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Spinach Whole Wheat Quesadillas
Lunch Mexican

Spinach Whole Wheat Quesadillas

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat a large non-stick skillet over medium-high heat. Place 1 tortilla onto the skillet. Sprinkle about half the Cheddar cheese evenly over the tortilla. Top with the spinach, green onions, garlic powder, and chili powder. Cover with the remaining Cheddar cheese. Place the second tortilla on top.
  2. 2 Cook until the bottom tortilla starts to develop a bit of color and starts to crisp, about 3 minutes. To flip and cook the other side, slide the quesadilla off the non-stick pan onto a dinner plate, cover with another dinner plate and flip. The crispy tortilla side should now be on top. Slide the quesadilla back onto the pan and cook until the bottom tortilla starts turning crisp, about 3 minutes more. Slide onto a cutting board, and cut into 8 wedges to serve.

By Tracy X

Easy Slow Cooker Chicken Tacos
Lunch Mexican

Easy Slow Cooker Chicken Tacos

5.0

Prep
10 min
Cook
300 min
Total
310 min

Instructions

  1. 1 Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
  2. 2 Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
  3. 3 Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.

By Lilliansmommy

Across the Border Tequila Shrimp
Lunch Mexican

Across the Border Tequila Shrimp

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add garlic; cook and stir, about 30 seconds. Add shrimp; cook and stir until pink, about 3 minutes. Add tequila and lime juice; season with salt and chili powder. Simmer until liquid has evaporated, about 3 minutes more.
  2. 2 Pour shrimp on a serving plate; garnish with cilantro. Serve with lime wedges.

By IrvineHousewife

Corn and Roasted Red Pepper Salad
Lunch Mexican

Corn and Roasted Red Pepper Salad

3.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

By unsane1047

Bean Salad
Lunch Mexican

Bean Salad

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Rinse canned beans in a colander under running water; drain.
  2. 2 Combine beans and corn in a large bowl; add salsa, chili powder, oil, cumin, and lime juice and toss until evenly combined. Sprinkle with parsley.
  3. 3 Cover the bowl with plastic wrap; chill in the refrigerator before serving, 1 hour.

By HEATHERANNE23

Creamy Taco Soup
Lunch Mexican

Creamy Taco Soup

4.9

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Stir ground beef, onion, and garlic together in a large pot on medium heat until beef is brown and crumbly, and onion is translucent, 5 to 7 minutes. Drain; discard grease.
  2. 2 Stir in cumin and chili powder; cook for 2 to 3 minutes more. Add cream cheese to the pot; stir until melted, and no chunks remain. Stir in beef broth, diced tomatoes and juices, green chiles, cream, and salt.
  3. 3 Reduce heat to medium and cook until heated through, about 30 minutes; do not boil or mixture may curdle.

By SandyR

Mexican Cold Pea Soup
Lunch Mexican

Mexican Cold Pea Soup

5.0

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Add peas to the bowl of a food processor or blender; pulse, constantly scraping down the sides of the bowl, until puréed. Add a little lime juice if peas are too dry. Add yogurt, olive oil, remaining lime juice, garlic, and chili powder; pulse until liquefied. Pour soup into a large bowl; stir in ice water and salt until incorporated. Cover the bowl with plastic wrap; refrigerate until flavors combine, 4 to 6 hours to overnight.
  2. 2 Garnish servings with bell pepper, tomato, and jalapeño.

By STUUUAAART

Mexican Green Papaya Salad
Lunch Mexican

Mexican Green Papaya Salad

3.3

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Blend cilantro, garlic, lime juice, olive oil, brown sugar, chili powder, and salt in a blender until smooth.
  2. 2 Toss shredded papaya, black beans, corn, and red bell pepper together in a large mixing bowl; add dressing and toss to coat.
  3. 3 Cover bowl with plastic wrap and refrigerate at least 30 minutes.

By winnipegkaty

Black Bean Tacos
Lunch Mexican

Black Bean Tacos

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
  2. 2 Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

By Courtney LeClaire

Red Enchilada Sauce
Lunch Mexican

Red Enchilada Sauce

4.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Sauté garlic in hot oil for 1 to 2 minutes. Add tomato sauce, salsa, chili powder, onion, parsley, basil, oregano, cumin, black pepper, and salt.
  2. 2 Stir in water; bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes.

By Sara

Chicken Tortilla Soup with Salsa
Lunch Mexican

Chicken Tortilla Soup with Salsa

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Cook and stir chicken in hot oil until browned, about 5 minutes. Mix in garlic and cumin. Add broth, corn, onion, salsa, lemon juice, and chili powder; bring to a boil. Reduce heat to low and simmer soup for 20 to 30 minutes.
  2. 2 Break up tortilla chips into individual bowls; ladle soup over chips. Top each with Monterey Jack cheese and a dollop of sour cream.

By Betty

Kelly's Black Bean Salad
Lunch Mexican

Kelly's Black Bean Salad

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. 2 Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.
  3. 3 Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.

By Chelsea

Vegetarian Tortilla Stew
Lunch Mexican

Vegetarian Tortilla Stew

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.

By Mindy

Mexican Shredded Chicken Soup
Lunch Mexican

Mexican Shredded Chicken Soup

5.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  2. 2 Add tomatoes, chili powder, cumin, and oregano. Stir in chicken broth and water; bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes.
  3. 3 Add black beans, hominy, chicken, cilantro, and jalapeno pepper. Simmer until heated through, at least 10 minutes.

By Debence

Black Bean and Rice Burritos
Lunch Mexican

Black Bean and Rice Burritos

4.3

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. 2 Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent, 5 to 6 minutes. Add remaining 1 tablespoon butter and let melt. Stir in chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg; cook, stirring often, for 2 more minutes.
  3. 3 Stir in black beans and tomato sauce, then bring to a simmer. Reduce the heat to low and cook until flavors blend, about 10 minutes. Remove from the heat and stir in cilantro. Let sit until cilantro wilts, about 5 minutes.
  4. 4 Fill warm tortillas with bean mixture and rice.

By Bobikel

Amazing Mexican Quinoa Salad
Lunch Mexican

Amazing Mexican Quinoa Salad

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
  2. 2 Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours.
  3. 3 Stir salad again before serving.

By Rita

Spicy Dorito Taco Salad
Lunch Mexican

Spicy Dorito Taco Salad

4.5

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Combine ground beef, garlic powder, chili powder, and black pepper in a skillet over medium heat; cook until beef is brown and crumbly, about 10 minutes, breaking up beef into chunks as it cooks. Drain excess grease, remove from heat, and cool.
  2. 2 Toss lettuce, tortilla chips, cheese, beans, tomato, onion, and jalapeño in a large bowl. Stir in beef until well combined.
  3. 3 Whisk oil, sugar, ketchup, taco seasoning, vinegar, and Worcestershire together in a bowl until sugar dissolves; pour over salad and toss to coat.

By Lora R

Chicken Tortilla Soup in the Instant Pot
Lunch Mexican

Chicken Tortilla Soup in the Instant Pot

4.7

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select the Poultry setting according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
  3. 3 Remove chicken and shred with two forks. Return chicken to soup. Ladle into individual bowls and top with crushed tortilla chips.

By Penny Momma

Creamy Chicken Tortilla Soup with RO*TEL
Lunch Mexican

Creamy Chicken Tortilla Soup with RO*TEL

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine chicken, broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Cook until heated through and flavors meld, at least 20 minutes.
  2. 2 Ladle into bowls and top with crushed tortilla chips, cheese, and sour cream.

By CaliTexan

Mexican Street Corn-Chicken Salad
Lunch Mexican

Mexican Street Corn-Chicken Salad

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
  2. 2 Add chicken, corn, and olives to dressing and toss to coat.
  3. 3 Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

By Christa Lewis

Catherine's Spicy Chicken Soup
Lunch Mexican

Catherine's Spicy Chicken Soup

4.8

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
  2. 2 In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

By AUNTTAF

Crunchy Cheese Sandwiches
Lunch

Crunchy Cheese Sandwiches

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat your oven's broiler.
  2. 2 In a medium bowl, stir together the onion, tomato, celery, bell pepper, cheese, chili powder and salt. Arrange slices of bread on a baking sheet or broiling pan. Top each one with 1/4 of the mixture, spreading out to the edges.
  3. 3 Broil for 4 to 5 minutes, or until cheese melts. Watch closely to prevent burning. Serve immediately.

By QuoVadis

Mojo French Fries
Lunch

Mojo French Fries

3.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  2. 2 Whisk flour, paprika, salt, black pepper, chili powder, and cayenne pepper in a bowl. Whisk egg with milk together in a separate bowl. Dip potato wedges in the egg mixture, then dredge in the seasoned flour. Arrange coated potato wedges on prepared baking sheet. Drizzle wedges with vegetable oil.
  3. 3 Bake in the preheated oven until the coating is browned and the potatoes are tender, 20 to 25 minutes. Serve immediately.

By Brooke'smom

Corn and Black Bean Salad
Lunch

Corn and Black Bean Salad

4.4

Prep
10 min
Cook
Total
810 min

Instructions

  1. 1 In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
  2. 2 In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

By Jodi T.

Healthy Quinoa Salad
Lunch

Healthy Quinoa Salad

3.9

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, corn, peas, and broccoli to steamer; cover, and steam until tender, 5 to 10 minutes.
  3. 3 Mix quinoa and vegetable mixture together in a bowl.
  4. 4 Whisk olive oil, lemon juice, chili powder, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat.

By kristentulk