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Try these breakfast bowls with chorizo, sweet potatoes, black beans, eggs, avocado, and homemade pico de gallo for a zesty south-of-the-border flavor.
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Chicken breasts, black beans, corn, and zesty spices make up the filling of a layered casserole topped with tortillas, a Mexican-inspired creamy sauce, and cheese. It's great served with your choice of toppings like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like.
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This pasta featuring shrimp in a butter and garlic sauce is topped with 3 cheeses and baked until golden brown and bubbly.
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This hearty chicken taco soup is made even healthier with additional vegetables and herbs. Adjust the seasoning to your taste and serve with a variety of reduced-fat toppings.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Roasted chile peppers and tomatillos from the sun-kissed Saint Charles Mesa flavor this hearty shredded pork chili made in a pressure cooker.
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Flank steak is mixed with black beans, tortilla chips, and lettuce and topped with avocado cilantro dressing, creating a flavorful beef bowl.
www.chowhound.com
Fried eggs frequently appear at breakfast or brunch, but rarely are they this delicious. This version of Mexican huevos rancheros from Joy the Baker brings corn...