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.
Literally, SIX freakin' cans!! (It has been brought to my attention that there are only FIVE freakin' cans. Ooops, sorry. Usually I don't have a problem counting to five, but there you go. Enjoy the recipe anyway!)
Served in onion rolls, these juicy cheeseburgers are brushed with steak sauce during grilling and topped with grilled onions, tomatoes and a tasty relish.
A Southwestern cousin of mom's chicken soup, this one has a little more kick with a crispy topping. And, like its best-loved relative, it'll make you feel good all over.
These double-decker pizzas use tortillas, refried beans, taco-seasoned ground beef and Cheddar in place of Italian ingredients for authentic Southwest flavor.
This is my homemade try at the quot;Penne Rosaquot; they serve at Noodles and Co. Its not exactly the same, but it IS almost as yummy! If you do not like spicy pastas, leave out the red pepper flakes or add more if you like a little kick!
This edible bowl filled with the savory goodness of beef and cheese is seriously fun to eat. A smart take on Mexican that will make you want to plan Taco Tuesday every week.
Tostada shells topped with chive and onion cream cheese spread, chicken and Singles are baked and garnished with avocados, lettuce and tomatoes for an easy side dish or entree.
