When you’re short on time, but still want to impress your family with a delicious and flavorful meal, Mexican cuisine has got you covered. With its bold flavors, vibrant colors, and ease of preparation, Mexican cooking is a perfect solution for busy nights. In this article, we’ll be sharing 20 quick and easy Mexican dinner recipes that are sure to become staples in your kitchen. From classic tacos and quesadillas to innovative twists on traditional dishes, these recipes offer something for everyone.
Whether you’re looking for a weeknight meal or a special occasion dish, our collection of Mexican recipes is sure to inspire. So why wait? Dive into the world of Mexican cooking and discover the flavors that will make your taste buds sing.
Cheesy Chicken Quesadillas
Savor the flavors of Mexico with these creamy, cheesy, and satisfying chicken quesadillas. Perfect for a quick weeknight dinner or a fun gathering with friends!
Ingredients:
– 1 lb boneless, skinless chicken breast, shredded
– 2 cups shredded cheddar cheese (divided)
– 1/4 cup chopped onion
– 1/4 cup chopped bell pepper
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 4 large tortillas
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the chicken mixture (shredded chicken, onion, bell pepper, and garlic) and cook until heated through.
3. In a separate pan or griddle, place a tortilla and sprinkle with 1/2 cup shredded cheese.
4. Spoon the cooked chicken mixture on half of the tortilla, then fold the other half to enclose.
5. Cook for 2-3 minutes or until the cheese is melted and the tortilla is crispy.
6. Flip and cook an additional 2 minutes.
7. Repeat with remaining ingredients.
Cooking Time: Approximately 15-20 minutes
Beef Tacos with Homemade Seasoning
Elevate your taco game with this flavorful recipe that uses a blend of spices to add depth and warmth to tender beef.
Ingredients:
– 1 lb ground beef
– 2 tbsp homemade seasoning (see below)
– 8-10 corn tortillas
– Shredded cheese, lettuce, diced tomatoes, and any other desired toppings
Homemade Seasoning:
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
3. Sprinkle the homemade seasoning mixture over the beef and stir to combine.
4. Cook for an additional minute.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with seasoned beef, cheese, lettuce, tomatoes, and any other desired toppings.
Cooking Time: 15 minutes
One-Pot Mexican Rice
Elevate your mealtime with this flavorful one-pot Mexican rice recipe, packed with sautéed onions, garlic, and spices. This hearty dish is perfect for a weeknight dinner or weekend gathering.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 1 cup frozen peas and carrots
– 1 can (14.5 oz) diced tomatoes, drained
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until onion is translucent, about 3-4 minutes.
3. Add rice and stir to coat with oil and mix with onions and garlic. Cook for 1 minute.
4. Add water, cumin, smoked paprika (if using), salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
6. Stir in peas and carrots, then add diced tomatoes.
7. Cook for an additional 2-3 minutes, until heated through.
Cooking Time: 25-30 minutes
Easy Chicken Enchiladas
A classic Mexican dish gets a simplified twist with this recipe, featuring tender chicken, creamy cheese, and flavorful spices.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 8-10 corn tortillas
– 1 can (10 oz) enchilada sauce
– 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.
2. In a large skillet, heat the olive oil over medium-high. Add the chicken and cook until heated through, about 2-3 minutes.
3. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
4. To assemble the enchiladas, lay a tortilla flat and spoon some of the chicken mixture onto the center of the tortilla. Roll up tightly and place seam-side down in a baking dish. Repeat with remaining ingredients.
5. Pour the enchilada sauce over the rolled tortillas and sprinkle with cheddar cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Remove from oven and sprinkle with cilantro. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Sheet Pan Fajitas
Transform your weeknight dinner into a flavorful fiesta with this easy sheet pan fajita recipe. Perfect for a busy night, this dish is ready in under 30 minutes and requires minimal cleanup.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into strips
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 4 small flour tortillas
– Optional toppings: avocado, sour cream, 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, onion, bell peppers, and garlic to the bowl; toss to coat evenly.
4. Line a sheet pan with parchment paper and arrange the mixture in a single layer.
5. Bake for 20-22 minutes or until chicken is cooked through and vegetables are tender.
6. Warm tortillas according to package instructions.
7. Assemble fajitas by placing cooked chicken and vegetable mixture onto tortillas and adding desired toppings.
Cooking Time: 20-22 minutes
Black Bean and Corn Quesadillas
Add a burst of flavor to your lunch or dinner with these easy-to-make quesadillas, packed with the goodness of black beans, corn, and melted cheese.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 4 large tortillas
– 2 cups shredded cheese (Monterey Jack or Cheddar work well)
– Optional: sour cream, salsa, avocado, cilantro
Instructions:
1. Preheat a large skillet over medium-high heat.
2. In a bowl, mix together black beans, corn kernels, olive oil, onion, garlic, and cumin.
3. Place a tortilla in the skillet and sprinkle with cheese on half of the tortilla.
4. Add about 1/4 cup of the bean-corn mixture on top of the cheese.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
7. Flip and cook for another 2-3 minutes, until the other side is also crispy and golden.
Cooking Time: 10-12 minutes
Enjoy your delicious Black Bean and Corn Quesadillas!
Slow Cooker Chicken Tacos
Slow Cooker Chicken Tacos Recipe
This recipe is a flavorful and easy-to-make twist on traditional tacos, using chicken breasts cooked to perfection in a slow cooker. Perfect for a busy day or a crowd-pleasing meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) black beans, drained and rinsed
– 1 packet taco seasoning
– 8-10 corn tortillas
– Shredded cheese, lettuce, and any other desired toppings
Instructions:
1. Place the chicken breasts in the slow cooker.
2. In a separate bowl, mix together the diced tomatoes with green chilies, black beans, and taco seasoning. Pour the mixture over the chicken.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Shred the chicken with two forks and stir to combine with the sauce.
5. Warm tortillas according to package instructions.
6. Assemble tacos by spooning the chicken mixture onto a tortilla, followed by desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Vegetarian Tostadas
A flavorful and colorful Mexican-inspired snack that’s perfect for a quick lunch or dinner. This vegetarian version is packed with roasted vegetables, creamy avocado, and tangy salsa.
Ingredients:
– 8-10 corn tortillas
– 1 large red bell pepper, seeded and chopped
– 1 large yellow bell pepper, seeded and chopped
– 1 small onion, chopped
– 2 cloves of garlic, minced
– 1 can black beans, drained and rinsed
– 1 ripe avocado, diced
– 1/4 cup salsa
– Salt and pepper to taste
– Optional: shredded cheese, cilantro, or sour cream for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss bell peppers, onion, and garlic with a drizzle of oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until the vegetables are tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tostadas by spreading roasted vegetables onto warmed tortillas, followed by black beans, avocado, and salsa.
6. Season with salt and pepper to taste.
7. Serve immediately and customize with your favorite toppings.
Cooking Time: 25 minutes
Instant Pot Mexican Street Corn Soup
This Instant Pot recipe transforms the classic flavors of Mexican street corn into a comforting and creamy soup, perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 cup frozen corn kernels
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons unsalted butter
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter. Add the corn kernels, cumin, paprika, salt, and pepper. Cook until the corn is slightly toasted, about 3-4 minutes.
2. Add the chicken broth, heavy cream, and lime juice to the pot. Stir to combine.
3. Close the lid and make sure the valve is set to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
4. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Beef and Bean Burritos
Get ready to wrap up a delicious meal with this classic recipe! Tender beef and flavorful beans come together in a savory filling, all wrapped up in a warm tortilla.
Ingredients:
– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) pinto beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 flour tortillas
– Shredded cheese, for serving (optional)
– Salsa, for serving (optional)
Instructions:
1. In a large skillet, cook the ground beef 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 skillet; cook until the onion is translucent.
3. Stir in the pinto beans, chili powder, cumin, paprika, salt, and pepper.
4. Reduce heat to low; simmer for 10-15 minutes or until the flavors have melded together.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by spooning the beef and bean mixture onto a tortilla, adding cheese and salsa if desired.
Cooking Time: 25-30 minutes
Easy Shrimp Tacos with Lime Crema
Get ready to spice up your taco Tuesday with this flavorful and refreshing recipe!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup lime crema (see below for recipe)
– 8-10 corn tortillas
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, sliced
– Salt and pepper to taste
– Optional toppings: diced avocado, sour cream, shredded cheese, and salsa
Lime Crema Recipe:
– 1 cup heavy cream
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– 1/4 teaspoon salt
Instructions:
1. Heat a large skillet over medium-high heat.
2. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by placing cooked shrimp onto a tortilla, followed by a dollop of lime crema, cilantro, and jalapeño.
5. Serve immediately and customize with your favorite toppings.
Cooking Time: 15-20 minutes
Mexican Stuffed Peppers
Transform bell peppers into a flavorful fiesta with this easy and delicious recipe! A medley of Mexican-inspired ingredients, including seasoned ground beef, rice, cheese, and spices, will fill your taste buds with excitement.
Ingredients:
– 4 large bell peppers
– 1 lb ground beef
– 1/2 cup cooked white rice
– 1 can (14.5 oz) diced tomatoes, drained
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper, to taste
– 1 cup shredded Cheddar cheese
– Optional: chopped onion, cilantro, or sour cream for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add cooked rice, diced tomatoes, cumin, paprika, salt, and pepper to the skillet. Stir to combine.
5. Stuff each bell pepper with the meat mixture, filling them as full as possible.
6. Top each pepper with shredded cheese.
7. Bake for 30-40 minutes or until the peppers are tender.
Cooking Time: 30-40 minutes
Chorizo and Egg Breakfast Tacos
Start your day off right with these flavorful breakfast tacos, packed with spicy chorizo sausage, scrambled eggs, and fresh cilantro.
Ingredients:
– 1 pound chorizo sausage, casings removed
– 4 large eggs
– 1/2 cup chopped onion
– 1 jalapeño pepper, diced
– 8-10 corn tortillas
– Salt and pepper to taste
– Chopped cilantro for garnish
Instructions:
1. Heat a large skillet over medium-high heat. Add the chorizo sausage and cook, breaking up with a spoon, until browned and crispy, about 5 minutes.
2. Crack in the eggs and scramble until cooked through. Set aside.
3. In the same skillet, add the chopped onion and diced jalapeño. Cook until softened, about 3-4 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning chorizo and egg mixture onto a warmed tortilla and garnishing with chopped cilantro.
Cooking Time: 15-20 minutes
Cheesy Beef Nachos
Transform your snack time into a flavorful fiesta with these mouth-watering Cheesy Beef Nachos!
Ingredients:
• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 8-10 tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (16 oz) black beans, drained and rinsed
• Optional toppings: diced tomatoes, sour cream, cilantro, jalapeños
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef in a large skillet over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion and garlic; cook until softened.
4. Stir in taco seasoning and cook according to package instructions.
5. Arrange tortilla chips on a baking sheet lined with parchment paper.
6. Spoon the beef mixture over the chips, followed by black beans and shredded cheese.
7. Bake for 10-12 minutes or until cheese is melted and bubbly.
8. Remove from oven and top with desired optional toppings.
Cooking Time: 20-22 minutes
Quick Mexican Corn Salad
This colorful salad is a perfect combination of sweet and savory flavors, ideal for a quick lunch or dinner. Made with fresh corn, black beans, cherry tomatoes, and creamy avocado, it’s a delicious and nutritious side dish that can be prepared in no time.
Ingredients:
– 1 cup frozen corn kernels, thawed
– 1/2 cup cooked black beans, rinsed and drained
– 1/2 cup cherry tomatoes, halved
– 1 ripe avocado, diced
– 1 tablespoon lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. In a medium bowl, combine corn kernels, black beans, and cherry tomatoes.
2. In a small bowl, mix together lime juice and olive oil.
3. Pour the dressing over the corn mixture and toss to coat.
4. Stir in diced avocado.
5. Season with salt and pepper to taste.
6. Garnish with chopped cilantro if desired.
Cooking Time: 10 minutes
Pork Carnitas Tacos
Slow-cooked pork shoulder, crispy on the outside and tender within, is shredded and fried until golden brown. Serve it in a warm tortilla with your favorite toppings for an authentic taco experience.
Ingredients:
– 2 lbs boneless pork shoulder
– 1/4 cup lard or vegetable oil
– 1/2 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: diced onions, cilantro, salsa, avocado, sour cream
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, combine pork shoulder, lard or oil, orange juice, lime juice, garlic, and oregano.
3. Cover the pot and slow-cook for 2-3 hours, or until the pork is tender and falls apart easily.
4. Shred the pork with two forks and heat a skillet with about 1/2 inch (1 cm) of oil over medium-high heat.
5. Fry the shredded pork in batches until crispy and golden brown.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by placing fried pork onto a warmed tortilla and topping with your desired toppings.
Cooking Time: 2-3 hours (slow-cooking) + 10-15 minutes (frying)
Easy Salsa Verde Chicken
Elevate your weeknight dinner with this flavorful and effortless recipe. Salsa verde’s tangy and herbaceous flavor pairs perfectly with tender chicken breasts.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup salsa verde (store-bought or homemade)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together salsa verde, olive oil, garlic, salt, and pepper.
3. Place chicken breasts in a shallow baking dish and brush the salsa mixture evenly over both sides of the chicken.
4. Bake for 25-30 minutes or until cooked through.
5. Garnish with chopped parsley if desired.
Cooking Time: 25-30 minutes
Vegetarian Mexican Stuffed Zucchini
Add some fiesta flair to your dinner table with this flavorful vegetarian stuffed zucchini recipe! Perfect for a quick weeknight meal or a special occasion, these colorful boats are packed with savory goodness.
Ingredients:
– 4 medium zucchinis
– 1 cup cooked black beans
– 1 cup Mexican rice
– 1/2 cup shredded Monterey Jack cheese (vegetarian)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 minced garlic clove
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides.
3. In a bowl, mix together black beans, Mexican rice, cheese, cilantro, olive oil, onion, garlic, cumin, salt, and pepper.
4. Stuff each zucchini boat with the mixture, mounding it slightly.
5. Place stuffed zucchinis on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until tender and lightly browned.
Cooking Time: 25-30 minutes
One-Skillet Mexican Beef and Rice
Elevate your weeknight dinner with this flavorful and easy-to-make One-Skillet Mexican Beef and Rice recipe, packed with tender beef, savory spices, and creamy rice.
Ingredients:
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cook the ground beef in a large skillet over medium-high heat, 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 and chili powder; season with salt and pepper to taste.
5. Add the uncooked rice and water to the skillet; bring to a boil.
6. Cover the skillet with a lid and transfer it to the preheated oven. Bake for 25-30 minutes or until the liquid is absorbed and the rice is tender.
Cooking Time: 30-35 minutes
Avocado and Black Bean Tostadas
Experience the bold flavors of Mexico with this vibrant and nutritious recipe, perfect for a quick lunch or dinner.
Ingredients:
– 4 corn tortillas
– 1 ripe avocado, diced
– 1 cup cooked black beans
– 1/2 red onion, thinly sliced
– 1 lime, juiced
– Salt and pepper to taste
– Optional toppings: chopped cilantro, crumbled queso fresco, diced tomatoes
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Place the tortillas on a baking sheet and toast for 5-7 minutes, or until slightly puffed.
3. In a separate pan, heat the black beans over medium heat with a squeeze of lime juice and a pinch of salt and pepper.
4. Arrange toasted tortillas on a plate, then top each with a spoonful of black beans, diced avocado, and thinly sliced red onion.
5. Add any desired toppings and serve immediately.
Cooking Time: 15-20 minutes
Summary
Discover 20 quick and easy Mexican dinner recipes perfect for busy nights. From classic dishes like cheesy chicken quesadillas and beef tacos with homemade seasoning to innovative twists on traditional favorites, these recipes are sure to please. With a range of options from slow cooker meals to one-pot wonders, you’ll never be stuck wondering what’s for dinner again. Try easy chicken enchiladas, sheet pan fajitas, or vegetarian tostadas – there’s something for everyone in this collection of delicious and convenient Mexican recipes.