303 tortilla recipes

Tastes delicious when filled with very lean beef cooked with a little green pepper, lean shredded cheese, shredded lettuce, tomato, and a good shot of hot sauce. Of course a nice Mexican beer with it makes it extra good.

Sweet-savory enchiladas rolled with olives, raisins, and gouda, drenched in chili salsa and baked until bubbly. An unusual, old-world take on the Mexican classic with a sweet-salty twist.

Traditional Rio Grande Valley barbacoa de cabeza, beef head pit-cooked overnight in coals with onion, garlic, and cilantro. The Sunday-morning tortilla filling that defines South Texas cooking.

Easy nachos: three-ingredient nachos with tortilla chips, melted American cheese food, and salsa. A 15-minute snack for game day, movie night, or kid lunches.

Chicken salad wraps with deli chicken salad, tomato, American cheese and crisp lettuce in warm flour tortillas. Five-minute lunch ready to grab and go.

Salami roll-ups with cream cheese, avocado, tomato, and lettuce in flour tortillas. No-cook appetizer sliced into pinwheels, perfect for parties. Make ahead and chill.

Three-ingredient BBQ pulled pork tortilla pizzas with mozzarella baked until bubbly and crisp. A 15-minute dinner or snack that turns leftover barbecue into something new.

Freezer burritos with mashed black beans, rice, sauteed onions, garlic, and tomato sauce rolled in flour tortillas. A vegetarian make-ahead meal prep staple that freezes beautifully for fast lunches or breakfasts.

Traditional Mexican Atole thickened with masa - two recipes in one: wild Blackberry Atole de Zarzamora and Champurrado (chocolate with cinnamon). A warm, nourishing drink served with tamales.

Peanut butter, banana, and grape jelly wrap on a warm flour tortilla. The 3-minute lunchbox alternative to a PB&J sandwich, kid-approved and lunch-pail proof.

Creamy peanut butter, crispy bacon, and crunchy chopped apple wrapped in a flour tortilla. This 3-ingredient roll-up takes 10 minutes and hits every flavor note kids and grown-ups crave.

Frijoles de la olla are Mexican pot beans cooked from dried pintos with just water and salt. Partially mashed for a thick, creamy sauce and served with warm flour tortillas and salsa.

Let your kids help cook dinner tonight with this simple recipe that makes a scrumptious dish everyone will love.

Chili tostados with crispy fried flour tortillas topped with refried beans, red beans, shredded lettuce, guacamole, and chopped tomatoes. A loaded Mexican open-faced taco.

Texas-style beef fajitas with skirt steak marinated overnight in red wine and Worcestershire sauce, grilled hot and sliced thin. Served in warm flour tortillas with salsa.

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.