Top Rated Mexican Recipes

by
Naomi Wax
The Mexican mash came from a shiva call! Aunt Lee was paying a condolence call on a friend when in Chicago and someone had made the dish. She asked for the recipe and I stole it from her. Now it's going to the Super Bowl!
0

by
IngridH
This side dish has all of the warm flavors that I love in Mexican food, without having to go to a restaraunt to get them. This isn't terribly spicy as written, but you may substitute a jalapeno for the bell pepper or add cayenne if you wish to bump up the heat.
0

by
Naomi Wax
The Mexican mash came from a shiva call! Aunt Lee was paying a condolence call on a friend when in Chicago and someone had made the dish. She asked for the recipe and I stole it from her. Now it's going to the Super Bowl!
0

by
Sandy Doenges
This is a revised version of a mexican rice recipe from Paula Deens's magazine. I usually make a double batch and freeze half of it for later. It turns out perfect everytime, you really cannot messit up. The RoTel tomatoes add just the right zip. I hope you will enjoy it as much as we do.
0

by
Country Woman
Find recipes for Mexican Carnitas and other Course recipes. Get all the best recipes at . Recipe directions: Place meat in a medium-size roasting pan. Sprinkle with garlic and cilantro. Season with salt and pepper. Squeeze the juice from one orange and the lemon over the meat. Slice the remaining oranges and place over the meat.
0

by
CASpicyChef
This is my own recipe for mexican rice. My family enjoys it with homemade enchiladas or in burritos. You can go crazy and add corn, diced mushrooms, green onion, anything you want...if you add corn or green onions I would add them with the water in the final step. I hope you enjoy it.
0

by
Cooking for 2
Find recipes for Mexican Veggies and other Course recipes. Get all the best recipes at . Recipe directions: Place 1 in. of water in a small saucepan; add zucchini and corn. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until zucchini is almost tender. Drain. Stir in salsa; heat through.
0

by
tinebean21
This is a very moist cornbread. It's easy to make and contains ingredients you probably have on hand. Makes a nice side dish to a mexican meal. I found this recipe online a while back...can't remember where. I have changed it just a little since then to suit my family's tastes. Serving size is approx.
0

by
Taste of Home
Find recipes for Mexican Salsa and other Course recipes. Get all the best recipes at . Recipe directions: Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
0

by
Country Woman
Find recipes for Mexican Spaghetti and other Course recipes. Get all the best recipes at . Recipe directions: In a large skillet over medium heat, brown beef and onion until meat is no longer pink; drain. Stir in the water, tomato sauce and taco seasoning; bring to a boil.
0

Mexican Rarebit recipe. Ready In: 30 min. Makes 6 servings 375 per serving Ingredients: green bell pepper, butter, tomatoes, canned, corn, green chili peppers, salt, cheddar cheese, very old, sharp, bread crumbs, egg
0

by
nicfitz
Ingredients: 1 prebaked thin crust pizza crust 3/4 cup taco sauce 1 pkg (12 oz) precooked fajita style chicken strips (or 1 chicken breast cooked with fajita seasoning/cayenne pepper) 1 1/4 cup frozen southwestern corn blend 1 cup shredded Mexican ...
0