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This baked Hoosier corn queso dip involves minimal prep work for the maximum melty goodness of feta, Cheddar cheese, mayo, and sour cream.
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Multi-colored pasta and bits of green pepper, tossed with a sweetened vinegar and oil dressing make a salad that tastes as wonderful as it looks. Makes six generous servings.
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Easy-to-make fry bread needs just two ingredients, self-rising flour and buttermilk. Top the golden brown fried breads with a spicy ground beef and bean mixture, then garnish with your favorite taco trimmings.
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This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cooked sprouted green lentils bring extra flavor and texture to this spicy guacamole with jalapeno peppers and fresh lime juice.
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Wonderful change to a plain old quesadilla. Sweet, salty and barbecued! Use any type of firm red apple. Additional options: add barbecued chicken or chopped jalapeno peppers. Serve warm with sour cream, salsa, guacamole or all three.
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Spicy-sweet, cheesy chicken enchiladas are baked in a casserole and served hot.
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This flavorful quinoa dish is a delicious and higher protein alternative to Spanish rice. This is a nice side dish to a Mexican meal, or it can be used as a filling in burritos. I like my food on the less-salty side, so you may have to adjust the seasonings to your taste.
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A simple slow cooker meal! Pork roast is cooked all day with pinto beans in a seasoned sauce then shredded. Serve on tortillas with sour cream, salsa, and cheese or your favorite toppings.
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New York-style sweet and tangy onion relish with a hint of chili and spice are just perfect to put on that hot dog for lunch. They're quick and easy to make.