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An unlikely combination of tuna and refried beans, but one that is sure to be a hit! Tostada shells, covered with refried beans and topped with a zesty tuna salad, shredded lettuce, and avocado. Quick, too!
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Taco 'bout a healthy dinner!
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Chili powder, curry powder and coriander seeds are the secret for the zip in these low-calorie potato skins. And so simple to make. Baked potato skins are dipped in olive oil, dusted with spices and baked until crispy and memorable.
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You bet it's better on bread!
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Ground chicken, beans, spices, and corn are easily combined in a slow cooker for a hearty spin on traditional chili that's full of flavor.
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This is a fresh and creamy green salsa, sort of a cross between guacamole and salsa verde. Put it on tacos, drizzle over grilled meats, or use it as a dip with some chips.
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This light, fresh Mexican coleslaw is made with a Granny Smith apple and jalapeno pepper, and pairs well with shrimp or fish tacos.
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Leftover holiday turkey can be transformed into turkey tamales made with corn oil instead of lard. Serve with lime wedges.
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Always wondered but never dared? This is simple recipe will help you please any avid lover of Mexican cuisine, and give you a delicious introduction to the world of beef tripe.
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Great Northern beans are simmered with chicken, onion, and jalapeno pepper in a slow cooker for a warm and spicy chili perfect for weeknights or game days.
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