Fresh Vegetable Kabobs with Jalapeño Aioli
Swap your same-old chips 'n dips for these fabulously fresh veggie kabobs. The creamy aioli, jacked up with diced jalapeno and healthfied with Greek yogurt, complements the crunchy veggies perfectly.
Red Chile Shredded Chicken for Tacos
For a super-easy weeknight dinner, plan ahead and stash a couple cooked chicken breasts in your fridge to use in these fiery tacos later in the week. Toppings like quick-pickled red onions, cojita cheese, lime wedges and cilantro add vibrant flavors but won't weigh you down.
Arepas with Corn and Pulled Pork
If you like cornbread, you'll love these arepas, made in a jiffy on the skillet with help from Betty Crocker Cornbread & Muffin Mix. If pork isn't your thing, try 'em with barbecued pulled chicken, a bean salad or sautéed mushrooms.
Creamy Key Lime Chicken Enchiladas
A clever secret ingredient (Yoplait Greek 100 key lime yogurt, if you must know!), gives these enchiladas extra zip. Add a side of rice and beans for all-out comforting meal.
Taco Seasoned Shrimp Kabobs
Old El Paso taco seasoning adds a south-of-the-border zest to these colorful skewers featuring shrimp, veggies and fresh pineapple. Ready for your table in just 30 minutes flat!
Widely available in jars in the Mexican section of well-stocked grocery stores, nopales strips add an okra-like texture to these meatless tostadas. Pro tip: Rinse nopales before using to remove their "pickle-y" flavor.
Chicken and Corn Tostadas with Salsa Verde
Topped with shredded rotisserie chicken, canned pinto beans, salsa and lightly sauced frozen corn, these tostadas are a deliciously light bite, ideal for busy weeknights.
Colada Cooler Punch
Grape ice cubes add a special touch to this tasty, easy-to-make bebida. All you have to do is put one or two grapes in each section of an ice-cube tray. Cover with water, freeze and you're ready to fiesta!