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This is a wonderful recipe for some fast, healthy, easy-to-make, delectable, red chili! By kimmieking |
If you want to tackle making your own authentic Texas chili recipe, remember the key to this delicious chili is the beef. This recipe includes lamb shank and sausage that gives it the perfect, smoky flavor your friends are sure to enjoy. For an even spicier version of Texas chili, throw jalapenos, paprika and Tabasco in it. By Kristen Oliveri |
Mexican empanada recipes are often meat-based, but the following recipes will please your sweet tooth. Using specialty items such as phyllo pastry makes this dessert a snap. By Helen Polaski |
Chili recipes come in many shapes and sizes. Don't be shocked to find a white chicken chili recipe loaded with white beans as opposed to the traditional tomato-based chili. Try a homemade spicy white chicken chili recipe that's perfect for the slow cooker. By Kristen Oliveri |
It's all about the seasonings when it comes to making a delicious ground beef taco recipe. Here's a basic recipe, plus suggestions for spicing it up. By Kristen Oliveri |
If you want to make authentic Mexican enchiladas, you'll have to whip up a batch of homemade enchilada sauce. This recipe shows you how. By Kristen Oliveri |
Behind all authentic Mexican rice recipes stand several great aromas, including the spicy and robust smells of all sorts of peppers, and also spices such as cumin and cilantro. By Helen Polaski |
If you want to make an authentic Mexican meal for family and friends, be sure to include beef enchiladas. This recipe calls for canned enchilada sauce, but if you have extra time, you can amp up the flavor with your own. By Kristen Oliveri |
For a simple no bean chili recipe, stick to the basics. Use key ingredients like beef, tomatoes and chili powder. This is a perfect topper for hamburgers or baked potatoes. You can easily store the chili or freeze it for later use as well. By Kristen Oliveri |
When making any refried beans recipe, it's important to know what refried beans really are. These beans are actually fried only once, when the soft beans are mashed into a little bit of lard or bacon fat. By Helen Polaski |