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Air Fryer Corn on The Cob
Dinner Mexican

Air Fryer Corn on The Cob

4.7

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
  2. 2 Mix mayonnaise, cotija cheese, lime juice, and chili powder in a shallow dish.
  3. 3 Roll each piece of corn in the mayonnaise mixture until all sides are covered.
  4. 4 Place all 4 pieces of corn in the air fryer basket; cook in the preheated air fryer until golden, crisp, and tender, about 8 minutes. Garnish with cilantro.

By Soup Loving Nicole

Tequila-Lime Chicken Recipe
Dinner Mexican

Tequila-Lime Chicken Recipe

5.0

Prep
10 min
Cook
35 min
Total
105 min

Instructions

  1. 1 Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over chicken. Cover the dish with plastic wrap and marinate in the refrigerator for 30 minutes.
  2. 2 Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
  3. 3 Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
  4. 4 Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over chicken and continue to bake until chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By JLREED

Mexican Street Corn
Dinner Mexican

Mexican Street Corn

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Roast corn, in husks, directly on the oven rack in the preheated oven until tender and cooked through, 40 to 45 minutes.
  3. 3 Peel down husks and rub each ear of corn with 1 tablespoon butter.
  4. 4 Sprinkle each with cotija cheese, cilantro, lime juice, and chili powder.

By Shejiladay

Sarah's Easy Shredded Chicken Taco Filling
Dinner Mexican

Sarah's Easy Shredded Chicken Taco Filling

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place chicken breasts in a saucepan and cover with water. Bring to a boil over medium heat, then simmer until no longer pink, 10 to 12 minutes.
  3. 3 Transfer chicken breasts to a bowl. Allow to cool briefly, then shred with 2 forks.
  4. 4 Heat vegetable oil in a saucepan over medium heat. Add onion and cook until translucent, 2 to 3 minutes.
  5. 5 Stir in shredded chicken, tomato sauce, cumin, and chili powder. Bring to a boil, then reduce heat to low and simmer until chicken is hot and flavors have blended, about 3 minutes.
  6. 6 Serve and enjoy!

By Holiday Baker

Beef Nacho Casserole
Dinner Mexican

Beef Nacho Casserole

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cook ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Remove from the heat and drain.
  3. 3 Stir salsa, corn, salad dressing, and chili powder into the skillet until well combined.
  4. 4 Layer 1/2 of the ground beef mixture in an ungreased 2-quart casserole dish; top with 1/2 of the tortilla chips and 1/2 of the cheese. Repeat layers once more.
  5. 5 Bake, uncovered, in the preheated oven, until heated through and cheese is melted, about 20 minutes.

By LUNCHLADY

Nacho Tacos
Dinner Mexican

Nacho Tacos

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Cook and stir beef, onion, and chili powder in a 10-inch skillet over medium-high heat until beef is crumbly and well browned. Pour off any fat.
  2. 2 Stir 1/2 cup condensed soup into beef mixture in the skillet and cook until mixture is hot and bubbling. Heat remaining condensed soup in a 1-quart saucepan over medium-high heat until hot and bubbling.
  3. 3 Spoon beef mixture into warm taco shells. Top with condensed soup, lettuce, and tomato.

By Campbell's Kitchen

Ronaldo's Beef Carnitas
Dinner Mexican

Ronaldo's Beef Carnitas

4.6

Prep
10 min
Cook
240 min
Total
250 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.
  3. 3 Totally wrap the meat in the foil and place in a roasting pan.
  4. 4 Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.

By MISS ANNIE

Tex-Mex Enchiladas
Dinner Mexican

Tex-Mex Enchiladas

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine chili and enchilada sauce in a small saucepan over medium-low heat. Bring to a simmer, stirring occasionally. Set aside.
  3. 3 Meanwhile, heat vegetable oil and chili powder in a small skillet over medium heat. Fry one tortilla until it starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup cheese and 1 tablespoon onion down center of tortilla. Roll tortilla tightly around mixture and transfer, seam-side down, to a 9x13-inch baking dish. Repeat with remaining tortillas.
  4. 4 Sprinkle about 2/3 of remaining cheese over rolled enchiladas. Pour warm chili mixture evenly over enchiladas. Scatter remaining cheese over chili mixture.
  5. 5 Bake in the preheated oven until the cheese is bubbling, 20 to 25 minutes.

By SHCMEOW

Easy Chicken Fajita Marinade
Dinner Mexican

Easy Chicken Fajita Marinade

4.7

Prep
15 min
Cook
20 min
Total
275 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper together in a medium bowl until well combined.
  3. 3 Place chicken strips in a large resealable plastic bag. Pour in marinade and knead to coat; squeeze out excess air, seal bag, and marinate in the refrigerator for 4 hours to overnight.
  4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken strips from marinade; discard any unused marinade.
  5. 5 Cook chicken on the preheated grill until browned on all sides and chicken is no longer pink in the center, about 10 minutes per side. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C).

By jmcdaneld

Mexican Beef Casserole
Dinner Mexican

Mexican Beef Casserole

4.5

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Brown the ground beef in a large skillet over medium high heat. Add chili powder, beans, tomatoes and soup; mix well and heat thoroughly.
  3. 3 Line a 13x9 inch dish with tortillas. Then make a layer with the meat mixture. Make another row of tortillas, then finish off with rest of meat mixture. Top with grated cheese.
  4. 4 Bake in a preheated oven for 30 minutes.

By BHUDDLESTON

Quick and Easy Refried Beans
Dinner Mexican

Quick and Easy Refried Beans

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat canola oil in a heavy skillet over medium heat.
  3. 3 Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes. Smash garlic cloves in the skillet with a fork.
  4. 4 Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
  5. 5 Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.
  6. 6 Enjoy!

By MarasFlourpower

Vegetarian Refried Beans
Dinner Mexican

Vegetarian Refried Beans

4.4

Prep
15 min
Cook
255 min
Total
270 min

Instructions

  1. 1 Place beans in a large saucepan and cover with water by 1 inch. Place over high heat and bring to a boil. When beans come to a boil, drain and return them to the same pot.
  2. 2 Cover beans with water by 2 inches; stir in 1 tablespoon garlic, tomato, cumin, and chili powder. Bring to a boil over high heat, then reduce heat to low, and simmer until beans are very soft, about 3 hours and 45 minutes, adding water as needed.
  3. 3 Once beans have cooked, mash them with remaining garlic, oil, and salt; add water as needed to achieve desired consistency. Place over low heat for 30 minutes, stirring occasionally.

By what's for dinner

Tomato Salsa without Onions
Dinner Mexican

Tomato Salsa without Onions

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat the oven's broiler.
  2. 2 Place poblano pepper and garlic cloves on a medium baking sheet. Turning pepper frequently, broil at maximum distance from heat until browned, about 15 minutes.
  3. 3 In a food processor, place roasted pepper, roasted garlic, tomatoes, cilantro, cumin, chili powder, and lime juice. Process using pulse setting until an evenly chunky texture is obtained. Chill until serving.

By Susan Baker

Red Beans and Rice
Dinner Mexican

Red Beans and Rice

4.1

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Cook the rice according to package directions.
  2. 2 Place the ground beef in a large skillet over medium high heat. Saute for 5 to 10 minutes, or until browned and crumbly. Drain well and transfer meat to a large pot over low heat. Add the rice, beans, picante sauce, paprika, chili powder and crushed red pepper flakes. Stir well and let simmer for 20 minutes. Stir in cheese and let simmer for 10 more minutes.

By Melissa Cazun

Mexican Corn-off-the-Cob Salad
Dinner Mexican

Mexican Corn-off-the-Cob Salad

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
  3. 3 Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.

By HeidiS

Easy Chicken and Bell Pepper Fajitas
Dinner Mexican

Easy Chicken and Bell Pepper Fajitas

4.4

Prep
20 min
Cook
7 min
Total
27 min

Instructions

  1. 1 Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture.
  2. 2 Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.

By LLIGETT

Simple Mexican Rice
Dinner Mexican

Simple Mexican Rice

4.2

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.
  3. 3 Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.

By ELIZABETH101

Crispy Bean and Cheese Burritos
Dinner Mexican

Crispy Bean and Cheese Burritos

3.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine refried beans, salsa, chili powder, garlic powder, and cumin in a mixing bowl; stir until smooth.
  2. 2 Spoon about 3 tablespoons of the bean mixture onto the center of a tortilla and smooth into a thin layer. Sprinkle with a large pinch of shredded cheese and roll tightly. Repeat with remaining bean mixture, tortillas, and cheese.
  3. 3 Heat oil in a large skillet over medium-high heat. Place a few burritos, seam-side down, into the skillet. Cook, turning every 30 seconds, until golden and crispy on all sides, 5 to 8 minutes. Remove to a plate and repeat with remaining burritos.

By beta3

Baked Chicken and Cheese Flautas
Dinner Mexican

Baked Chicken and Cheese Flautas

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Heat a skillet over medium-low heat. Add chicken, chilies, salsa, chili powder, cumin, and garlic powder. Cook and stir until heated through, 3 to 5 minutes. Remove from the heat.
  3. 3 Meanwhile, heat 2 to 3 tortillas at a time in a microwave until soft and pliable, 20 to 25 seconds. Continue with remaining tortillas.
  4. 4 Lay a tortilla on a work surface. Add some chicken mixture in a line, towards one end of the tortilla, and top with some cheese. Roll tightly, being careful not to tear the tortilla. Secure with two toothpicks. Repeat until all tortillas, chicken, and cheese are used. Transfer tortillas to a baking dish.
  5. 5 Bake in the preheated oven for 7 minutes. Flip and continue to bake until golden, about 7 minutes more.

By Rocks422

Honey-Lime Enchiladas
Dinner Mexican

Honey-Lime Enchiladas

4.3

Prep
15 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Whisk honey, lime juice, chili powder, and minced garlic together in a large glass or ceramic bowl. Add shredded cooked chicken; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 30 minutes. Remove shredded chicken from marinade and shake off excess; set aside remaining marinade.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish and spread 1/2 cup enchilada sauce over bottom.
  3. 3 Combine chicken and 5 cups Monterey Jack cheese in a bowl; spoon about 3/4 cup chicken-cheese mixture down center of each tortilla. Roll tortillas to enclose filling; place seam-sides down in the prepared baking dish.
  4. 4 Whisk remaining 1 1/2 cups enchilada sauce, fat-free half-and-half, and remaining marinade together in a bowl; pour over enchiladas and sprinkle with remaining 1 cup shredded Monterey Jack cheese.
  5. 5 Bake in the preheated oven until cheese melted and top is brown, about 30 minutes.

By Allrecipes Member

Mexican Tomato Rice
Dinner Mexican

Mexican Tomato Rice

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Stir in onion and sauté until soft and translucent.
  2. 2 Stir in rice to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt, and water. Cover, bring to a boil then reduce heat to low. Simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.

By Michele O'Sullivan

Salsa Chicken Burrito Filling
Dinner Mexican

Salsa Chicken Burrito Filling

4.5

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
  2. 2 With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

By JUBEEFISH

Honey-Lime Chicken Enchiladas
Dinner Mexican

Honey-Lime Chicken Enchiladas

4.3

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Place shredded chicken in a bowl.
  2. 2 Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.
  5. 5 Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.
  6. 6 Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.

By Jen

Steve's Roasted Chicken Soft Tacos
Dinner Mexican

Steve's Roasted Chicken Soft Tacos

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add chicken, chili powder, cayenne pepper, salt, and black pepper; cook until chicken is heated through, about 10 minutes.
  2. 2 Divide chicken mixture among tortillas; top with pico de gallo and Mexican cheese blend.

By Steve Cowherd

Spicy Mexican Beef
Dinner Mexican

Spicy Mexican Beef

5.0

Prep
15 min
Cook
660 min
Total
675 min

Instructions

  1. 1 Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
  2. 2 Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
  3. 3 Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.

By KMFLOWERS

Posole Soup
Dinner Mexican

Posole Soup

4.2

Prep
10 min
Cook
45 min
Total
175 min

Instructions

  1. 1 In a large pot over high heat, combine the pork, salt and water to cover. Bring to a boil and reduce heat to medium low. Allow to simmer for two hours, skimming foam as necessary.
  2. 2 Remove from heat and take the bones out of the stock. Cool and de-fat the stock. Remove pork from bones and return meat to stock. Add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.
  3. 3 Serve by placing soup in bowls. Each diner then adds their own cabbage, radishes, onion and lime juice to taste. Eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.

By Bryan B

Shredded Beef Tacos with Lime
Dinner Mexican

Shredded Beef Tacos with Lime

4.6

Prep
10 min
Cook
150 min
Total
420 min

Instructions

  1. 1 Whisk vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic together in a bowl; pour into a resealable plastic bag. Add beef, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.
  2. 2 Remove bag with beef from refrigerator; bring to room temperature, about 20 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Transfer beef and marinade to a large baking dish. Add beef stock; cover dish with aluminum foil.
  5. 5 Bake in the preheated oven until beef is very tender, about 2 1/2 hours. Rest 10 minutes; shred with 2 forks. Drain and discard about 80% of liquid from beef; season with salt.

By CINDYLU35