This is an excellent side dish for mexican meals. It's much quicker than rice and is also quite light and healthy. I originally found this recipe on the Better Homes and Gardens website, but have adapted it to fit our own preferences.
Mucho good!! This casserole has a very pretty presentation (if topped as directed) and is as good to eat as it is to look at. Serve with Mexican rice, salsa and frozen margaritas and you will make a hit with family and friends!
The south-of-the-border flavors of fresh cilantro, cumin and lime make a zesty marinade for these grilled chicken and veggie skewers. Pair them with Mexican-inspired sides like beans, rice, salsa and sour cream.
This wonderful cornbread recipe came from a Paula Dean magazine. If you do not like spicy Mexican cornbread, you can substitute banana peppers in place of the jalapeno peppers and still have a tasty cornbread.