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Chipotle Crusted Pork Tenderloin
Dinner Mexican

Chipotle Crusted Pork Tenderloin

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat grill for medium-high heat.
  2. 2 In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
  3. 3 Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

By KRAMNODROG

Easy Authentic Mexican Rice
Dinner Mexican

Easy Authentic Mexican Rice

3.7

Prep
Cook
25 min
Total
25 min

Instructions

  1. 1 Heat canola oil in a skillet over medium-high heat; season with onion powder and garlic powder. Stir in rice and cook until golden, 2 to 4 minutes.
  2. 2 Stir in water and tomato sauce; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 15 minutes.

By PattyBluebird

Taco Meat
Dinner Mexican

Taco Meat

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 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.
  2. 2 Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over beef, stir to coat, and simmer until slightly thickened, about 5 minutes.

By Natalie

Honey Mustard Dipping Sauce
Dinner Mexican

Honey Mustard Dipping Sauce

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place water in a medium saucepan, and mix in cornstarch to dissolve. Stir in honey. Heat to boiling, stirring constantly. Reduce heat and simmer until sauce thickens, about 15 minutes.
  2. 2 Remove sauce from heat. Stir in green onions, lemon juice, prepared Dijon-style mustard and onion powder. Serve warm or chill in the refrigerator.

By Michele O'Sullivan

Tex Mex Meatloaf
Dinner Mexican

Tex Mex Meatloaf

4.1

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, combine the ground beef, eggs, diced tomatoes and green chile peppers, onion powder, ground black pepper, salt and bread. Mix together well, place in a 5x9 inch loaf pan and top with the cheese.
  3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour.

By kari

Chili Lime Chicken
Dinner Mexican

Chili Lime Chicken

4.3

Prep
10 min
Cook
30 min
Total
225 min

Instructions

  1. 1 Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well-combined; thin with additional canola oil if mixture seems too thick.
  2. 2 Arrange chicken in a glass or ceramic baking dish; pour marinade over chicken, covering it completely. Marinate in the refrigerator for 3 hours.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  4. 4 Arrange chicken on the baking sheet; do not crowd. Discard any excess marinade.
  5. 5 Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

By Larry Dean

Pork Enchiladas
Dinner Mexican

Pork Enchiladas

3.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
  3. 3 Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
  4. 4 Bake in preheated oven until hot and bubbly, about 30 minutes.

By STEPHZ2003

Simple Instant Pot Beef Chili
Dinner Mexican

Simple Instant Pot Beef Chili

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Combine beef and diced tomatoes in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Unlock and remove lid, switch to saute mode. Cook until liquid is reduced, about 5 minutes. Add tomato paste and water. Add chili powder, chipotle powder, garlic salt, adobo seasoning, paprika, and onion powder and stir to combine. Serve immediately.

By thedailygourmet

Creamy White Bean and Green Chile Soup
Dinner Mexican

Creamy White Bean and Green Chile Soup

3.5

Prep
5 min
Cook
11 min
Total
16 min

Instructions

  1. 1 Melt butter in a saucepan over medium-high heat until bubbling and frothy. Whisk in flour until it forms a smooth, golden paste, about 45 seconds. Pour in milk slowly, whisking constantly. Reduce heat to medium-low; cook and stir until thickened, about 5 minutes.
  2. 2 Stir white beans into the saucepan. Add green chile peppers, onion powder, cumin, cayenne, salt, and pepper. Cook until heated through, about 5 minutes.

By AishaSahar

Enchilada Casserole
Dinner Mexican

Enchilada Casserole

4.5

Prep
20 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water.
  3. 3 Cook ground beef with garlic salt and onion powder in a large skillet until browned and crumbly, about 5 to 7 minutes; drain fat.
  4. 4 Mix refried beans and 1/2 cup of the prepared enchilada sauce with the beef.
  5. 5 Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish.
  6. 6 Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the beef.
  7. 7 Cover with another layer of tortillas dipped in enchilada sauce. Spoon in remaining beef mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
  8. 8 Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.

By Kathy

Slow Cooker Chicken Taco Bowls
Dinner Mexican

Slow Cooker Chicken Taco Bowls

3.5

Prep
20 min
Cook
390 min
Total
410 min

Instructions

  1. 1 Combine onion powder, cumin, oregano, chili powder, and paprika together in a bowl to create taco seasoning.
  2. 2 Place chicken breasts in the bottom of a slow cooker. Add green bell pepper, red bell pepper, salt, pepper, and taco seasoning. Pour in broth, ensuring chicken is just covered in liquid.
  3. 3 Set slow cooker to Low; cook for 6 hours.
  4. 4 Break up chicken breasts with a wooden spoon. Add beans; cook on Low for 30 minutes more.

By Megan Olson

Chipotle Meatballs
Dinner Mexican

Chipotle Meatballs

4.3

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Mix beef, bread crumbs, dried onion, cilantro, onion powder, garlic powder, salt, and black pepper together in a bowl.
  3. 3 Finely chop chipotle peppers and add peppers, adobo sauce, and egg to meat mixture. Mix well. Roll into 1 1/2-inch meatballs.
  4. 4 Heat a skillet over high heat. Brown meatballs in the hot skillet, turning as needed, 3 to 5 minutes. Transfer to a rimmed baking sheet.
  5. 5 Bake in the preheated oven until no longer pink in the centers, 8 to 10 minutes.

By Angie

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

Ground Turkey Taco Meat
Dinner Mexican

Ground Turkey Taco Meat

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne in a small bowl.
  3. 3 Heat a large nonstick skillet over medium heat. Add ground turkey and cook, stirring to break up clumps, until no longer pink, about 5 minutes.
  4. 4 Stir in spice mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid is absorbed, about 10 minutes.
  5. 5 Stir in cider vinegar and brown sugar; simmer until flavors combine, 3 to 4 minutes.
  6. 6 Transfer to a serving bowl.
  7. 7 Serve and enjoy!

By adnerb78

Instant Pot Taco Pasta
Dinner Mexican

Instant Pot Taco Pasta

4.0

Prep
10 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add ground turkey and cook, breaking up into crumbles, until browned, about 5 minutes. Add macaroni, water, diced tomatoes with liquid, and tomato powder; mix well. Cancel Saute function.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  4. 4 Stir in Cheddar cheese, crema, taco seasoning, and onion powder until well combined.
  5. 5 Serve immediately, garnished with jalapeno and black olive slices.

By thedailygourmet

Steak Flautas
Dinner Mexican

Steak Flautas

4.0

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Season steak with cumin, chili powder, garlic powder, onion powder, and salt. Set aside and allow to marinate for about 30 minutes.
  2. 2 Heat 1 tablespoon of oil in a pan over medium-high heat. Saute onion and bell pepper in the hot oil until they are soft, 5 to 7 minutes. Transfer vegetables to a plate.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray a large baking sheet with cooking spray.
  4. 4 Heat another tablespoon of oil in the same pan over medium-high heat. Saute the steak until no longer pink, 5 to 7 minutes.
  5. 5 Place 6 tortillas on the prepared baking sheet and add a handful of Monterey Jack cheese to each.
  6. 6 Bake in the preheated oven until the cheese melts, 2 to 3 minutes. Remove from the oven and add veggies and meat to each tortilla. Roll up and turn seam side-down. Brush with remaining vegetable oil. Return to the oven and bake until tortillas crisp up, 8 to 10 minutes. Repeat with remaining tortillas.

By sinork

Spicy Chicken Taquitos
Dinner Mexican

Spicy Chicken Taquitos

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil.
  2. 2 Combine shredded chicken, 1/2 of the pepper Jack cheese, Cheddar cheese, 2 tablespoons sour cream, 1 tablespoon hot pepper sauce, cilantro, red pepper flakes, garlic powder, and onion powder in a medium bowl; mix well.
  3. 3 Place equal amounts of filling onto each tortilla, roll tightly to close, and place seam-side down onto the prepared baking sheet.
  4. 4 Bake in the preheated oven for 10 minutes. Turn taquitos over, sprinkle with remaining pepper Jack cheese, and bake until cheese is melted and taquitos are crispy, about 5 more minutes.
  5. 5 While taquitos are baking, mix sour cream and hot pepper sauce together in a small bowl for dipping sauce. Serve with taquitos.

By lefread

Baked Fajitas
Dinner Mexican

Baked Fajitas

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Mix cornstarch, chili powder, paprika, sugar, salt, onion powder, garlic powder, and cumin together in a bowl.
  3. 3 Combine chicken, red bell peppers, and onion in a bowl; add cornstarch mixture and stir until evenly coated. Transfer to a baking dish.
  4. 4 Bake in the preheated oven until chicken is cooked through, about 30 minutes. Serve chicken mixture in corn tortillas.

By Candia Mathieson

Butternut Squash Chicken Street Tacos
Dinner Mexican

Butternut Squash Chicken Street Tacos

4.3

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.
  3. 3 Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks.

By RusticJoyfylFood

Quick Fideo
Dinner Mexican

Quick Fideo

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef, 1 tablespoon dried onion, 1 tablespoon garlic powder, salt, and black pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to a bowl.
  2. 2 Heat canola oil in the same skillet over medium heat; cook and stir fideo noodles in the hot oil until browned, 3 to 5 minutes. Add ground beef and enough hot water to cover the noodles; stir in tomato sauce, 2 tablespoons dried onion, 1 tablespoon garlic powder, cumin, onion powder, beef bouillon, green bell pepper, salt, and black pepper. Cook, stirring occasionally, until noodles are tender, 10 to 15 minutes.

By Mindy

Avocado Enchiladas
Dinner Mexican

Avocado Enchiladas

4.8

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine ¾ cup Cheddar cheese, avocados, black beans, bell pepper, salt, cumin, garlic powder, and onion powder in a medium bowl; gently toss together.
  3. 3 Pour 1 can enchilada sauce into bottom of a 9x13-inch baking dish. Divide avocado mixture between corn tortillas. Roll tortillas to enclose filling; place seam-sides down into the baking dish. Top with remaining 1 can enchilada sauce; sprinkle with remaining 1 ¾ cups Cheddar cheese.
  4. 4 Bake in the preheated oven just until cheese is melted and filling is heated through, about 20 minutes. Top with sour cream, pico de gallo, and cilantro.

By Chef Oma

Crispy Oven Beef-and-Bean Tostadas
Dinner Mexican

Crispy Oven Beef-and-Bean Tostadas

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
  3. 3 Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
  4. 4 Brush oil over both sides of tortillas and arrange on a baking sheet.
  5. 5 Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
  6. 6 Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).
  7. 7 Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.

By Lela

Grilled Fish Tacos with Avocado Sauce
Dinner Mexican

Grilled Fish Tacos with Avocado Sauce

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Rinse fish and pat dry; cut into four equal portions.
  2. 2 Mix 4 teaspoons chili powder, cumin, onion powder, garlic powder, salt, and pepper in a bowl. Dredge fish in the mixture, patting and dusting for even coverage. Refrigerate for 30 minutes.
  3. 3 Meanwhile, mash avocado in another bowl. Add sour cream, cilantro, and remaining 1/2 teaspoon chili powder, and mix until smooth.
  4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat the inside of a grill basket with nonstick spray and place fish inside the basket.
  5. 5 Place the basket on the preheated grill and cook until fish flakes easily with a fork, 3 to 5 minutes per side. Remove from the grill and transfer fish to a plate. Break into bite-sized pieces.
  6. 6 Serve fish on warmed tortillas topped with shredded cabbage and a dollop of the avocado sauce. Plate with lime wedges.

By Eric

Chicken Tacos
Dinner Mexican

Chicken Tacos

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce in a large skillet over medium heat. Stir in garlic powder, onion powder, and bay leaf. Simmer until chicken is tender and juices run clear, 15 to 20 minutes.
  2. 2 Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place chopped tomatoes, lettuce, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.

By caliboo

Sheet Pan Chicken Fajitas
Dinner Mexican

Sheet Pan Chicken Fajitas

4.8

Prep
20 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; seal the bag and shake to mix. Marinate in the refrigerator, 30 minutes to 2 hours.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
  4. 4 Spread chicken mixture onto the prepared pan.
  5. 5 Roast in the preheated oven, stirring halfway, until chicken is no longer pink and bell peppers are softened, 15 to 20 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
  6. 6 Sprinkle cilantro and pour lime juice over chicken mixture; stir to distribute. Serve hot with warm tortillas and your favorite fajita toppings.

By themoodyfoodie

Air Fryer Beefy Vegan Taquitos
Dinner Mexican

Air Fryer Beefy Vegan Taquitos

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for 3 minutes. Add vegetarian beef crumbles, chipotle peppers, adobo sauce, cumin, and onion powder. Cook and stir for 5 minutes.
  2. 2 Add cream cheese, nutritional yeast, and salt. Cook until cheese is melted and everything is evenly combined, about 2 minutes. Remove from heat.
  3. 3 Preheat an air fryer to 400 degrees F (200 degrees C).
  4. 4 Spoon a heaping tablespoon of mixture into the middle of each tortilla and roll up. Working in batches, place a single layer of taquitos in the air fryer basket, seam-side down. Spray the tops with cooking spray. Air fry for 6 minutes. Transfer to a paper towel-lined plate. Repeat with remaining taquitos.

By Soup Loving Nicole

Air Fryer Turkey Fajitas
Dinner Mexican

Air Fryer Turkey Fajitas

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Mix chili powder, cumin, paprika, oregano, pepper, garlic powder, and onion powder together in a small bowl. Squeeze the juice of 1 lime over the turkey breast. Sprinkle seasoning mixture over the meat. Add 1 tablespoon oil. Toss to coat and set aside.
  2. 2 Place bell peppers and onion into a bowl and cover with remaining oil. Toss to coat.
  3. 3 Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
  4. 4 Cook the bell peppers and onion in the preheated air fryer for 8 minutes. Shake and cook another 5 minutes. Add jalapenos. Cook for 5 minutes. Open the basket, shake, and place turkey strips in one single layer on top of the vegetables. Close the basket and cook, 7 to 8 minutes. Open, shake the basket to distribute mixture, and continue to cook until turkey strips are a bit crispy and no longer pink in the centers and peppers are tender, about 5 minutes more.
  5. 5 Remove the basket and place the fajitas in a bowl or on a platter. Top with cilantro and squeeze juice of remaining lime over.

By Buckwheat Queen

Beef, Chorizo, and Chile Flautas
Dinner Mexican

Beef, Chorizo, and Chile Flautas

Prep
20 min
Cook
155 min
Total
195 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place peppers, cut-sides down, onto the prepared baking sheet.
  2. 2 Roast peppers in the preheated oven until the skins are brown and crispy, about 15 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice flesh and set aside.
  3. 3 Combine ground chuck and chorizo in a bowl, kneading together as evenly as possible.
  4. 4 Heat 1 tablespoon oil in a pot over medium heat. Add meat and cook and stir until browned and crumbly, about 10 minutes. Strain out 90% of the grease.
  5. 5 Stir beer, salsa, chile powder, garlic powder, cumin, onion powder, salt, marjoram, black pepper, and cayenne into the meat. Stir in 1/2 of the diced chile peppers. Crank up the heat and bring to a boil. Reduce heat to low and simmer until most of the liquid has disappeared, about 2 hours; don't let all the liquid evaporate or you'll have dry meat.
  6. 6 Brush one side of a tortilla with some of the remaining canola oil. On the dry side, about 1/2 inch from one side of the tortilla, spoon a line of beef and chorizo, sprinkle with Colby-Jack cheese, and top with some diced chile peppers. Roll the loaded side over multiple times until the tortilla is in a tight roll. Make sure it is tight by tucking the first rotation up under the meat. Set rolled tortilla seam-side down on the wire rack of an air fryer. Repeat with remaining tortillas.
  7. 7 Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
  8. 8 Fry in the preheated air fryer for 6 minutes. Serve immediately.

By Brian Genest