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This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin To best appreciate this Tex-Mex favorite, she writes, “the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind.” Follow her advice, or don’t But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
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This simple, slightly sweet corn bread is made in the versatile cast-iron skillet.
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Simple and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.
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Get Tortilla Soup Recipe from Food Network
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Get Roasted Cauliflower Taco Recipe from Food Network
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This layered casserole with ground beef, black olives, sour cream, ricotta cheese and green chiles is baked, then garnished with whole tortilla chips.
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A delicious tortilla soup for vegetarians! The veggie chicken is optional, but adds a nice texture that will please purists.
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Vegetarian potato and pinto bean enchiladas smothered in tomatillo salsa and queso fresco. Make it as spicy as you like with the addition of jalapenos to either, or both, sauce and filling.
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Get Chili Tortilla Chips Recipe from Food Network
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Get Spanish Tortilla Recipe from Food Network
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Tortilla pinwheels is an easy and delightfully different appetizer. It can be changed according to tastes and ingredients on hand.