Sizzling Mexican and Tex-Mex Recipes

Pozole is a traditional Mexican soup thickened with hominy. This version, from Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, only gets better the next day, so keep extra slaw around for round two.

Cumin- and orange-perfumed pulled pork tastes great topped with sliced green onion, jicama and our salsa verde.

At Des Moines restaurant Tacos Mariana's, the classic avocado-lime-cilantro mash is doctored with cucumber, Cotija cheese, and chiles—the result is one of the best guacs we've ever tasted.

All you need is a steak, a three-ingredient marinade, a few veggies and tortillas heated right on the grill. Boom. 

The secret to whipping out these deliciously cheesy chicken- and potato-filled pockets for your next game night or tailgate? Frozen, pre-cut empanada wrappers. The recipe comes from Minnesota chef and author Amalia Moreno-Damgaard.

Doctored with onion, chili powder and cocoa, canned sauce becomes a stepping-stone to something deeper.

A Mexican standard and guaranteed backyard crowd-pleaser, our brown-sugar sheet cake is soaked in milky syrup, chilled, then topped with whipped cream and berries.

A favorite comfort food gets a bit of a kick with spicy chorizo sausage and chiles. This recipe is quick enough for a weeknight.

Our pan-fried tilapia is drizzled with garlic butter and lime juice. We garnished ours with fresh cilantro, fresh parsley and sliced pickled red onion. To quick pickle the onions, combine a sliced red onion with a generous pour of cider vinegar, a spoonful of brown sugar, toasted cumin seeds and a bit of salt. Let sit at room temperature for an hour before serving.

Nutrient-filled mushrooms replace some of the beef in this family-friendly taco filling, but they're finely chopped, so you won't even notice they're there! Use the meat for tacos, or on nachos or baked potatoes. (And feel free to trade the ground beef for pork or turkey.)

Traditionally, this sweet drink is made by soaking rice (and sometimes blanched almonds, too) overnight in water, then pureeing and straining the mixture. We kept the seductively sweet, authentic taste, but skipped the drawn-out process. Our shortcut version uses purchased rice milk, and we could barely tell it apart from the real deal in side-by-side tests.

These crazy-good fried chicken tacos aren't for weeknights--but they aren't hard at all. Save them for a weekend party, when you'll have time to make TV host and author Andrew Zimmern's Tomatillo-Avocado and Grilled Pineapple salsas, too.

The fastest way to downgrade a margarita (or any drink) isn't cheap tequila; it's bottled lime juice. Dig out that squeezer and pull up your sleeves. It's worth it.

Season fork-tender meat with oregano, cinnamon and coriander. Then, for an extra easy-yet-authentic flavor boost, top with cabbage, radish and queso fresco.

Rotisserie chicken, melty cheese or spicy chorizo? Your choice.

The avocado in this piquant puree of lime, cilantro, onion and tomatillos gives the salsa some richness and body.

Portobellos have such a meaty texture, you might not miss a traditional protein in these simple grilled veggie fajitas--but there's enough marinade to dress a steak, if you want. (Plus the recipe, which comes from the book Pretty Simple Cooking, includes a simple bean side dish to make on the grill, too!)

Chicken tenders, Mexican-style four-cheese blend, green chile peppers and bottled green salsa fill these easy enchiladas. Buy hot or mild chilies to suit your family's taste for heat.

If American cheese has a purpose in life, this kicky, ultracreamy dip is it. 

A tiny bit of taco seasoning mix packs big flavor in this south-of-the-border twist on traditional chicken salad. Try it in a tortilla wrap with crisp romaine lettuce.

Chipotle peppers and broiled tomatoes make for a bold, smoky challenge to standard salsa.

Slow-cook pork shoulder roast and Mexican spices to tender goodness, then serve with corn tortillas. Fresh cilantro, green onion and bottled green salsa add the finishing touches.

It's not just a salad-it's a crunchy, juicy, sweet, salty, tart, buttery, nutty potluck dazzler.

This salsa is the zestiest way to get your five a day. For the best results, chop the fruit and vegetables evenly into a 1/4-inch dice.

Once you have the method down, you can improvise aguas frescas with almost any soft fruit.

Pair Mexican flavors with pasta for this comfort-food casserole that includes sausage, salsa and Monterey Jack cheese.

For a change in routine, substitute green salsa for red in this easy chicken, potato and bean hash.

Root beer and chipotle peppers yield pulled pork that's sweet, spicy, smoky and marvelously tender-perfect for wrapping in a tortilla with cheese and vegetables.

Chili powder and cumin flavor this hearty, nutritious Tex-Mex dish from The Spice House in Milwaukee.

Create a meatless main dish in minutes by sauteing sweet potatoes, then adding canned corn and black beans. Top with a chipotle-flavor sour cream, avocado slices and fresh cilantro.

Wrap meat in multigrain tortillas with adobo sauce and fire-roasted tomatoes for a fresh take on chicken enchiladas.

This easy slow-cooker meal has just five ingredients, all packaged or canned. Toss it together in minutes in the morning, and come home to a finished meal in the afternoon.

Cumin and cinnamon spice up ordinary frozen tilapia fillets for a fragrant pan-fried fish taco filling. Just add margaritas for the full restaurant experience.

Cook pork in a blend of cocoa powder, cumin, cinnamon, pumpkin and poblano pepper for a rich, hearty chili.

Great for a potluck or family dinner, this 12-serving casserole combines polenta with ground turkey, spices, black beans, tomatoes and Monterey Jack cheese.

Based on Tex-Mex ingredients, this layered salad can be prepared up to 24 hours in advance. For a fun presentation, assemble individual servings in clear jelly jars, dressing and all, then refrigerate.

Layer a tomato-bean mixture, cheese and tortillas for a casserole with south-of-the-border flavor. Let each guest top their portion with chopped tomato, shredded lettuce, green onions, olives and/or sour cream.

This salsa does double duty as a tortilla dip or a meat topper. Serve with a slotted spoon over grilled pork, smoked bratwursts or sausages, grilled chicken or salmon.

Fresh tomatillos and jicama add authentic tartness and crunch to this made-in-minutes dinner. You can find both veggies at large supermarkets or Latin groceries.

Lime- and jalapeno-spiced guacamole adds a kick to layers of refried beans, cheese, tomatoes and onions. Serve seasoned tortilla chips on the side.

Fresh herbs, tomatoes and avocados create a refreshing salsa. Serve with pita or tortilla chips.

Sandwich creamy dulce de leche filling between homemade chocolate cookies for a Mexican-inspired dessert treat.

David Fries, an amateur barbecue competitor from the Twin Cities, loves to serve this refreshing and subtly spicy margarita at family cookouts.

Ground turkey, reduced-sodium and light ingredients, and a confetti of crisp, colorful veggies make this potluck staple more nutritious than a typical layered dip-but every bit as tasty.

Thinly slicing tougher cuts of meat, such as beef chuck eye steak, flank steak and skirt steak, ensures tenderness. Tip: Pop the steak in the freezer for about 20 minutes before slicing-it should be firm but not frozen. Hold a chef's knife at a 45-degree angle to the meat and thinly cut across the grain.

Switching a few ingredients in our 10-minute limeade drink creates new options. Go for Original Limeade, So Strawberry, Blue Lagoon, Pomegranate or the nonalcoholic Designated Driver.

Tuck mango salsa, Gouda cheese, and chopped turkey or chicken into flour tortillas for sweet and smoky quesadillas.