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Rick Bayless of Frontera Grill in Chicago serves Mexican seafood in 3 preparations; this one is for ceviche.:) Ceviches typically use lime juice
I took the recipe from Cooking Light and tweaked it a little. The first time I made it by the recipe it was too tart and not spicy enough so the following...
This is my mothers recipe. Make sure to use a generic brand white rice. It may look runny at first but once it cools it thickens.
I have been using this recipe for a year or so, and it tastes great. Makes chili taste like chili and is awsome in mexican cooking. Often times I can't...
Ridiculously simple. Very tasty. This is on the mild side because Mr. Wonderful likes his food a bit tame. You can easily add jalapenos to turn up the...
This is your basic enchilada, you may take these to another level by adding in other ingredients to the ground beef, like corn, cooked rice, green bell...
Fall apart tender this Chile Verde Rocks!!
A quick recipe from menus4moms.com using leftovers (marinating time not included in prep/cook times)
Picadillo is a dish that is eaten in Mexican homes at least once a week. It's easy to prepare and also quite versatile, since you can eat it as is,...
This is such a simple dish and so pretty especially at holiday time. It's been a family favorite for years and always dissapears first when I take...
Easy crockpot meal.
A Tex-Mex specialty with a twist on the sauce. :)
"deelish. I added nothing. Perfect side dish. Make sure you rinse the rice."
By College Girl
"We bought ourselves a crab-he was 1.5kg so I increased the sauce accordingly. The crab cooked up really well using this method, but we found the sauce..." more