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A Mexican sandwich filled with char grilled steak, beans, avocado, lettuce, and tomato all served up on a warm toasted roll.
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This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!
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Jicama adds a California twist to this fresh vegetable salad made with diced tomatoes, cucumber, bell pepper, and red onion. It's tossed with a lemon vinaigrette.
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Six gallons of chili! Pinto beans, ground beef, tomato and spices to feed a small army.
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This melty Mexican dip is the perfect party starter.
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This copycat recipe for red relish is perfect for summer grilling as a condiment for burgers or anything else you like.
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If you like the robust flavor of olives, tomatoes, and rosemary, this is the dish for you. I find it works best using a cast iron skillet.
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Sauteed sliced artichoke hearts provide a new twist on an old favorite. Cooked black beans are paired up with sauteed artichoke hearts, garlic, and onions, and wrapped up in flour tortillas with shredded sharp Cheddar and diced tomatoes.
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This creamy, spicy shrimp dish can be served alone with crusty bread or over angel hair pasta.
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Enjoy this spicy Indian eggplant curry dish over rice or with Indian bread (or both).
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Put your chili to good use with this great-tasting dip.
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Get Chicken Milanese Recipe from Food Network