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  • Black Bean and Chorizo Chili

    Prep time: 20 minutes

    Fill up on a robust chili that's richly seasoned with chorizo, smoky chipotle chiles and fire roasted tomatoes.

  • Cilantro-Lime Salsa

    Prep time: 15 minutes | Total time: 15 minutes

    Quick, easy and fresh describe this tasty tomato salsa that's great with chips or spooned over chicken or fish.

  • Fiery Fruit Salsa

    Prep time: 15 minutes | Total time: 15 minutes

    Sweet mango is a welcome addition to this spicy chipotle salsa.

  • Mexican Chicken Pizza with Cornmeal Crust

    Prep time: 20 minutes | Total time: 40 minutes

    Here's a simple method for making homemade pizza—it can be on your table in 40 minutes!

  • Mole Chicken Chili

    Prep time: 20 minutes | Total time: 40 minutes

    Expand your chili repertoire with a spicy chicken, chile and chocolate mixture that's big on flavor!

  • Tortilla Soup

    Prep time: 30 minutes | Total time: 45 minutes

    Enjoy this spicy version of tortilla soup anytime--you'll love the fire roasted tomato flavor!

  • Shrimp Biscuit Tostadas

    Prep time: 25 minutes | Total time: 25 minutes
  • Taco Salad

    Prep time: 30 minutes | Total time: 30 minutes

    Less fat, more fiber, and plenty of taste. Try our south-of-the border version of a flavorful taco salad.

  • Chorizo Enchilada Stack

    Prep time: 30 minutes | Total time: 45 minutes

    A spicy and smoky chorizo mixture layered between fried corn tortillas with chipotle tomato salsa and a black bean puree.

  • Fire Roasted Chipotle Posole

    When it's cold outside, stay indoors and let this posole bubble away while you stay cozy. This soup will keep you the chill away!

    Garnish with:
    Shredded Cheese (Queso Fresco would be ideal)
    Chopped Scallions
    Red Onion Slices
    Radish Slices
  • Chipotle Queso Dip

    A simple, but flavorful queso dip that’s a perfect appetizer for a cold winter day. 
  • Fire Roasted Queso Dip

    A guaranteed to please appetizer that get a lot of flavor from fire-roasted tomatoes. 

  • Chopped Chicken Tex-Mex Pizzas

    Simmered chopped chicken with spices and baked on tortillas with salsa, a little cheese and fresh veggies. Recipe by Nick Evans of
  • Slow-Cooked Chipotle Chicken Tinga

    Slow-Cooked Chipotle Chicken Tinga with Potatoes, Chorizo and Fresh Cheese from Chef Rick Bayless. Tinga, the spicy, smoky chipotle-seasoned mixture of shredded meat, cheese and avocado beloved in Puebla, Mexico, appeals to practically everyone everywhere. We add Mexican chorizo for depth and richness. Serve this hearty stew-like concoction tucked into warm tortillas or pile it onto a crusty roll for an amazing torta.   

  • Mexican-Style Scrambled Eggs Huevos Revueltos

    Mexican-Style Scrambled Eggs Huevos Revueltos by Chef Rick Bayless. Scrambled eggs, shot through with Mexican spirit—that is, with tomatoes, chiles, onions and cilantro—never cease to please. We love to add cheese and diced avocado and serve steamy, fresh corn tortillas alongside. Pass the hot sauce, please.

  • Fideos with Roasted Tomato, Chorizo and Chard

    A delicious combination of pasta tossed with fire-roasted tomatoes, chipotle chiles, chorizo and Swiss chard by Chef Rick Bayless. The most typical fideo preparation in Mexico is a brothy soup. The recipe here makes the “dry soup” version—“dry” because the noodles absorb most of liquid, leaving them saucy rather than soupy. 

  • Shrimp a la Mexicana - Camarones a la Plancha

    Shrimp a la Mexicana with fire-roasted tomatoes, serranos and cilantro by Chef Rick Bayless. Shrimp seared quickly on a hot metal griddle are on nearly every seafood menu in Mexico. One of the simplest, freshest and most flavorful ways to dress up camarones a la plancha (shrimp on the griddle) is to douse them with a salsa Mexicana of ripe tomatoes, serranos and cilantro. To gild all this deliciousness, you can add avocado to give a creamy, luxurious quality.