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Content tagged with “Cinco de Mayo” (Page 4)

Green Salsa
The tart and tangy flavor of tomatillos is mellowed by buttery avocado in this zesty salsa verde. Vary the heat level...
Black Bean & Salmon Tostadas
Pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought...
Beer-Battered Fish Tacos with Tomato & Avocado Salsa
Lovers of fried fish get the taste without all the calories, and the salsa adds a fresh, clean note. To complete the...
Papaya-Lime Sorbet
In Mexico, papayas are served with a wedge of lime and a pinch of salt. This sorbet honors the sweet-tart combination...
Mexican Bison Stew
Mexican cooks are great at turning tough chunks of meat into delicious and tender stews. This one, which uses tougher...
Vanilla Bean Flans with Agave Syrup & Caramelized Walnuts
This melt-in-your-mouth custard is delicately flavored with vanilla bean and lightly sweetened with agave syrup....
King Ranch Casserole
Usually made with creamy canned soups and several cups of cheese, the fat and sodium of this spicy, layered chicken...
Chilaquiles Casserole
Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned...
Poblano & Skirt Steak Fajitas
This variation on fajitas pairs fresh poblanos with steak and scallions. Skirt steak has fabulous flavor but tends to...
Quick Guacamole
Use a cup of the Fresh Tomato Salsa to make this easy guacamole. Mash a few avocados, stir in lemon juice and you'...
Squash-Stuffed Roasted Poblano Peppers
When fresh, poblanos have a wonderful, somewhat sweet heat that makes a terrific vessel for rich-tasting butternut...
Shredded Turkey & Pinto Bean Burritos
We created this with leftover turkey in mind. Leftover or rotisserie chicken can also be used. Make it a Meal: Serve...
Chipotle Cheddar Chard
The bright assorted colors of rainbow chard are especially lovely in this spicy, cheesy dish. Make a double batch and...
Yucatan Lemon Soup
Although it's traditionally made with limes (and you could certainly make it that way), Meyer lemons add a gentler...
Turkey Albondigas Soup
Albondigas, Spanish for “meatballs,” star in the traditional broth-based Mexican soup. Our version uses turkey rather...
Black Bean & Tomato Salsa
Adding canned beans to a spicy salsa is an easy way to boost fiber and improve nutritional value. This salsa is also a...
Slow-Cooked Beans
By cooking your own dried beans, you save money, reduce sodium and get better flavor along with, surprisingly, more...
Slow-Cooker Braised Pork with Salsa
With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve...
Spicy Chicken Tacos
While many North Americans think of tacos as having crisp, fried shells, authentic Mexican tacos are made with soft,...
Mini Chile Relleno Casseroles
Everyone gets an individual portion with this vegetarian, Tex-Mex mini casserole. A normal-size casserole like this...
Vegetarian Enchiladas
The secret to this creamy enchilada sauce is pureed toasted corn, enriched with roasted garlic.
Easy Fiesta Beans
An easy, tasty way to jazz up canned refried and pinto beans for the perfect side to accompany any Tex-Mex meal. Opt...
The EatingWell Taco
Building the perfect taco is a very personal task—cheese under meat, cheese on top, no cheese at all? This is just our...
EatingWell Crispy Taco Shells
Surprisingly easy and far better-tasting than store-bought taco shells.
Taco Salad
A super-quick blend of reduced-fat sour cream and salsa serves double duty as salad dressing and seasoning for the meat...
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