Chiles, ancho peppers, cumin and hominy simmer into a broth so authentic, you'll think you're south of the border, or at least at your favorite Mexican joint.
I got this recipe from a nurse at work. We're always sharing easy and family-pleasing recipes. The sauce tastes like a creamy Alfredo sauce. This is great with noodles.
We've taken everything you love about a fully loaded baked potato and made it over into a silky soup that fits your healthy eating plan. Eat it now, thank us later.
Fill chicken that's cooked with Progresso soup and Old El Paso green chiles in Old El Paso tortillas to make these cheesy enchiladas. Perfect for a Mexican dinner!
Ribbons of summer squash are dressed in a Greek vinaigrette for an appealing summertime salad. For effortless, paper-thin squash ribbons, use a vegetable peeler or a mandolin.
Corn is grilled and seasoned with green onions and cayenne sauce in these tasty spiced flapjacks. The grilled corn fritters make an ideal base to this salad stacked with alternating layers of tomato slices and arugula dressed in a red wine vinaigrette.
Sweet potato and pomegranate salad with feta cheese, pepitas, and a light pomegranate dressing. This salad is great as a side dish for any fall or holiday meal!
