Unleash the vibrant flavors of Mexico right in your own kitchen! If you’re craving authentic, south-of-the-border taste without the fuss, you’ve come to the perfect place. We’ve gathered 19 incredible Old El Paso recipes that deliver bold, restaurant-quality meals for busy weeknights and festive gatherings alike. Get ready to spice up your dinner rotation—these delicious dishes will have everyone asking for seconds!
Cheesy Baked Enchiladas with Old El Paso Sauce
Beneath the golden October light, I find myself craving the kind of comfort that only comes from a baking dish filled with warmth and melted cheese, a quiet Sunday project that fills the kitchen with the gentle scent of cumin and toasted tortillas. There’s something deeply soothing about layering soft tortillas with a rich, spiced filling, then watching them bubble and brown in the oven, a simple ritual that feels like a slow, deep breath at the end of a long week. This is my go-to when I need a meal that hugs from the inside out—cheesy, cozy, and just a little bit messy, in the best way possible.
Ingredients
- a couple of cups of shredded Monterey Jack cheese
- about 1 pound of ground beef
- one 10-ounce can of Old El Paso enchilada sauce
- a small splash of vegetable oil
- six 6-inch flour tortillas
- half of a yellow onion, finely chopped
- a teaspoon of ground cumin
- a pinch of salt
Instructions
- Preheat your oven to 375°F, placing a rack in the center position for even baking.
- Heat a splash of vegetable oil in a large skillet over medium heat until it shimmers lightly.
- Add the finely chopped yellow onion and cook for 4–5 minutes, stirring occasionally, until it turns soft and translucent.
- Tip: If the onion starts to brown too quickly, reduce the heat slightly to avoid bitterness.
- Add the ground beef to the skillet, breaking it up with a wooden spoon into small crumbles.
- Cook the beef for 6–8 minutes, stirring frequently, until it is fully browned and no pink remains.
- Sprinkle in the teaspoon of ground cumin and a pinch of salt, stirring to coat the meat evenly.
- Pour in the entire can of Old El Paso enchilada sauce, stirring to combine, and let it simmer for 3–4 minutes until slightly thickened.
- Tip: For extra flavor, let the sauce simmer uncovered—this helps concentrate the spices.
- Spread a thin layer of the meat sauce mixture into the bottom of a 9×13-inch baking dish.
- Lay a flour tortilla flat and spoon about ⅓ cup of the meat mixture down the center, topping it with a generous handful of shredded Monterey Jack cheese.
- Roll the tortilla tightly around the filling and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas, arranging them snugly in a single layer.
- Pour any remaining sauce over the top of the rolled enchiladas, spreading it evenly with a spoon.
- Scatter the rest of the shredded cheese over the enchiladas, covering them completely.
- Tip: For a golden, bubbly top, make sure the cheese extends to the edges of the dish.
- Bake for 18–20 minutes, or until the cheese is fully melted and the edges of the tortillas are lightly crisped.
- Let the enchiladas rest for 5 minutes before serving to allow the filling to set.
Out of the oven, these enchiladas emerge with a wonderfully soft, yielding texture—the tortillas tender from soaking up the sauce, the cheese stretchy and rich. Each bite is a cozy blend of savory beef, warm cumin, and that tangy kick from the Old El Paso sauce, perfect alongside a simple green salad or topped with a dollop of cool sour cream for contrast.
Spicy Old El Paso Tacos with Homemade Guacamole
Vaguely remembering those Tuesday nights when the only thing that could cut through the week’s weariness was something bold and comforting, I find myself drawn back to this simple ritual of building tacos from the ground up, each layer holding its own quiet story.
Ingredients
– 1 package of Old El Paso taco shells
– 1 pound of ground beef
– 1 packet of Old El Paso taco seasoning
– 1/2 cup of water
– 2 ripe avocados
– 1 small lime, juiced
– 1/4 cup of finely diced red onion
– 1 small tomato, chopped
– a handful of fresh cilantro, chopped
– a pinch of salt
– a splash of olive oil
– a couple of tablespoons of sour cream
– a cup of shredded lettuce
– 1/2 cup of shredded cheddar cheese
Instructions
1. Heat a large skillet over medium heat and add a splash of olive oil.
2. Add 1 pound of ground beef to the skillet and cook for 6–8 minutes, breaking it up with a spoon until it’s browned and no longer pink.
3. Drain any excess fat from the skillet.
4. Stir in 1 packet of Old El Paso taco seasoning and 1/2 cup of water.
5. Simmer the mixture for 5 minutes over low heat, stirring occasionally, until the sauce thickens slightly.
6. While the beef simmers, preheat your oven to 325°F.
7. Arrange 1 package of Old El Paso taco shells on a baking sheet in a single layer.
8. Warm the taco shells in the oven for 5–7 minutes, or until they are crisp and fragrant.
9. Cut 2 ripe avocados in half, remove the pits, and scoop the flesh into a medium bowl.
10. Mash the avocados with a fork until they reach your desired consistency—smooth or slightly chunky.
11. Stir in the juice of 1 small lime, 1/4 cup of finely diced red onion, 1 small chopped tomato, a handful of chopped cilantro, and a pinch of salt until well combined.
12. Spoon the seasoned beef mixture into the warmed taco shells.
13. Top each taco with a couple of tablespoons of sour cream, a cup of shredded lettuce, and 1/2 cup of shredded cheddar cheese.
14. Add a generous dollop of the homemade guacamole on top of each taco.
You’ll notice how the crisp shells give way to the savory, spiced beef, while the cool guacamole adds a creamy contrast that mellows the heat. For a playful twist, try serving these open-faced on a platter with extra lime wedges for squeezing, letting each person build their perfect bite as they go.
Smoky Beef and Bean Chili with Old El Paso Mix
A quiet afternoon like this always makes me crave something deeply comforting, something that fills the kitchen with warmth and the promise of a simple, satisfying meal. As the light fades outside, I find myself drawn to the familiar ritual of making a pot of chili, letting the rich, smoky scents mingle and bloom.
Ingredients
– A couple of pounds of ground beef
– One packet of Old El Paso smoky chili seasoning mix
– A big 28-ounce can of crushed tomatoes
– Two 15-ounce cans of kidney beans, drained and rinsed
– One large yellow onion, chopped
– A couple of cloves of garlic, minced
– A good splash of olive oil, about 2 tablespoons
– About 2 cups of beef broth
– A pinch of salt
Instructions
1. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat and add the 2 tablespoons of olive oil.
2. Add the chopped onion and cook for about 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
3. Add the minced garlic and cook for 1 more minute, just until it becomes fragrant.
4. Add the 2 pounds of ground beef to the pot, breaking it up with a wooden spoon, and cook for 8-10 minutes until it is fully browned and no pink remains.
5. Sprinkle the entire packet of Old El Paso smoky chili seasoning mix over the beef, stirring to coat everything evenly and toast the spices for 1 minute.
6. Pour in the 28-ounce can of crushed tomatoes and the 2 cups of beef broth, stirring to combine everything thoroughly.
7. Bring the chili to a boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 30 minutes. A tip: a heavy lid helps retain moisture and develop deeper flavor.
8. After 30 minutes, stir in the 2 drained and rinsed cans of kidney beans and a pinch of salt.
9. Cover the pot again and continue simmering on low for another 20 minutes to allow the beans to heat through and the flavors to meld. Another tip: don’t stir too vigorously after adding the beans to keep them intact.
10. For the best texture, let the finished chili sit off the heat, uncovered, for 10-15 minutes before serving. A final tip: this resting time allows the chili to thicken perfectly.
Gently ladled into bowls, this chili has a wonderfully thick, almost stew-like texture where the tender beef and creamy beans are bound by a deeply smoky, tomato-rich sauce. I love serving it over a mound of fluffy rice or with a handful of tortilla chips for scooping, letting the warmth seep into a quiet evening.
Old El Paso Chicken Fajita Bowl with Lime Rice
There’s something quietly comforting about transforming simple ingredients into a meal that feels like a warm embrace after a long day. This chicken fajita bowl, with its vibrant colors and zesty lime rice, is exactly that kind of nourishing escape, a little haven built right in your kitchen.
Ingredients
For the chicken and veggies, you’ll need about a pound of boneless, skinless chicken breasts, sliced into thin strips, a couple of bell peppers (I love one red and one green for color), thinly sliced, a large yellow onion, also thinly sliced, two cloves of garlic, minced, two tablespoons of olive oil, and a packet of Old El Paso Fajita Seasoning Mix.
For the lime rice, grab one cup of long-grain white rice, two cups of water, the juice from one fresh lime, and a good pinch of salt.
For serving, just a handful of fresh cilantro leaves and a lime wedge or two for squeezing over the top.
Instructions
1. Rinse one cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch for fluffier rice.
2. Combine the rinsed rice, two cups of water, the juice from one lime, and a pinch of salt in a medium saucepan.
3. Bring the rice mixture to a boil over high heat, then immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18 minutes without peeking.
4. After 18 minutes, remove the saucepan from the heat and let the rice stand, still covered, for 10 full minutes to finish steaming.
5. While the rice cooks, heat two tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
6. Add the sliced chicken strips to the hot skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is opaque and lightly browned on all sides.
7. Add the thinly sliced bell peppers and onion to the skillet with the chicken and cook for another 5 minutes, until the vegetables just begin to soften.
8. Stir in the minced garlic and the entire packet of Old El Paso Fajita Seasoning Mix, coating the chicken and vegetables evenly, and cook for 1 more minute until fragrant.
9. Fluff the finished lime rice with a fork to separate the grains.
10. Divide the fluffy lime rice between two bowls as your base.
11. Top the rice with the hot chicken and vegetable fajita mixture.
12. Garnish each bowl with a handful of fresh cilantro leaves and serve immediately with a lime wedge on the side.
When you take that first bite, the tender, savory chicken and soft peppers play beautifully against the bright, fluffy lime rice. I love how the fresh cilantro adds a final, fragrant pop, making each spoonful feel complete and wonderfully satisfying, especially when enjoyed straight from the bowl with an extra squeeze of lime.
Loaded Nachos with Old El Paso Queso Sauce
Sometimes the best meals are the ones that feel like a warm embrace after a long day, and these loaded nachos are exactly that—a comforting pile of crispy chips, melted cheese, and savory toppings that come together in minutes. I love how the Old El Paso queso sauce adds that creamy, slightly spicy kick that ties everything together, making it perfect for a cozy night in or a casual gathering with friends. It’s one of those dishes that feels indulgent yet effortless, like a little treat you can whip up whenever the craving strikes.
Ingredients
– A bag of tortilla chips (about 8 ounces)
– A jar of Old El Paso queso sauce (around 15 ounces)
– A can of black beans, rinsed (15 ounces)
– A couple of ripe tomatoes, diced
– A handful of fresh cilantro, chopped
– A splash of lime juice (from about half a lime)
– A pinch of salt
– A drizzle of olive oil (about 1 tablespoon)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Spread the tortilla chips in a single layer on the baking sheet to ensure they crisp up evenly without steaming.
3. Warm the Old El Paso queso sauce in a small saucepan over low heat for 5–7 minutes, stirring occasionally to prevent sticking.
4. Sprinkle the rinsed black beans evenly over the tortilla chips for a protein boost that adds heartiness.
5. Drizzle the warm queso sauce over the chips and beans, covering them generously for that gooey, cheesy goodness.
6. Bake the nachos in the preheated oven for 8–10 minutes, or until the edges of the chips turn golden brown and the sauce is bubbly.
7. While baking, toss the diced tomatoes, chopped cilantro, lime juice, salt, and olive oil in a bowl to create a fresh salsa that brightens the dish.
8. Remove the nachos from the oven and let them cool for 2–3 minutes so the toppings don’t slide off when serving.
9. Top the warm nachos with the fresh salsa mixture just before eating to keep the chips from getting soggy.
Generously scoop up a chip layered with beans and queso, and you’ll love the crunch giving way to creamy, tangy flavors. For a fun twist, serve them straight from the baking sheet with extra lime wedges for squeezing over the top, making each bite a little burst of freshness.
Old El Paso Soft Burritos with Pulled Pork
Remembering how my grandmother used to wrap warm tortillas around whatever was simmering on the stove, I find myself drawn back to that same comforting rhythm today, pulling together these soft burritos with slow-cooked pork that feel like a gentle embrace after a long week.
Ingredients
– A couple of pounds of pork shoulder
– A good drizzle of olive oil
– A generous sprinkle of chili powder
– A couple of teaspoons of cumin
– A pinch of salt
– About half a cup of chicken broth
– A splash of lime juice
– A package of Old El Paso flour tortillas
– A handful of shredded Monterey Jack cheese
– A dollop of sour cream
– A few slices of fresh avocado
Instructions
1. Pat the pork shoulder completely dry with paper towels, which helps it brown beautifully instead of steaming.
2. Heat a good drizzle of olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Sear the pork shoulder for 4-5 minutes per side until a deep golden crust forms.
4. Sprinkle the chili powder, cumin, and salt evenly over all sides of the pork.
5. Pour the chicken broth and lime juice around (not over) the pork, being careful not to wash off the spices.
6. Cover and transfer to a 300°F oven for 3 hours until the pork shreds easily with two forks.
7. Remove the pork from the pot and let it rest on a cutting board for 15 minutes—this keeps all those precious juices inside.
8. While the pork rests, warm the tortillas one at a time in a dry skillet over medium heat for 30 seconds per side until soft and pliable.
9. Use two forks to pull the pork apart into tender shreds, discarding any large fat pieces.
10. Place a generous scoop of pulled pork in the center of each warm tortilla.
11. Top with shredded Monterey Jack cheese while the pork is still hot so it melts beautifully.
12. Add a dollop of sour cream and a few slices of fresh avocado.
13. Fold the bottom edge up over the filling, then fold in the sides and roll away from you tightly.
Wrapping your hands around the warm bundle, you’ll notice how the tortilla gives gently under your fingers while the melted cheese binds everything together in creamy pockets. The tang of lime cuts through the rich pork in the most satisfying way, making these perfect for tearing in half and sharing over a rustic wooden board with extra avocado on the side.
Veggie Quesadillas with Old El Paso Salsa
Gently, as the afternoon light softens across the kitchen counter, I find myself reaching for the familiar comfort of tortillas and the vibrant promise of vegetables, a simple ritual that feels like coming home. There’s something quietly grounding about filling a warm tortilla with colorful veggies and a dollop of salsa, creating a meal that’s both nourishing and deeply satisfying, a little pocket of peace in a busy day.
Ingredients
– A couple of large flour tortillas
– About 1 cup of shredded Monterey Jack cheese
– Half a red bell pepper, thinly sliced
– A small handful of sliced black olives
– A couple of tablespoons of Old El Paso Salsa
– A splash of olive oil
Instructions
1. Heat a non-stick skillet over medium heat for about 2 minutes until it feels warm when you hold your hand above it.
2. Drizzle a splash of olive oil into the skillet and swirl it to coat the bottom evenly.
3. Place one flour tortilla flat in the skillet and let it warm for 30 seconds until it becomes pliable.
4. Sprinkle half of the shredded Monterey Jack cheese evenly over one half of the tortilla.
5. Arrange the thinly sliced red bell pepper and sliced black olives in a single layer over the cheese.
6. Spoon a couple of tablespoons of Old El Paso Salsa evenly over the vegetables.
7. Fold the empty half of the tortilla over the filling, pressing down gently with a spatula.
8. Cook for 2-3 minutes until the bottom is golden brown with visible toasted spots.
9. Carefully flip the quesadilla using the spatula and cook for another 2-3 minutes until the second side is equally golden and the cheese is fully melted.
10. Transfer the quesadilla to a cutting board and let it rest for 1 minute to allow the cheese to set slightly.
11. Repeat steps 3-10 with the remaining tortilla and ingredients.
12. Slice each quesadilla into three wedges using a sharp knife.
Yielding a satisfying crunch with each bite, the melted Monterey Jack cheese binds the tender peppers and briny olives together, while the salsa adds a bright, tangy kick that cuts through the richness. For a cozy twist, serve these wedges alongside a small bowl of extra salsa for dipping, or crumble a few tortilla chips over the top just before eating to add an extra layer of texture.
Zesty Old El Paso Layered Taco Dip
Vividly remembering those casual gatherings where everyone huddled around a single platter, I find myself craving that communal joy today—the kind that comes from sharing something simple yet deeply satisfying. This layered taco dip, with its familiar Old El Paso flavors, feels like a warm invitation to slow down and savor the moment, one scoop at a time.
Ingredients
– A 16-ounce container of sour cream
– A packet of Old El Paso taco seasoning
– A 16-ounce can of refried beans
– About 2 cups of shredded cheddar cheese
– A couple of ripe tomatoes, diced small
– A handful of sliced black olives
– A generous splash of hot sauce
– A bag of sturdy tortilla chips for serving
Instructions
1. Spread the entire can of refried beans evenly across the bottom of a 9×13-inch baking dish using a rubber spatula.
2. In a medium bowl, stir together the sour cream and taco seasoning packet until fully combined and no dry spots remain.
3. Gently spoon the seasoned sour cream mixture over the refried bean layer and smooth it with the back of a spoon to create an even surface.
4. Sprinkle the shredded cheddar cheese uniformly over the sour cream layer, covering it completely.
5. Scatter the diced tomatoes evenly across the cheese layer, followed by the sliced black olives.
6. Drizzle the hot sauce in zigzag patterns over the top for a spicy kick.
7. Cover the dish with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the layers to set firmly.
8. Serve chilled with tortilla chips for dipping.
But what I love most is how the cool, creamy layers give way to the hearty beans beneath, each bite punctuated by the bright acidity of tomatoes and the gentle heat from the hot sauce. Try scooping it onto mini tostada shells for a handheld twist, or layer it in individual mason jars for a portable picnic treat—it’s as versatile as it is comforting.
Grilled Shrimp Tacos with Old El Paso Marinade
Vaguely remembering last summer’s beach trips, I find myself craving those simple evenings when the grill hissed and the air smelled of salt and smoke. There’s something quietly comforting about revisiting those flavors, letting the memories guide my hands as I prepare these grilled shrimp tacos with Old El Paso marinade. It feels like a gentle return to warmth, to shared meals that required little more than good company and an open flame.
Ingredients
– 1 pound of large raw shrimp, peeled and deveined
– 1 packet of Old El Paso taco seasoning mix
– 2 tablespoons of olive oil
– A splash of lime juice from about 1 lime
– 8 small corn or flour tortillas
– A couple of handfuls of shredded cabbage or lettuce
– A generous dollop of sour cream or Mexican crema
– A handful of fresh cilantro leaves
– A few slices of avocado or a scoop of guacamole
Instructions
1. In a medium bowl, combine the shrimp, Old El Paso taco seasoning, olive oil, and lime juice, tossing until the shrimp are evenly coated.
2. Let the shrimp marinate at room temperature for 15 minutes to allow the flavors to penetrate.
3. Preheat your grill to medium-high heat, around 400°F, and lightly oil the grates to prevent sticking.
4. Place the shrimp directly on the grill and cook for 2–3 minutes per side until they turn pink and opaque with slight grill marks.
5. While the shrimp grill, warm the tortillas on the cooler part of the grill for about 30 seconds per side until soft and pliable.
6. Tip: Don’t overcrowd the shrimp on the grill to ensure even cooking and those beautiful char marks.
7. Remove the shrimp from the grill and set them aside on a plate.
8. Tip: Let the shrimp rest for a minute before assembling to keep them juicy.
9. To assemble each taco, place a warm tortilla on a plate and top it with a handful of shredded cabbage.
10. Arrange 3–4 grilled shrimp over the cabbage.
11. Drizzle with sour cream or Mexican crema for creaminess.
12. Sprinkle fresh cilantro leaves over the top.
13. Add avocado slices or a scoop of guacamole for richness.
14. Tip: Serve immediately while everything is warm to enjoy the contrast of textures.
Delightfully, the tacos come together with a tender crunch from the cabbage against the smoky, slightly spicy shrimp. Each bite feels balanced—the cool creaminess mingling with the zesty marinade, inviting you to savor it slowly. For a creative twist, try serving them with a side of grilled pineapple salsa to echo the summer vibe.
Old El Paso Stuffed Peppers with Southwest Spices
Dusk settles outside my kitchen window, and I find myself reaching for those familiar bell peppers in the crisper drawer, their vibrant colors promising comfort on this quiet evening. There’s something deeply satisfying about transforming simple ingredients into these southwest-spiced vessels, each one holding memories of shared meals and contented sighs around the table.
Ingredients
– 4 large bell peppers (any color you love)
– 1 pound of ground beef
– 1 cup of cooked rice
– 1 can (15 ounces) of black beans, rinsed
– 1 cup of corn kernels (frozen works perfectly)
– 1 packet of Old El Paso taco seasoning
– 1 cup of shredded cheddar cheese
– 2 tablespoons of olive oil
– A generous splash of water
– A couple of spoonfuls of tomato paste
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish just large enough to hold your peppers upright.
2. Carefully slice each bell pepper in half lengthwise and remove all seeds and white membranes, creating neat boats for filling.
3. Heat olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Add ground beef to the hot skillet, breaking it apart with a wooden spoon as it cooks until no pink remains, approximately 8-10 minutes.
5. Stir in the taco seasoning packet, tomato paste, and that splash of water, letting the spices bloom for 1 minute until fragrant.
6. Gently fold in the cooked rice, black beans, and corn until everything is warmly coated in the southwest spices.
7. Spoon the filling mixture evenly into your pepper halves, mounding it slightly but not overflowing.
8. Arrange the stuffed peppers in your prepared baking dish, nestling them close so they support each other during baking.
9. Cover the dish tightly with aluminum foil and bake for 25 minutes until the peppers begin to soften.
10. Remove the foil and sprinkle each pepper with shredded cheddar cheese.
11. Return to the oven uncovered for another 10-12 minutes until the cheese is bubbly and golden and the pepper edges are tender-crisp.
The tender peppers yield gently to each bite, releasing the warmly spiced filling that carries just enough heat to dance on your tongue without overwhelming. I love serving these nestled against a cool dollop of sour cream or with slices of avocado fanned alongside, the creamy textures creating a beautiful contrast to the hearty filling.
Chili Con Carne with Old El Paso Refried Beans
Sometimes the best meals are the ones that simmer quietly while you go about your day, filling the kitchen with warmth and anticipation. This chili con carne with refried beans is one of those comforting dishes that feels like a gentle hug after a long afternoon. Simple ingredients come together to create something deeply satisfying.
Ingredients
– 1 pound of ground beef
– 1 medium yellow onion, chopped
– 2 cloves of garlic, minced
– 1 can (15 ounces) of Old El Paso refried beans
– 1 can (14.5 ounces) of diced tomatoes
– 2 tablespoons of chili powder
– 1 teaspoon of ground cumin
– A couple of cups of beef broth
– A splash of olive oil
– A pinch of salt
Instructions
1. Heat a splash of olive oil in a large pot over medium heat until it shimmers.
2. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it turns translucent and soft.
3. Stir in the minced garlic and cook for 1 more minute until fragrant.
4. Add the ground beef to the pot, breaking it up with a spoon, and cook for 6-8 minutes until it’s browned and no pink remains.
5. Sprinkle in the chili powder, cumin, and a pinch of salt, stirring to coat everything evenly.
6. Pour in the diced tomatoes with their juices and the beef broth, then bring the mixture to a gentle boil.
7. Reduce the heat to low, cover the pot, and let it simmer for 45 minutes to allow the flavors to meld together.
8. Stir in the can of Old El Paso refried beans until they’re fully incorporated and heated through, about 5 minutes. Tip: If the chili seems too thick, add a little more broth to reach your desired consistency.
9. Taste and adjust seasoning if needed, then ladle into bowls while hot. Tip: For extra depth, let the chili rest for 10 minutes off the heat before serving to let the spices settle.
Creamy from the beans and rich with spices, this chili has a hearty texture that holds up well with tortilla chips or over rice. Leftovers taste even better the next day, making it perfect for cozy lunches that require little effort.
Old El Paso Salsa Verde Chicken Sizzlers
Maybe it’s the gentle sizzle from the skillet that pulls me into the kitchen on quiet afternoons, the way the salsa verde mingles with golden chicken, filling the air with a tangy, herbaceous warmth that feels like a cozy embrace after a long day.
Ingredients
– 1 pound of boneless, skinless chicken breasts, cut into thin strips
– A generous ½ cup of Old El Paso salsa verde
– A couple of tablespoons of olive oil
– A splash of fresh lime juice (about 1 tablespoon)
– A pinch of salt and a few cracks of black pepper
– A small handful of fresh cilantro, chopped
– 4 medium flour tortillas
– ½ cup of shredded Monterey Jack cheese
Instructions
1. Pat the chicken strips dry with paper towels to help them brown evenly in the skillet.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 1–2 minutes.
3. Add the chicken strips in a single layer, seasoning them with a pinch of salt and a few cracks of black pepper.
4. Cook the chicken for 4–5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
5. Pour in ½ cup of Old El Paso salsa verde and stir to coat the chicken, letting it bubble for 1–2 minutes to meld the flavors.
6. Drizzle 1 tablespoon of fresh lime juice over the chicken and sprinkle with chopped cilantro, stirring gently.
7. Warm 4 flour tortillas in a dry skillet over medium heat for 20–30 seconds per side, until soft and lightly toasted.
8. Divide the chicken mixture evenly among the tortillas and top each with 2 tablespoons of shredded Monterey Jack cheese.
9. Fold the tortillas into halves or roll them tightly to hold the filling.
10. Return the filled tortillas to the skillet over low heat for 1–2 minutes per side, just until the cheese melts and the tortillas are crisp. How the tender chicken, tangy from the salsa verde, pairs with the gooey Monterey Jack and soft tortilla—it’s a harmony of textures that begs to be dipped in extra salsa or served alongside a crisp salad for a bright, satisfying meal.
Conclusion
Looking for easy ways to bring authentic Mexican flavor to your table? These 19 Old El Paso recipes deliver delicious results every time. We hope you found some new family favorites! Share which recipe you’re most excited to try in the comments below, and don’t forget to pin this article on Pinterest to save these tasty ideas for later.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
