How to make José Andrés’ 2-ingredient microwave omelet

José Andrés is a world-renowned Spanish-American chef and humanitarian, best known for founding World Central Kitchen and popularizing small plates in the U.S. at his restaurants Jaleo, é by José Andrés and many others. Surprisingly, for such a famous chef, making Andrés’ omelet is quite simple. All you will need is a single egg, mayonnaise, salt and pepper. 

Begin by cracking an egg into a microwave-safe bowl, then mix in about a teaspoon of mayonnaise, along with some salt and pepper. Whisk them all together and then place them in the microwave for a minute and once they’re done cooking, dive right in! 

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1-minute omelet taste test: My honest review

As mentioned above, my initial thoughts on the omelet were that it would not taste good. In my mind, microwaves and eggs just don’t mix—my previous attempts have resulted in a rubbery mess. However, once I opened the microwave door to the Andrés omelet, my opinion began to change. It was just so darn fluffy! It looked like a soufflé worthy of one of his top restaurants.

I was blown away by how quickly and easily it was to do it, too, and as someone who is always on the go or consumed by work, it was nice to know that there was something easy for me to eat for breakfast aside from yogurt or cereal. 

The real test, though, was taste. I was heavily concerned that the egg was going to come out of the microwave either runny, burnt or just not good. I was also concerned that it wouldn’t taste like the eggs I sometimes cook on my stove. 

Boy, was I wrong. From the very first bite, I was shocked at how fluffy, airy, and surprisingly flavorful this omelet was. The egg was actually cooked quite nicely in the microwave, and the salt and pepper added a nice little kick. 

Plus, I loved that instead of having to hand wash a pan once I was done eating, all I had to do was rinse my bowl and put it in the dishwasher! Talk about time-efficient and easy to do. 

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Ina Garten Takes You Straight to Paris With Her Country French Omelette

If you’re looking for a brunch recipe that tastes like it came straight from a Parisian café (but doesn’t require a flight or even flipping eggs on the stove) Ina Garten has you covered. The Barefoot Contessa recently shared a Country French Omelette inspired by one of her favorite spots in Paris, and it’s cozy, […]

Final verdict: Will I make it again?

Overall, I would give the viral Andrés’ omelet an eight out of 10. I did find myself wishing toward the end that there had been more things like bacon, cheese and vegetables in it (and many recipes show chives or parsley added, which I would try next time), making it seem more like an omelet and less like an egg; however, for the quick and easy it was to make, I decided those things didn’t matter. Plus, I have a feeling I could add them next time. 

And yes, I said ‘next time’ because I do shockingly see myself making this again. It was simple, easy and I was able to use things that I already had at home. 

Now, if you’ll excuse me, I’m going to go drink some more Diet Coke and apologize to my friend for doubting her.

What is chicken cordon bleu?

French for “blue ribbon,” chicken cordon bleu originated as a riff on veal schnitzel, where meat is wrapped around cheese and ham and then breaded and fried. Traditionally, the dish involves pounded chicken breasts stuffed with ham and Swiss cheese. Over the years, it’s evolved into a comforting casserole-style dish popular in the U.S., especially in the ‘60s and ‘70s. Plus, it hits all the right notes for kids: crispy, gooey and packed with flavor.  

Giada’s version skips the breading for a faster, lighter take that still delivers all the classic flavor. She also simplifies things with her no-stuffing method: a quick sear, a creamy mustard sauce and a final broil that brings it all together in a single skillet. “I make this regularly, it’s one of my go-to dishes,” she says, “this meal is elegant but it’s also very hearty.”

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Giada De Laurentiis’ Sheet Pan Lasagna Delivers Crispy Edges in Every Bite

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Giada’s tips for the best chicken cordon bleu

If you’ve never made chicken cordon bleu before, Giada’s approach is a great place to start. Here are her three top takeaways:

1. Sear first, broil later. Giada starts by seasoning her chicken breasts with salt, then searing them in olive oil until golden. “You don’t have to worry about cooking the chicken all the way through now,” she explains, “because we’re gonna cook it under the broiler as well.” This gives the chicken a crispy golden crust while ensuring it stays juicy inside.
2. Add a creamy, flavor-packed sauce. Instead of stuffing the chicken, Giada layers everything right on top, including a mascarpone-based cream sauce that’s spiked with grainy Dijon mustard. “It keeps the chicken moist and gives it more flavor,” she says. It also adds a tangy richness that pairs well with the melty cheese.
3. Keep it flexible. Giada sticks with traditional Swiss cheese and deli ham, but she encourages home cooks to play around with what they have. Don’t have Swiss? Try provolone or mozzarella. Want to use turkey instead of ham? Go for it. The broiler will still do its magic.

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This Is the Dreamiest, Creamiest Tuscan Chicken Pasta You’ll Ever Make

Some meals just have that magical, can’t-stop-eating quality. You take one bite, and suddenly, your day feels a little better. Lately, this Tuscan chicken pasta has been doing that just for me. It’s got everything: tender seared chicken, a lusciously creamy sauce and pasta soaking up all that garlicky, sun-dried tomato goodness. While my kitchen […]

Giada De Laurentiis’ chicken cordon bleu recipe

Whether you’re cooking for your family, guests or just yourself, this quick skillet dinner delivers all the comfort of the original with a little extra Italian flair. And the best part? It’s ready in just 15 minutes! Here’s Giada’s official recipe. 

Ingredients:

• 4 (5-oz.) boneless skinless chicken breasts
• Salt, to taste
• 2 Tbs. olive oil
• 2 Tbs. mascarpone cheese
• 3 Tbs. whole grain Dijon mustard
• 4 slices Swiss or Emmentaler cheese
• 8 slices Black Forest ham (or other deli meat)

Directions:

• Total time: 15 minutes
• Yield: 4 servings 

1. Preheat the broiler to high, then season chicken breasts with salt on both sides.
2. In a small bowl, mix mascarpone cheese with Dijon mustard until smooth. Set aside.
3. In a large, oven-safe skillet, heat olive oil over medium-high heat. Sear chicken breasts for four minutes, until golden brown. Flip and cook for two minutes more. Remove skillet from heat.
4. On each seared chicken breast, layer half a slice of Swiss cheese, two slices of ham, a dollop of the mascarpone-mustard mixture and top with another half slice of Swiss.
5. Transfer skillet to the oven and broil for two minutes, or until the cheese is melted and bubbling and the chicken is cooked through. Serve hot. 

Storage and reheating notes

If you have leftovers (which is a big “if”), Giada’s chicken cordon bleu makes for a great lunch. Store it in an airtight container in the fridge for up to three days. To reheat, place it in a 350° F oven for 10–12 minutes, or until warmed through. You can also microwave individual portions for a few minutes, though the broiled texture may soften slightly.

The secret ingredient in the Pioneer Woman’s macaroni salad

Ree Drummond’s macaroni salad contains a blend of cooked pasta, roasted red peppers, black olives and green onions tossed in a mayonnaise dressing—but there’s a special ingredient that puts her twist on this classic side: pickles. Drummond’s recipe calls for sweet or spicy pickles (or a combination of the two) to add a briny kick and extra crunch to this salad. Be sure to dice them so they meld with the other ingredients for a vibrant and flavorful side.

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The Pioneer Woman’s Smashed Potato Salad Is a Crunchy Twist on the Staple Side

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Should you rinse pasta before making macaroni salad?

After boiling and draining the elbow macaroni, you should rinse it for a couple of reasons. First, rinsing the pasta under cold water stops the cooking process, ensuring the noodles maintain their al dente texture. This step is also key for cooling down the noodles so they don’t cause the dressing to curdle as you’re mixing the ingredients together. (Mayo dressing and heat don’t bode well when it comes to macaroni salad.) And voilà! You’ve made a macaroni salad that easily beats the store-bought kind.

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Pioneer Woman’s Pasta With Sausage and Broccolini Recipe Is Hearty and Quick

Pasta any night of the week is no-brainer for dinner, especially when it’s loaded with hearty ingredients. Take the Pioneer Woman’s pasta with sausage and broccolini recipe for instance. It combines tender rigatoni, sweet Italian sausage and earthy broccolini to create a pasta dish that’s basically a meal in and of itself. You can make […]

The Pioneer Woman’s best-ever macaroni salad recipe

Serve this macaroni salad at your spring and summer gatherings—it’s so tasty that guests will go back for second (and third) helpings! (For main dishes to enjoy with this salad, try these St. Louis-style ribs or juicy stuffed burgers.)

Macaroni Salad

Ingredients:

• 4 cups elbow macaroni 
• ½ cup mayonnaise
• 1 tbsp red wine or distilled vinegar 
• 3 tsp sugar, plus more or less to taste
• ¼ tsp salt, plus more to taste
• Plenty of black pepper
• ¼ cup milk, plus more if needed
• Splash of pickle juice, plus more to taste
• 3 whole roasted red peppers, diced, plus more to taste (can also use pimentos)
• ½ cup black olives, finely chopped
• 6 sweet or spicy pickle slices, diced (about ½ cup diced)
• 3 green onions, sliced (white and dark green parts)

Directions:

• Active: 10 mins
• Total time: 25 mins
• Yield: 12 servings

1. Cook the macaroni in lightly salted water according to the package directions. Drain and rinse under cold water to cool. Set aside.
2. In a small bowl, mix together the mayonnaise, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside. 
3. Place the cooled macaroni in a large bowl and pour in three-fourths of the dressing. Toss and add more dressing if you’d like. (The dressing will seem a little thin, but it will thicken up as the salad chills.)
4. Stir in the roasted red peppers (or pimentos), olives, pickles, and green onions. Add more of any ingredient if you’d like more stuff going on! At the end, splash in a little more pickle juice and stir. 
5. Chill for at least 2 hours before serving. Sprinkle with sliced green onions to serve!

What’s in Ina’s country French omelette?

Packed with crispy bacon, golden potatoes and sprinkled with chives, this baked omelette is simple comfort food at its best. And while the flavors are classic, it’s the method that makes it so relaxing. First, Ina sautés some bacon in a bit of olive oil. Then come the potatoes—cooked right in the flavorful bacon drippings. “How bad could this dish be, really?” she jokes.

Once the bacon and potatoes are ready, they’re set aside and Ina gets to the eggs. She cracks five extra-large eggs into a bowl, adds a few tablespoons of milk and seasons with salt and pepper. The egg mixture gets poured into a buttered pan before she adds back the bacon and potatoes—and, of course, a sprinkle of fresh chives. “A couple tablespoons of fresh chives gives it that onion-y flavor,” Ina says.

The best part about this country French omelette? It’s made for sharing! “It’s an omelette for two, so you don’t have to make two separate omelettes. I hate making two separate things,” says Ina.

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Ina’s tips for the perfect country French omelette

Ina always makes things feel effortless, but there are a few small tricks she uses to make this omelette extra delicious:

• Use thick-cut bacon. “It’s better if it’s a little thick-cut,” she says. It holds its texture and flavor better in the omelette, and gets crispier. “The French use lardons, but you can use Applewood smoked bacon,” she adds.
• Go light on the milk. Ina adds only three tablespoons to her eggs. “Otherwise the eggs get kind of watery,” she explains. 
• Stick to low heat. Like any French chef, Ina uses butter to grease her pan before adding the eggs. “Make sure the butter covers the bottom of the pan so it doesn’t stick,” she notes. And remember to keep the heat low so you don’t overcook the eggs.

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Ina Garten’s country French omelette recipe

“This looks like the beginning of a French vacation,” Ina says with a smile as she serves it up to her husband Jeffrey. Follow Ina’s official recipe below. And if you do want to channel your inner Contessa, serve this omelette straight from the pan with a knife and spatula! 

Ingredients:

• 1 Tbs. olive oil
• 3 slices thick-cut bacon, cut into 1-inch pieces
• 1 cup Yukon gold potato, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• 5 extra-large eggs
• 3 Tbs. milk
• 1 Tbs. unsalted butter
• 2 Tbs. chopped fresh chives

Directions:

• Total time: 35 minutes
• Yield: 2 servings

1. Preheat oven to 350° F.
2. In a 10-inch oven-safe nonstick skillet, heat olive oil over medium heat. Add the bacon and cook for three to five minutes, until crisp but not burned. Transfer to a plate and reserve the fat in the pan.
3. Add potatoes to the skillet with the bacon drippings. Season with salt and pepper and cook for eight to 10 minutes on medium-low, shaking the pan occasionally, until tender and golden. Transfer to the plate with the bacon.
4. In a bowl, whisk the eggs with the milk, salt and pepper. Discard excess fat from the skillet and add the butter. Let it melt and coat the pan evenly over low heat. Pour in the egg mixture, then evenly distribute the bacon and potatoes on top. Sprinkle with chopped chives.
5. Bake for eight to 10 minutes, or until puffed and golden. Slice and serve directly from the pan. You can also transfer to a plate first, then cut.

Leftover tips

Ina’s country French omelette is best served hot and fresh, but you can prep the ingredients (cook the bacon and potatoes) a day ahead and store them in the fridge. Leftover slices will keep in the fridge for up to three days and can be reheated in the oven or microwave. Pro tip: serve it with a side salad or crusty toast for an easy lunch that still feels très chic.

What is pineapple upside down cake?

This cake consists of a yellow cake baked with pineapple rings and maraschino cherries on top. It’s an eye-catching dessert that’s both sweet and moist. While the homemade version beats any store-bought variety, you can save time by making the batter with a boxed yellow cake mix. All you need to do is follow the instructions on the box for whipping up the batter before it’s ready to pour into the pan. Before you know it, you’ll have a fluffy pineapple upside down worth serving at a potluck, BBQ or picnic. 

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3 additional tips for tasty pineapple upside down cake

Take your pineapple upside down cake to the next level by following these three simple tips.

1. Pat the pineapple rings and maraschino cherries dry.

To prevent a soggy cake, blot the pineapple rings and maraschino cherries dry after they’re drained. Then, arrange the fruit into the baking dish–placing a cherry inside of each pineapple ring for that signature look.

2. Use canned pineapple juice instead of water in the batter.

For a sweeter cake, add the leftover pineapple juice from the canned fruit into the batter in place of water. You can do this in a 1:1 ratio and continue mixing the batter until it’s well-combined. 

3. Bake the cake in a crockpot.

Believe it or not, your crockpot can do the job of baking this cake to yummy perfection. The appliance creates a humid environment, which prevents the treat from drying out. Since the cake is also baked low and slow, it’s fine to walk away for a bit and not have to worry about it burning. You’ll fall in love with this method and may even want to try it for other cake recipes.

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How to pineapple upside down cake from a box of cake mix

This recipe comes from Betty Crocker’s website and uses boxed cake mix and the crockpot for an easy-prep treat. Serve the cake with whipped cream or ice cream and enjoy! (Watch the video by husband and wife duo Kyle and Mistie Knight to see this recipe in action.)

Easy Pineapple Upside Down Cake

Ingredients:

• 1 cup packed light brown sugar pineapple rings, drained (save 1 cup of juice from can)
• ¼ cup melted butter, melted
• 10 maraschino cherries, stems removed, drained
• 1 box yellow cake mix
• Vegetable oil, eggs and water or pineapple juice called for on the cake box

Directions:

• Active: 15 mins
• Total time: 3 hrs
• Yield: 12 servings

1. Spray 6-quart slow cooker with cooking spray. In small bowl, mix brown sugar and melted butter; spread evenly in bottom of slow cooker. Arrange pineapple slices on brown sugar mixture, cutting as needed to fit in one layer. Place cherry in center of each slice and around slices, as needed.
2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3. Cook on High heat setting 2½ to 3 hours or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Remove ceramic base from cooker to cooling rack. Cool 15 minutes. 
4. Place heatproof serving plate upside down onto ceramic base; carefully turn plate and ceramic base over. Remove ceramic base.

The difference between St. Louis and baby back ribs

St. Louis ribs are spare ribs that are cut from the pig’s belly. They’re larger and flatter than baby back ribs, which are small and curved in comparison. While this means that St. Louis ribs take longer to cook, your patience pays off for tender and evenly browned meat. Additionally, their higher fat content allows them to stay moist during cooking. A slab of St. Louis ribs is usually larger and cheaper than baby back, so you’ll get plenty of bang for your buck.

Easy seasoning trick for extra flavorful ribs

Seasoning these ribs ahead of time ensures they’re unbelievably delicious once cooked. To do this, remove the outer membrane from the ribs, season with dry rub and place on a rack over a baking sheet. Allow the ribs to sit uncovered in the fridge overnight as it gives the seasonings time to penetrate the surface. Then, let the ribs stand at room temperature for 30 minutes before cooking.

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A mouthwatering recipe for BBQ St. Louis ribs

This recipe for Smoky-Sweet St. Louis BBQ Ribs comes from our test kitchen and is a guaranteed crowd-pleaser. It uses a clever method of cooking the ribs low and slow in the oven, and then finishing them on the grill. This creates rich and tender meat that’s glazed in a sweet prep-easy barbecue sauce. Serve these ribs with sides like Cilantro Lime Corn and Tortellini Pasta Salad to round out the meal. (Also, read our guide on how to reheat ribs to enjoy those leftovers the next day.)

Smoky-Sweet St. Louis BBQ Ribs

Season the ribs the night before to infuse even more flavor into our succulent centerpiece.

Ingredients:

• 1 (4 to 5 lb.) rack St. Louis-style ribs
• 1 tsp. smoked paprika
• 1 tsp. onion powder
• 1 tsp. mustard powder
• 1 Tbs. oil
• 1 cup prepared sugar-free barbecue sauce, such as G Hughes
• 2 Tbs. rice vinegar

Directions:

• Active: 20 mins
• Total time: 5 hrs
• Yield: 6 servings

1. Heat oven to 300°F. Remove membrane on underside of ribs; place on large double layer of foil. Mix spices and ½ tsp. salt. Brush both sides of ribs with oil; sprinkle spice mixture over. Wrap tightly. Place on rimmed baking sheet. Bake until tender, 4 hours.
2. Prepare grill for medium-high direct-heat cooking. Mix barbecue sauce and vinegar; reserve half of mixture. Unwrap ribs. Drain and discard juices. Brush ribs with half of sauce mixture. Grill, turning once, 5 minutes per side or until lightly glazed. Serve with reserved sauce.

The magic behind no-churn ice cream

Traditional ice cream is made by preparing, churning and freezing egg custard—which can be a tedious process. Luckily, preparing no-churn ice cream involves whipping together heavy cream and condensed milk to form a fluffy mixture. Then, it’s frozen in a container until it’s completely solid before scooping. This method works as the whipped cream aerates the ice cream base, while the condensed milk sweetens it. The result is delicious and silky smooth ice cream, especially when you infuse it with your favorite flavorings.

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Surprise ingredient for rich pistachio ice cream

For the most flavorful pistachio ice cream, add pistachio butter to the base. This ingredient consists of shelled pistachios that are blended into a thick paste. Not only does this give the ice cream a rich nutty taste, but it provides it with a vibrant green hue.

You can buy a jar of this ingredient like Wilderness Poets Pistachio Butter in stores or online. Or, follow these steps from a video by The Cooking Foodie to make around one cup of pistachio butter from scratch.

1. Place two cups of shelled, unsalted pistachios in a clean tea towel.
2. Shake on a flat surface to remove any skin.
3. Transfer pistachios to a high-powered blender or food processor and blend until smooth and creamy. (Note: Depending on your blender, this step may take 10 to 15 minutes.)
4. Spoon the pistachio butter into a bowl. If the paste feels warm due to long grinding time, place it in the fridge to cool down until you’re ready to use it.

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How to make no-churn pistachio ice cream

This no-churn pistachio ice cream recipe also comes from The Cooking Foodie. It uses heavy cream, condensed milk, pistachio butter and an additional ingredient: chopped pistachios. Adding the actual nut enhances the flavor of the ice cream and gives the treat a slightly crunchy taste. You can also incorporate vanilla extract for an extra hint of sweetness. Serve up this delectable treat in a bowl or waffle cone and then dig in!

No-Churn Pistachio Ice Cream

Ingredients:

• 2 cup cold heavy cream
• 1 (14oz.) can sweetened condensed milk
• 1 cup pistachio butter
• ¼ cup chopped pistachios
• 1 tsp. vanilla extract (optional)

Directions:

• Yield: 8 servings

1. Pour heavy cream into large bowl and whip by hand or using electric whisk until stiff peaks form, around 7 to 8 minutes. Add sweetened condensed milk, pistachio paste and vanilla extract (if desired). Gently whisk until incorporated. Fold in chopped pistachios.
2. Once mixture is fully combined, transfer into airtight container and freeze at least 6 hours or overnight. Allow to soften at room temperature before scooping and serving. Enjoy!
3. Note: Homemade ice cream lasts up to 1 month in the freezer.

What is in caprese chicken?

Inspired by caprese salad, this dish often consists of chicken breasts or cutlets baked with Italian ingredients, such as fresh basil or pesto, tomatoes, mozzarella cheese and balsamic vinegar. These ingredients infuse the chicken with a sweet, earthy and tangy flavor, which will make you want to go back for seconds.

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I’m always looking for easy, delicious weeknight recipes, especially as the nights get cooler. So, when I came across The Pioneer Woman’s take on chicken parm soup, I couldn’t resist. You get all the cheesy, savory flavors of chicken parm but in a quick, slurp-able form that’s perfect for a busy night. Our beloved Pioneer […]

Drummond’s Trader Joe’s hack for easy-prep caprese chicken

You can always count on Trader Joe’s to have a shortcut ingredient that delivers on flavor. For this dish, Drummond uses their Pesto Genovese Chicken Breast, which comes already marinated in a pesto made from basil, oregano, black pepper and other ingredients. So, you can take the chicken out of the packet, arrange it on a baking sheet with the remaining ingredients and bake. It takes the fuss out of preparing a home-cooked meal without skimping on flavor. The amount of chicken breasts in the package may vary, but you should get at least two servings out of it. 

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This Is the Dreamiest, Creamiest Tuscan Chicken Pasta You’ll Ever Make

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How to make Drummond’s baked caprese chicken recipe

Drummond’s recipe was originally shared on her Instagram stories and is one you’ll want to bookmark for dinner tonight! Feel free to customize the recipe by drizzling the baked chicken with balsamic glaze or using multi-colored cherry tomatoes instead. Serve with your favorite starchy side to absorb the juices from the chicken and roasted tomatoes.

Caprese Chicken

Ingredients:

• 1 package Trader Joe’s pesto Genovese Chicken Breast
• Cherry tomatoes
• Mozzarella cheese pearls

Directions:

• Yield: 4 servings (buy may vary based on chicken breast package serving size)

1. Preheat oven to 350°F. Grease line baking sheet or baking dish with nonstick cooking spray; or line it with parchment paper.
2. Arrange chicken on baking surface in single layer. Top with desired amount of cherry tomatoes and mozzarella cheese pearls. Toss ingredients together using tongs and make sure tomatoes and cheese lay on top of chicken.
3. Bake about 35 minutes. Then, broil 5 minutes. (Note: Chicken is done once its internal temperature reaches 165°F.)
4. Remove from oven and rest 3 to 5 minutes. Serve and enjoy!

Tired of the same old salad? We’ve got you covered. Our Woman’s World test kitchen has whipped up six unique and simple salads that go way beyond lettuce and dressing. From hearty steak and potatoes to creamy cucumber rice, these unique combos bring fresh ingredients and unexpected pairings to the table. And the best part? They’re all easy to make and full of flavor. No sad desk salads here! Whether you need a quick lunch idea or a healthy dinner side, you’ll want to try them all. Scroll down for the full lineup and watch the video above.

1. Creamy Cucumber Rice Salad

This chilled salad is refreshing, creamy and oh-so-satisfying. It pairs cooked white rice with cool cucumber, fresh herbs and a tangy, yogurt-based dressing for a dish that’s perfect for warm days or as a light, make-ahead side.

2. Steak and Tomato Salad

Juicy steak meets ripe cherry tomatoes and a punchy vinaigrette in this bold and protein-packed salad. A handful of fresh herbs and a bit of red onion give it even more bite, making it ideal for a quick, hearty dinner.

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Our Test Kitchen’s Refreshing Salad Options Recipes are Perfect for Spring — or Anytime!

As warmer months approach, I start to crave salad. But not just any salad. What I want is a super tasty toss filled with ingredients I might not normally think to include. Thanks to the experts in our test kitchen, that’s exactly what we have here, and they are yummy! For a twist that combines […]

3. Chicken Waldorf Salad

This take on the classic is just the right mix of creamy, sweet and crunchy. Tender chunks of chicken are tossed with apples, grapes, celery and walnuts in a light mayo-yogurt dressing that makes it perfect for lunch or a picnic.

4. Steak ’n’ Potatoes Salad

If you love a meat-and-potatoes dinner, this clever salad twist is for you. Crisp greens are topped with slices of seared steak, roasted baby potatoes and a drizzle of creamy dressing. It’s hearty, filling and enough to be its own dinner.

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5. Steak and Bean Salad

Packed with protein and fiber, this colorful salad features grilled steak, black beans, corn and avocado. Tossed in a zesty lime vinaigrette, it’s a Tex-Mex-inspired bowl that works as a full meal.

6. Roasted Root Vegetable Winter Salad

This cozy cold-weather salad features caramelized roasted root vegetables like sweet potatoes, carrots and parsnips tossed with greens and a warm vinaigrette. It’s earthy, sweet and pairs well with roasted meats or a crusty loaf of bread.

Craving something bold, comforting and just a little bit spicy? We’ve rounded up our favorite Mexican-inspired recipes straight from the Woman’s World test kitchen that are guaranteed to bring flavor (and maybe a fiesta) to your weeknights. Whether you’re in the mood for a cheesy bake, zesty tacos or a one-pan wonder, this video has something for everyone. Even better? Most of these dishes come together in under an hour and use ingredients you probably already have on hand. Watch the full video to see each Tex-Mex recipe step-by-step—and pick your favorite below to try first!

1. Beefy Tex-Mex Pasta Toss

Think taco night meets pasta night. This easy skillet dish combines seasoned ground beef, tender pasta, corn and black beans in a cheesy tomato sauce. It’s a one-pot meal that’s hearty, quick and guaranteed to disappear fast.

2. Beef, Spinach and Feta Quesadillas

A clever Mediterranean twist on a classic quesadilla, this recipe layers spiced beef, wilted spinach and tangy feta between crispy tortillas. Serve them with salsa or a dollop of Greek yogurt for a fast lunch or easy weeknight dinner.

3. Chili Beef Tacos

Packed with bold flavor and a little heat, these chili-spiced beef tacos are the ultimate crowd-pleaser. Pile on your favorite toppings (sour cream, avocado, shredded cheese) and serve with lime wedges for a fresh finish.

4. Beef ’n’ Rice Enchiladas

These saucy enchiladas are stuffed with a savory combo of beef and rice, then smothered in enchilada sauce and melty cheese. They’re great for feeding a group or meal-prepping for the week ahead.

Food

Ree Drummond's Chicken Tortilla Casserole Is Layered With Love (and Cheese)

If you’re looking for a casserole that’s hearty, cheesy and practically guaranteed to satisfy a crowd, Ree Drummond has you covered. Her go-to chicken tortilla casserole is everything you want from a comfort meal: big Tex-Mex flavors, plenty of melty cheese and simple, everyday ingredients. “This casserole is dripping with all the things my family […]

5. Tex-Mex Turkey Casserole

This cozy casserole layers seasoned ground turkey with rice, beans, corn and cheese for a no-fuss dinner that’s big on flavor. It’s also a great way to sneak in extra veggies and clean out the fridge.

6. Mexicali Turkey Chili

A lighter take on traditional chili, this turkey version is full of southwest spices, tomatoes and hearty beans. Let it simmer until thick and flavorful, then serve with tortilla chips or cornbread on the side.

Food

White Turkey Chili Recipe Is a One-Pot Stew Sensation: Ready in 40 Minutes

Whether for a Super Bowl watch party or your next winter dinner, chili is the perfect comforting option that’s a guaranteed crowd-pleaser. Even better, you can enjoy a creamy version of this classic stew whipping up by white turkey chili. This chili uses ground turkey instead of beef, but it contains other ingredients found in […]

7. Chicken and Vegetable Tortilla Bake

Layered like a lasagna but full of Mexican flavors, this bake features shredded chicken, sautéed vegetables, salsa and soft tortillas, all topped with cheese. It’s the ultimate comfort food with a healthy-ish twist.

8. Chili-Lime Steak Fajita Tacos

These vibrant fajita tacos start with marinated chili-lime steak, then get piled high with sautéed peppers and onions. Wrap them in warm tortillas and finish with fresh cilantro and lime juice for a restaurant-worthy meal at home.