I originally found this taco casserole recipe in a Taste of Home magazine. Since then, I have made this recipe at least 50 times. I love it because the ingredients list isn't complicated and, based on the layers, I can readily remember all ingredients when I am at the store without my recipe card. I have served this for myself and had wonderful leftovers or many times I have made it for company with a nice green salad to accompany it. I hope you enjoy it as much as I do.
Green chile peppers and chili powder give this savory chicken main dish a classic Tex-Mex bite. Make it up to 24 hours ahead of time for dinner in a hurry.
Ground beef and a veggie medley simmer in creamy sauce, topped with crispy bites of potato. This one offers more comfort than your pajamas and a good book combined.
Finally, you don't have to plan a day ahead to get the flavor of a hot-out-of-the-oven strata. Make this cheese-alicious dish your go-to for spur-of-the-moment brunches.
To lower the sodium in this cheesy, make-ahead breakfast dish, use ground turkey instead of breakfast sausage and add an herb such as thyme or oregano.
This Mexican Cheese Wreath recipe contains philadelphia cream cheese, kraft mexican style shredded cheese, pitted black olives, fresh parsley, chili powder and more.
These really are the best ever Mexican black beans. Served as a side, on tacos or salads, or in burritos or enchiladas, they're delicious, quick, and easy!
Pillsbury Grands! refrigerated biscuits make easy work of these Mexican-inspired appetizers that are punched up with taco seasoning, tomatoes and green chiles.
