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Savory vegan muffins loaded with carrots, tomatoes, and celery are seasoned with chili powder and oregano for a muffin you can eat any time of the day!
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This quick salad is made with raw broccoli, romaine lettuce, grape tomatoes and a few other ingredients that marinate in a simple olive oil and lime dressing.
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Chiles en Nogada, poblano chiles stuffed with a ground turkey picadillo, covered in a creamy walnut sauce and sprinkled with pomegranate seeds. From Puebla, Mexico.
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Cherry tomatoes, combined with hot chiles, onion, cilantro, and mint make a zesty and flavorful fresh salsa perfect for your next Mexican fiesta!
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Avocados and shrimp are tossed with bacon, cheese, and tomatoes in this super pasta salad. Great as a side dish, but also works as a cool summer entree.
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This chili recipe uses canned beans, canned corn, and canned tomatoes to make it easy. Just brown beef with seasonings and cook everything together in the slow cooker.
cooking.nytimes.com
This recipe is by Tara Parker-Pope and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.
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Ground beef, fresh onion, green bell pepper, tomatoes and rice are simmered in a sweet-hot sauce then baked with Cheddar and garnished with fresh cilantro.
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Super easy, super quick and super good. Thinly sliced beef sirloin is cooked in a zesty sauce, and layered with tortilla chips, tomatoes and shredded cheese.
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Crisp, golden brown potato slices are covered with cheese, beans, tomatoes, olives, green onions, and green chiles in this potato nacho recipe that is perfect for game day.