In an exclusive Tasting Table interview, Mexican chef, cookbook author, and television host Pati Jinich shared her best tips ...

While there are multiple components to consider when whipping up a batch of enchiladas -- from the tortillas to the sauce to the perfectly melty cheese for topping -- what matters most is the filling.

This short-cut version of a classic dish combines ground beef with a jarred picante sauce and cheese for a flavorful filling that comes together in almost no time. One reason why this recipe appealed ...

1. Heat the oil in a large, non-stick skillet, over medium-high heat. Add the ground beef, onion, salt and pepper. Crumble the beef as it browns. Drain the excess fat. Return the beef to the pan and ...

Since time immortal or, at least during my stint on this good planet, Wednesdays have been Enchilada Day. As a child in a Dallas public elementary school, we were offered a Wednesday lunch plate made ...

Opt for a lighter version of beloved burritos by removing the tortilla and tossing all the fixings into a bowl. In addition ...

Fran Carlson is a registered dietitian/bean farmer with what would seem like a modest vision: “I’ve always had this dream of Americans eating more beans.” It’s a good vision. Beans contain protein, ...