Your favorite 7-layer Mexican dip just got with the program. A few sensible switches means it can work in a smart eating plan without sacrificing flavor.
What happens while this chills in the fridge is a mystery. But later, when you put it on your plate, seven ingredients transform into a deliciously smart salad. Like magic.
These easy-to-make exotic-flavored meatballs work equally well atop rice for a main dish or as hors d’oeuvres—with optional green curry or Asian dipping sauce.
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors.
This stew is great for St. Patrick's Day. The mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for. Serve with mashed potatoes.
This is my version of a Mexican Taquito. My family loves both Buffalo chicken and Mexican food, so that is how this recipe came to be. Combining spicy Buffalo flavors with the creaminess of Philadelphia cream cheese, all wrapped up in a tortilla was a winning combination in our home.
When early June rolls around each year, I start dreaming of lobster. Not quite literally, of course, but it's a food I feel no summer in New England would
