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Easy Spicy Mexican-American Chicken
Dinner Mexican

Easy Spicy Mexican-American Chicken

4.5

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a small baking dish with cooking spray.
  2. 2 Place chicken thighs in the prepared baking dish. Stir together hot sauce, paprika, cayenne pepper, and brown sugar in a bowl; pour over chicken thighs. Cover the dish with foil.
  3. 3 Bake in the preheated oven for 20 minutes. Remove the foil and continue baking until chicken is cooked through and sauce has thickened and started to brown, about 20 more minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).

By Anna Rivera

Sweet Potato Black Bean Soup
Dinner Mexican

Sweet Potato Black Bean Soup

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.
  2. 2 Meanwhile, combine black beans and picante sauce in a blender; blend until smooth.
  3. 3 Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.

By Chef Mo

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

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

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

Mexican Grilled Corn
Dinner Mexican

Mexican Grilled Corn

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
  2. 2 Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
  3. 3 Bring a large pot of salted water to a boil. Boil corn in salted water for 5 minutes. Drain the corn.
  4. 4 Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
  5. 5 Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with cotija cheese and salt. Garnish with slices of lime.

By John Mitzewich

Quesadilla Jalapeno Spread
Dinner Mexican

Quesadilla Jalapeno Spread

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a blender or food processor, mix together the mayonnaise, diced jalapenos, jalapeno juice, cumin, sugar, paprika, cayenne pepper, and garlic powder. Blend until smooth and jalapeno is completely pureed, about 1 minute. Season to taste with salt, as needed.

By ALLJER

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

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

Slow Cooker Shredded Mexican Chicken
Dinner Mexican

Slow Cooker Shredded Mexican Chicken

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
  2. 2 Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
  3. 3 Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
  4. 4 Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.

By mrlkn

Mexican-Style Turkey Chorizo
Dinner Mexican

Mexican-Style Turkey Chorizo

4.5

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine turkey, vinegar, chili powder, garlic powder, smoked paprika, sweet paprika, salt, cumin, coriander, oregano, dried chipotle pepper, cinnamon, and cloves in a bowl until well mixed. Cover bowl with plastic wrap.
  2. 2 Refrigerate for flavors to blend, at least 1 hour. Store in the refrigerator or freeze until ready to use.

By France Cevallos

Steak, Onion, and Pepper Fajitas
Dinner Mexican

Steak, Onion, and Pepper Fajitas

4.3

Prep
25 min
Cook
25 min
Total
170 min

Instructions

  1. 1 Combine steak, lime juice, and tequila in a plastic bag; marinate in the refrigerator for 2 hours.
  2. 2 When ready to cook, preheat an outdoor grill for high heat and lightly oil grate.
  3. 3 Remove steak from marinade and shake off excess. Discard remaining marinade.
  4. 4 Grill steak on the preheated grill until no longer pink on the inside, about 8 minutes per side. Remove from the grill and slice into 1/4-inch strips. Arrange strips on a serving plate.
  5. 5 Heat oil in a skillet over medium heat. Add liquid smoke, Worcestershire sauce, paprika, salt, and pepper; stir to combine. When the mixture is hot, add bell peppers and onions; cook until peppers are tender.
  6. 6 Pour pepper and onion mixture over steak strips and serve immediately.

By lv2ck

Slow Cooker Mexican Shredded Chicken
Dinner Mexican

Slow Cooker Mexican Shredded Chicken

4.7

Prep
15 min
Cook
250 min
Total
265 min

Instructions

  1. 1 Mix chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper together for sauce in a small bowl.
  2. 2 Place chicken in a 3-quart slow cooker. Pour sauce over top.
  3. 3 Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 5 hours or on High for 4 to 5 hours. Remove chicken and turn the slow cooker to Warm.
  4. 4 Shred the chicken with 2 forks and return to the slow cooker. Heat for 10 minutes to allow juices to soak into the shredded chicken.

By Sarah

Avocado-Egg Salad Tostada Filling
Dinner Mexican

Avocado-Egg Salad Tostada Filling

3.0

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
  2. 2 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble once cool.
  3. 3 Mash the avocado in a mixing bowl with the lime juice, mustard powder, paprika, and salad dressing. Stir in the chopped eggs, crumbled bacon, diced tomato, and diced onion until evenly combined. Season to taste with salt and cayenne pepper.

By eye2une2a440

Turkey Chorizo, Revised
Dinner Mexican

Turkey Chorizo, Revised

4.5

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Place dried peppers in a mortar and grind into medium-sized pieces. Add oregano, salt, cumin, sugar, and peppercorns. Grind into a rough powder. Add garlic and continue to grind until a paste forms. Use a wooden spoon to mix the chile powder and paprika into the paste. Add the vinegar and water while stirring. Mix well.
  2. 2 Place ground turkey in a large bowl. Mix seasoning paste into turkey using your hands covered in clean rubber gloves. Allow mixture to rest in the refrigerator for at least 1 hour before using in your favorite recipe.

By Buckwheat Queen

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 Carnitas
Dinner Mexican

Instant Pot Carnitas

4.9

Prep
15 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a large bowl.
  2. 2 Combine salt, oregano, cumin, black pepper, chile powder, and paprika in a small bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; transfer to a pressure cooker. Cover pork cubes with orange juice, onion, and garlic.
  3. 3 Cover pork cubes with orange juice, onion, and garlic.
  4. 4 Place lid on the pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.
  5. 5 Remove pork from the pressure cooker and shred meat.

By Jennifer Sierra-Quick

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

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

Instant Pot Pinto Beans (No Soaking)
Dinner Mexican

Instant Pot Pinto Beans (No Soaking)

4.9

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add bacon and cook, turning once, 4 to 6 minutes.
  3. 3 Add chicken broth, pinto beans, water, onions, chile peppers, garlic powder, salt, chili powder, cumin, and paprika. Close and lock the lid.
  4. 4 Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
  6. 6 Remove bacon and chile peppers; chop to desired consistency and return to the pot. Mash beans with a potato masher until they reach desired consistency.

By Jim

Seitan Fajitas
Dinner Mexican

Seitan Fajitas

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat; cook and stir bell peppers and onion in hot oil until tender, 3 to 5 minutes. Add seitan, soy sauce, garlic, chili powder, paprika, and cumin; cook and stir until seitan is heated through, 7 to 10 minutes.
  2. 2 Spoon seitan filling onto each tortilla and fold tortilla around filling.

By MFord

Vegan Tofu Tacos
Dinner Mexican

Vegan Tofu Tacos

3.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat coconut oil in a skillet over medium heat; cook and stir bell peppers and onions until cooked through, about 5 minutes. Add tomatoes and cook for 3 minutes more.
  2. 2 Stir tofu into bell peppers mixture; cook and stir until tofu is cooked through, about 4 minutes. Mix white beans into tofu mixture; cook and stir until heated through, 3 to 4 minutes. Add juice of 1 lime, adobo seasoning, chili powder, turmeric, and paprika; cook and stir for 3 minutes more.
  3. 3 Arrange Swiss chard on serving plates and fill each with tofu mixture; top each with nutritional yeast and remaining lime juice.

By Balanced Babe

Mexican-Inspired Sweet Potato Hash
Dinner Mexican

Mexican-Inspired Sweet Potato Hash

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat 4 tablespoons olive oil in a skillet over medium heat. Add sweet potatoes, carrots, bell pepper, and onion; cook, stirring occasionally, until tender, about 20 minutes. Add garlic and continue cooking until vegetables have accumulated browned bits on them, about 5 minutes more.
  2. 2 Stir black beans, corn, cinnamon, chipotle pepper, paprika, and cumin into the skillet. Mix thoroughly and reduce heat to medium-low, adding another tablespoon olive oil if mixture is dry. Cook for another 5 minutes before serving.

By Tsstyeh

Eggplant Tacos
Dinner Mexican

Eggplant Tacos

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion, lemon juice, garlic, and jalapeño; bring to a simmer and cook until onion softens, about 3 minutes.
  2. 2 Stir in eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt; drizzle remaining 2 tablespoons olive oil over top. Cook, stirring occasionally, until eggplant softens and reduces in size, about 15 minutes. Serve in taco shells.

By DnDCross

Cochinita Pibil
Dinner Mexican

Cochinita Pibil

4.4

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
  3. 3 Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
  4. 4 While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

By TAWMTHEBOMB

Tex-Mex Beef and Cheese Enchiladas
Dinner Mexican

Tex-Mex Beef and Cheese Enchiladas

4.4

Prep
5 min
Cook
50 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in tomato sauce and 2 cups water. Simmer over low heat.
  3. 3 Mix remaining water with flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
  4. 4 While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13-inch baking dish, reserving some of the cheese to sprinkle on top. Pour meat sauce evenly over the rolled tortillas. Top with remaining cheese.
  5. 5 Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.

By RHONDA35

Homemade Chicken Fajitas
Dinner Mexican

Homemade Chicken Fajitas

4.9

Prep
25 min
Cook
10 min
Total
335 min

Instructions

  1. 1 Whisk chili powder, cumin, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
  2. 2 Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
  3. 3 Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
  4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
  5. 5 Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
  6. 6 While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
  7. 7 To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.

By Mark A Sheeler

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