Are you tired of sacrificing flavor for convenience when it comes to dinner? Look no further! Mexican cuisine is known for its bold flavors and vibrant colors, but that doesn’t mean you have to spend hours in the kitchen to get there. With these 18 delicious and easy Mexican dinners recipes, you can satisfy your cravings without sacrificing time or taste.
From classic tacos to cheesy quesadillas, flavorful fajitas to hearty burritos, we’ve got a recipe for every mood and occasion. And the best part? Most of these dishes can be prepared in under 30 minutes, making them perfect for busy weeknights or lazy weekends.
Whether you’re a seasoned chef or a culinary newbie, these recipes are designed to be easy to follow and packed with flavor. So go ahead, gather your family and friends around the table, and get ready to fiesta!
Cheesy Chicken Quesadillas
Savor the flavors of Mexico with these crispy, cheesy, and savory quesadillas filled with juicy chicken and melted cheese. Perfect for a quick weeknight dinner or a fun snack.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and diced
– 2 large tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together cooked chicken, shredded cheese, and chopped cilantro.
3. Place one tortilla in the skillet and sprinkle half of the chicken mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
5. Flip and cook for an additional 1-2 minutes or until the other side is also crispy.
6. Repeat with the remaining ingredients.
7. Serve hot and enjoy!
Cooking Time: 4-6 minutes per quesadilla
One-Pot Beef Tacos
This recipe is a twist on traditional tacos, cooking everything in one pot and using ground beef instead of shredded chicken or beef. The result is a flavorful, easy-to-make meal that’s perfect for busy weeknights.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked white rice
– 8-10 corn tortillas
– Shredded cheese, lettuce, and any other desired toppings
Instructions:
1. Cook the ground beef in a large pot over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the diced onion and minced garlic to the pot and cook until the onion is translucent.
3. Stir in the taco seasoning and cook for 1 minute.
4. Add the canned diced tomatoes and cooked white rice to the pot. Stir well to combine.
5. Bring the mixture to a simmer and let cook for 10-12 minutes, stirring occasionally.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning the beef mixture onto a tortilla and topping with shredded cheese, lettuce, and any other desired toppings.
Cook Time: 15-18 minutes
Easy Chicken Enchiladas
Easy Chicken Enchiladas: A flavorful and comforting Mexican-inspired dish that’s perfect for a weeknight dinner or weekend gathering.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (10 oz) of enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5-6 minutes.
3. In a separate pan, warm the tortillas over low heat for about 30 seconds on each side. This will make them more pliable.
4. Assemble the enchiladas by placing a few pieces of cooked chicken onto a tortilla, rolling it up, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
5. Pour the enchilada sauce over the rolled tortillas and top with shredded cheese.
6. Bake for 20-25 minutes or until hot and bubbly.
7. Sprinkle with cilantro before serving.
Cooking Time: 20-25 minutes
Vegetarian Bean and Cheese Burritos
Savor the flavors of a classic burrito with this easy-to-make vegetarian version, packed with fiber-rich beans and gooey cheese.
Ingredients:
– 1 cup cooked black beans
– 1 cup cooked brown rice
– 1/2 cup shredded reduced-fat cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
– 6-8 whole wheat tortillas
– Optional: sour cream, salsa, avocado
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Stir in the cooked black beans and brown rice. Cook for 2-3 minutes, until heated through.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the burritos by spooning the bean-rice mixture onto a tortilla, followed by shredded cheese and a sprinkle of cilantro. Roll up tightly and serve.
Cooking Time: 15-20 minutes
Quick Shrimp Fajitas
Savor the flavors of Mexico with this speedy recipe for Quick Shrimp Fajitas. In just a few minutes, you’ll have a delicious and spicy dish ready to serve.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup sliced bell peppers (any color)
– 1/2 cup sliced onions
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 4 small flour tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the shrimp, bell peppers, onions, and garlic. Cook for 3-4 minutes or until the shrimp are pink and cooked through.
3. Add the cumin, paprika, salt, and pepper. Stir to combine.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble the fajitas by placing the shrimp mixture onto the tortillas and adding your desired toppings.
Cooking Time: 10-12 minutes
Slow Cooker Carnitas
Tender, flavorful pork shoulder cooked low and slow in a rich, spicy sauce – perfect for tacos, salads, or sandwiches!
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup lard or vegetable oil
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (optional)
– Salt and black pepper, to taste
Instructions:
1. In a slow cooker, combine pork shoulder, lard or oil, orange juice, lime juice, garlic, oregano, cumin, cayenne pepper (if using), salt, and black pepper.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Shred the pork with two forks and return to the slow cooker.
4. Stir in any accumulated juices and serve.
Cooking Time: 4-10 hours (low) or 2-6 hours (high)
Sheet Pan Chicken Fajitas
A flavorful and easy-to-make twist on traditional fajitas, this recipe cooks chicken and vegetables to perfection in one pan, ready for serving with your favorite toppings.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into strips
– 1 large bell pepper (any color), sliced
– 1 large onion, sliced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 4 small flour tortillas
– Optional toppings: avocado, sour cream, salsa, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, cumin, chili powder, salt, and pepper.
3. Add chicken, bell pepper, onion, and garlic; toss to coat.
4. Line a sheet pan with parchment paper and add the mixture.
5. Cook for 25-30 minutes or until chicken is cooked through and vegetables are tender.
6. Warm tortillas according to package instructions.
7. Assemble fajitas by dividing cooked chicken and vegetables among tortillas; add desired toppings.
Cooking Time: 25-30 minutes
Instant Pot Mexican Rice Bowls
Get ready to spice up your mealtime with this flavorful and easy-to-make Instant Pot recipe!
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– Optional toppings: diced tomatoes, shredded cheese, sour cream, cilantro, avocado
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the rice and stir to combine with the onion mixture.
4. Add the water, cumin, paprika, salt, and pepper. Stir well.
5. Close the lid and set the valve to “Sealing”. Cook on “Manual” mode at high pressure for 6 minutes.
6. Let the pressure release naturally for 10 minutes before opening the lid.
7. Fluff the rice with a fork and serve in bowls. Add your desired toppings!
Cooking Time: 16 minutes (including natural pressure release)
Easy Beef Tostadas
Get ready to devour a delicious and satisfying snack with these Easy Beef Tostadas! Perfect for a quick lunch or dinner, this recipe combines tender beef, crispy tortillas, and creamy toppings.
Ingredients:
– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 packet of taco seasoning
– 8-10 corn tortillas
– Shredded cheese (Cheddar or Monterey Jack work well)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
4. Sprinkle the taco seasoning over the beef mixture and stir to combine.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tostadas by spooning the beef mixture onto a warmed tortilla, followed by shredded cheese and any desired toppings.
Cooking Time: 15-20 minutes
Black Bean and Corn Tacos
Get ready to fiesta with this flavorful and nutritious recipe that combines the sweetness of corn with the savory goodness of black beans. These tacos are perfect for a quick weeknight dinner or a gathering with friends.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 red bell pepper, diced
– 1 small onion, diced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro, lime wedges
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and bell pepper; cook until tender, about 5 minutes.
3. Stir in the cumin and cooked black beans; cook for an additional 2-3 minutes.
4. Add the thawed corn kernels to the skillet; cook for 1-2 minutes or until heated through.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the black bean and corn mixture onto a warmed tortilla, then topping with your desired toppings.
Cooking Time: 15-20 minutes
Speedy Chicken Tortilla Soup
Warm up with this speedy soup that’s packed with flavor! This recipe is a twist on traditional chicken noodle soup, featuring tender chicken, crunchy tortillas, and a hint of spice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chili powder
– 8-10 corn tortillas, cut into strips
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, cilantro for topping
Instructions:
1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the chicken, cumin, and chili powder. Cook until the chicken is browned, about 5 minutes.
3. Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the chicken is cooked through.
4. Add the tortilla strips and cook for an additional 2-3 minutes, or until they’re slightly softened.
5. Season with salt and pepper to taste. Serve hot, topped with your desired toppings.
Cooking Time: 20-25 minutes
Simple Cheese-Stuffed Poblano Peppers
A flavorful and easy-to-make recipe that combines the natural sweetness of poblano peppers with the creaminess of melted cheese.
Ingredients:
– 4 large poblano peppers, roasted (see note)
– 1 cup shredded cheddar cheese
– 1/2 cup crumbled Monterey Jack cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the poblano peppers and remove seeds and membranes. Place them on a baking sheet lined with parchment paper.
3. In a bowl, mix together the cheddar and Monterey Jack cheese.
4. Stuff each pepper with the cheese mixture, dividing it evenly among the four peppers.
5. Drizzle the olive oil over the peppers and sprinkle with salt and pepper to taste.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Ground Beef Nachos
Elevate your snack game with this simple yet satisfying recipe for Ground Beef Nachos. Perfect for a quick and easy gathering or a lazy Sunday afternoon, these nachos are sure to please.
Ingredients:
– 1 lb ground beef
– 1 medium onion, diced
– 1 packet of taco seasoning
– 8-10 tortilla chips
– 1 cup shredded cheddar cheese
– 1/2 cup canned black beans, drained and rinsed
– Optional toppings: diced tomatoes, sliced jalapeños, sour cream, cilantro
Instructions:
1. Preheat oven to 350°F (180°C).
2. Brown the ground beef in a large skillet over medium-high heat, breaking it up into small pieces as it cooks.
3. Add the diced onion and taco seasoning to the skillet, cooking until the onion is translucent and the flavors are combined.
4. Arrange the tortilla chips on a baking sheet or oven-safe platter.
5. Spoon the ground beef mixture over the tortilla chips, followed by the shredded cheese and black beans.
6. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and top with desired optional toppings.
Cooking Time: 15-17 minutes
Easy Salsa Verde Chicken
Easy Salsa Verde Chicken Recipe
This flavorful recipe combines the bold flavors of salsa verde with juicy chicken, perfect for a quick and delicious weeknight dinner.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1/4 cup salsa verde (homemade or store-bought)
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions:
- Precise the chicken breasts with salt, pepper, and oregano.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5-6 minutes per side, or until cooked through.
- Reduce heat to low and spoon salsa verde evenly over each breast, allowing it to simmer for an additional 2-3 minutes.
- Serve hot and enjoy!
Cooking Time:
Approximately 15-18 minutes total.
Quick Mexican Street Corn Salad
Add a burst of flavor to your meals with this simple and delicious Mexican Street Corn Salad! Made with just a few ingredients, you can have this tasty side dish ready in no time.
Ingredients:
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– 1 jalapeño pepper, seeded and finely chopped (optional)
Instructions:
1. In a medium bowl, combine corn kernels, red bell pepper, and cilantro.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the lime-olive oil mixture over the corn mixture and toss to coat.
4. Season with salt and pepper to taste.
5. If using jalapeño, stir it in just before serving.
Cooking Time: 10 minutes
One-Pan Mexican Quinoa
This one-pan wonder combines the nutty flavor of quinoa with the bold flavors of Mexico, all in just 30 minutes. Perfect for a quick weeknight dinner or a weekend brunch, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes, drained
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Optional: chopped fresh cilantro, for garnish
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and bell pepper; cook until tender, about 5 minutes.
3. Stir in cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
4. Fluff cooked quinoa with a fork and add to the skillet. Toss to combine with the vegetable mixture.
5. Serve hot, garnished with cilantro if desired.
Cooking Time: 30 minutes
Easy Chiles Rellenos Casserole
A flavorful twist on traditional chile rellenos, this casserole combines roasted poblano peppers with a creamy cheese filling and a crunchy cornflake topping. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 large poblano peppers
– 1 cup shredded Monterey Jack cheese
– 1/2 cup heavy cream
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup cornflakes, crushed
– 2 tablespoons butter, melted
Instructions:
1. Preheat oven to 375°F.
2. Roast the poblano peppers by placing them on a baking sheet and baking for 10-12 minutes, or until the skin is blistered and charred.
3. Remove the peppers from the oven and let them cool. Peel off the skin, then slit the peppers open and remove the seeds.
4. In a bowl, mix together the cheese, heavy cream, paprika, salt, and pepper.
5. Stuff each pepper with the cheese mixture, dividing it evenly among the four peppers.
6. Sprinkle the crushed cornflakes over the top of each stuffed pepper.
7. Dot the top of each pepper with melted butter.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Speedy Mexican Taco Salad
This recipe serves as a delicious and convenient meal solution for busy days. With just a few minutes of preparation, you’ll be enjoying a flavorful and nutritious salad that’s packed with protein and fiber.
Ingredients:
– 1 head of romaine lettuce, chopped
– 1 cup cooked black beans, warmed
– 1/2 cup diced tomatoes
– 1/4 cup crumbled queso fresco or Monterey Jack cheese
– 1/4 cup chopped cilantro
– 1 tablespoon olive oil
– 1 lime, juiced
– Salt and pepper to taste
– Optional: 1/4 cup cooked ground beef or chicken, diced
Instructions:
1. In a large bowl, combine lettuce, black beans, tomatoes, cheese, and cilantro.
2. Squeeze the lime juice over the salad and toss to coat.
3. Drizzle olive oil over the salad and season with salt and pepper to taste.
4. If using, add cooked ground beef or chicken and stir to combine.
5. Serve immediately and enjoy!
Cooking Time: 10-12 minutes (not including cooking time for optional protein)
Summary
Get ready to spice up your weeknights with these 18 flavorful and easy Mexican dinner recipes! From cheesy chicken quesadillas to slow cooker carnitas, we’ve got you covered. Whether you’re a busy professional or just looking for a quick and delicious meal, our collection of recipes is sure to please. Try one-pot beef tacos, easy chicken enchiladas, vegetarian bean and cheese burritos, and many more. With options for meat-lovers and veggie enthusiasts alike, there’s something for everyone in this roundup of mouth-watering Mexican dishes.
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