Chili's quesadilla explosion salad is one of the Tex-Mex restaurant's most cherished menu items, and this homemade replica makes for a fun, filling entree.
Meaty grilled asparagus is topped with smoky-tangy grilled salsa verde, creamy avocado mayonnaise, and salty Cojita cheese for the perfect symphony of flavors.
This crispy, crunchy chimichanga features grilled corn both on the inside and on top. It's all complemented by a herbaceous, cilantro-studded rice filling.
Cashews, nutritional yeast, and seasonings create the perfect plant-based sauce for loaded tots with all the spicy, creamy flavors of the non-vegan classic.
Rice, beans, and veggies make these peppers nutritious and filling, while a spiced, tangy sauce and cheesy topping adds comforting, enchilada-inspired flavor.
Shredded and cooked with tomatoes and chipotles in adobo, jackfruit is the perfect vegan substitute for pulled pork in these cheesy, saucy nachos for a crowd.
This recipe incorporates beef, russet potatoes, and two types of beans, resulting in a chili smorgasbord that tastes especially delicious on a chilly evening.
These savory Southwest cheddar overnight oats are an unusual twist on a popular breakfast option. They're flavorful, satisfying, and easy to throw together.
This recipe uses a combination of spices, cheese, jalapeños, and cauliflower to make a zesty appetizer without meat or tortilla chips. And it's gluten-free!
Add a little flair to your weeknight dinner routine and give these shredded beef chimichangas a spin - they even come decked out with a homemade ranchero sauce.
This grilled steak fajita recipe may need to marinate overnight, but the actual prep and cook time are quick and easy. You won't regret trying these fajitas.
These slow cooker Tex-Mex meatballs with ground meat of choice, shredded cheese and Rotel canned tomatoes are an easy go-to for an appetizer, lunch or dinner.
Taco Tuesday doesn't have to just include tacos - there's an entire spectrum of delicious Tex-Mex, Mexican, Latin and Spanish-themed dishes you can try.