With three hungry boys in my house, dinners need to be quick and filling, and it helps to get in some veggies, too. This one is a favorite because it's hearty and fun to tweak with different ingredients. —Kim Van Dunk, Caldwell, New Jersey Skip links
This super-quick chickpea salad is a hit with my crowd. If there are any leftovers (rarely happens), turn them into a pita for lunch. —Judy Doepel, Ballston Lake, New York Skip links
This is the snack my family usually requests. We especially like to make this zippy dip on camping trips. —Lorene Goodwin, Belle Fourche, South Dakota Skip links
Chili and Cheese Bean Dip is a warm refried bean dip, baked up with chili and cheese. Make with leftover chili or canned. Serve with corn or tortilla chips.
This recipe made it through the pickiest taste testers: my kids! They absolutely hate beans, but love, love, love these plump burritos. —Mindy Culver, Post Falls, Idaho Skip links
When I’m in a rush, I take advantage of convenient prepared pizza crust to create this Mexican-style pizza. If you like it spicy, add a little chopped jalapeno pepper to the skillet when cooking the beef. —Mary Detweiler, Middlefield, Ohio Skip links
These Baked Fajita Taquitos combine two amazing Mexican dishes into one delicious dinner that is gluten free and vegan! I promise that I won’t always just talk about the weather, but I just gotta say, it’s still so freaking hot here! I have to wear sunblock every single time I go for a walk and …
Creamy white beans combine with pesto for these veggie burgers! They make a satisfying meal for vegetarians and meat-eaters alike. Top each patty with more pesto and dig in.
The BEST rice to go with Mexican food? This Mexican Green Rice! A cilantro rice pilaf cooked in chicken stock with poblano chiles, parsley, cilantro, onion, and garlic. Also called Arroz verde.
The BEST rice to go with Mexican food? This Mexican Green Rice! A cilantro rice pilaf cooked in chicken stock with poblano chiles, parsley, cilantro, onion, and garlic. Also called Arroz verde.
