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Simple Mexican Coleslaw
Lunch Mexican

Simple Mexican Coleslaw

3.4

Prep
15 min
Cook
Total
20 min

Instructions

  1. 1 Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
  2. 2 Whisk rice vinegar and olive oil together in a large salad bowl. Mix in cilantro. Stir cabbage and carrots into dressing; season with salt.
  3. 3 Slaw can be served immediately or covered and refrigerated for up to 1 day.

By 5ft5qt

Mexican Fiestada for School Lunch
Lunch Mexican

Mexican Fiestada for School Lunch

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Heat a large skillet over medium-high heat. Add ground beef and taco seasoning; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  3. 3 Divide pizza dough in half. Flatten each half into a thin crust and place onto a nonstick baking sheet.
  4. 4 Bake in the preheated oven for 3 minutes.
  5. 5 While the crusts are baking, mix pizza sauce, cumin, and salt together in a bowl.
  6. 6 Remove crusts from the oven and spread 1/2 of the sauce mixture over each one. Sprinkle beef and Cheddar evenly over top. Return to the oven and bake until cheese is melted and the crusts are crunchy, 10 to 12 minutes.

By James Martin

One - Two - Three - Mexican Macaroni Salad
Lunch Mexican

One - Two - Three - Mexican Macaroni Salad

4.3

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Rinse under cold running water; drain.
  2. 2 Combine salsa, mayonnaise, olives, bell pepper, garlic powder, salt, and black pepper in a large bowl; mix well. Stir in pasta until thoroughly coated. Cover and refrigerate before serving, at least 1 hour.

By JOSLYN H

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

Easy Tamale Casserole
Lunch Mexican

Easy Tamale Casserole

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Heat a cast iron 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. Season beef with salt and black pepper.
  3. 3 Stir onion into ground beef; cook and stir over medium heat for 1 minute, then immediately remove the skillet from heat. Stir in pinto beans and crushed tomatoes.
  4. 4 Beat together cream-style corn, cornbread mix, and egg in a large bowl until smooth; spread over ground beef mixture in the skillet. Sprinkle with Cheddar cheese.
  5. 5 Bake in the preheated oven until cheese is melted and cornbread is set in the middle, about 25 minutes.

By Gwendelyn Robinson Grizzle

Southwestern Summer Salad
Lunch Mexican

Southwestern Summer Salad

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Arrange tomato slices on a platter; sprinkle with lime juice.
  2. 2 Warm oil in a small pan over moderate heat. Add cumin, fennel and chili pepper; cook for 30 seconds. Remove from heat, discard pod and cool.
  3. 3 Spoon seasoned oil over tomatoes, sprinkle with cilantro, salt and pepper.

By Jackie

Sopa de Fideos
Lunch Mexican

Sopa de Fideos

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place tomatoes, onion, and garlic into a blender; pulse several times to get the mixture moving, then blend until smooth, 30 seconds to 1 minute.
  2. 2 Heat olive oil in a skillet over medium-low heat; stir in fideo pasta. Fry pasta gently, stirring often, until golden brown, 2 to 5 minutes. Remove from heat.
  3. 3 Pour tomato mixture into a large saucepan; stir in chicken broth and noodles. Bring to a boil, then reduce heat to medium-low and simmer until noodles are tender, 7 to 8 minutes.
  4. 4 Season with salt and pepper; stir in cilantro and cook until warmed through.

By amandascookin

Lettuce Leaf Tacos
Lunch Mexican

Lettuce Leaf Tacos

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken broth until onion is translucent, about 5 minutes.
  2. 2 Place ground beef in a separate skillet over medium heat. Cook and stir with taco seasoning until beef is browned and crumbly, 5 to 8 minutes. Drain excess grease.
  3. 3 Sprinkle tomatoes with salt in a bowl. Place Cheddar cheese into a separate bowl.
  4. 4 Fill each lettuce leaf with about 2 tablespoons beef filling; top with 1 to 2 teaspoons green pepper mixture, tomato, and about 1 1/2 tablespoons Cheddar cheese.

By asliceofpi

Cucumber, Mango, and Black Bean Salad
Lunch Mexican

Cucumber, Mango, and Black Bean Salad

3.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place black beans, cumin, and water in a microwave-safe bowl; heat in microwave on high for 1 minute. Mix mango, cucumber, jalapeno pepper, cilantro, lime juice, salt, and black pepper together in a bowl; stir in black beans. Serve immediately or chill in refrigerator before serving.

By Chrissy

Cilantro Tomato Corn Salad
Lunch Mexican

Cilantro Tomato Corn Salad

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
  2. 2 Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

By Ds R

Salsa Salad
Lunch Mexican

Salsa Salad

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In a large salad bowl, lightly mix the tomatoes, cilantro, green and red bell peppers, jalapeno peppers, green onions, and sweet red onion until thoroughly combined. Gently toss with avocado pieces, and squeeze lime juice over the salad. Sprinkle with salt to serve.

By Scratchcook

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

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 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

Corn Salad with Lime Vinaigrette
Lunch Mexican

Corn Salad with Lime Vinaigrette

4.6

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
  2. 2 Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
  3. 3 Cover bowl with plastic wrap and refrigerate at least 30 minutes.

By Jen

Spicy Shrimp Tacos
Lunch Mexican

Spicy Shrimp Tacos

4.6

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 In a small mixing bowl, combine the ranch dressing and Sriracha. Reserve refrigerated.
  2. 2 In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine.
  3. 3 Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.
  4. 4 To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.

By Mission Foods

Guacamole Salad
Lunch Mexican

Guacamole Salad

4.5

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Lightly toss avocados, tomatoes, red onion, cucumber, jalapeno, and corn in a salad bowl until well mixed, and sprinkle with garlic salt, salt, and black pepper.
  2. 2 Mix lime juice with olive oil in a small bowl, and pour over the salad. Chill for at least 30 minutes before serving.

By yogurtraisin

Mexican Bean and Rice Salad
Lunch Mexican

Mexican Bean and Rice Salad

4.4

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine brown rice, corn, kidney beans, black beans, onion, bell pepper, jalapeño peppers, cilantro, lime zest and juice, cumin, and garlic in a large bowl; gently toss until well mixed. Season with salt.
  2. 2 Refrigerate salad for 1 hour, toss again, and serve.

By TaraV1976

Mexican Cucumber Salad
Lunch Mexican

Mexican Cucumber Salad

4.4

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Place tomatoes, corn, cucumber, bell peppers, and red wine vinegar into a large serving bowl. Stir in crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper until incorporated.
  2. 2 Cover and chill in the refrigerator for at least 30 minutes before serving.

By ECUADORITA

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

Black Bean and Couscous Salad
Lunch Mexican

Black Bean and Couscous Salad

4.7

Prep
30 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring broth to a boil in a 2-quart or larger saucepan. Stir in couscous, cover the pot, and remove from heat. Let stand for 5 minutes.
  3. 3 Whisk together olive oil, lime juice, vinegar, and cumin in a large bowl. Add beans, green onions, red bell pepper, corn, and cilantro; toss to coat.
  4. 4 Fluff couscous well, breaking up any chunks. Add to vegetables in the bowl and mix well. Season with salt and pepper. Serve at once or refrigerate until ready to serve.

By Allrecipes Member

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

Southwestern Chicken Salad
Lunch Mexican

Southwestern Chicken Salad

3.9

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
  2. 2 In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
  3. 3 Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

By LINDA W

Mexican Mango Salad
Lunch Mexican

Mexican Mango Salad

4.6

Prep
35 min
Cook
Total
35 min

Instructions

  1. 1 Combine avocados, tomatoes, mango, mixed greens, romaine lettuce, red onion, and green onions in a large serving bowl. Toss until salad is evenly mixed.
  2. 2 Make dressing: Whisk together lime juice, olive oil, sugar, red pepper, cumin, salt, and black pepper in a medium bowl until blended.
  3. 3 Pour dressing over salad; toss briefly and serve.

By SherriRD

Mexican Orzo Salad
Lunch Mexican

Mexican Orzo Salad

4.5

Prep
25 min
Cook
10 min
Total
155 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain; transfer to a large bowl.
  2. 2 Add chickpeas, kidney beans, black beans, green onions, red onion, bell peppers, corn, cilantro, salt, and black pepper to the bowl. Drizzle oil and lime juice over salad, toss to coat. Refrigerate to chill before serving, at least 2 hours.

By Nancy