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These open-faced tostadas will make you forget all about Taco Tuesday.
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These crispy baked flautas filled with black beans, spinach, salsa, and Monterey Jack cheese are perfect for a Mexican-inspired vegetarian meal.
cooking.nytimes.com
This simplified version of the classic Mexican soup calls for storebought tortilla chips and employs the use of the broiler to char the chiles.
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Kick up the heat when you serve these fantastic nachos.
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Bosc pears, watercress, and cucumbers are folded into a bowl of quinoa, and then napped with a sensational dressing whipped up with diced Kumquats, olive oil, cilantro, and lemon juice.
cooking.nytimes.com
Here are two versions of tuna tartare, one of them a classic ceviche Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey
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Meatballs flavored with cilantro simmer in a gently-seasoned broth with potatoes and carrots. This soup is soothing on a cold, rainy day.
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Get Sunny's Grilled Chicken and Kale Salad with Sunny's Creamy "Equal-Parts" Harissa Salad Dressing Recipe from Food Network
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Get Steamed Mussels in Tequila Chipotle Broth Recipe from Food Network
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An avocado chicken salad with lime and cilantro is served on crispy lettuce leaves in this quick and easy recipe for fresh and zesty wraps.
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In just 1 hour you can have this healthy, fresh shrimp scampi dish made with zoodles prepared, bringing a flavorful light twist to busy weeknights.
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Filled with hot Italian sausage and topped with Parmesan cheese, these stuffed mushrooms are always the hit of the party.