Mexicaine - Page 7

Creamy Mexican Street Corn Soup with sweet corn, poblano, lime, cotija, and a chili-spiced broth.

A creamy Mexican corn casserole baked with cream cheese, bell pepper, spices, and a bubbly layer of shredded Mexican cheese.

Crispy corn tostadas layered with creamy refried beans, fresh toppings, queso fresco, salsa, and avocado for an easy Mexican dinner.

A lightly fizzy Mexican pineapple drink made from peels, piloncillo, cinnamon, and cloves in 2-3 days.

Tender chicken rolled in corn tortillas with salsa verde, sour cream, and melted Monterey Jack for a cozy baked dinner.

Fresh tomato salsa made in 10 minutes with ripe Roma tomatoes, jalapeño, cilantro, and lime. A bright, chunky dip for chips or topper for tacos.

A quick 5-minute homemade taco seasoning mix using pantry spices. No fillers, fully customizable, and perfect for tacos, meat, and veggies.

Crispy fried taco egg rolls with seasoned beef, green chiles and melted pepper jack, ready in 30 minutes.

Jumbo pasta shells stuffed with creamy taco beef, baked under salsa and cheese, then finished with fresh toppings.

A cheesy one pot Mexican rice casserole with ground beef, beans, corn, salsa, and fluffy rice cooked together in one skillet.

Juicy grilled shrimp tucked into warm tortillas with a bright cilantro lime crema and crunchy slaw, ready in about 30 minutes.

Fresh, chunky pico de gallo made with ripe tomatoes, white onion, jalapeno, cilantro, lime, and salt in about 15 minutes.