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www.delish.com
Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to six months.
www.chowhound.com
This recipe for tacos al pastor is based on the Mexican classic: thin slices of roast pork topped with roasted pineapple, cilantro, and onion.
cooking.nytimes.com
Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
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Chipotle's got nothin' on this taco bowl with creamy cilantro-yogurt dressing.
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Get Cowboy Chopped Salad Recipe from Food Network
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Get Spinach and Mushroom Enchiladas Recipe from Food Network
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Get Grilled Cheese-Stuffed Chile Tacos Recipe from Food Network
www.delish.com
Layers of black beans and cheese make this enchilada bake your new favorite.
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Get Main Challenge: Skirt Steak Tostada with Black Beans and Mango Salsa Recipe from Food Network
www.allrecipes.com
Slow cooking the chicken before shredding makes it especially tender and flavorful...when that chicken is layered with tortillas and cheese, you've got a simple, family-friendly casserole.