Mexican

We used 16cm-round corn tortillas, which are packaged in cryovac. Unused tortillas can be frozen in freezer bags for up to three weeks. You can also soften tortillas by wrapping them in foil and heating them in a moderate oven for about 5 minutes or until hot. Note

A healthy and filling Mexican vegetarian dish with a rich and delicious spiced tomato and avocado salsa.

You can swap the chicken stock for water. Soup can be made a day ahead, cover, refrigerate. Reheat in the microwave oven on MEDIUM (50%) in 1 minute bursts until hot or in a saucepan over medium heat until heated through. Note

Spice up your night with this Mexican chilli con carne with guacamole.

A lolly-packed party piñata that the kids will love.

Refried beans are sold, canned, in most supermarkets, as are packaged flour tortillas. Made of pinto beans that are just parboiled then fried with various seasonings, refried beans are also known by their Mexican name of frijoles refritos. You will need to purchase one small iceberg lettuce for this recipe. Note

Dressing can be made 1 day ahead; chill, covered. Recipe can be 3 days ahead up to step 3; store in airtight container. Note

A quick, easy and flavour-packed Mexican beef stir-fry from Australian Women's Weekly.

Guests can assemble their own tacos at the table. Note

For a vegetarian option, add extra beans in place of the chicken. You need to cook ⅓ cup (65g) raw rice to get the amount of cooked rice used here. You could also use the microwave rice now available in most supermarkets. Note

To make tomato salsa; quarter tomatoes. Squeeze out seeds; finely chop. Combine tomato with remaining ingredients in a small bowl; season to taste. You can substitute either one fresh red bird’s-eye chilli or ½ teaspoon chilli flakes for pickled jalapeño if you like. For a lower fat version, use reduced-fat cheeses and sour cream. Note

With the help of a pressure cooker, this Mexican dish of tender chicken & chorizo sausages with kidney beans can be whipped up in no time.

Bacon option; place a halved cooked bacon rasher on top of heated beans and continue layering as above. Note

You can quickly peel the capsicum with a vegetable peeler if you don’t like the skin peeling off when it’s cooked. To freeze, complete the recipe to the end of step 2. Pack into freezer-proof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight […]

Chilli beans can be served either hot or cold. Store beans, covered, in the refrigerator for up to three days. Keep any leftover bread in the freezer to use at a later date. Note

Have a Tex-Mex night with these delicious lamb fajitas, guacamole and salsa cruda.