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Quick and Easy Taco Soup
Dinner Mexican

Quick and Easy Taco Soup

4.6

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat a large stockpot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  2. 2 Add tomato-vegetable juice, tomatoes, corn, kidney beans, black beans, and taco seasoning to beef in the pot. Bring to a boil. Reduce heat to medium and cook until heated through.

By Carla A.

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

Throw Together Mexican Casserole
Dinner Mexican

Throw Together Mexican Casserole

4.1

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a skillet over medium heat, cook the ground beef until evenly brown; drain.
  3. 3 In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
  4. 4 Bake in the preheated oven for 1/2 hour, or until cooked through.

By Sara

Easy Mexican Rice
Dinner Mexican

Easy Mexican Rice

4.0

Prep
5 min
Cook
60 min
Total
80 min

Instructions

  1. 1 In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let stand for 15 minutes.
  2. 2 Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce.
  3. 3 Cook over medium heat until heated through.

By HeatheR

Tex-Mex Mini Taco Bites
Dinner Mexican

Tex-Mex Mini Taco Bites

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Use a 3-inch round cookie cutter to cut 4 rounds out of each tortilla. Carefully press the rounds into each cup of a 24-cup mini muffin tin.
  3. 3 Bake the tortilla rounds in the preheated oven until light golden and crisp, 12 to 15 minutes.
  4. 4 Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in taco seasoning.
  5. 5 Transfer beef to a bowl and stir in beans, tomato sauce, and diced tomatoes. Spoon mixture into tortilla cups and top each cup with 1 teaspoon Monterey Jack cheese.
  6. 6 Place muffin pan on a baking sheet and return to the oven; bake until cheese is melted and bubbly and filling is heated through, 8 to 10 minutes.
  7. 7 Top with sour cream and green onion to serve.

By Kel Jones

Easy Mexican Quinoa
Dinner Mexican

Easy Mexican Quinoa

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat oil in a saucepan over medium-high heat; saute onion in hot oil until slightly softened, 1 to 2 minutes. Stir in quinoa and taco seasoning; saute until fragrant, about 1 minute.
  2. 2 Pour water into quinoa mixture. Bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer for 15 minutes. Stir beans and tomatoes into quinoa mixture, cover the saucepan again with the lid, and simmer until quinoa is tender and water is absorbed, about 5 minutes more. Stir Cheddar cheese into quinoa, spoon into bowls, and top each with a dollop of sour cream.

By CHEFLINDSEY

Slow Cooker Taco Soup
Dinner Mexican

Slow Cooker Taco Soup

4.6

Prep
10 min
Cook
480 min
Total
490 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
  3. 3 Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker.
  4. 4 Mix to blend, and cook on Low setting for 8 hours.

By Janeen Barlow

Turkey Taco Salad
Dinner Mexican

Turkey Taco Salad

4.6

Prep
15 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
  2. 2 Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
  3. 3 Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
  4. 4 Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.

By Sheryl Barney

Mexican Venison Skillet
Dinner Mexican

Mexican Venison Skillet

4.4

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Melt 2 tablespoons butter in a large skillet over medium-high heat. Add venison and cook and stir until crumbly and no longer pink. Stir in onion and garlic and continue cooking until onion has softened and turned translucent, about 2 minutes.
  2. 2 Meanwhile, melt remaining 2 tablespoons butter in a large saucepan over medium heat. Stir in Spanish rice mix and cook until lightly golden, about 5 minutes. Stir in cooked venison, water, kidney beans, tomatoes, and salsa; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Stir in corn and continue cooking until rice is tender, about 5 minutes.

By VTQK

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

The Best Baked Rice and Beans
Dinner Mexican

The Best Baked Rice and Beans

4.6

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Pour rice into a casserole dish; season with chili powder, salt, cumin, black pepper, cayenne pepper, and oregano. Pour in olive oil and stir until rice is thoroughly coated. Add beans, salsa, and broth; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
  3. 3 Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove the foil; taste and adjust seasoning if necessary. Fluff with a fork and serve hot.

By John Mitzewich

Taco Soup
Dinner Mexican

Taco Soup

4.7

Prep
Cook
150 min
Total
150 min

Instructions

  1. 1 In a Dutch oven, brown ground beef or turkey with chopped onion, stirring frequently. Once beef is browned, drain grease from the pan.
  2. 2 Add canned tomatoes, kidney beans, hominy, taco seasoning, and ranch salad dressing mix. Mix well and let simmer over low heat for two hours. (Add 1 to 2 cups of water if necessary to make soup the desired consistency.)
  3. 3 Ladle into soup bowls and garnish with shredded Cheddar cheese and a dollop of sour cream, if desired.

By Sheila

Taco Salad III
Dinner Mexican

Taco Salad III

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Prepare the ground beef as directed by taco seasoning package and set aside.
  2. 2 In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
  3. 3 Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.

By Melanie

Tortilla and Bean Soup
Dinner Mexican

Tortilla and Bean Soup

4.7

Prep
10 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces.
  2. 2 Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.

By Margie

Slow Cooker Sweet Potato Chili
Dinner Mexican

Slow Cooker Sweet Potato Chili

4.2

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine sweet potatoes, crushed tomatoes, kidney beans, black beans, diced tomatoes, onion, chili powder, cumin, brown sugar, garlic, paprika, and salt in a slow cooker; cover.
  3. 3 Cook on Low for 8 hours. Serve hot.

By Steph

The Ultimate Chili
Dinner Mexican

The Ultimate Chili

4.5

Prep
15 min
Cook
365 min
Total
380 min

Instructions

  1. 1 Cook and stir ground beef in a large skillet over medium-high heat until evenly browned, 5 to 7 minutes. Drain off grease, then season with salt and pepper.
  2. 2 Transfer beef to a slow cooker. Add kidney beans, tomatoes, celery, bell pepper, and vinegar. Season with chili powder, cumin, parsley, basil, and Worcestershire sauce. Stir to distribute ingredients evenly.
  3. 3 Cook on Low for 8 hours or High for 6 hours. Pour in wine during the last 2 hours.

By Wendy

Sweet Potato Burritos
Dinner Mexican

Sweet Potato Burritos

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat oil in a medium skillet. Cook and stir onion and garlic in hot oil until onion is soft. Mash beans into onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in soy sauce, chili powder, mustard, cumin, and cayenne pepper.
  3. 3 Divide bean mixture and mashed sweet potatoes evenly between warm tortillas; top with cheese. Fold tortillas, burrito-style, around fillings and place on a baking sheet.
  4. 4 Bake in the preheated oven until warmed through, about 12 minutes.

By Karena

Mexican Chocolate Chili
Dinner Mexican

Mexican Chocolate Chili

4.2

Prep
15 min
Cook
145 min
Total
160 min

Instructions

  1. 1 Cook and stir ground beef and onion in a large saucepan over medium-high heat until beef is browned and crumbly, about 5 minutes. Transfer beef and onion to a slow cooker.
  2. 2 Stir tomatoes, kidney beans, black beans, corn, hot water, chocolate chips, cumin, chili powder, salt, and oregano into beef and onion mixture. Cover the slow cooker.
  3. 3 Cook on High until chili begins to bubble, about 20 minutes. Reduce heat to Low; cook until thick, about 2 hours.

By saraeudy

Slow Cooker Chili
Dinner Mexican

Slow Cooker Chili

4.5

Prep
15 min
Cook
490 min
Total
505 min

Instructions

  1. 1 Place beef in a skillet over medium heat and cook until evenly brown, 8 to 10 minutes. Drain grease.
  2. 2 Transfer beef to a slow cooker and mix in onion, celery, bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, salt, basil, oregano, parsley, black pepper, and hot pepper sauce.
  3. 3 Cover and cook on Low for 8 hours.
  4. 4 Serve hot in bowls with your favorite toppings. Enjoy!

By Danelle

Taco Soup II
Dinner Mexican

Taco Soup II

4.5

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
  2. 2 Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
  3. 3 Top with shredded cheese, and serve with chips.

By Julie

Slow Cooker Beef Tinga
Dinner Mexican

Slow Cooker Beef Tinga

1.5

Prep
15 min
Cook
315 min
Total
330 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir beef chuck until browned on all sides, about 5 minutes. Add onion and garlic; cook and stir until softened and fragrant, 3 to 5 minutes. Transfer mixture to a slow cooker.
  2. 2 Cook and stir chorizo in the same skillet until browned and crumbly, about 5 minutes. Transfer to the slow cooker. Add kidney beans and diced tomatoes to the slow cooker; fill an empty can with water and pour in over the beans. Stir in tomato paste and chipotle chile peppers. Pour in enough tomato juice to fill the slow cooker.
  3. 3 Cook on Low until beef is very tender and sauce is thick, 5 to 7 hours.

By BMannnn

Instant Pot Vegan Tex-Mex Bowls
Dinner Mexican

Instant Pot Vegan Tex-Mex Bowls

4.3

Prep
25 min
Cook
55 min
Total
105 min

Instructions

  1. 1 Inspect dried beans, discarding any beans with impurities and any foreign objects. Put beans in a 7-quart multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select Bean function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Allow natural release for 8 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Unlock lid, drain liquid, and return drained beans back to pot. Add vegetable broth, 1 1/2 cups salsa, rice, and taco seasoning. Stir to combine.
  3. 3 Cut the ear of corn into 5 pieces. Nestle each piece into the rice mixture, with some space between each. Close and lock the lid. Cook on Rice function for 22 minutes.
  4. 4 Allow pressure to release naturally for 5 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Fluff with a rice paddle.
  5. 5 Divide lettuce between 5 bowls. Top with equal amounts of rice. Add equal amounts of avocado, vegan cheese, and cilantro. Serve with remaining salsa and lime wedges.

By Buckwheat Queen

Simple Turkey Chili
Dinner Mexican

Simple Turkey Chili

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large pot over medium heat. Add turkey; cook and stir until evenly browned, 6 to 8 minutes. Stir in onion and cook until softened.
  3. 3 Add water; stir in tomatoes, kidney beans, and garlic.
  4. 4 Stir in chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper.
  5. 5 Bring to a boil. Reduce heat to low and simmer, covered, until flavors blend and chili thickens slightly, about 30 minutes.

By Amanda Ingraham

Tomato Spinach and Bean Burrito
Dinner Mexican

Tomato Spinach and Bean Burrito

3.9

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat oil in a large skillet on medium-high heat. Saute onion and garlic for 5 minutes. Stir in chili powder and cumin, and cook 1 minute. Stir in water, tomato, kidney beans and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
  2. 2 Stir in spinach and cook 5 minutes more. Spoon 1/4 of the bean mixture into the middle of a warm tortilla. Wrap and garnish with avocado, sour cream and salsa.

By Lisa D

Pressure Cooker Chili
Dinner Mexican

Pressure Cooker Chili

4.7

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place ground beef in the pressure cooker over medium-high heat; cook until brown and crumbly, 8 to 10 minutes. Remove beef; drain off excess fat.
  2. 2 Heat olive oil in the pressure cooker over medium heat; stir in onion, green pepper, and jalapeño. Cook and stir until onion has softened, about 3 to 4 minutes. Add garlic; cook and stir for about 30 seconds. Stir in browned beef, diced tomatoes, kidney beans, water, tomato paste, chili powder, brown sugar, cocoa powder, cumin, salt, and red pepper flakes.
  3. 3 Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove the cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
  4. 4 When the pressure is fully released, remove the lid, stir the chili and serve.

By Spyce

Funky Enchilada Casserole
Dinner Mexican

Funky Enchilada Casserole

4.4

Prep
35 min
Cook
25 min
Total
60 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 chicken and season with cumin, Mexican seasoning and cayenne pepper. Stir in the onion and garlic and cook until chicken is browned, about 5 minutes. Add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn. Remove from the heat.
  3. 3 Line the bottom and sides of a 9x13 inch baking dish with corn tortillas. Pour in the skillet mixture then top with cilantro and pepperjack cheese.
  4. 4 Bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top. Let stand for 10 minutes, then serve with your favorite Mexican food toppings.

By Anne

Quick Chili
Dinner Mexican

Quick Chili

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat a large stockpot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  2. 2 Add onion and garlic to beef and cook until onion is translucent, 3 to 4 minutes.
  3. 3 Stir in diced tomatoes with chile peppers, kidney beans, pinto beans, tomatoes, tomato sauce, water, chili powder, sugar, hot pepper sauce, cumin, salt, and pepper.
  4. 4 Bring to a boil, reduce heat, and simmer for 30 minutes.
  5. 5 Serve hot and enjoy!

By Pam Smith

Easy Slow Cooker Enchiladas
Dinner Mexican

Easy Slow Cooker Enchiladas

4.4

Prep
15 min
Cook
320 min
Total
335 min

Instructions

  1. 1 Crumble turkey into a large skillet over medium heat. Stir onion, bell pepper, and garlic into turkey. Cook and stir until turkey is completely browned, 5 to 7 minutes. Add kidney beans, black beans, diced tomatoes with chile peppers, water, chili powder, cumin, salt, and pepper; bring to a boil. Reduce heat to medium-low, cover the skillet, and simmer for 10 minutes.
  2. 2 Mix together Cheddar cheese and Monterey Jack cheese in a medium bowl until well combined.
  3. 3 Layer about 3/4 cup turkey mixture, 1 tortilla, and 1/2 cup cheese mixture in the bottom of a 5-quart slow cooker; repeat layers until ingredients are fully used, ending with a cheese layer.
  4. 4 Cook on Low until heated through, 5 to 7 hours.

By PIXIEBOOTS