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Creamy beef and rice enchiladas bake under a sour cream sauce and Cheddar cheese for a hearty Mexican-style dinner. The recipe makes 2 large dishes so you can eat one tonight and freeze one for later.
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Spicy sauteed shrimp are served in soft tacos with chopped mango, red onion, and a drizzle of kicked-up Ranch dressing.
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Get Mermaid Barbie - Tuna Tartare Recipe from Food Network
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This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These tortilla roll-ups are filled with quinoa, black beans, red pepper, spinach, and cheese for a Southwestern-influenced meal you can eat on the go.
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Get "Oregon Wild" Fish Tacos Recipe from Food Network
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Inspired by Mexican tortillas, American burgers, and delicious breadcrumb coatings, I created this recipe. The whole family loves it, and whoever gets this recipe in hand passes it on. So I thought it was time to share it with you.
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Wonderful, cheesy chicken enchiladas that are easy to prepare. Everyone I have made these for loved them! These are great with a little salsa, guacamole and sour cream on top!
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Packed full of bacon, eggs, Cheddar, and hash browns, these breakfast burritos are wrapped in aluminum foil for easy freezing and reheating.
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All the fixings for cheeseburgers (ground beef, cheese, ketchup, mustard, and relish) are cooked between tortillas in this cheeseburger quesadilla recipe.
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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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If you prefer, you can make these enchiladas vegetarian with a few easy swaps and changes.