20 Mexican Recipes Anyone Can Make

Mexican cuisine is filled with flavor and easy to prepare. There is no need to go to your favorite Mexican restaurant when you can make tastier dishes at home!

1. Mexican Breakfast Tacos

This is an easy and delicious spicy breakfast.

Cooking Time: 15 minutes.
Yield: 4 servings.

Ingredients:

• 6 oz. crumbled chorizo sausage
• 1 chopped onion
• 1 chopped green bell pepper
• 6 beaten eggs
• 5 tbsp. milk
• Salt and pepper to taste
• 8 corn tortillas
• 1 cup shredded Colby Jack cheese
• 1/8 tsp. hot sauce
• ½ cup salsa
• ¼ cup chopped scallions

Directions:

1. Brown the sausage, onion, and bell pepper in a skillet for 3 minutes and set aside.
2. Combine the eggs, milk, salt, and pepper in another skillet and stir until firm, about 5 minutes.
3. Stir the sausage and onion back into the egg skillet.
4. Warm the tortilla in the oven for 5 minutes.
5. Cover each tortilla with some cheese and add the egg/sausage mixture.
6. Top the tortillas with a dash of hot sauce, salsa, and scallions.

2. Fresco Salsa

Sure, you can buy salsa in a jar. But it won’t taste nearly as good as a wonderful fresh salsa. It is truly worth the effort.

Cooking Time: 10 minutes.
Yield: 6 servings.

Ingredients:

• 5 diced fresh tomatoes
• 1 diced onion
• 3 minced garlic cloves
• 1 chopped green bell pepper
• 1 chopped red bell pepper
• 1 chopped jalapeno pepper – optional heat
• ¼ cup chopped cilantro
• 3 tbsp. lime juice
• ½ tsp. cumin
• Salt and pepper to taste

Directions:

1. Combine all ingredients in a bowl and refrigerate for at least 3 hours.

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3. Pico de Gallo

This can be served with so many Mexican dishes, just like salsa.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

• 2 diced tomatoes
• 1 chopped red onion
• 2 minced garlic cloves
• 1 small seeded and chopped jalapeño pepper
• 2 tbsp. chopped cilantro
• 1 tbsp. lime juice
• Salt and pepper to taste

Directions:

1. Combine all ingredients in a bowl and stir.
2. Refrigerate for at least 1 hour.

4. Chicken Enchilada Nachos

These make a wonderful appetizer or snack. It can be made as spicy as desired.

Cooking Time: 20 minutes.
Yield: 2 servings.

Ingredients:

• 2 tbsp. olive oil
• 1 chopped onion
• 2 chopped jalapeno pepper
• 3 minced garlic cloves
• ½ cup chicken broth
• ½ cup cubed chicken meat
• ¼ tsp. chili powder – optional heat
• Salt and pepper to taste
• ¼ tsp. paprika
• 2 tbsp. butter
• 1 tbsp. flour
• 3 tbsp. sour cream
• ½ cup shredded sharp cheddar cheese
• 2 cups tortilla chips

Directions:

1. Heat the olive oil in a skillet and sauté the onion, jalapenos, and garlic for 5 minutes.
2. Stir in the broth, cubed meat, chili powder (if using), salt, pepper, and paprika, and simmer for 5 minutes. The chicken should not be pink.
3. Melt the butter in the microwave and stir in the flour until the mixture is smooth.
4. Stir the butter mixture and sour cream into the chicken.
5. Stir slowly for 5 minutes and let the ingredients simmer. Dd, the sauce and cook for 3 more minutes.
6. Distribute the nacho chips on a platter and top with the chicken mixture.

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5. Guacamole

Everyone needs a good guacamole recipe. This one is the best.

Cooking Time: 10 minutes.
Yield: 14 servings.

Ingredients:

• 6 peeled and diced avocados
• 2 chopped and deseeded tomatoes
• ¼ cup chopped cilantro
• 1 small, chopped onion
• 2 chopped and seeded jalapeno pepper
• 3 minced garlic cloves
• 3 tbsp. lime juice or more, to taste
• Salt and pepper to taste
• ¼ tsp. cumin

Directions:

1. Mash the avocadoes in a bowl.
2. Stir in the remaining ingredients and combine well.
3. Cover the bowl and refrigerate for 1 hour.

6. Chicken Quesadillas

Cut these into wedges and serve as appetizers. Set up salsa, sour cream, and guacamole as dips.

Cooking Time: 25 minutes.
Yield: 8 servings.

Ingredients:

• 1 lb. cubed chicken meat
• 2 tsp. fajita seasoning
• Salt and pepper to taste
• 2 tbsp. olive oil
• 2 chopped and seeded chili peppers
• 1 chopped onion
• 10 flour tortillas
• 2 cups shredded Cheddar cheese
• 1 cup sour cream
• 2 cup salsa
• 1 cup guacamole

Directions:

1. Preheat the broiler.
2. Lightly grease a baking sheet.
3. Season the chicken with fajita seasoning, salt, and pepper.
4. Place the chicken on the baking sheet and broil for 5 minutes.
5. Preheat the oven to 350 degrees.
6. Heat the olive oil in a large skillet.
7. Sauté the chili pepper, onion, and broiled chicken for 10 minutes.
8. Fill each tortilla with the chicken/vegetable mix and top with the shredded cheese.
9. Fold the tortilla and transfer to a baking sheet.
10. Bake for 8 minutes to melt the cheese.
11. Serve with sour cream, salsa, and guacamole.

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7. Beef Enchiladas

The whole family will love these.

Cooking Time: 35 minutes.
Yield: 8 servings.

Ingredients:

• 2 lb. ground beef
• 1 chopped, small onion
• 1 cup shredded Mexican blend cheese
• ½ cup sour cream
• 2 tsp. taco seasoning
• 1 tsp. oregano
• Salt and pepper to taste
• 2 cups green chili enchilada sauce
• 2 minced garlic cloves
• 8 corn tortillas
• 2 cups drained canned black beans
• ¼ cup sliced black olives
• 1 chopped tomato
• ¼ cup shredded Mexican blend cheese
• 1 cup sour cream

Directions:

1. Preheat the oven to 350 degrees.
2. Brown the beef and the onion in a skillet for 10 minutes and drain the fat.
3. Add the cheese, sour cream taco seasoning, oregano, salt, and pepper, and stir well.
4. Stir in the green chili enchilada sauce and garlic.
5. Bring the mixture to a simmer and simmer for 5 minutes.
6. Spoon ¼ cup of the beef and onion mixture down the middle of each tortilla.
7. Top each with beans and a few olive slices.
8. Roll up the tortillas and transfer them to a 9 x 13 baking dish.
9. Top with chopped tomatoes and more shredded cheese.
10. Bale for 20 minutes.

8. Chicken Tortilla Soup

Great Mexican flavor in a soup. And who can resist the tortillas?

Cooking Time: 1 hour 25 minutes.
Yield: 8 servings.

Ingredients:

• 2 tbsp. olive oil
• 2 chicken breasts
• Salt and pepper to taste
• ½ tsp. garlic salt
• 1 chopped onion
• 4 minced garlic cloves
• 28 oz. Rotel tomatoes
• 4 cups chicken broth
• 1 tsp. chili powder
• 1 tsp. cumin
• 2 tsp. taco seasoning
• 2 cups drained canned black beans
• 1 cup corn kernels
• 2 chopped jalapeno peppers
• ¼ cup chopped fresh cilantro
• ½ cup sour cream
• ¾ cup crushed tortilla chips
• ¾ cup shredded Monterey Jack cheese
• ¼ cup chopped scallions

Directions:

1. Heat the oil in a large pot.
2. Season the chicken with salt, pepper, and garlic salt.
3. Brown the chicken for 5 minutes until it is no longer pink.
4. Transfer the chicken to a plate and shred the meat. Set aside.
5. Add the onion and garlic to the pot and sauté for 5 minutes.
6. Add the Rotel tomatoes, chicken broth, chili powder, cumin, and taco seasoning and stir well.
7. Bring the liquid to a boil and reduce the temperature to a simmer.
8. Cover the pot and simmer for 1 hour.
9. Add the shredded chicken, beans, corn, jalapeno pepper, cilantro, and sour cream.
10. Simmer the soup for 15 minutes.
11. Add crushed tortilla chips to each bowl and fill the bowls with soup.
12. Top with shredded cheese and scallions.

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9. Mexican Bean Salad

This salad is all about the taste and the bright colors.

Cooking Time: 10 minutes.
Yield: 8 servings.

Ingredients:

• 15 oz. can drained pinto beans
• 15 oz. drained kidney beans
• 15 oz. drained great northern beans
• 1 chopped red bell pepper
• 1 cup thawed frozen corn
• 1 chopped tomato
• 1 diced onion
• 1 small, diced jalapeno pepper
• ¼ cup olive oil
• ¼ cup balsamic vinegar
• 3 tbsp. chopped cilantro
• 2 tbsp lime juice
• 1 tsp. lime zest
• 2 crushed garlic cloves
• 1 tbsp. sugar
• Salt and pepper to taste salt
• 1 tsp. cumin

Directions:

1. Combine the beans, bell pepper, tomato, corn, onion, and jalapeno pepper in a bowl.
2. Stir together the oil, balsamic vinegar, cilantro, lime juice, lime zest, garlic, sugar, salt, pepper, and cumin.
3. Shake the dressing and pour over the bean mix.
4. Refrigerate for 1 hour.

10. Mexican Fiesta Pasta Salad

This is a very zesty pasta salad.

Cooking Time: 10 minutes.
Yield: 16 servings.

Ingredients:

• 16 oz. rotini pasta
• 1 cup chunky tomato salsa
• ½ cup mayonnaise
• 1 cup sour cream
• 16 oz. drained kidney beans
• 7 oz. Mexicorn - Mexican-style corn
• 1 chopped red bell pepper
• 1 chopped green bell pepper
• 3 tbsp. chopped scallions
• ¼ cup sliced black olives
• 2 tsp chili powder
• ½ tsp. cumin
• Salt and pepper to taste

Directions:

1. Prepare the pasta in a pot of boiling salted water for 10 minutes.
2. Drain and let cool.
3. Combine the salsa, mayonnaise, sour cream, kidney beans, Mexicorn, bell pepper, scallion, olives, chili powder, cumin, salt, and pepper in a bowl and toss with the pasta.
4. Refrigerate for 1 hour.

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11. Taco Salad

A fun salad that is also healthy. Can’t beat it.

Cooking Time: 10 minutes.
Yield: 8 servings.

Ingredients:

• 1 lb. ground beef
• 1 tbsp. taco seasoning
• Salt and pepper to taste
• 1 chopped onion
• 1 head of iceberg lettuce
• 2 cups shredded Cheddar cheese
• 1 chopped tomato
• ¼ cup sour cream
• ½ cup salsa
• 14 oz. tortilla chips
• 1 cup Ranch salad dressing

Directions:

1. Season the beef with taco seasoning, salt, and pepper.
2. Brown the beef and the onion in a skillet for 8 minutes.
3. Chop the iceberg lettuce and place it in a bowl.
4. Add the cheese, tomato, sour cream, and salsa and combine well.
5. Top with crushed tortilla chips and drizzle with Ranch dressing.

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12. Chili Rellenos Casserole

This dish is spicy and very flavorful.

Cooking Time: 55 minutes.
Yield: 6 servings.

Ingredients:

• 6 oz. ground beef
• Salt and pepper to taste
• 2 4 oz. canned chili peppers
• 1 cup shredded Monterey Jack cheese
• 3 beaten eggs
• ½ cup evaporated milk
• 3 tbsp. flour
• 1 cup enchilada sauce
• ¼ cup sliced black olives

Directions:

1. Preheat the oven to 350 degrees.
2. Season the beef with salt and pepper.
3. Brown the ground beef in a skillet for 5 minutes and drain the fat.
4. Coat an 8 x 8 baking dish with cooking spray.
5. Layer the baking dish with 1 can of chili pepper and top with the ground beef.
6. Top the ground beef with half a cup of Monterey Jack cheese and the second can of chili peppers.
7. Whisk together the eggs, evaporated milk, and flour.
8. Pour the mixture over the chilis.
9. Bake for 35 minutes.
10. Pour the enchilada sauce over the top and add the olives and remaining cheese.
11. Bake for 15 minutes.

13. Mexican Rice and Beans

A deliciously spicy side dish

Cooking Time: 35 minutes.
Yield: 4 servings.

Ingredients:

• 2 tbsp. olive oil
• 1 diced onion
• 1 chopped serrano pepper
• 2 minced garlic cloves
• 1 cup basmati rice
• 2 tsp. cumin
• ½ tsp. cayenne pepper
• Salt and pepper to taste
• 8 oz. fire-roasted tomatoes
• ¼ cup tomato paste
• 1 ½ cups chicken broth
• 14 oz. canned navy beans

Directions:

1. Heat the olive oil in a skillet and sauté the onion, pepper, and garlic for 5 minutes.
2. Add the rice and stir for two minutes until the rice is coated in oil.
3. Season with cumin, cayenne pepper, salt, and pepper.
4. Add the fire-roasted tomatoes, tomato paste, and chicken broth.
5. Bring the liquid to a boil and lower the heat to a simmer.
6. Simmer for 20 minutes.
7. Stir in the beans and simmer for 10 more minutes.

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14. Arroz Rojo (Mexican Rice)

This is a great standard Mexican rice.

Cooking Time: 35 minutes.
Yield: 5 servings.

Ingredients:

• 1 cup canned diced tomatoes
• 1 chopped tomato
• 2 tbsp. olive oil
• 1 diced onion
• 3 minced garlic cloves
• 1 cup uncooked white rice
• 2 cups chicken broth
• ¼ cup canned tomato sauce
• 1 chopped jalapeno pepper
• 3 tbsp. chopped cilantro
• Salt and pepper taste

Directions:

1. Puree the diced tomatoes and chopped tomato in a food processor. Set aside.
2. Heat the olive oil in a skillet and sauté the onion for 4 minutes.
3. Stir in the garlic and sauté for 2 more minutes.
4. Add the rice and toast the rice for 2 minutes.
5. Add the tomato mixture, broth, and tomato sauce, and bring the liquid to a boil.
6. Add the remaining ingredients and simmer for 15 minutes, until the rice is done and has absorbed the liquid.
7. Let the rice sit for 10 minutes.

15. Refried Bean

There are many uses in Mexican cooking for refried beans, and this is much superior to the canned, store-bought ones.

Cooking Time: 10 minutes.
Yield: 6 servings.

Ingredients:

• 2 tbsp. olive oil
• 3 minced garlic cloves
• 3 tbsp. chopped onions
• 2 15 oz. canned black beans with liquid
• 1 tsp. thyme
• ½ tsp. chili powder
• Salt to taste
• 1 tbsp. lime
• 1 sliced jalapeno pepper
• ¼ cup crumbled queso fresco cheese

Directions:

1. Heat the olive oil in a skillet.
2. Sauté the garlic and onions for 3 minutes.
3. Add the black beans, thyme, chili powder, and salt and heat on low for 5 minutes.
4. Thoroughly mash the bean mixture – a potato masher works well.
5. Drizzle the lime over the beans and stir.
6. Top the refried beans with sliced jalapeno peppers and queso fresco cheese.

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16. Steak Fajitas

Serve these fajitas with some tortillas.

Cooking Time: 25 minutes.
Yield: 6 servings.

Ingredients:

• 2 lb. beef round steak
• 1/3 cup lime juice
• 2 tbsp. balsamic vinegar
• 3 minced garlic cloves
• 3 tbsp. olive oil
• 1/2 tsp. liquid smoke
• 1 tsp. Worcestershire sauce
• Salt and pepper to taste
• ¼ tsp. paprika
• 1 chopped onion
• 1 chopped green bell pepper
• 1 chopped red bell pepper

Directions:

1. Combine the steak, lime juice, garlic, and balsamic vinegar in a plastic bag and marinate for 2 hours.
2. Toss the marinade.
3. Heat a grill to high and oil the grate.
4. Grill the steak for 7 minutes per side.
5. Transfer the steak to a plate and slice it into thin strips.
6. Heat the oil in a skillet.
7. Stir in the liquid smoke, Worcestershire sauce, salt, pepper, and paprika, and add the onion and peppers.
8. Sauté for 15 minutes, until the peppers are done.
9. Top the steak with the pepper mixture.

17. Easy Shrimp Fajitas

The classic fajita recipe can be used for shrimp, as well. It will surprise people.

Cooking Time: 15 minutes.
Yield: 6 servings.

Ingredients:

• ¼ cup olive oil
• ¼ cup chopped cilantro
• 3 tbsp. lime juice
• 1 ¼ lb. peeled and deveined raw shrimp
• 2 tbsp. olive oil, divided
• 1 chopped red bell pepper
• 1 chopped onion
• 1 tbsp. taco seasoning mix
• ½ tsp. cumin
• ¼ tsp. chili powder
• 6 corn tortillas
• 1 chopped tomato
• 1 cup sour cream

Directions:

1. Add the shrimp to the olive oil, chopped cilantro, and lime juice, and marinate for 30 minutes.
2. Heat 2 tbsp. of olive oil in a skillet.
3. Sauté the bell pepper and onion for 5 minutes and set aside.
4. Add the remaining 2 tbsp. oil to the skillet and brown the shrimp for 5 minutes.
5. Transfer the onion and pepper back to the skillet and season with taco seasoning mix, cumin, and chili powder.
6. Add 2 tbsp. of water while stirring frequently and cooking for 3 minutes.
7. Fill the tortillas with the shrimp and pepper mixture.
8. Top with chopped tomatoes and serve with sour cream.

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18. Mexican Shredded Pork

Mexican shredded pork is what you want to serve over rice or in tacos with salsa and sour cream. Yummy.

Cooking Time: 7 hours.
Yield: 6 servings.

Ingredients:

• 3-lb cubed, bite-sized pork loin
• Salt and pepper to taste
• 7 oz. diced chili peppers
• 1 chopped onion
• 4 minced garlic cloves
• ½ cup chipotle sauce
• ¾ cup Mexican beer
• ½ tsp. cumin

Directions:

1. Transfer the cubed roast into a slow cooker and season with salt and pepper.
2. Top the roast with chili peppers, onion, and garlic.
3. Pour the chipotle sauce and beer into the slow cooker.
4. Cook the pork for 7 hours on low.
5. Place the roast on a plate and shred the meat with 2 forks.
6. Season the shredded meat with cumin and return to the slow cooker.
7. Let sit for 15 minutes.

19. Pork Chalupas

There will be leftovers to freeze and enjoy at another time. The pork chalupas also work as a dip for tortilla chips.

Cooking Time: 8 hours.
Yield: 16 servings.

Ingredients:

• 4 lb. pork shoulder roast
• 1 lb. dry pinto beans
• 2 chopped chili peppers
• 4 minced garlic
• ½ tbsp. ancho chili powder
• 1 tbsp. chili powder
• 1 tbsp. cumin
• 1 tbsp. garlic powder
• 2 cups fire-roasted tomatoes
• 1 cup beer
• 16 flour tortillas

Directions:

1. Place the pork should into the slow cooker.
2. Combine the remaining ingredients except for the tortillas in a bowl, then pour the mixture into the slow cooker.
3. Cook on low for 8 hours and check on the liquid around 5 hours.
4. Remove the pork and shred using 2 forks.
5. Let sit for 15 minutes.
6. There should be liquid left, so strain most of it.
7. Serve the pork on the tortillas.

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20. Mexican Wedding Cookies

Top any Mexican meal with these delicious cookies.

Cooking Time: 20 minutes.
Yield: 18 servings.

Ingredients:

• 1 cup butter
• ½ cup confectioners’ sugar
• 1 tsp. vanilla extract
• 1/8 tsp. salt
• 2 cups flour
• ½ tsp. cinnamon
• ¾ cup chopped pecans
• ½ cup confectioners' sugar

Directions:

1. Whisk the butter and sugar in a bowl with an electric beater.
2. Stir in the vanilla extract, salt, flour, cinnamon, and pecan.
3. Whisk until a dough forms.
4. Cover the bowl and refrigerate for 2 hours.
5. Preheat the oven to 325 degrees.
6. Create small dough balls and place them on a cookie sheet.
7. Bake for 20 minutes.
8. Let cool.
9. Roll the cookies in the confectioners’ sugar.