
Green chili sauce is so good on a variety of foods, including enchiladas, chili relleno, burritos, and even as dip. It’s easy to make at home and so much better than canned.
Gourmet Food on a Budget
Green chili sauce is so good on a variety of foods, including enchiladas, chili relleno, burritos, and even as dip. It’s easy to make at home and so much better than canned.
Takis-Takis Chicken is about to become your new go-to recipe. Juicy chicken breasts are coated with in a fiery crust of crushed Takis, and deliver the ultimate crunch with every bite. Whether you love heat, crave something crispy, or just want to try a fun, flavorful recipe, this dish has it all.
Pork Roast with Taco Sauce is easy to make in your slow cooker. You can make it as spicy as you want with your favorite taco sauce.
Turkey Taco Tot Hotdish is a spicer version of Tim Walz’s award-winning recipe. The comforting casserole combines ground turkey, cheese, and crispy potato tots. This dish may look complicated, but it’s not. It can be on the table in about an hour.
Fresh Salsa with Pepper Paste is a twist on the traditional salsa. We added two new ingredients that take it over the top.
Refried beans, a staple in many Mexican and Tex-Mex dishes, are a delicious and nutritious way to enjoy the humble bean.
Mexican coleslaw, with its zesty flavors and rich historical roots, offers a crunchy and nutritious addition to any meal, embodying the spirit of the Columbian exchange for your Cinco de Mayo feast.
Enchilada soup is perfect for celebrating Cinco de Mayo’s vibrant culture and rich history. It’s a vegan dish that you can add meat to if you want.
Chili Relleno Shrimp Casserole is an easy-to-make dish that combines green chilis, mashed potatoes, and succulent shrimp. Whether served as a main course for a Good Friday gathering or enjoyed as a comforting weeknight meal, it’s sure to become a favorite in any household.
Green chili rice makes a wonderful side dish for your Mexican fiesta. You can play with the heat and go from no spiciness to screaming.
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