In this recipe, flour tortillas stand in for the traditional biscuit dough. To quickly thaw frozen mixed vegetables, place them in a colander and rinse with warm water for about a minute.
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!
This Mexican Cheese Wreath recipe contains philadelphia cream cheese, kraft mexican style shredded cheese, pitted black olives, fresh parsley, chili powder and more.
Pillsbury Grands! refrigerated biscuits make easy work of these Mexican-inspired appetizers that are punched up with taco seasoning, tomatoes and green chiles.
This PHILADELPHIA 7-Layer Mexican Dip recipe contains philadelphia cream cheese, kraft shredded cheddar cheese, guacamole, sliced black olives, green onions and more.
This easy entertaining spread is perfect for those last-minute get-togethers. It starts with a simple but fabulous base of cream cheese, salsa and Cheddar cheese. Then it can be topped off with any one of our finishing ingredients. In no time at all, your dip will go from great to extraordinary.
I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.
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 layered salad is made with green chile cornbread, pinto beans, peppers, corn, bacon bits, tomatoes, and cheese. It's then chilled for two hours to allow the flavors to blend.
