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Slow Cooker Pulled Pork for Tacos
Dinner Mexican

Slow Cooker Pulled Pork for Tacos

4.0

Prep
5 min
Cook
480 min
Total
485 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place pork roast in the bottom of a slow cooker.
  3. 3 Mix water and taco seasoning together in a separate bowl and pour over pork; add green chiles.
  4. 4 Cover and cook on Low until fork-tender, about 8 hours.
  5. 5 Remove pork and shred with 2 forks.

By MANDY5473

Quick Chiles Rellenos Bake
Dinner Mexican

Quick Chiles Rellenos Bake

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Split each chile lengthwise into halves and remove the seeds. Arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. Roll tortilla to enclose the filling. Repeat process with remaining tortillas, chiles and cheese. Arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. In a small bowl, whisk together the enchilada sauce and sour cream. Spoon over the filled tortillas.
  3. 3 Bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.

By Jeanna

Slow Cooker Machaca
Dinner Mexican

Slow Cooker Machaca

4.6

Prep
15 min
Cook
720 min
Total
735 min

Instructions

  1. 1 Season beef roast and pork loin all over with salt and pepper. Place into a slow cooker. Cover and cook on Low for 8 to 10 hours.
  2. 2 Drain juices and shred meat into strands. Return meat to the slow cooker. Stir in enchilada sauce and green chiles; cook on Low for 4 to 8 hours more.

By TucsonMom

Vegan Garden Tacos
Dinner Mexican

Vegan Garden Tacos

4.0

Prep
10 min
Cook
6 min
Total
16 min

Instructions

  1. 1 Heat coconut oil in a skillet over medium-low heat. Add zucchini, tomato, onion, and green chiles. Cook and stir until tender, 5 to 7 minutes. Add spinach and chipotle seasoning; stir to combine.
  2. 2 Wrap tortillas in a damp paper towel and heat in the microwave for 30 seconds. Top tortillas with filling.

By VeganGidget

Taco Macaroni Skillet
Dinner Mexican

Taco Macaroni Skillet

3.9

Prep
5 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Cook beef in a large skillet, stirring frequently, until brown; drain.
  2. 2 Stir in water, tomatoes with juice, chiles, and seasoning mix. Cook until mixture comes to a boil.
  3. 3 Add pasta; return to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.
  4. 4 Stir in evaporated milk. Remove from heat; stir in 1/4 cup cheese. Sprinkle remaining cheese over top. Cover; let stand for 5 to 10 minutes before serving.

By Ortega

Green Chile Stacked Enchiladas
Dinner Mexican

Green Chile Stacked Enchiladas

4.6

Prep
15 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat oil in a skillet over medium-high heat. Add 1 tortilla; press and swirl in skillet until softened, 2 to 3 seconds per side, then transfer to a plate. Add 1 dry tortilla on top softened tortilla. Press and swirl another tortilla in oil to soften; stack on dry tortilla. Add 1 dry tortilla on top softened tortilla. Repeat process until all tortillas used.
  3. 3 Add chicken and onion to the same skillet; cook and stir until chicken is ⅔ done, about 10 minutes, adding more oil if needed. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
  4. 4 Add 1 layer tortillas to a 9x13-inch baking dish to cover bottom; top with some chicken mixture, some enchilada sauce, some Monterey Jack cheese, and some mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
  5. 5 Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.

By CGUEST29

Creamy Chicken Enchilada Soup
Dinner Mexican

Creamy Chicken Enchilada Soup

5.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Mix chicken, condensed soup, enchilada sauce, milk, chiles, tortillas, and garlic powder together in a large pot; bring to a boil. Reduce heat and let simmer for 15 minutes.
  2. 2 Remove soup from the heat and stir in sour cream until well blended.

By JeriM in Austin, Tx

Easy Enchilada Casserole
Dinner Mexican

Easy Enchilada Casserole

4.3

Prep
10 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 In a medium bowl combine soup, chicken, sour cream, and green onions. Mix together. In another small bowl, combine salsa and green chile peppers; mix.
  3. 3 Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of chicken mixture, 1/2 of salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with remaining cup of cheese.
  4. 4 Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until cheese is melted on top. Let stand for 5 minutes before cutting.

By JEANNIED59

Quick and Easy Beef and Pork Tacos
Dinner Mexican

Quick and Easy Beef and Pork Tacos

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef, sausage, and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in taco seasoning until meat is well coated. Add diced tomatoes and tomato sauce; simmer to heat through. Spoon filling onto tortillas.

By ANG03

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

Sour Cream Enchiladas
Dinner Mexican

Sour Cream Enchiladas

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.
  3. 3 Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.

By lara

Cilantro-Lime Marinated Grilled Chicken
Dinner Mexican

Cilantro-Lime Marinated Grilled Chicken

4.9

Prep
15 min
Cook
10 min
Total
270 min

Instructions

  1. 1 Combine chiles, canola oil, cilantro, lime zest and juice, garlic, jalapeno, honey, salt, and pepper in a 1-gallon freezer bag and seal completely. Gently massage the bag to combine ingredients well. Add chicken and turn to completely coat with marinade. Place in the refrigerator and allow to marinate for at least 4 hours for best flavor, turning bag occasionally.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  4. 4 Grill chicken, covered, on the preheated grill until chicken is no longer pink and juices run clear, 4 to 6 minutes per side.
  5. 5 Remove chicken from the grill and let rest under aluminum foil to redistribute juices back into the meat, 4 to 5 minutes.

By Shelley

Baked Chicken Empanadas with Hatch Chile
Dinner Mexican

Baked Chicken Empanadas with Hatch Chile

5.0

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.
  3. 3 Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.
  4. 4 Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.

By thedailygourmet

Mexican Lasagna Lite
Dinner Mexican

Mexican Lasagna Lite

4.4

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Brown turkey in a skillet over medium heat, breaking it up as it cooks, about 10 minutes. Stir in water and taco seasoning mix; bring to a boil. Reduce heat to low; simmer until thickened, about 5 minutes. Stir in green chilies. Set aside off heat.
  3. 3 Spread a scant ⅔ cup enchilada sauce evenly over bottom of an 8x10-inch baking dish; top with 4 tortillas, overlapping if necessary. Spread ½ sour cream, ½ refried beans, ½ turkey mixture, and ⅓ cheese onto tortillas. Top with ⅔ cup enchilada sauce and 4 tortillas; firmly press down on tortillas to compact layers.
  4. 4 Repeat layers, spreading remaining ½ sour cream, remaining ½ refried beans, remaining ½ turkey mixture, ⅓ cheese, and ⅔ cup enchilada sauce onto tortillas. Top with remaining 4 tortillas, remaining ⅔ cup enchilada sauce, and remaining ⅓ cheese.
  5. 5 Bake uncovered in the preheated oven until cheese topping is melted and bubbling and casserole is hot, about 20 minutes.

By Katherine Howley

Mexican Stuffed Shells
Dinner Mexican

Mexican Stuffed Shells

4.5

Prep
15 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain well.
  3. 3 Meanwhile, heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add water and seasoning mix; simmer until thickened, about 5 minutes.
  4. 4 Stir refried beans, Cheddar cheese, and green chiles into beef; cook and stir until smooth and cheese is melted, about 5 minutes. Fill shells with beef mixture.
  5. 5 Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread ½ cup sauce in a 9x13-inch baking dish.
  6. 6 Arrange stuffed shells side-by-side in the baking dish; top with remaining sauce. Cover dish with aluminum foil.
  7. 7 Bake in the preheated oven for 40 minutes. Let stand before serving for 5 minutes.

By AIMEEHOWE

Funky Beans
Dinner Mexican

Funky Beans

4.5

Prep
25 min
Cook
140 min
Total
225 min

Instructions

  1. 1 Pick over and rinse the dried beans, and place them in a large saucepan of water with a lid. Bring to a boil over high heat, cover, turn off the heat, and let the beans sit for 1 hour. Drain and rinse the beans in a colander, return to the saucepan, cover with water, and simmer for 2 hours, until the beans are tender.
  2. 2 Meanwhile, place the sausage, beef, onion, and green pepper in a skillet over medium heat, and cook and stir for about 10 minutes, until the3 sausage and beef are evenly brown.
  3. 3 Stir the meat mixture into the beans, and mix in the tomatoes with chiles, ketchup, and chili powder. Bring the mixture to a boil, reduce the heat, and simmer for about 20 minutes to thicken.

By Renee

Creamy Chicken Enchiladas Verde
Dinner Mexican

Creamy Chicken Enchiladas Verde

4.4

Prep
15 min
Cook
Total
35 min

Instructions

  1. 1 Heat oven to 350 degrees F.
  2. 2 Mix sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese.
  3. 3 Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
  4. 4 Bake 15 to 20 min. or until heated through.

By Kraft

Shredded Chicken and Cheese Taquitos
Dinner Mexican

Shredded Chicken and Cheese Taquitos

Prep
25 min
Cook
65 min
Total
90 min

Instructions

  1. 1 Place chicken in a single layer in the bottom of a large saucepan. Pour in cool water until chicken is covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until no longer pink in the center and the juices run clear, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and shred meat with 2 forks when cool enough to handle. Discard poaching liquid.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  3. 3 Heat oil in a large skillet over medium heat; add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add shredded chicken, olives, chiles, water, and taco seasoning; bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Add Mexican cheese and stir until melted. Remove from heat.
  4. 4 Warm tortillas on a griddle over medium-high heat until soft, about 10 seconds per side. Add chicken filling to each tortilla, roll up tightly, and place seam-side down on the prepared baking sheet.
  5. 5 Bake in the preheated oven until edges are brown, about 30 minutes.

By vitaminamy

Homemade Spanish Rice
Dinner Mexican

Homemade Spanish Rice

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
  2. 2 Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

By JOHN MAC

Slow Cooker Mexican Pork Stew with Sweet Potatoes
Dinner Mexican

Slow Cooker Mexican Pork Stew with Sweet Potatoes

5.0

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Place pork, sweet potatoes, tomatoes, onion, green chiles, chicken broth, cumin, salt, and black pepper into the bottom of a slow cooker; cover slow cooker.
  2. 2 Cook on Low for 6 to 7 hours. An instant-read thermometer inserted into centers of pork chunks should read at least 145 degrees F (63 degrees C). Stir in lime juice before serving.

By Stephanie Patterson

Creamy Chicken Enchiladas
Dinner Mexican

Creamy Chicken Enchiladas

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  2. 2 Melt butter in a medium saucepan over medium heat. Sauté green onions in hot butter until tender, 3 to 4 minutes.
  3. 3 Add garlic powder, then stir in condensed soup, green chiles, and sour cream. Mix sauce until well combined. Reserve 3/4 of the sauce in a bowl and set aside.
  4. 4 Add chicken and 1/2 cup cheese to remaining sauce in the pan; stir until cheese is melted.
  5. 5 Fill each flour tortilla with chicken mixture and roll up. Place seam-side down in the prepared baking dish.
  6. 6 Stir milk into reserved sauce in the bowl and spoon over rolled tortillas. Top with remaining 1/2 cup cheese.
  7. 7 Bake in the preheated oven until cheese is bubbly, 30 to 35 minutes.

By Steph

Taco Chili from Publix
Dinner Mexican

Taco Chili from Publix

4.9

Prep
30 min
Cook
360 min
Total
390 min

Instructions

  1. 1 Preheat large, nonstick sauté pan on medium-high heat for 2 to 3 minutes. Place beef in pan (wash hands); brown for 5 to 7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
  2. 2 Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours. Serve.

By Publix Aprons

Slow Cooker Carne Picada
Dinner Mexican

Slow Cooker Carne Picada

5.0

Prep
5 min
Cook
130 min
Total
135 min

Instructions

  1. 1 Combine flour, paprika, salt, pepper, and garlic powder in a large bowl, mix to combine. Toss beef in flour mixture until well coated.
  2. 2 Heat olive oil in a skillet over medium-high heat. Sear beef until browned on all sides, about 5 minutes. Depending on the size of your skillet, you might need to sear the beef in batches. Remove from skillet. Add onion, scraping off all the browned bits, and sauté until softened, 3 to 4 minutes.
  3. 3 Add beef, onions, and diced tomatoes, undrained, into a slow cooker; mix to combine. Cook on Low until beef is tender and flavors have combined, 2 to 3 hours.

By Yoly

Lighter Mexican Meatloaf
Dinner Mexican

Lighter Mexican Meatloaf

4.6

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 In a large bowl, mix together the ground turkey, ground chicken, black beans, corn, green chiles, salsa, taco seasoning, bread crumbs, and egg whites until thoroughly combined.
  3. 3 Form the mixture into a loaf shape and place into the prepared baking dish.
  4. 4 Pour half the enchilada sauce over the meatloaf.
  5. 5 Bake in the preheated oven for 45 minutes.
  6. 6 Remove from oven and pour the remaining sauce over the loaf. Return to oven and cook until the meatloaf is no longer pink inside and the juices run clear, another 10 to 15 minutes. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees F (70 degrees C).
  7. 7 Slice and serve with pan sauce spooned over the slices.

By JRS_cook

Creamy Chicken Tortilla Bake
Dinner Mexican

Creamy Chicken Tortilla Bake

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Grease a 9x12-inch microwave-safe baking dish; set aside.
  2. 2 Melt butter in a large skillet over medium heat. Cook and stir onion in hot butter until tender and translucent, about 5 minutes. Mix in condensed soup, sour cream, and cumin until well combined.
  3. 3 Place 4 tortillas in a layer into the bottom of the prepared dish. Top with 1 can green chiles, 1 1/2 cups chicken, 1/2 of the condensed soup mixture, 1/2 of the Cheddar cheese, and 1/2 of the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese.
  4. 4 Cook in the microwave on high until casserole is bubbling and cheese topping is melted, about 10 minutes.

By Shay

Best King Ranch Ever
Dinner Mexican

Best King Ranch Ever

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles and juice, chicken broth, onion, and canned green chiles together in a bowl, stirring until thoroughly combined.
  3. 3 Place 1/3 of the tortilla strips in a layer into the bottom of a 9x13-inch baking dish; top with 1/3 of the chicken mixture. Repeat layers twice more; sprinkle Monterey Jack cheese on top of the casserole.
  4. 4 Bake in the preheated oven until cheese is golden brown and casserole is bubbling, 20 to 25 minutes. If casserole is still slightly runny, let stand 5 to 10 minutes until firm.

By razzchick

Sweet Pulled Pork Barbacoa
Dinner Mexican

Sweet Pulled Pork Barbacoa

4.7

Prep
10 min
Cook
540 min
Total
550 min

Instructions

  1. 1 Place pork shoulder fat-side-up in a slow cooker. Cover with soda, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
  2. 2 Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 8 to 10 hours.
  3. 3 Remove any bones and solid hunks of fat from pork and discard. Shred with 2 forks; stir pork into its juices. Add brown sugar, green chiles, salsa verde, and habanero pepper. Season with salt and pepper. Stir well to combine.
  4. 4 Cover and cook on Low until flavors are absorbed, about 1 hour.

By jackson187

Easy Mexican Pork Burritos
Dinner Mexican

Easy Mexican Pork Burritos

4.8

Prep
30 min
Cook
165 min
Total
195 min

Instructions

  1. 1 Place pork roast, onion, and garlic into a large pot. Sprinkle one package taco seasoning over top and add enough water to cover roast. Set over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer until meat is tender and can be pulled apart with a fork, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Carefully transfer roast to a cutting board. Discard vegetables, but reserve about 1 cup cooking liquid.
  2. 2 Shred pork with a fork, discarding any excess fat. Place pork into a mixing bowl with refried beans, tomatoes, refried beans, chiles, and remaining taco seasoning. Mix until well combined, adding reserved cooking liquid if mixture is too dry.
  3. 3 Spread pork mixture evenly down the center of each tortilla, then sprinkle with Cheddar cheese. Fold the bottom and top edges of each tortilla over the filling, then roll from one side to form a burrito.
  4. 4 Heat 2 tablespoons oil in a large skillet over medium heat. Place two burritos into the hot oil with the seams facing down. Fry until golden, about 2 minutes. flip and repeat on the other side. Drain on a paper towel-lined plate. Continue to fry remaining burritos in batches of two.

By Carolyn Craft Kirkman

Ultimate Queso Dip
Dinner Mexican

Ultimate Queso Dip

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Cook sausage in a large pot over medium heat until browned and crumbled, about 5 minutes. Drain off grease and return sausage to the pot. Add Cheddar cheese, diced tomatoes, Cheddar Jack cheese, cream cheese, sour cream, green chiles, garlic powder, paprika, onion powder, and red pepper.
  2. 2 Cook over low heat, stirring often, until queso is well combined and has the right consistency, 5 to 10 minutes. Serve immediately or keep warm in a slow cooker on Low setting for an all-day snack.

By Heather Waldron