Busy weeknights call for delicious, no-fuss meals that bring the vibrant flavors of Mexico to your table without the hassle. Our roundup of 18 Simple Easy Mexican Dinners is your ticket to quick, tasty meals that everyone will love. From sizzling fajitas to comforting enchiladas, these recipes promise to spice up your dinner routine. Ready to dive into a world of flavor? Let's get cooking!
Chicken Enchiladas
Nothing brings the vibrant flavors of Mexico to your dinner table quite like a plate of Chicken Enchiladas. This beloved dish, with its tender shredded chicken wrapped in soft corn tortillas and smothered in a rich, spicy sauce, is a celebration of texture and taste that’s both comforting and sophisticated.
Ingredients
- 2 cups of shredded cooked chicken
- A splash of olive oil
- A couple of minced garlic cloves
- 1 cup of diced onions
- 2 cups of enchilada sauce
- 8 corn tortillas
- 1 cup of shredded cheese (cheddar or Monterey Jack)
- A handful of chopped cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish with a splash of olive oil.
- In a skillet over medium heat, sauté the minced garlic and diced onions in olive oil until they’re soft and fragrant, about 3 minutes.
- Add the shredded chicken to the skillet, mixing well with the garlic and onions, then pour in 1 cup of enchilada sauce, stirring to combine everything evenly. Let it simmer for 5 minutes to meld the flavors.
- Warm the corn tortillas in the microwave for about 30 seconds to make them pliable, then spoon the chicken mixture evenly onto each tortilla, rolling them up tightly and placing them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re fully covered, then sprinkle the shredded cheese on top.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
- Garnish with chopped cilantro before serving for a fresh, herby contrast to the rich flavors.
Best enjoyed straight from the oven, these Chicken Enchiladas boast a perfect harmony of spicy, savory, and cheesy elements, with the cilantro adding a bright finish. For an extra touch, serve with a side of sour cream or avocado slices to complement the dish’s warmth and depth.
Beef Tacos
Elevating the humble taco to new heights, this beef taco recipe marries succulent, seasoned ground beef with crisp, fresh toppings, all nestled in a warm, soft tortilla. Perfect for a weeknight dinner or a festive gathering, these tacos promise a symphony of flavors and textures in every bite.
Ingredients
- 1 lb ground beef (80/20 blend for the best flavor)
- A couple of cloves of garlic, minced
- 1 small onion, finely diced
- A splash of olive oil
- 1 packet (about 2 tbsp) taco seasoning
- 1/2 cup water
- 8 small flour tortillas
- A handful of shredded lettuce
- 1 tomato, diced
- A dollop of sour cream
- A sprinkle of shredded cheddar cheese
Instructions
- Heat a splash of olive oil in a large skillet over medium heat until shimmering.
- Add the finely diced onion and minced garlic, sautéing until translucent, about 2 minutes.
- Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
- Drain any excess fat, then stir in the taco seasoning and 1/2 cup water. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld.
- While the beef simmers, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
- Assemble the tacos by spooning the beef mixture onto each tortilla, then topping with shredded lettuce, diced tomato, a dollop of sour cream, and a sprinkle of cheddar cheese.
Zesty and satisfying, these beef tacos boast a perfect balance of savory meat, creamy toppings, and crisp vegetables. For an extra kick, serve with a side of jalapeño slices or a drizzle of hot sauce.
Vegetable Quesadillas
Gracefully blending the vibrant colors and textures of fresh vegetables with the comforting warmth of melted cheese, vegetable quesadillas offer a delightful twist on a classic favorite. Perfect for a quick lunch or a cozy dinner, this dish is as versatile as it is delicious, promising a satisfying crunch with every bite.
Ingredients
- 2 large flour tortillas
- a cup of shredded Monterey Jack cheese
- a couple of tablespoons of olive oil
- half a cup of diced bell peppers (any color you like)
- half a cup of sliced mushrooms
- a small handful of chopped onions
- a splash of lime juice
- a pinch of salt and pepper
Instructions
- Heat a large skillet over medium heat and add a tablespoon of olive oil.
- Throw in the diced bell peppers, sliced mushrooms, and chopped onions, sautéing until they’re just tender, about 5 minutes. Tip: Don’t overcrowd the pan to ensure each vegetable gets a nice sear.
- Sprinkle a pinch of salt and pepper over the veggies, then add a splash of lime juice for a bit of zing. Stir everything together and remove from heat.
- Lay one flour tortilla flat on a clean surface and evenly spread half of the shredded Monterey Jack cheese over it.
- Top the cheese with the sautéed vegetables, then cover with the remaining cheese and the second tortilla. Tip: Press down gently to help the quesadilla hold together when cooking.
- Wipe the skillet clean, return it to medium heat, and add the remaining olive oil.
- Carefully transfer the assembled quesadilla to the skillet, cooking for about 3 minutes on each side, or until golden brown and the cheese is fully melted. Tip: Use a spatula to peek underneath to check for that perfect golden color.
Every bite of these vegetable quesadillas is a harmonious blend of crispy tortilla, gooey cheese, and the fresh, slightly tangy flavor of the vegetables. Serve them with a side of salsa or a dollop of sour cream for an extra layer of flavor that elevates the dish to new heights.
Pork Carnitas
Nothing embodies the rich tapestry of Mexican cuisine quite like Pork Carnitas, a dish where succulent pork is slow-cooked to perfection, then crisped to golden glory. Each bite offers a harmonious blend of tender meat and crispy edges, infused with citrus and spices that dance on the palate.
Ingredients
- 3 lbs of pork shoulder, cut into 2-inch chunks
- A couple of tablespoons of olive oil
- A splash of orange juice
- A squeeze of lime juice
- A handful of garlic cloves, minced
- A teaspoon of ground cumin
- A pinch of salt
- A dash of black pepper
- A cup of chicken broth
Instructions
- Preheat your oven to 300°F to ensure a slow and even cook.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork chunks until they’re golden brown on all sides, about 3-4 minutes per side. This locks in the flavors.
- Add the minced garlic, cumin, salt, and black pepper to the pot, stirring to coat the pork evenly.
- Pour in the orange juice, lime juice, and chicken broth, bringing the mixture to a simmer. The acidity from the citrus will tenderize the meat.
- Cover the pot and transfer it to the oven. Let it cook for about 2 hours, or until the pork is fork-tender.
- Remove the lid and increase the oven temperature to 450°F. Cook for an additional 20 minutes to crisp up the edges of the pork.
- Use two forks to shred the pork directly in the pot, mixing it with the flavorful juices.
Every forkful of these Pork Carnitas is a textural delight, with juicy, flavorful meat contrasted by irresistibly crispy bits. Serve them tucked into warm tortillas with a sprinkle of fresh cilantro and a side of tangy salsa for a meal that’s anything but ordinary.
Shrimp Fajitas
Vibrant and bursting with flavor, these shrimp fajitas are a delightful twist on the classic, combining succulent seafood with a colorful array of peppers and onions for a dish that’s as visually appealing as it is delicious.
Ingredients
- 1 lb of large shrimp, peeled and deveined
- a couple of bell peppers (any color), thinly sliced
- 1 large onion, thinly sliced
- 2 tbsp of olive oil
- a splash of lime juice
- 2 cloves of garlic, minced
- 1 tsp of ground cumin
- 1 tsp of chili powder
- a pinch of salt
- a handful of fresh cilantro, chopped
- 4-6 flour tortillas
Instructions
- In a large bowl, toss the shrimp with lime juice, minced garlic, cumin, chili powder, and a pinch of salt. Let it marinate for about 15 minutes to absorb the flavors.
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion, cooking until they’re just starting to soften, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they get a nice char.
- Push the veggies to one side of the skillet and add the remaining tbsp of olive oil. Add the marinated shrimp in a single layer, cooking for about 2 minutes per side until pink and opaque. Tip: Resist the urge to stir too soon to get a good sear.
- Combine everything in the skillet, tossing gently to mix. Sprinkle with chopped cilantro and remove from heat.
- Warm the flour tortillas in a dry skillet for about 30 seconds on each side or until pliable.
- Serve the shrimp and veggie mixture on the warm tortillas. Tip: For an extra kick, serve with a side of your favorite hot sauce or a dollop of sour cream.
Generously filled with tender shrimp and crisp-tender vegetables, these fajitas offer a perfect balance of textures and flavors. For a festive presentation, serve them straight from the skillet with a side of avocado slices and extra lime wedges.
Black Bean Soup
Unveiling the rich, velvety depths of Black Bean Soup, a dish that marries simplicity with sophistication, offering a comforting embrace with every spoonful. This recipe transforms humble ingredients into a culinary masterpiece, perfect for any season.
Ingredients
- 2 cups of dried black beans, soaked overnight
- A splash of olive oil
- 1 large onion, diced
- A couple of garlic cloves, minced
- 1 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- 4 cups of vegetable broth
- A pinch of salt
- A handful of fresh cilantro, chopped
- 1 lime, juiced
Instructions
- Drain the soaked black beans and rinse them under cold water.
- Heat a splash of olive oil in a large pot over medium heat, then add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
- Stir in the ground cumin and smoked paprika, cooking for another minute until fragrant.
- Add the drained black beans and vegetable broth to the pot, bringing the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 1.5 hours, or until the beans are tender. Stir occasionally to prevent sticking.
- Once the beans are tender, use an immersion blender to puree the soup to your desired consistency. For a smoother soup, blend longer.
- Season with a pinch of salt, then stir in the chopped cilantro and lime juice just before serving.
Yield a soup that’s luxuriously smooth with a smoky undertone, brightened by the fresh cilantro and lime. Serve it with a dollop of sour cream or avocado slices for an extra layer of richness.
Mexican Rice
Elevating the humble grain to new heights, this Mexican Rice recipe transforms simple ingredients into a vibrant, flavorful side dish that’s as versatile as it is delicious. Perfect for pairing with your favorite tacos or enchiladas, it’s a celebration of color and taste that promises to brighten any meal.
Ingredients
- a couple of tablespoons of olive oil
- 1 cup of long-grain white rice
- a splash of chicken broth (about 2 cups)
- a handful of tomato paste (around 2 tablespoons)
- a pinch of ground cumin
- a dash of garlic powder
- a sprinkle of salt
- a few frozen peas and carrots (about 1/2 cup)
Instructions
- Heat the olive oil in a medium saucepan over medium heat until it shimmers, about 2 minutes.
- Add the rice to the saucepan, stirring constantly until the grains are golden and toasted, roughly 5 minutes.
- Stir in the tomato paste, cumin, garlic powder, and salt, coating the rice evenly for a minute to unlock the spices’ aromas.
- Pour in the chicken broth and bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
- After 20 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to absorb any remaining liquid.
- Fluff the rice with a fork, then gently fold in the frozen peas and carrots. Tip: The residual heat will thaw the veggies perfectly, adding a pop of color and texture.
- Cover the saucepan again for another 2 minutes, just until the peas and carrots are warmed through. Tip: This step ensures everything is heated evenly without overcooking the vegetables.
This Mexican Rice boasts a fluffy texture with each grain distinct, infused with the warmth of cumin and the richness of tomato. Serve it alongside grilled meats or spoon it into burritos for an extra layer of flavor and heartiness.
Chiles Rellenos
Lusciously stuffed with a blend of melted cheese and savory meats, Chiles Rellenos are a testament to the vibrant flavors of Mexican cuisine, offering a perfect balance of heat and comfort in every bite.
Ingredients
- 4 large poblano peppers
- A couple of cups of shredded Monterey Jack cheese
- 1 cup of cooked, shredded chicken
- A splash of vegetable oil
- 3 eggs, separated
- A pinch of salt
- 1/2 cup of all-purpose flour
- 1 cup of tomato sauce
- A handful of chopped cilantro
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Roast the poblano peppers over an open flame or under the broiler until the skins are charred, about 5 minutes per side. Tip: Place them in a plastic bag to steam, making the skins easier to peel.
- Carefully peel the skins off the peppers, make a small slit, and remove the seeds, keeping the stems intact.
- Stuff each pepper with a mix of shredded chicken and Monterey Jack cheese, then close the slit with a toothpick if necessary.
- Whisk the egg whites with a pinch of salt until stiff peaks form, then gently fold in the yolks.
- Heat a splash of vegetable oil in a skillet over medium heat. Dredge each stuffed pepper in flour, dip in the egg mixture, and fry until golden, about 3 minutes per side. Tip: Keep the oil hot but not smoking to ensure a crispy exterior without burning.
- Transfer the fried peppers to the prepared baking sheet and bake for 10 minutes to melt the cheese thoroughly.
- Warm the tomato sauce in a small saucepan, then drizzle over the baked peppers before serving. Tip: Garnish with chopped cilantro for a fresh, colorful finish.
Fluffy egg batter encases the tender poblanos, creating a delightful contrast with the gooey, melted cheese inside. Serve these Chiles Rellenos atop a bed of cilantro-lime rice for a meal that’s as visually stunning as it is delicious.
Corn and Zucchini Mexican Pizza
Whisking together the vibrant flavors of summer, this Corn and Zucchini Mexican Pizza is a delightful twist on a classic, blending sweet corn, tender zucchini, and bold Mexican spices atop a crispy crust. Perfect for those warm evenings when you crave something light yet satisfying, it’s a dish that promises to transport your taste buds straight to a festive mercado.
Ingredients
- 1 pre-made pizza crust (because we’re all about that easy life)
- A couple of ears of corn, kernels sliced off
- 1 medium zucchini, thinly sliced into half-moons
- A splash of olive oil
- 1 cup of shredded Mexican blend cheese
- A handful of fresh cilantro, chopped
- 1 tsp of chili powder (for that kick)
- 1/2 tsp of cumin (because it’s not Mexican without it)
- 1/4 tsp of garlic powder
- A dollop of sour cream for serving (optional, but highly recommended)
Instructions
- Preheat your oven to 425°F. Let’s get that crust crispy!
- While the oven heats, brush the pizza crust lightly with olive oil. This little step adds so much flavor.
- In a bowl, toss the corn kernels and zucchini slices with the remaining olive oil, chili powder, cumin, and garlic powder. Mix well to ensure every piece is coated.
- Spread the veggie mixture evenly over the prepared crust. Don’t be shy—pile it on!
- Sprinkle the shredded cheese over the top. More cheese means more joy, right?
- Bake for 12-15 minutes, or until the cheese is bubbly and the edges of the crust are golden brown. Keep an eye on it to avoid over-browning.
- Once out of the oven, let it sit for a couple of minutes. This patience-testing step ensures the cheese sets perfectly.
- Garnish with fresh cilantro and a dollop of sour cream if you’re feeling fancy.
The first bite reveals a symphony of textures: the crunch of the crust, the juiciness of the veggies, and the creamy cheese tying it all together. Serve it with a side of tangy salsa or a crisp salad to round out the meal. This pizza isn’t just food; it’s a celebration on a plate.
Avocado and Lime Soup
Nothing heralds the arrival of summer quite like the vibrant, refreshing flavors of Avocado and Lime Soup. This chilled delight combines the creamy richness of avocado with the zesty tang of lime, creating a symphony of flavors that’s both invigorating and soothing.
Ingredients
- 2 ripe avocados, peeled and pitted
- 1 cup of chicken or vegetable broth
- A splash of heavy cream
- Juice of 2 limes
- A couple of cilantro sprigs
- 1 small garlic clove, minced
- A pinch of salt
- A dash of cayenne pepper
Instructions
- In a blender, combine the avocados, broth, heavy cream, lime juice, cilantro, and garlic. Blend until smooth.
- Season the mixture with salt and a dash of cayenne pepper, then blend again for a few seconds to incorporate.
- Chill the soup in the refrigerator for at least 2 hours to allow the flavors to meld together beautifully.
- Before serving, give the soup a quick stir and adjust the seasoning if necessary.
- Serve the soup cold, garnished with a lime wedge or a few cilantro leaves for an extra touch of elegance.
Must admit, the velvety texture of this soup is utterly divine, with the lime’s acidity perfectly balancing the avocado’s richness. For a creative twist, serve it in hollowed-out lime halves or alongside a crisp, green salad for a light summer meal.
Grilled Fish Tacos
Elevate your summer dining with these grilled fish tacos, a dish that marries the smoky char of perfectly cooked fish with the bright, zesty flavors of fresh toppings. It’s a celebration of texture and taste, wrapped in a warm tortilla.
Ingredients
- 1 lb of firm white fish fillets (like cod or halibut)
- A couple of tablespoons of olive oil
- A splash of lime juice
- 1 teaspoon of chili powder
- 1/2 teaspoon of cumin
- A pinch of salt
- 8 small corn tortillas
- A handful of shredded cabbage
- A dollop of sour cream
- A few slices of avocado
- A sprinkle of chopped cilantro
Instructions
- Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
- In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, and salt to create a marinade.
- Brush the marinade generously over both sides of the fish fillets, letting them sit for about 10 minutes to absorb the flavors.
- Place the fish on the grill, cooking for about 3-4 minutes per side, or until the fish flakes easily with a fork and has nice grill marks.
- While the fish cooks, warm the tortillas on the grill for about 30 seconds per side, keeping them wrapped in a towel to stay warm.
- Flake the grilled fish into large chunks and divide evenly among the tortillas.
- Top each taco with shredded cabbage, a dollop of sour cream, avocado slices, and a sprinkle of chopped cilantro.
Zesty and vibrant, these tacos offer a delightful contrast between the smoky fish and the crisp, fresh toppings. Serve them with an extra lime wedge on the side for an added burst of flavor, or pair with a chilled glass of white wine for an effortless alfresco meal.
Mexican Street Corn Salad
Elevating the humble corn on the cob to new heights, this Mexican Street Corn Salad transforms traditional street food into a sophisticated, shareable dish that bursts with vibrant flavors and textures, perfect for summer gatherings or a refreshing side.
Ingredients
- 4 cups of fresh corn kernels (about 6 ears)
- A couple of tablespoons of mayonnaise
- A splash of lime juice
- A handful of crumbled cotija cheese
- A sprinkle of chili powder
- A small bunch of chopped cilantro
- A pinch of salt
- A drizzle of olive oil
Instructions
- Preheat your grill to medium-high heat, about 400°F, to get those perfect char marks on the corn.
- Brush the corn kernels with a light drizzle of olive oil and grill for about 10 minutes, turning occasionally, until they’re slightly charred. Tip: Don’t overcrowd the grill to ensure each kernel gets evenly charred.
- Let the corn cool for a few minutes, then cut the kernels off the cob into a large mixing bowl.
- Toss the grilled corn with a couple of tablespoons of mayonnaise and a splash of lime juice until evenly coated. Tip: The acidity of the lime juice balances the richness of the mayonnaise beautifully.
- Fold in a handful of crumbled cotija cheese and a small bunch of chopped cilantro for that authentic Mexican street corn flavor.
- Finish with a sprinkle of chili powder and a pinch of salt to taste. Tip: Adjust the chili powder according to your heat preference for a personalized kick.
Perfectly balancing creamy, tangy, and smoky flavors, this salad offers a delightful crunch from the charred corn. Serve it in a colorful bowl garnished with extra cilantro and cotija for an eye-catching presentation that’s as delicious as it is beautiful.
Slow Cooker Chicken Tortilla Soup
Vibrant and comforting, this Slow Cooker Chicken Tortilla Soup is a symphony of flavors that meld together beautifully over hours of gentle cooking, offering a dish that’s as nourishing as it is delicious. Perfect for those seeking a meal that promises minimal effort with maximum reward.
Ingredients
- A couple of boneless, skinless chicken breasts
- 1 can (15 oz) of black beans, rinsed and drained
- 1 can (15 oz) of corn kernels, drained
- 1 can (14.5 oz) of diced tomatoes, undrained
- 4 cups of chicken broth
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- A splash of lime juice
- 1 tbsp of chili powder
- 1 tsp of ground cumin
- Salt to your liking
- A handful of fresh cilantro, chopped
- Tortilla chips, for serving
- Avocado slices, for garnish
- Shredded cheese, for garnish
Instructions
- Place the chicken breasts at the bottom of your slow cooker.
- Add the black beans, corn, diced tomatoes, chicken broth, onion, and garlic into the slow cooker.
- Season with lime juice, chili powder, cumin, and a pinch of salt. Stir gently to combine all the ingredients.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shreds with a fork.
- Remove the chicken breasts and shred them using two forks. Tip: Let the chicken cool slightly for easier handling.
- Return the shredded chicken to the slow cooker and stir to mix it back into the soup.
- Add the chopped cilantro and let the soup cook for an additional 10 minutes to let the flavors meld. Tip: Taste and adjust the seasoning if necessary.
- Serve the soup hot, garnished with tortilla chips, avocado slices, and shredded cheese. Tip: For an extra kick, add a dollop of sour cream or a sprinkle of jalapeños.
Amazingly rich in texture and bursting with the freshness of lime and cilantro, this soup is a delightful balance of hearty and light. Serve it with extra tortilla chips on the side for that perfect crunch in every bite.
One-Pan Mexican Quinoa
Vibrant and wholesome, this One-Pan Mexican Quinoa is a symphony of flavors and colors, perfect for those seeking a nutritious yet indulgent meal. It’s a dish that promises minimal cleanup without compromising on taste or presentation.
Ingredients
- 1 cup of quinoa, rinsed
- A splash of olive oil
- A couple of cloves of garlic, minced
- 1 small onion, diced
- 1 bell pepper, any color, chopped
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- A handful of cherry tomatoes, halved
- 2 cups of vegetable broth
- A sprinkle of cumin and chili powder
- A squeeze of lime juice
- A bunch of fresh cilantro, chopped
Instructions
- Heat a splash of olive oil in a large pan over medium heat until shimmering.
- Add the minced garlic and diced onion, sautéing until fragrant and translucent, about 2 minutes.
- Toss in the chopped bell pepper, cooking for another 2 minutes until slightly softened.
- Stir in the rinsed quinoa, ensuring it’s well coated with the oil and vegetables.
- Pour in the vegetable broth, then add the black beans, corn, and cherry tomatoes.
- Season with a sprinkle of cumin and chili powder, stirring to combine all the ingredients evenly.
- Bring the mixture to a boil, then reduce the heat to low, covering the pan with a lid.
- Simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- Remove from heat and let it sit covered for 5 minutes to steam.
- Finish with a squeeze of lime juice and a generous sprinkle of fresh cilantro before serving.
With its fluffy quinoa and vibrant mix of vegetables, this dish offers a delightful contrast of textures and a burst of fresh flavors. Serve it straight from the pan for a rustic presentation, or top with avocado slices for an extra creamy touch.
Stuffed Poblano Peppers
Masterfully blending the smoky depth of poblano peppers with a hearty, savory filling, this dish is a celebration of texture and flavor that’s as visually stunning as it is delicious. Perfect for a dinner that demands a touch of elegance without sacrificing comfort.
Ingredients
- 4 large poblano peppers
- A couple of cups of cooked quinoa
- 1 cup of black beans, rinsed and drained
- A splash of olive oil
- 1 small onion, finely diced
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- A handful of fresh cilantro, chopped
- 1 cup of shredded Monterey Jack cheese
- Salt to taste
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Cut the poblano peppers in half lengthwise, keeping the stems intact, and remove the seeds and membranes.
- Heat a splash of olive oil in a skillet over medium heat and sauté the onion until translucent, about 5 minutes.
- Add the minced garlic, ground cumin, and smoked paprika to the skillet, cooking for another minute until fragrant.
- Stir in the cooked quinoa, black beans, and chopped cilantro, mixing well to combine. Season with salt to taste.
- Fill each poblano half with the quinoa mixture, packing it gently, and top with shredded Monterey Jack cheese.
- Bake in the preheated oven for 20-25 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.
- Let the stuffed peppers cool for a few minutes before serving to allow the flavors to meld beautifully.
Rich in flavors and textures, these stuffed poblano peppers offer a delightful contrast between the creamy cheese and the smoky, slightly spicy peppers. Serve them atop a bed of greens for a light yet satisfying meal, or alongside a crisp white wine to elevate the dining experience.
Easy Mexican Casserole
Yearning for a dish that combines the vibrant flavors of Mexico with the comfort of a home-cooked casserole? This Easy Mexican Casserole is a delightful fusion of spicy, cheesy, and savory elements, layered to perfection for a meal that’s as satisfying to make as it is to devour.
Ingredients
- 1 pound of ground beef
- A couple of cloves of garlic, minced
- A splash of olive oil
- 1 can (15 oz) of black beans, drained and rinsed
- 1 cup of corn kernels
- 1 can (10 oz) of diced tomatoes with green chilies
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- A pinch of salt
- 2 cups of shredded cheddar cheese
- 6 corn tortillas, cut into quarters
- A handful of fresh cilantro, chopped
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, add a splash of olive oil and sauté the minced garlic until fragrant, about 30 seconds.
- Add the ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: Drain any excess fat for a lighter casserole.
- Stir in the black beans, corn, diced tomatoes with green chilies, cumin, chili powder, and a pinch of salt. Cook for another 2-3 minutes until everything is well combined and heated through.
- Layer half of the tortilla quarters at the bottom of the prepared baking dish, followed by half of the beef mixture, and then half of the shredded cheese. Repeat the layers once more.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
- Garnish with chopped fresh cilantro before serving. Tip: Let the casserole sit for 5 minutes after baking for easier slicing.
Melted cheese envelops each layer, offering a creamy contrast to the hearty beef and beans, while the corn tortillas add a subtle crunch. Serve this casserole with a dollop of sour cream or a side of avocado slices for an extra touch of indulgence.
Chicken and Cheese Tamales
Whisking together tradition and comfort, these Chicken and Cheese Tamales are a delightful twist on a classic, offering a creamy, cheesy center wrapped in a tender masa blanket, perfect for any gathering or a cozy night in.
Ingredients
- 2 cups of masa harina
- 1 cup of chicken broth, warmed
- 1/2 cup of lard, softened
- 1 tsp of baking powder
- A pinch of salt
- 2 cups of shredded cooked chicken
- 1 cup of shredded Monterey Jack cheese
- A splash of green salsa
- A couple of dried corn husks, soaked in warm water
Instructions
- In a large bowl, beat the lard with a mixer on medium speed until fluffy, about 3 minutes.
- Gradually add the masa harina, baking powder, and salt to the lard, alternating with the warm chicken broth, until the dough is smooth and holds together.
- Spread a thin layer of the masa dough onto the center of a soaked corn husk, leaving a border around the edges.
- Spoon a tablespoon of shredded chicken and a sprinkle of Monterey Jack cheese onto the center of the masa.
- Fold the sides of the corn husk over the filling, then fold the bottom up, securing the tamale.
- Steam the tamales in a steamer basket over boiling water for about 90 minutes, ensuring the water doesn’t run dry.
- Let the tamales rest for 5 minutes before unwrapping to allow the masa to set.
Yielded with a perfect balance of flavors, these tamales boast a fluffy texture with a gooey cheese pull that’s irresistible. Serve them with a drizzle of green salsa for an extra kick or alongside a crisp salad for a light, satisfying meal.
Mexican Chocolate Pudding
Perfectly blending the rich traditions of Mexican cuisine with the comforting allure of dessert, this Mexican Chocolate Pudding is a decadent treat that promises to transport your senses. Its velvety texture and deep, spicy chocolate flavors are a testament to the magic that happens when cocoa meets cinnamon and a hint of chili.
Ingredients
- 2 cups of whole milk
- 1/2 cup of heavy cream
- 3/4 cup of granulated sugar
- 1/4 cup of unsweetened cocoa powder
- 2 tablespoons of cornstarch
- 1 teaspoon of ground cinnamon
- A pinch of chili powder
- A splash of vanilla extract
- A couple of ounces of dark chocolate, chopped
Instructions
- In a medium saucepan, whisk together the milk, heavy cream, and sugar over medium heat until the sugar dissolves, about 3 minutes.
- Sift in the cocoa powder, cornstarch, cinnamon, and chili powder, whisking continuously to avoid lumps.
- Bring the mixture to a gentle boil, then reduce the heat to low, stirring constantly until it thickens, about 5 minutes. Tip: A wooden spoon should leave a clear path when drawn through the pudding.
- Remove from heat and stir in the vanilla extract and chopped dark chocolate until smooth. Tip: The residual heat will melt the chocolate, enriching the pudding’s flavor.
- Pour the pudding into serving dishes and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours. Tip: For an extra touch, garnish with whipped cream and a sprinkle of cinnamon before serving.
Creamy and luxuriously smooth, this pudding boasts a complex flavor profile that’s both sweet and subtly spicy. Serve it chilled with a dollop of whipped cream or alongside a crisp cinnamon sugar tortilla chip for an unexpected twist.
Conclusion
Unlock the flavors of Mexico with these 18 simple and delicious dinner recipes perfect for any night of the week! Whether you’re craving tacos, enchiladas, or something new, this roundup has something for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this collection? Share the love by pinning this article on Pinterest for your fellow home cooks to enjoy!
