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These savory crêpes are perfect for brunch or supper. Even better, they can be made earlier in the day and refrigerated when you're ready to serve, just fill and heat.
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Getting delicious chicken fajitas on the table is a breeze using a slow cooker; and clean up takes no time with a disposable Reynolds® Slow Cooker Liner.
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Marinated steak strips and flavorful veggies make a delicious fajita filling--perfect for busy weeknight dinners.
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Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.
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Seasoned ground beef and black beans form the basis of a hearty taco salad with layers of lettuce, salsa, Mexican cheese blend, and sour cream and topped with tortilla chips.
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This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.
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An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.
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This crowd-pleasing casserole uses pantry ingredients and refrigerator staples baked until the filling is bubbling and the piecrust topping is golden.
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Pasta tossed with a quickly cooked sauce of tomatoes, onion, bell pepper, corn, black beans, salsa and taco seasoning.
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Ground turkey, black beans, salsa, and garlic make terrific burgers for either pan-frying or the grill.
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Put a twist on conventional taco salad recipe with this quick version using French dressing.
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Get Baja Fish Tacos Recipe from Food Network