Beans, corn, chili powder, and salsa recreate this classic, gooey dish with southwestern flair. No-boil lasagna noodles mean you spend less time making and more time savoring your dinner.
For a healthier spin on classic enchiladas, this dish stuffs reduced-fat sour cream, diced turkey, reduced-fat shredded Swiss cheese and roasted red peppers into corn tortillas and bakes them until bubbly.
This Tex-Mex Potato Salad recipe contains red potatoes, miracle whip or miracle whip light dressing, whole kernel corn, chopped green chiles, red pepper and more.
This super easy Mexican Chicken Cornbread Casserole can be made start to finish in 30 minutes. A creamy chicken filling with corn topped with cheesy cornbread.
The flavor of an enchilada recipe made quickly in a skillet with torn corn tortillas, cooked chicken, zesty tomatoes and sauce with cheese [LINK]Skip to main content ENGLISH | [LINK]ESPAÑOL
This Silky Chocolate Cheesecake recipe contains philadelphia cream cheese, baker's german's sweet chocolate, butter or margarine, light corn syrup, whipping cream and more.
Traditional Mexican green chicken enchiladas, made lighter! Made with white corn tortillas, chicken breasts and queso fresco – SO good! Get new post updates:
Love pizza as much as dessert? Combine the two in this cookie pizza made using Pillsbury refrigerated sugar cookie and topped with peanut butter, candy corn and raisins - perfect for Halloween!
Loaded with toppings that include black beans and corn, this knife-and-fork pizza is packed with Southwest flavor and served with avocado and sour cream on the side. Get ready to make mouths water. —Charlene Chambers, Ormond Beach, Florida
This Island Quesadilla recipe contains corn tortillas, kraft shredded cheddar cheese, boneless skinless chicken breast, philadelphia cream cheese, kraft zesty italian dressing and more.
Minestrone soup is a very popular vegetable soup that is quite healthy and low in fat. This vegetarian crock pot minestrone soup recipe has no oil, so it is virtually fat free. You can also add whatever vegetables your like. Try adding a bit of sweet corn (one of my favorites!), green peas or even some pre-soaked or canned beans.
Provides the perfect protein combination....beans and corn. This is a recipe from the Moosewood Restaurant. (I've updated the # of servings...I agree with Longhorm Mama....1 burrito is reasonable serving..thanks for the input) The filling also freezes well. I make a big batch and freeze the filling in ziploc bags and then assemble and bake when needed.
