Mexican

To make salsa, combine corn kernels, chopped cucumber, avocado, tomato, coriander and a little chopped chilli. Note

Chipotle peppers have a distinct, smoky flavour and can be found in specialty food stores. Otherwise, you can use 1 tablespoon of chopped jalapeno chilli or 2 chopped birdseye chillies. Note

Looking for an easy and delicious mid-week meal that the whole family will love and takes practically no time? Try these tasty beef and bean burritos topped with creamy guacamole.

Freshly sliced ham off the bone is available from delis. Or buy boneless ham and slice yourself. Note

Add lemon juice and seasonings to the mashed avocado. Note

To make your own guacamole, mash 1 ripe avocado with 2 tablespoons each lime juice and finely chopped red onion. Season to taste. Note

You can use soft boiled eggs in place of poached. Place eggs in a saucepan of cold water and bring to the boil. Simmer 3 minutes from this point. Rinse under cold, running water and peel. Note

To add an extra fresh and spicy crunch to ready-made salsa, add 1 seeded and chopped red chilli and 1 sliced green onion. Note

Fun, easy and tasty, these bean burgers are a great vegetarian alternative to meat burgers. Get the kids to help!

Not suitable to microwave. Beef mixture can be frozen in an airtight container. Note

Try adding some sliced mango, a can of mixed beans or a drizzle of sweet chilli sauce. Note

For a fast meal or snack, keep a packet of tortillas in your freezer. Note

Mexican rice is great as a vegetarian option, or served alongside grilled chicken.

Wear plastic disposable gloves when cutting chillies as they can burn your skin. Note

Don't forget the finger bowls when you serve these sticky ribs that are dripping with Mexican flavours. The peppery radish salad beautifully balances the sweetness of the ribs.

This warming, hearty and delicious tomato and bean soup sprinkled with parsley by Woman�s Day makes the perfect meal for lunch, especially when accompanied with crisp cheese croutons.

Juicy tortilla crumbed chicken pieces have found their perfect match with enticing tequila sauce so have a fiesta with this Mexican delight.

Homemade chimichurri adds a burst of incredible South American flavour to these beef short ribs. Serve them up for a summer barbecue or special occasion and your guests will be blown away!

This is gorgeous, capturing the full flavour of late summer corn, offset with creamy avocado and lime and an intriguing mix of spices, with added pungency from coriander and chilli.

Hot, spicy mouthfuls are just the thing when you return from the beach all salty and starving. Make the pork chilli ahead of time so you can whip these up quickly and pacify those hunger pangs.

Girls’ power Lunch! Gather your besties for a back-to-school debrief.

You will need 1 large barbecued chicken for this recipe. Note

This is a great way to utilise Christmas Day leftovers.

No oven proof frying pan? Transfer hot bolognese to a pie dish. Mexican seasoning is available in spice aisle; substitute with taco seasoning if not available. Note

Reduce bolognaise to 1/2 quantity and add 2 x 425g cans drained, rinsed kidney beans. Omit coriander. Mix grated cheese with crumbled ricotta. You can use corn tortillas or pitta bread instead of flour tortillas. Note

Beef minute steak is thin scotch fillet or porterhouse steak pounded to 1cm thick; it’s sometimes called barbecue steak. You can use chicken or lamb instead of beef. Note

Use chicken or beef mince instead of pork. You can make mince mixture ahead; keep, covered, in the fridge. Assemble just before serving. Serve with sour cream and bought guacamole. Note

A mouth-watering pizza-style Mexican tortilla stack which takes less than 30 minutes. With chicken mince, tortillas, a tomato-based sauce, grated cheese and served with sour cream.

Instead of tortillas, serve mince over cooked white long-grain rice. If cooking quesadillas in a frying pan, gently press down with an egg lifter during cooking. Note

If you prefer, you can use chicken pieces; cooking time will vary. Note

Deliciously hearty and classic chilli con carne recipe that your friends and family won�t be able to keep their hands off. Serve over rice with cheese and a dollop of sour cream.

Add some dried chilli flakes or fresh and finely chopped real chilli for adults. Vegetarian: Serve quesadillas with sliced avocado instead of chorizo. Price will vary. Note

For extra flavour, use vintage or mature cheddar cheese. Swap kidney beans for Mexican-style beans or four bean mix. Note

You can also cook these on a large sandwich press. Wrap bread, available plain and flavoured, is in the bakery aisle. Use any type you like. Note

Serve leftover salad in tortillas for lunch the next day. Replace fish with chicken or budget beef rump steak. Vegetarians may omit fish and serve with hard-boiled eggs instead. Note

Use leftover tortillas for quesadillas or cut up and us as corn chips with dips. Any leftover salsa can be stored in an airtight container and kept in the fridge for 1-2 days. Note

You can use the same mixture to stuff zucchini, eggplant or small pumpkins. Note

For traditional Mecican tacos, use soft corn tortillas instead of shells. Note

Wrap tortillas in foil and heat in the oven or on a grill plate. If preferred, use pickled jalapeno instead of chillies, available in jars from the Mexican section of your local supermarket. Note

Sliced chorizo can be added to this dish. Note

Get a good portion of your five-a-day along with a healthy dose of protein with this vegetarian Mexican extravaganza. Serve soup with warmed or toasted tortillas and if you like, a dollop of sour cream.

Beef are a classic Mexican dish, best topped with sour cream and guacamole. You could also substitute the meat for pork, chicken, or even fish.

Suitable to freeze. Not suitable to microwave. This dry, fragrant Nepalese curry, made with pork mince and usually served with steamed rice and lime wedges, is one of this small Himalayan country’s most popular meat dishes. Another is the delectable momo, a delicate steamed or pan-fried, meat-filled dumpling eaten by the cold-climate mountain-dwelling people of […]

Both kids and adults alike will love these Tex-Mex beef quesadillas with sour cream and mashed avocado. They are full of the flavours we know and love. We suggest you don't bother with cutlery, but napkins are essential!

Possibly the most popular snack food of recent times, a piping hot share plate of nachos is always a crowd pleaser. This vegetarian version is so delicious that we're pretty confident the carnivores will love it, too.

For a new take on the usual Tex-Mex fare, consider this delicious chicken taco salad. You've all the fresh and healthy ingredients of a usual taco, but none of the mess that is involved in eating with your hands.

The ham hock can be cooked a day or two before it’s needed. Keep the ham from the bone, covered with the reserved liquid, in the fridge; reheat it when needed in a saucepan over a low heat.

An empanada is a stuffed pastry or bread that is baked or fried. They are often filled with meat, but this spiced pumpkin version is a delicious vegetarian take on this classic Latin American snack food.

This is a hearty and warm meal. As with all spicy dishes, the chilli heat can be adjusted by adding or reducing chilli powder.

A chicken quesadillas with guacamole recipe that uses shredded barbecue chicken and cheese

This recipe stays true to the dish's Mexican origins. It is an exciting dish, and full of flavour.

Healthy and filling turkey chilli con carne filled kumara from Australian Women's Weekly.

Add a little spice to your fish dishes with these fun fish tacos. Adjust the cayenne pepper to suit your family's heat threshold and enjoy with fresh 'slaw and avocado cream. Ling, blue-eye, coral trout, or mahi maui are fine to use.

This tasty Mexican inspired breakfast quesadilla encases oozy cheese, runny eggs and hearty beans to create a healthy, flavour-packed breakfast or lunch that will fuel you for the day.

This no fuss and refreshing recipe is perfect for summer lunch or as a side for a Mexican feast.

You can use lime in place of the oranges here if you prefer. For a bit more of a 'kick', serve with 1 tablespoon of your favourite hot chilli sauce.

Perfect for serving as a canapes with drinks.

Mole is a Mexican dish packed full of rich flavours such as dark chocolate, spices and wine,

Soups can be a clever way to impress a crowd or soothe yourself on a cold day. For many of us though, it has become a trusty back-up in the freezer when we need some quick sustenance. What you serve with it can make or break it. Note

This light, fresh and flavoursome dish is perfect as a starter or finger food for dinner parties.

A warming and zesty classic Mexican soup, called sopa de lima, from the Yucatan region.

One average corn cob will give you about 1 cup (150g) kernels. Use the equivalent amount of canned or frozen if you don’t have fresh. Note

Unfilled crepes can be frozen up to 2 months. Note

Soak bamboo skewers in cold water for at least an hour before using to prevent them scorching during cooking. We used flathead fillets in this recipe. Note

This is our version of huevos rancheros, or ranch-style eggs, which traditionally is made with fried eggs and beans. For extra bite, serve with Tabasco, a fiery sauce made from hot red chillies.

Guacamole