Cuisine: Mexican

Chorizo, Potato Tortilla & Egg Skillet

On the weekends, I usually look through the fridge and concoct some sort of breakfast. This Chorizo, Potato Tortilla & Egg Skillet is what I came up with. Having a cast iron skillet works really well for this. Chorizo is a type of pork sausage with smoked paprika.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Angie’s Chilaquiles

My friend Angie made these Chilaquiles last week and it's all I could think about. It's a fantastic recipe that she made up. You can also use the sauce for huevos rancheros. Chilaquiles is a traditional Mexican dish. Typically, corn tortillas are cut in quarters lightly fried and topped with green or red salsa. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 10 Servings

Mexican Chicken, Corn & Black Bean Cornbread Casserole

This Mexican Chicken, Corn & Black Bean Cornbread Casserole only takes 5 minutes prep time. The creamy chicken filling is topped with cheesy cornbread. I used some taco seasoning which I bought in Santa Fe New Mexico which was VERY hot! I happen to like it that way, not sure about the rest of my family!

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 30 mins
  • Yields: 6 Servings

Southwest Chicken Salad

This Southwestern Chicken Salad is so easy to throw together using a store-bought rotisserie chicken. The dressing is sweet and tangy and made by mixing equal parts ranch dressing with your favorite bbq sauce.

By Leslie Blythe

  • Prep: 15 mins
  • Yields: 4 Servings

Steak Fajita Skillet

This Steak Fajita Skillet is so easy and good. It's super cheesy and made in under 30 minutes! "Fajita" literally translates to "little skirts" or "little bands.The key is to not trim off too much of the fat that covers one side of the steak. They'll melt into the cracks as the meat cooks, making each bite juicier and tastier.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 6 Servings

Baked Chicken Taquitos

These Baked Chicken Taquitos are a healthy, non-fried version and less mess on your stove than the traditional fried ones.They make a great snack.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4 - 6 Servings

Chipotle-Lime Cauliflower Tacos

These Chipotle-Lime Cauliflower Tacos will be a hit at your Cinco de Mayo party. Add them to your buffet and your vegetarian friends will be very pleased. Not only are these super healthy and nutritious, but also delicious.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Spicy Chicken-Tortilla Chip Casserole

This Spicy Chicken-Tortilla Chip Casserole is so good! It's an easy weeknight meal. The tortilla chips add a lot of crunch and texture to this dish.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 6 - 8 Servings

Slow-Cooker Carne Guisada

This Slow-Cooker Carne Guisada is really good for tacos. The meat gets incredibly tender.Carne Guisada is stewed beef in a spiced gravy.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 6 hrs
  • Yields: 10 Servings

Beef Tamales with Red Chili Sauce

Every Christmas eve my mother-in-law served tamales and albondigas soup. She got her tamales from a local source in East Los Angeles. My friend asked if I wanted to make tamales with her. Absolutely! We corralled another friend, who actually knows what she’s doing and my daughter. We each brought our own filling. I made beef and we also had pork and chicken. I had made tamales in the past, but only one dozen. This time, we made 150! My friend said that you have to take a shot after every dozen is completed! Given that it was 10 am when we started, I only did 2 shots, and then there were those mimosas…. It was so much fun, that I want to do it every year.

By Leslie Blythe

  • Prep: 1 hr
  • Cook: 4 hrs 30 mins
  • Yields: Makes 3 dozen