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Pasta is tossed with a zesty dressing of lime juice, chili powder and cumin. Corn, black beans, red and green bell pepper, tomatoes and cilantro add texture, flavor and color.
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Chef John's gyro filling is made with ground lamb, ground beef, and lots of spices. When it's cooked, you just slice off pieces to make a gyro your way!
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This corn chowder with chicken comes with some bite, thanks to jalapeno pepper and a touch of cayenne.
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Corn tortillas filled with shredded beef, sour cream, onion, green chilies, then covered with Monterey Jack cheese and baked. This recipe freezes well.
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This skinny chicken salad will satisfy your Tex-Mex craving without weighing you down.
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This beef is marinated with the mixture of flavorful spices with yogurt, which gives the beef an exceptional flavor. This is a common Pakistani meat dish.
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This recipe is by Suzanne Hamlin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Southwest-inspired chicken soup is loaded with black beans, tomatoes, jalapeno peppers, and corn and cooked in a slow cooker for an easy weeknight dinner.
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All you need is a couple cans of beans, an onion, some bacon, and spices to whip up this simple but delicious soup.
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Easy turkey chili made with canned tomatoes, beans, and corn. Ready in less than hour, and sure to please.
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Get Chicken Tortilla Casserole Recipe from Food Network