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Bacon and Tomato Quesadillas
Lunch Mexican

Bacon and Tomato Quesadillas

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Layer on half of each tortilla: 1/4 cup cheese, 2 tablespoons diced tomatoes. 1 tablespoon bacon and 1 tablespoon basil. Fold each tortilla in half to form a half circle.
  2. 2 Lightly coat a large nonstick skillet or griddle with oil. Cook each quesadilla, over medium-high heat for 1 1/2 minutes on each side until cheese is melted and tortilla is lightly browned.
  3. 3 Cut the quesadilla into 4 wedges and serve with sour cream.

By Red Gold

Puerto Rican Gazpacho Salad
Lunch Mexican

Puerto Rican Gazpacho Salad

4.7

Prep
15 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Bring a large saucepan of water to a boil. Cook codfish in boiling water to reduce saltiness to your taste, 10 to 25 minutes; drain. Let codfish cool completely.
  2. 2 Mix together avocado, tomato, and onion in a large bowl. Break cooled codfish into small pieces, discarding any bones; add to avocado mixture and stir gently. Drizzle with olive oil, add vinegar, and stir gently. Season with black pepper.
  3. 3 Cover the bowl with plastic wrap; refrigerate salad for at least 45 minutes before serving.

By Chef Victor A Rodriguez

Grandma's Easy Turkey Taco Salad
Lunch Mexican

Grandma's Easy Turkey Taco Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium-high heat, and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package. Remove from heat.
  2. 2 Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.

By Jennifer Wood Anastasia

Buffalo Chicken and Ranch Wraps
Lunch Mexican

Buffalo Chicken and Ranch Wraps

4.6

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain on a paper towel-lined plate. Crumble when cool.
  2. 2 Drain off and discard all but 2 tablespoons drippings. Add chicken breast chunks to the skillet; cook and stir until browned, about 10 minutes. Cover the skillet; continue cooking until no longer pink inside and the juices run clear, about 10 minutes more. Stir in Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in crumbled bacon. Keep mixture warm.
  3. 3 Heat tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots.
  4. 4 Fill each warmed tortilla with about 1/3 cup chicken filling and about 1 tablespoon tomatoes; drizzle with 1 tablespoon ranch dressing. Wrap tortilla around filling. Repeat with remaining tortillas, filling, tomatoes, and dressing.

By figgy

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

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

Bean Crunchwrap Supreme
Lunch Mexican

Bean Crunchwrap Supreme

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place black beans and taco seasoning in a small microwaveable bowl. Stir in taco seasoning. Heat for 30 seconds.
  2. 2 Place the large tortilla on a clean work surface. Spoon beans in the center. Spread cheese sauce over the beans.
  3. 3 Place tostada shell on top of the the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
  4. 4 Center the small street-size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
  5. 5 Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the wrap and cook 3 minutes more. Serve with taco sauce if desired.

By Soup Loving Nicole

Make-Ahead Lunch Wraps
Lunch Mexican

Make-Ahead Lunch Wraps

4.6

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from the heat and let and cool.
  3. 3 Meanwhile, rinse black beans and pinto beans in a colander or strainer. Transfer beans to a large bowl. Mix in corn and diced tomatoes with green chiles, then mix in cooled rice and pepper Jack cheese.
  4. 4 Divide mixture evenly among tortillas and roll up.
  5. 5 Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.
  6. 6 Enjoy.

By Melissa Pietrosanti

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

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

Beef Taco Salad
Lunch Mexican

Beef Taco Salad

4.6

Prep
15 min
Cook
15 min
Total
510 min

Instructions

  1. 1 Place ground beef in a large, deep skillet. Cook and stir over medium-high heat until evenly brown. Drain and discard grease. Add taco seasoning mix and prepare according to package directions. Set aside to cool.
  2. 2 Combine cooled beef mixture, lettuce, onion, bell pepper, cheese, tomatoes, and tortilla chips in a large serving bowl. Add enough dressing to coat; mix well and refrigerate for 8 hours to overnight.

By Susan

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

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

Extra Cheesy Chicken Enchilada Soup
Lunch Mexican

Extra Cheesy Chicken Enchilada Soup

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
  2. 2 Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  5. 5 Ladle soup into bowls and top with Monterey Jack cheese.

By thedailygourmet

Dana's Taco Salad
Lunch Mexican

Dana's Taco Salad

4.6

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
  2. 2 Cook the turkey in a skillet over medium heat until no longer pink, 8 to 12 minutes. Stir the cooked lentils, 1 cup of water, and the taco seasoning mix into the turkey. Bring mixture to a boil; reduce heat to low and simmer until liquid is nearly gone, about 5 minutes.
  3. 3 Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.

By Dana Lawson

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

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

Tortas
Lunch Mexican

Tortas

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium heat. Pan-fry steaks to desired doneness, about 5 minutes on each side.
  2. 2 Slice rolls lengthwise. Spread about 1 tablespoon sour cream onto one side of each roll and top with about 1/3 cup mashed pinto beans per sandwich. Place 1 cooked round steak per sandwich on top of pinto beans.
  3. 3 Layer each sandwich with a portion of avocado slices, tomato slices, and sliced pickled jalapeños, about 1/2 cup shredded lettuce, 1/4 cup cilantro, and 1/4 cup crumbled queso fresco cheese.
  4. 4 Squeeze a lime wedge over each sandwich, close, and serve.

By Margo Hinkle

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

Slow Cooker Taco Soup with Ranch Dressing Mix
Lunch Mexican

Slow Cooker Taco Soup with Ranch Dressing Mix

4.7

Prep
10 min
Cook
310 min
Total
320 min

Instructions

  1. 1 Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with taco seasoning mix and ranch dressing mix.
  2. 2 Add corn, black beans, diced tomatoes, and green chiles, all with their liquid, to the slow cooker. Stir black olives, onion, bell pepper, and tomato juice into ground beef mixture.
  3. 3 Cook on Low until vegetables are completely tender, about 5 hours.

By MICHMEIG

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

Instant Pot Cheesy Chicken Enchilada Soup
Lunch Mexican

Instant Pot Cheesy Chicken Enchilada Soup

4.8

Prep
10 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Drain canned chicken and save 1 cup broth.
  2. 2 Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  4. 4 Stir well and serve. Top with mozzarella, tortilla chips, and green onions.

By Gary Michael Hess

Julie's Mexican Salad Inspiration
Lunch Mexican

Julie's Mexican Salad Inspiration

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Layer lettuce, corn, black beans, tomato, green onions, cilantro, green bell pepper, avocado, Cheddar cheese, and tortilla chips, in this order, in a serving bowl.
  2. 2 Stir ranch-style dressing and salsa together in a bowl; pour over salad.

By Pamela Allen Kennedy