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Corn tortillas are rolled around a delicious filling of chicken, creamy poblano soup, salsa and cheese and baked until hot and bubbling. Best of all, it takes just 45 minutes to have this southwestern favorite ready to serve.
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Fresh summer flavors any time of the year! Our tomatoes combined with corn and black beans, green onions and cilantro make the best dip. All you need is a sturdy chip!
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Dangerously addictive avocado crema makes us wonder if we can eat tacos every night.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The sweet, the savory, and the spicy join in this unusual and delicious dish. To be tender, flank steak needs to cook either fast and hot or long and slow. Here the method is a brief broil.
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Pepper Jack cheese looks innocent enough but adds a nice kick to these burritos. If you prefer a milder taste, use regular Jack instead.
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Made this at a cook out with the neighbors one night felt pretty different but nothing but raves from the fans.
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Layers and more layers make this tortilla and bean casserole incredible. It includes three kinds of beans, lots of cheese, and goodies such as jalapeno peppers, cumin, salsa, and sour cream.
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Baked corn tortillas filled with sauteed beef, onion and chile peppers, topped with tomato sauce, sour cream, green onions, and Cheddar cheese.
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Get Savory Breakfast Casserole with a Trio of Toppings: Mushroom and Onion Jam, Tomato and Pesto and Avocado Black Bean Salsa Recipe from Food Network
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This guacamole has been a hit at our house for years. Great for the Superbowl or any occasion. Sour cream and cream cheese make the guac extra creamy. Spice it up with crushed red pepper.