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Preparation: In a deep skillet, melt butter over medium heat. Add onion and cook until soft, about 5 minutes.

Preparation: Core the tomatoes, cut in half widthwise and squeeze out the seeds if you wish. Dice the tomatoes and scoop into a bowl.

Grate or cube all of your cheeses. Heat a cast iron skillet over medium low heat and add a light coating of oil.

Brooke's Black Bean Nachos are a family favorite of ours and the perfect appetizer for any party!

Beer Batter: 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon ground black pepper 1 cup Mexican beer Fish Tacos: Oil, for frying 1 cup all-purpose flour 1 teaspoon salt, plus more for [...]

1.5 lbs. of boneless chicken, pork or beef – cut into large bite size cubes 1 generous tablespoon chili powder 1 teaspoon cumin 1.5 teaspoons oregano 1/4 teaspoon cayenne pepper Salt Olive Oil 1 [...]

                    4 cups, cooked chicken breasts, chopped small one medium onion, chopped small 1 bag Mexican shredded cheese 1 teaspoon chili [...]

Olive oil 1 jumbo onion, chopped large dice 1 large green pepper, cored, seeded and diced large cubes 3 cloves garlic, sliced 2 tablespoons chili powder 1 teaspoon dried oregano 1 teaspoon ground [...]

2 1lb. packages ground turkey (2lbs total) 1 lb. package fresh Chorizo – remove from casing 2 large onions – chopped medium 1 large green pepper, I prefer green in these types of [...]

1/2 cup onion, diced 1/2 cup poblano chili, diced 6 oz. fresh Mexican Chorizo; casing removed 1/2 cup Queso Quesadilla ( or Monterey Jack ) 1/2 cup Smoked Gouda 1/2 cup whole milk mozzarella or [...]