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My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more.
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The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas.
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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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Leftover turkey works perfectly in this creamy vegetable-turkey chowder--and it's ready in about half an hour.
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Get Peanut Butter Ramen Recipe from Food Network
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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 Freezer Bag Chicken Fajita Stir-Fry Recipe from Food Network
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Pico de gallo with cabbage is a Mexican-inspired slaw that is perfect as a quesadilla-topper, with chips, or as a salad.
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This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!
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Chicken is soaked in a flavorful brine with hot peppers and cherry tomatoes, before it's grilled until crispy on the outside and moist and juicy on the inside.
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Get Braised Chicken Thighs and Legs with Tomato Recipe from Food Network