.
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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.