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This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.
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Using ground turkey, canned kidney beans, and plenty of seasonings gives this simple and surprisingly light chili plenty of flavor. It's even better the second day!
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This recipe is by Molly O'Neill and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make your own medium-hot chili seasoning mix in place of store-bought packets for a fresher, less processed addition to your chili recipes.
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Corn tortillas are stuffed with a sweet potato and cream cheese filling and baked with enchilada sauce and cheese.
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If you prefer, you can make these enchiladas vegetarian with a few easy swaps and changes.
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This chicken is grilled after being marinated in a spicy marinade. The chipotle chiles give the marinade its smoky flavor. You can increase the heat to your liking with your favorite hot sauce. Habanero hot sauce works best, as very little is needed to increase the heat without changing the flavor of the marinade.
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Strips of chicken breast are simmered in chicken broth with green chiles, hominy and black olives in this quick soup.
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Treat your family to this hearty Mexican stew with beef, potatoes, fire-roasted tomatoes, and green chiles.
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Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.
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Get BBQ Goat or Lamb: Barbacoa de Cordero Recipe from Food Network
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Get Freezer Bag Chicken Fajita Stir-Fry Recipe from Food Network