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This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!
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Mexican-inspired light ingredients including refried beans, prepared enchilada sauce, sour cream, and ground turkey are layered like a lasagna and baked for a lower-fat version of the popular casserole.
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Potato slices form the base for a platter of hearty beef and bean nachos garnished with tomato, lettuce, sour cream, and guacamole.
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This is a great way to serve grilled skirt or flank steak. The spicy two day marinade is worth the wait.
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Black olives take this otherwise straightforward hot dip to new heights of dipping delight! It's impossible to take just one bite.
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This layered salad is made with green chile cornbread, pinto beans, peppers, corn, bacon bits, tomatoes, and cheese. It's then chilled for two hours to allow the flavors to blend.
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This savory bread is made easy with a shortcut using cornbread mix with creamed corn. Jalapeno peppers and Monterey Jack cheese give this tasty bread an unmistakable South-of-the-Border flair.
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Mexican rompope tradicional is easy to make, has only 5 ingredients, and just requires patience to stir the milk while it's heating up.
Ingredients: milk, sugar, cinnamon, egg yolks, rum
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Sliced carrots are given some zip with the addition of jalapeno peppers and onions.
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This recipe was inspired by the tableside version prepared at Rosa Mexicano. To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.
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These burgers can be baked, grilled, or fried. Great served on a bun with avocado, lettuce, sour cream, and cheese.
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This is a great recipe my husband loves to make - it's a whole meal in it self and very simple to put together. Serve with salsa, sour cream, or guacamole if desired.