Mexican Dinner Recipes (2024)

• ▢ 16 ounces Velveeta cubed
• ▢ 1 can Rotel ((10-ounce))
• ▢ 1 pound ground beef

• Brown the pound of ground beef in a skillet until cooked through.

• Add the ground beef, Rotel, and Velveeta to your slow cooker. Cube the Velveeta into pieces that are about an inch wide so that it melts evenly.

• Cover and cook on low for 2 - 3 hours, until the cheese is completely melted.

• Stir occasionally to keep the cheese from browning around the sides of the slow cooker.

• Serve with chips, crackers, or veggies.

• ▢ 2 pounds ground beef
• ▢ 2 packets taco seasoning
• ▢ ½ cup water
• ▢ 3 packages crescent rolls
• ▢ 1 cup sour cream
• ▢ 1 cup salsa
• ▢ 2 cups Mexican cheese

• Preheat the oven to 400°F.

• Cook ground beef, and drain any grease. Add taco seasoning and water, and simmer for two minutes.

• Spray a 9x13 casserole dish with cooking spray.

• Add crescents in a single layer along the sides and bottom. Squish together at the seams so there aren’t gaps. Reserve 4 to 6 crescents for the top of the casserole.

• Mix salsa, sour cream, and cheese into the seasoned ground beef. Once mixed, pour into the casserole dish on top of the crescent rolls.

• Fold the crescents over and place the remaining crescents on top of the casserole.

• Bake for 20 minutes.

• Serve with extra sour cream, salsa, lettuce, and/or your favorite toppings.

You can assemble this recipe the day before and then bake it before serving.

Ground beef can be cooked ahead of time and kept in the fridge for up to three days or in the freezer for up to three months.

This is a great time saver when you want to whip up this recipe quickly.

• ▢ 3 cups chicken ( shredded)
• ▢ 1 can Rotel tomatoes (drained)
• ▢ 2 cans refried beans
• ▢ 3 cups cheddar cheese ( shredded)
• ▢ 30 flour tortillas fajita size
• ▢ 2 tablespoons canola oil
• ▢ guacamole (sour cream, and salsa for serving)
• ▢ toothpicks

• In a medium bowl, mix together the shredded chicken and Rotel Tomatoes.

• In a microwave-safe bowl, add the refried beans and microwave for 1 minute.

• On each tortilla, spread a tablespoon of refried beans down the middle, and top with 1 to 2 tablespoons of chicken and 1 tablespoon of cheese.

• Roll the tortilla and secure with a toothpick.

• Place the rolled tacos on a large baking sheet lined with parchment paper. Brush each one with a little bit of canola oil.

• Bake at 425°F for 10 to 12 minutes until golden brown.

• Remove from oven and let cool slightly before serving.

• ▢ 1 package cream cheese softened ((8-ounce))
• ▢ ¼ cup sour cream
• ▢ ½ teaspoon coarse black pepper
• ▢ ½ teaspoon chili powder
• ▢ ½ teaspoon garlic salt
• ▢ ¼ cup sliced green onions, green parts
• ▢ 1 cup grated cheddar cheese
• ▢ 2 cups diced, cooked chicken ((I used rotisserie meat, diced very small))
• ▢ 1 can Rotel ( 10-ounce (loosely drained, a bit of the juice is fine) )
• ▢ 1-2 tablespoons finely diced jalapeño (seeds, and core removed (more or less to taste))
• ▢ 1 cup canned black beans ((drained and rinsed))
• ▢ 4 burrito size flour tortillas

• PREP: Make sure your cream cheese is at room temperature before starting to make it easiest to mix.

  Carefully dice your jalapeno, being careful to not touch your face until thoroughly washing your hands.

  Drain the Rotel and black beans before starting as well.

• In a mixing bowl, use a hand mixer or wooden spoon to beat together cream cheese, sour cream, pepper, chili powder, and garlic salt.

• Use a wooden spoon or rubber spatula to gently mix in green onions, cheddar cheese, chicken, Rotel, jalapeño, and black beans. Stir until evenly mixed.

• Place each tortilla on a sheet of plastic wrap

• Spread about 1 cup of the mixture over the face of each tortilla. Roll the tortilla up tightly and wrap the plastic wrap around it to hold the shape.

• Refrigerate for a minimum of one hour to allow the flavors to combine and to firm up the tortilla and mixture for slicing into pinwheels.

• Slice the tortillas into ¾-1” sections. Serve.

• ▢ 16 oz. package of rotini pasta (cooked, drained, and cooled)
• ▢ 1 pound ground beef
• ▢ ¼ cup taco seasoning
• ▢ ¾ cup water
• ▢ ½ cup grated cheese
• ▢ 1 tomato (diced)
• ▢ ½ head iceburg lettuce (chopped (about 3-4 cups))
• ▢ 1 avocado
• ▢ ½ cup cilantro (chopped)
• ▢ 2 Green onion parts (sliced)
• ▢ 1 cup French dressing
• ▢ 2 cups crushed Nacho cheese Doritos

• Cook pasta according to package instructions.Drain and run cold water over the pasta.Set aside.

• Brown ground beef over medium-high heat in a medium skillet. When no pink remains, add taco seasoning and water. Bring mixture to a simmer, stirring occasionally, until all liquid is absorbed. Remove from heat and cool.

• In a large salad bowl, mix together cooled pasta, cooled taco meat, grated cheese, tomato, lettuce, avocado, cilantro, and green onions.

• Pour French dressing over salad and toss to combine.

• Just before serving, add crushed Doritos and toss once more.

• Serve immediately.

• ▢ 2 boneless skinless chicken breasts
• ▢ ¼ cup taco seasoning (or one taco seasoning packet)
• ▢ 4 ounces can diced green chiles (mild or hot)
• ▢ 15.5 ounces can black beans (drained and rinsed)
• ▢ 14.5 ounces can diced tomatoes (juices included)
• ▢ 15.25 ounces can whole kernel corn (drained)
• ▢ 4 cups chicken broth
• ▢ 2 cups grated Mexican cheese
• ▢ 1 cup heavy cream
• ▢ Tortilla chips (or 6 corn tortillas, cut into strips either air-fried or oven baked to crisp them up)
• ▢ Cilantro (one bunch for garnish)

• Place the frozen OR thawed chicken breasts in the bottom of the slow cooker.

• Sprinkle the taco seasoning over the top of the chicken breasts.

• Spread green chiles, black beans, tomatoes, and corn over the chicken.

• Slowly pour in the chicken broth.

• Cook on HIGH for 3 to 4 hours.

• Remove chicken breasts from the soup and shred them with two forks.

• Return the chicken to the soup and add the cheese and heavy cream.

• Cook for an additional 30-minutes to 1 hour, stirring occasionally until the cheese is fully melted and combined and the soup is thickened slightly.

• You can add the tortilla chips directly to the soup along with the cheese and cream and cook for the final 30 to 60 minutes or crisp the corn tortillas in the air fryer or oven. To crisp the tortilla chips in the air fryer, spray liberally with non-stick cooking spray and bake at 400°F for approximately 5 minutes, shaking the basket halfway through cooking.

• Serve soup with additional chopped cilantro, tortilla strips/chips, and avocado, if desired.

• ▢ 1½ lbs Ground Beef
• ▢ 1 yellow onion (diced finely)
• ▢ 1 tbsp minced garlic
• ▢ ½ tsp salt
• ▢ ½ packet taco seasoning
• ▢ ½ red enchilada sauce ((10 oz.))
• ▢ ½ green enchilada sauce ((10 oz.))
• ▢ 28 oz. can red enchilada sauce
• ▢ 4 oz. can diced green chiles
• ▢ 8 large flour tortillas
• ▢ 3 - 3½ cups Mexican blend shredded cheese
• ▢ Chopped cilantro (for serving)

• Preheat the oven to 350 degrees and spray a 9x13 baking dish with cooking spray. Set aside.

• In a large skillet over medium heat cook the ground beef until no longer pink. Drain grease.

• Add onion and cook for 5 minutes, or until softened. Add minced garlic and continue to cook for an additional 2 minutes.

• Add taco seasoning, red and green enchilada sauce, and diced green chiles. Stir well. Let simmer on low for 5 minutes.

• Divide meat mixture into 8 equal portions. Fill each tortilla with an equal amount of meat mixture.

• Divide 2 cups shredded Mexican blend cheese into 8 equal portions and place on top of each tortilla with meat mixture. Roll the tortillas tightly.

• Pour ⅓ of the 28 oz can of enchilada sauce into the bottom of the 9x13 baking dish. Place rolled tortillas seam side down.

• Pour the remaining enchilada sauce from the 28 oz can on top of the flour tortillas. Top with remaining 1- 1 ½ cups of Mexican blend shredded cheddar cheese.

• Place the baking dish in the oven and bake uncovered at 350 degrees for 20 minutes.

For the filling

• ▢ 3 cups shredded chicken (a rotisserie works perfectly)
• ▢ ½ yellow onion (diced finely)
• ▢ 1 tsp salt
• ▢ 1 tsp pepper
• ▢ 2 tsp minced garlic
• ▢ 1 tbsp olive oil
• ▢ 2 cups monterey jack cheese (shredded )
• ▢ 8 large flour tortillas

FOR THE SAUCE

• ▢ 3 tbsp butter
• ▢ 3 tbsp flour
• ▢ ½ tsp salt
• ▢ ¼ tsp pepper
• ▢ 2 chicken bouillon cubes
• ▢ 2 cups water
• ▢ 1 cup sour cream
• ▢ 4 oz green chiles
• ▢ ½ cup monterey jack cheese (shredded )
• ▢ 1 cup shredded mexican blend cheese

• Preheat the oven to 425 degrees. Spray a 9x13 baking dish with cooking spray and set aside.

• In a pyrex measuring cup add 2 cups water and 2 chicken bouillon cubes. Microwave on high fortwo minutes. Set aside.

• In a large skillet over medium heat add olive oil and onion. Cook for 5-7 minutes, or until the onion is soft and translucent. Add minced garlic and cook for 1-2 additional minutes. Turn off heat and add shredded cooked chicken, salt, and pepper. Stir to combine. Set aside.

• Assemble the tortillas by splitting the mixture evenly between 8 tortillas. Divide 2 cups of monterey jack cheese and evenly top each of the chicken mixture in the 8 tortillas. Roll tightly and place the seam side down in the baking dish. Set aside.

• In a saucepan over medium heat add butter and allow to melt. Once melted add flour and whisk together.

• Add chicken broth and whisk until smooth and creamy, about 5 minutes. Stir constantly while cooking so it doesn’t burn to the bottom of the saucepan.

• Mix in the sour cream, salt, pepper, green chilies, and monterey jack cheese.

• Pour the white sauce over the top of the enchiladas. Top with 1 cup shredded mexican blend cheese.

• Bake at 425 for 20 minutes, or until the cheese is fully melted and barely starting to brown.

• ▢ 1 pound lean ground beef
• ▢ ⅔ cup water
• ▢ 1 ounce taco seasoning
• ▢ 8 soft taco-size flour tortillas
• ▢ ½ cup vegetable oil
• ▢ 16 ounces refried beans
• ▢ 10 ounces red enchilada sauce
• ▢ 2 cups mild cheddar cheese (finely shredded)
• ▢ ½ cup Roma tomatoes (diced)
• ▢ Sour cream (optional garnish)
• ▢ Sliced black olives (optional garnish)
• ▢ Thin sliced green onions (optional garnish)

• Using a 3 to 4-quart saucepan, sauté the ground beef over medium-high heat. Drain any excess grease.

• Add the water and taco seasoning. Stir to combine and continue to cook over medium heat for an additional 5 minutes. Remove from heat and set it aside.

• Line a standard baking sheet with paper towels and set it aside.

• Preheat the oven to 400°F. Line 2 baking sheets with foil and lightly spray with nonstick spray. Set them aside.

• Using a 10 or 12-inch skillet over medium-high heat, add the vegetable oil.

• Carefully add the flour tortillas one at a time, cooking for 1½ to 2 minutes per side. Be careful not to burn the tortillas. Carefully transfer the cooked tortillas to the paper towel-lined baking sheet to drain. Repeat the process until all tortillas are cooked.

• Place 1 of the cooked tortillas on the prepared baking sheet.

• Spread ¼ cup of refried beans over 1 tortilla.

• Evenly sprinkle ¼ cup of the seasoned cooked ground beef over the refried beans.

• Evenly sprinkle 2 tablespoons of the shredded cheddar cheese over the seasoned ground beef.

• Lay a second tortilla on top of the first layer. Spread 2 tablespoons of the red enchilada sauce.

• Evenly sprinkle 2 teaspoons of diced tomato on top of the enchilada sauce.

• Evenly sprinkle ¼ cup of shredded cheddar cheese over the tomato layer.

• Once you have made the double-decker pizzas bake for 7 to 8 minutes or until the cheese is completely melted.

• Remove from the oven and slice as you would a pizza. Since the pizzas are smaller, slice the pizzas into 4 pieces. Top with sour cream, sliced black olives, and thin sliced green onion, if you wish. Serve while hot.

• ▢ 2 tbsp olive oil
• ▢ 1 white onion (diced)
• ▢ 4 cloves garlic (minced)
• ▢ 1 lb lean or extra lean ground beef
• ▢ 15 oz canned corn kernels (rinsed and drained)
• ▢ 15 oz canned black beans ( rinsed and drained)
• ▢ 1 envelope taco seasoning (2 tablespoons)
• ▢ 14 oz jar chunky salsa (mild or medium)
• ▢ 1 cup minute rice (uncooked)
• ▢ 1 ½ cup chicken broth (low sodium)
• ▢ 2 cup shredded mexican cheese (divided)

• Preheat oven to 375F degrees.

• Spray a 9 x 13 baking dish and set aside.

• In a large frying pan, cook white onion and garlic with olive oil over high heat until onions have softened and garlic is just starting to brown. Pour onion mixture into the prepared baking dish.

• Using the same frying pan, cook ground beef over high heat. Break up beef into crumbles while baking. Be careful not to overcook, it shouldn’t be crispy.

• Once the meat has thoroughly cooked, drain off a bit of the grease and then pour it into the baking dish.

• Add corn, black beans, taco seasoning, salsa, uncooked Minute Rice, and 1 cup of shredded cheese to the baking dish and stir well to mix. Leave the remaining cheese for the top.

• Pour chicken broth over ingredients and mix well.

• Cover baking dish with foil and bake for 35 minutes.

• Remove from the oven and check that rice has softened. If not, place back into the oven for an additional 5 minutes and check again. If the rice has softened, remove all foil and sprinkle remaining 1 cup of cheese over top of casserole and bake (uncovered) for an additional 5 minutes to melt the cheese.

• Serve hot.

Add Jalapenos to this recipe to give it a bit of extra spice, or use your favorite type of salsa with your preferred heat level.

Make this recipe vegetarian/vegan by substituting the ground beef with tofu or a vegetable like zucchini. Also, use vegetable broth instead of chicken broth.

Make sure to use uncooked rice in this dish. While it seems like cooking the rice before heating up the casserole would be faster, you would end up with mush instead of rice and it wouldn’t hold up very well.

This recipe could easily be used as a dip recipe too if you are cooking this for a potluck. Grab some scooping chips and dig in!

• ▢ 2 tbsp butter (divided)
• ▢ 1 lb ground beef
• ▢ 1 tbsp garlic paste
• ▢ 1 tsp onion powder
• ▢ 1 tsp salt
• ▢ 1 cup tomato sauce ( with basil garlic, oregano)
• ▢ ½ tsp red pepper flakes (optional)
• ▢ 8 10- inch flour tortillas
• ▢ 4.5 cups colby jack cheese

• In a large skillet over medium heat add ground beef. Cook until no longer pink. Drain grease and return beef to skillet.

• Continue to cook beef until browned. Add garlic paste, onion powder, salt, tomato sauce, and red pepper flakes. Stir well to combine.

• In a separate large skillet over medium-low heat add ½ tbsp of butter and allow to melt.

• Place a tortilla in the skillet. Add cheese, beef mixture, then more cheese to the tortilla. Lay another tortilla on the top and spread butter over the tortilla.

• Flip the quesadilla over and continue cooking until all of the cheese is melted.

• Repeat steps for each quesadilla.

When cooking the quesadilla and waiting for the cheese to become fully melted, you can flip the quesadilla repeatedly if it gets too browned on one side.

If you don’t have tomato sauce with the basil, oregano, and garlic, then you can use normal tomato paste. Just add in ½ tsp basil, ½ tsp oregano, and one clove of minced garlic, which is equal to ½ tsp.

• ▢ 1 tbsp canola oil
• ▢ 1 pound top sirloin (thinly sliced)
• ▢ ½ red onion (sliced)
• ▢ 1 green bell pepper (sliced)
• ▢ 2 tsps creole seasoning ((or Season All))
• ▢ 1 tsp thyme (dried)
• ▢ 1 tsp rosemary (dried)
• ▢ ½ tsp garlic powder
• ▢ 1 tsp black pepper
• ▢ 24 slices provolone cheese
• ▢ 3 large flour tortillas

• Take half of the creole seasoning, thyme, rosemary, garlic powder, and black pepper and put into a sealable bag. Mix together.

• Add the sirloin strips and mix to coat all over evenly.

• Add the canola oil to a large skillet and heat over medium heat.

• Add the seasoned sirloin strips and cook for 2-3 minutes, continuously stirring using tongs.

• Once browned, remove the meat from the skillet and drain any liquid.

• Add the onion, bell pepper, and remaining seasoning and cook until soft - about 3-5 minutes.

• Once done, remove from the skillet and use a paper towel to wipe out the skillet (you can use it again for this next step).

• Place one of the tortillas in the pan and lay 8 slices on top evenly spaced to cover most of the tortilla.

• Place over a low-medium heat and wait until you see the cheese starting to melt a little.

• Take ⅓ of the meat and ⅓ of the vegetables and spread over the top of the cheese. Continue to cook for another 2 minutes, then fold the tortilla over onto itself to create a half-moon. Press down lightly to close together a little. Depending on how much the outside of the tortilla is cooked, you can cook a little longer - flipping to get the other side. It only needs to warm everything through evenly.

• Remove from the heat and cut in half. Serve immediately with some of your preferred salsa, sour cream, chopped tomatoes, lettuce.