Making taquitos is easy for restaurant cooks with access to loads of braised meat and a deep-fryer. Our goal was to make them easy for the home cook, too.
What’s the best way to get crusty steak and toasty potatoes on the table fast?
Too often, this Tex-Mex casserole is a gloppy mess. We wanted to replicate the roasted chile flavor, hearty filling, and crisp fried shell of the original—without all the work.
With beans, tortilla, and a little spice, Swiss steak transforms itself.
This $10,000 Lost Recipe Grand Prize Winner calls for chuck roast rather than ground beef.
Our layered Tex-Mex classic depends on corn tortillas for taste, texture, and structure. A topping of melted cheese studded with minced jalapeños crowns this hearty casserole.