Tex-Mex

Chuckwagon cooks used to simmer beans for days, and the cowboys always thought they tasted best on the third day. This version, called frijoles de olla in Spanish, is even better reheated. The beans cook in flavorful juices that are also served with them.

This sauce can be prepared with yellow bell peppers instead of poblano chiles. Both sauces go equally well with the chicken-and they also complement each other nicely. So follow your mood: earthy poblano or sunny, sweet yellow bell pepper-or make half a recipe of each and serve them both. This recipe can be prepared in 45 minutes or less.

Chris Gavenda, Wildwood, Mo.
For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole.

Chilaquiles, the ever-popular Mexican casserole, was created to use up stale tortillas. Made with a good sauce, the tortillas come back to life, take on all the flavors, and provide a wonderful textural contrast. Although chilaquiles are usually prepared casserole style, I have seen them made to order with scrambled eggs and chorizo. I particularly enjoy chilaquiles as a brunch item served with margaritas, chilled Mexican beer, or a hearty sangria.

Traditional beef stew with Spanish overtones. It's delicious over rice or pasta.

A gift from Native American cooks, hominy is dried, hulled corn kernels. Sold rehydrated in cans, it also makes a great addition to soups, stews, and casseroles.

Have we found Tex-Mex heaven? This very easy vegetarian meal satisfies with the heft of beans and melted mixed cheese.

Spiced chicken, charred peppers, and gooey cheese—these never-soggy quesadillas are a favorite for a reason.

Ideal for weekend meal prep or a speedy weeknight dinner, these ground beef taco bowls keep things simple while being both versatile and delicious.

Neither a tamale nor a pie, this cozy Tex-Mex casserole is a mash-up of beefy bean chili and homemade cornbread.

A combination of beer and vodka keeps the masa and rice flour batter on these swordfish pieces ultralight and delightfully crisp.

This crispy-but-tender fried tuna is reminiscent of its porky namesake—particularly when paired with rich refried beans and bright pickled onions.

A twist on the classic, this Caesar pops with the addition of chile-powder-and-Cotija-crusted croutons, crumbled queso fresco, and creamy avocado.

This Tex-Mex staple is worth the long braise; you’ll be rewarded with shreddy short ribs and tender potatoes in a deeply flavorful sauce.