Get ready to spice up your dinner routine with these mouth-watering Tex Mex recipes! From classic nachos to bold breakfast tacos, we’ve got you covered. Whether you’re in the mood for something cheesy and comforting or light and zesty, our collection of 18 spicy Tex Mex recipes is sure to satisfy.
Start with a flavorful favorite like Cheesy Beef Enchiladas with Red Sauce, packed with tender beef, melted cheese, and a rich tomato sauce. Or go bold with Spicy Chicken Quesadillas with Avocado Crema, filled with crispy chicken, creamy avocado, and a kick of heat. Whatever your taste buds crave, we’ve got the perfect Tex Mex recipe to make your taste buds do the salsa.
Stay tuned for more recipes and get ready to fiesta in the kitchen!
Cheesy Beef Enchiladas with Red Sauce
A classic Mexican dish that’s sure to become a family favorite! This recipe combines tender beef, creamy cheese, and rich red sauce wrapped in crispy tortillas.
Ingredients:
– 1 pound ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Brown ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks. Drain excess fat.
3. Add diced onion and minced garlic to the skillet; cook until onion is translucent.
4. Arrange tortillas on a flat surface. Spoon beef mixture onto center of each tortilla, leaving a 1-inch border around edges. Sprinkle shredded cheese over beef.
5. Roll up tortillas tightly and place seam-side down in a baking dish. Pour enchilada sauce over rolled tortillas.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
7. Garnish with chopped cilantro, salt, and pepper to taste.
Cooking Time: 25-30 minutes
Spicy Chicken Quesadillas with Avocado Crema
Spicy Chicken Quesadillas with Avocado Crema: A flavorful twist on the classic quesadilla, this recipe combines spicy chicken, creamy avocado crema, and crispy tortillas for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup Frank’s RedHot sauce
– 2 tbsp olive oil
– 2 large flour tortillas
– 1 cup shredded Monterey Jack cheese
– 1 ripe avocado, diced
– 1 lime, juiced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix chicken breast with Frank’s RedHot sauce.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken mixture and cook until browned, about 5-6 minutes. Shred the cooked chicken.
4. Place one tortilla in the skillet, sprinkle shredded cheese on half of it, then add the spicy chicken mixture. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese melts. Flip and cook the other side.
6. While quesadillas are cooking, mix diced avocado with lime juice and salt to taste.
7. Serve quesadillas hot with Avocado Crema on top. Garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Loaded Tex Mex Nachos with Jalapeños
Satisfy your cravings with this loaded nacho recipe, featuring crispy tortilla chips smothered in a rich beef and bean mixture, melted cheese, and spicy jalapeños.
Ingredients:
– 1 (16 oz) bag of tortilla chips
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 can (15.5 oz) of black beans, drained and rinsed
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro
– 4 jalapeños, sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces.
3. Add diced onion and minced garlic; cook until onion is translucent.
4. Stir in black beans and season with salt and pepper.
5. Arrange tortilla chips in a single layer on a baking sheet.
6. Spoon the beef and bean mixture evenly over the tortilla chips.
7. Sprinkle shredded cheese and chopped cilantro on top.
8. Add sliced jalapeños to taste.
9. Bake for 10-12 minutes or until cheese is melted and bubbly.
10. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Slow Cooker Beef Tacos with Cilantro Lime Slaw
Elevate your taco game with this easy and flavorful slow cooker recipe that combines tender beef with a refreshing cilantro lime slaw. Perfect for a weeknight dinner or weekend gathering!
Ingredients:
– 1 lb beef (such as chuck or round), cut into 1-inch pieces
– 1 can diced tomatoes with green chilies
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 taco shells
– Cilantro Lime Slaw (recipe below)
Slow Cooker Beef:
1. In the slow cooker, combine beef, diced tomatoes with green chilies, onion, garlic, chili powder, cumin, paprika, salt, and pepper.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Shred the beef with two forks and stir to combine.
Cilantro Lime Slaw:
– 1 cup shredded red cabbage
– 1/2 cup chopped cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon mayonnaise
– Salt, to taste
Combine all ingredients in a bowl and mix until combined. Refrigerate until ready to serve.
Serve: Assemble tacos by spooning the beef mixture into taco shells and topping with Cilantro Lime Slaw. Enjoy!
Black Bean and Corn Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the sweetness of roasted corn with the earthiness of black beans. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup shredded cheese (Cheddar or Monterey Jack work well)
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix together black beans, corn kernels, cheese, olive oil, onion, and garlic.
4. Stuff each pepper with the bean mixture, filling to the top.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Roast for 25-30 minutes or until peppers are tender.
7. Serve warm.
Cooking Time: 25-30 minutes
Chipotle Lime Grilled Shrimp Tacos
Elevate your taco game with this bold and zesty recipe, featuring chipotle peppers, fresh lime juice, and succulent grilled shrimp.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 chipotle peppers in adobo sauce, minced
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, sliced avocado, sour cream
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together lime juice, olive oil, cumin, paprika, salt, and pepper. Add shrimp; marinate for at least 30 minutes.
3. Remove shrimp from marinade; season with chipotle peppers and adobo sauce.
4. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by placing grilled shrimp onto tortillas; add desired toppings.
Cooking Time: 10-12 minutes (including marinating time)
One-Pan Tex Mex Rice with Ground Turkey
Get ready to spice up your mealtime with this flavorful and easy-to-make One-Pan Tex Mex Rice with Ground Turkey. This recipe is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 lb ground turkey
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 cup frozen peas and carrots
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, and salsa for toppings
Instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks.
3. Add the diced onion and minced garlic; cook until the onion is translucent.
4. Stir in the cumin, then add the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked and the liquid has been absorbed.
5. Fluff with a fork, then stir in the frozen peas and carrots, diced tomatoes with green chilies, salt, and pepper.
Cooking Time: 25-30 minutes
Smoky Pulled Pork Burritos
A flavorful fusion of tender pulled pork, crunchy tortillas, and creamy toppings – perfect for a satisfying meal or snack.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup smoked paprika
– 2 tablespoons brown sugar
– 1 tablespoon chili powder
– 1 tablespoon lime juice
– 8-10 corn tortillas
– 1 can black beans, drained and rinsed
– 1 cup shredded Monterey Jack cheese (optional)
– Sour cream, salsa, cilantro, and diced onions for topping
Instructions:
1. Preheat oven to 275°F.
2. In a small bowl, mix together smoked paprika, brown sugar, chili powder, and lime juice. Rub the mixture all over the pork shoulder.
3. Place the pork in a large Dutch oven or slow cooker and cook for 8-10 hours or until tender.
4. Shred the pork with two forks and season with salt and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by spooning pulled pork onto a tortilla, followed by black beans, cheese (if using), and your desired toppings.
Cooking Time: 8-10 hours
Zesty Tex Mex Stuffed Sweet Potatoes
Elevate your snack game with this flavorful recipe that combines the natural sweetness of sweet potatoes with the bold flavors of Tex-Mex cuisine.
Ingredients:
– 4 large sweet potatoes
– 1/2 cup black beans, cooked and mashed
– 1/2 cup diced tomatoes
– 1/4 cup shredded cheddar cheese
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Optional toppings: sour cream, salsa, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and bake for 45-50 minutes, or until tender.
3. While sweet potatoes are baking, heat olive oil in a pan over medium-high heat. Add cumin, paprika, salt, and pepper; cook for 1 minute.
4. Stir in mashed black beans, diced tomatoes, and shredded cheese. Cook until heated through.
5. Once sweet potatoes are cooked, slice them open lengthwise and fill with the Tex-Mex mixture.
6. Top with optional toppings of your choice.
Cooking Time: 55 minutes (45-50 minutes for baking sweet potatoes + 5-10 minutes for preparing filling)
Creamy Chicken Tortilla Soup
A rich and satisfying soup that combines the flavors of chicken, vegetables, and creamy tortillas.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups mixed vegetables (bell peppers, carrots, celery)
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– 1 cup heavy cream or half-and-half
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and mixed vegetables. Cook until the vegetables are tender, about 5-7 minutes.
3. Add chicken broth, diced tomatoes, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Stir in tortilla strips and cook for an additional 2-3 minutes or until the tortillas are soft and creamy.
5. Stir in heavy cream or half-and-half. Serve hot.
Cooking Time: 30-40 minutes
Spicy Chorizo and Egg Breakfast Tacos
Get your morning started with a flavorful twist on traditional breakfast tacos. This recipe combines the spicy kick of chorizo with the richness of scrambled eggs, all wrapped up in a crispy tortilla.
Ingredients:
– 1 pound chorizo sausage, casings removed
– 4 large eggs
– 1/2 medium onion, diced
– 1 jalapeño pepper, diced
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional toppings: shredded cheese, sour cream, cilantro
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the chorizo sausage and cook, breaking up with a spoon, until browned and crispy (about 5 minutes).
3. Crack in the eggs and scramble until cooked through.
4. Add the diced onion and jalapeño to the skillet and cook until softened.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the chorizo and egg mixture onto a warmed tortilla, season with salt and pepper to taste.
7. Add your desired toppings and serve immediately.
Cooking Time: Approximately 15-20 minutes
Grilled Steak Fajitas with Peppers and Onions
A classic Tex-Mex dish that’s perfect for a quick weeknight dinner or a crowd-pleasing weekend meal. This recipe combines tender grilled steak, sautéed peppers and onions, and warm flour tortillas for a flavorful and filling fajita experience.
Ingredients:
– 1 pound flank steak
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– Salt and pepper to taste
– 4-6 flour tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat grill to medium-high heat.
2. Grill steak for 5-7 minutes per side, or until cooked to desired level of doneness. Let rest for 5 minutes before slicing.
3. In a large skillet, heat olive oil over medium-high heat. Add onions and peppers; cook for 10-12 minutes, stirring occasionally, until tender and slightly charred.
4. Add garlic, chili powder, salt, and pepper to the skillet; stir to combine.
5. Warm tortillas by wrapping them in foil and heating on the grill or in a dry skillet for 30 seconds.
6. Assemble fajitas by slicing grilled steak and serving with peppers, onions, and tortillas. Add desired toppings.
Cooking Time: 20-25 minutes
Cheesy Jalapeño Cornbread Muffins
A twist on classic cornbread, these muffins combine the warmth of jalapeños with the creaminess of cheddar cheese and the sweetness of corn. Perfect as a snack or side dish.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup buttermilk
– 1/2 cup grated cheddar cheese
– 2-3 diced jalapeños (depending on desired heat level)
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, buttermilk, and grated cheese. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in diced jalapeños and chopped cilantro (if using).
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Baked Tex Mex Chicken Taquitos
These crispy baked taquitos are filled with shredded chicken, cheese, and spices, then topped with a creamy sour cream sauce. Perfect for a quick weeknight dinner or game-day snack.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 400°F (200°C).
2. Shred the chicken and mix with cheese, onion, jalapeño, cumin, paprika, salt, and pepper.
3. Brush both sides of tortillas with vegetable oil.
4. Spoon about 1/4 cup of the chicken mixture onto the center of each tortilla.
5. Roll up tightly and place seam-side down on a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes or until crispy and golden brown.
7. Serve with sour cream, salsa, or your favorite toppings.
Cooking Time: 12-15 minutes
Refried Bean and Cheese Tostadas
Treat your taste buds to a delicious combination of refried beans, melted cheese, and crispy tortillas. This simple recipe is perfect for a quick weeknight dinner or a satisfying snack.
Ingredients:
– 1 can refried beans (16 oz)
– 8-10 corn tortillas
– 1 cup shredded cheese (Monterey Jack or Cheddar work well)
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
2. Fry tortillas for about 30 seconds on each side, until crispy and slightly puffed.
3. Drain tortillas on paper towels.
4. Spread a spoonful of refried beans onto each tostada shell.
5. Sprinkle shredded cheese over the beans.
6. Top with chopped cilantro and a pinch of salt and pepper.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Poblano and Cheese Stuffed Chicken
Elevate your chicken game with this flavorful recipe that combines the richness of cheese with the smoky heat of poblanos. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 large poblano peppers, roasted and chopped
– 1 cup shredded cheddar cheese
– 1/2 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 bowl, mix together chopped poblanos, cheese, and cilantro.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the poblano-cheese mixture.
4. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
5. Place chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Mexican Street Corn Salad with Cotija
Mexican Street Corn Salad with Cotija Recipe
Add a flavorful twist to your salads with this simple and delicious Mexican Street Corn Salad with Cotija!
Ingredients:
– 1 cup corn kernels (fresh or frozen, thawed)
– 2 tablespoons olive oil
– 1 small red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup crumbled Cotija cheese
– 2 cloves garlic, minced
– 1 tablespoon lime juice
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn kernels for 5-7 minutes, turning frequently, until lightly charred.
3. In a large bowl, combine grilled corn, red onion, jalapeño pepper, Cotija cheese, garlic, and lime juice.
4. Season with salt and pepper to taste.
5. Garnish with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Slow Cooker Salsa Verde Chicken
Elevate your weeknight dinner game with this flavorful and effortless recipe that combines the tanginess of salsa verde with the richness of chicken. Perfect for a busy day, this slow cooker meal is ready when you are!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup salsa verde (homemade or store-bought)
– 1/4 cup chicken broth
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. Place the chicken breasts in the slow cooker.
2. In a small bowl, whisk together salsa verde, chicken broth, olive oil, garlic, and oregano. Pour over the chicken.
3. Season with salt and pepper to taste.
4. Cook on low for 6-8 hours or high for 3-4 hours.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Summary
Get ready to spice up your dinner routine with these 18 mouth-watering Tex Mex recipes! From classic enchiladas and quesadillas to innovative stuffed peppers and burritos, there’s something for everyone. Explore flavors like cheesy beef, spicy chicken, and smoky pulled pork, all infused with the bold spices and vibrant colors of Mexico. Whether you’re in the mood for a comforting bowl of soup or a quick and easy breakfast, these recipes are sure to satisfy your cravings.