Smart and sassy, with a creamy Miracle Whip Dressing, this potato salad is made to be mobile. It's bound to make an appearance on every potluck table in town.
Warm the tortillas on the grill with the chicken, then roll tangy BBQ chicken in with melty cheese and crisp lettuce. This simplified take on Tex-Mex will be a new standby.
Grilling peppers, squash, and whatever other veggies you love over medium heat keeps the delicious factor high. Add zesty dressing and you've got a super-easy, smart side.
These double-decker pizzas use tortillas, refried beans, taco-seasoned ground beef and Cheddar in place of Italian ingredients for authentic Southwest flavor.
This is a recipe from the Moosewood Restaurant. The March 2005 issue of Organic Style features a Taste Test for Organic and Natural Frozen Ethnic Meals. This Stew was the Best Moroccan Entree out of 45 varieties they taste tested.
Take your taste buds on vacation with our deliciously moist olive and tomato fish bake. Lime juice and a hint of cilantro make you feel like you're dining beachside in Mexico.
Spicy beef. Shredded cheese. Hearty beans. Fresh lettuce and tomato and a dollop of sour cream atop a crispy tortilla. Can a recipe this tasty be better-for-you? Oh yes, it can.
Gotta eat? Check out our empanada. Filled with all the same cheesy-salsa goodness as the handheld version, this one comes together quickly and cuts like a pie.
