Explore - Page 124

Roasted poblanos stuffed with melty cheese, dipped in fluffy egg batter, fried until golden, and served with a simple tomato sauce.

Chunky, bright, and full of flavor. This cilantro lime avocado salsa comes together in 10 minutes with ripe avocados, fresh lime, jalapeño, and plenty of cilantro. No cooking required.

Slow-simmered pinto beans with bacon, roasted green chiles, and aromatics, cooked the Mexican way until creamy, brothy, and deeply flavorful.

Slow-braised chuck roast shredded into tender tacos, served alongside homemade flour tortillas, creamy refried pinto beans, and fluffy tomato-seasoned Mexican rice.

Smoky, fiery salsa pecante made with charred tomatillos, serrano and jalapeño peppers, garlic, and fresh lime. Ready in about 25 minutes.

Crispy corn shells layered with warm refried beans, cold shredded lettuce, diced tomato, cheddar cheese, and a sour cream swirl. The Taco Bell original, homemade in 15 minutes.

Roasted Hatch chiles stuffed with melted cheese, dipped in a classic egg batter, and fried until golden and puffy. Served with warm salsa roja for an authentic New Mexican dinner.

Crispy golden corn tortillas stuffed with smoky seasoned chicken, fried until crunchy, and loaded with fresh toppings. Ready in 35 minutes.

Smoky, fire-charred salsa from roma tomatoes, tomatillos, and serrano chiles roasted on a dry comal. Bold, authentic Mexican flavor done in 20 minutes.