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Easy Tortilla Soup
Mexican

Easy Tortilla Soup

4.5

Prep
Cook
Total

Instructions

  1. 1 In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.

By Pat

Mexican Rice Casserole
Mexican

Mexican Rice Casserole

4.2

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Stir chili beans, tomato sauce, and 3/4 cup water through the cooked rice; bring to a simmer over medium heat. Pour rice mixture into a 9x13-inch baking dish. Spread sour cream over the rice mixture. Sprinkle crushed corn chips over the sour cream layer; top with Mexican cheese blend.
  4. 4 Bake in preheated oven until heated through and the cheese is melted, about 15 minutes.

By rpeijm

Vegetarian Bean Burritos
Dinner Mexican

Vegetarian Bean Burritos

4.3

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
  2. 2 Cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
  3. 3 Place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. Spread warm pinto bean mixture, shredded lettuce, and Colby Jack cheese onto each warm tortilla. Roll the tortilla around the filling to form a burrito.

By Megan

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

The Tostada Connection
Dinner Mexican

The Tostada Connection

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Cook and stir ground beef in a skillet until browned and crumbly, 4 to 5 minutes. Drain grease from skillet, stir in tomato sauce and taco seasoning, and cook for about 2 minutes. Set aside.
  3. 3 Place frozen pizza on a pizza or round baking pan. Spread refried beans evenly over the crust, followed by a layer of the ground beef mixture. Sprinkle the pizza with shredded Cheddar cheese.
  4. 4 Bake in the preheated oven until crust is crispy, edges are golden brown, and cheese is melted, 15 to 17 minutes.

By lutzflcat

Cheese Enchiladas
Dinner Mexican

Cheese Enchiladas

4.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
  3. 3 Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
  4. 4 Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

By Michelle

Taco Rice
Dinner Mexican

Taco Rice

4.2

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place chicken broth, tomato sauce, and taco seasoning into a large pot; bring to a boil.
  2. 2 Stir rice into the pot, cover, and remove from heat. Let the pot stand, covered, for 5 minutes.
  3. 3 Stir in olives and cheese; mix well. Serve with sour cream.

By Kristine Connow

Sarah's Easy Shredded Chicken Taco Filling
Dinner Mexican

Sarah's Easy Shredded Chicken Taco Filling

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place chicken breasts in a saucepan and cover with water. Bring to a boil over medium heat, then simmer until no longer pink, 10 to 12 minutes.
  3. 3 Transfer chicken breasts to a bowl. Allow to cool briefly, then shred with 2 forks.
  4. 4 Heat vegetable oil in a saucepan over medium heat. Add onion and cook until translucent, 2 to 3 minutes.
  5. 5 Stir in shredded chicken, tomato sauce, cumin, and chili powder. Bring to a boil, then reduce heat to low and simmer until chicken is hot and flavors have blended, about 3 minutes.
  6. 6 Serve and enjoy!

By Holiday Baker

Fideo
Side Dish Mexican

Fideo

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a saucepan over medium-high heat. Add fideo; cook and stir until golden brown and toasted.
  3. 3 Add 1 cup water and 1/2 of the tomato sauce to fideo.
  4. 4 Season with chili powder, cumin, and garlic salt; stir to blend.
  5. 5 Bring to a boil and cook until liquid has almost evaporated.
  6. 6 Stir in remaining 1/2 cup water and remaining tomato sauce. Cover and cook over medium heat until fideo is tender and sauce thickens, about 10 minutes.

By TINYANT1

Mom's Hot Mexican Salad
Mexican

Mom's Hot Mexican Salad

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place beef, onion, bell pepper, garlic and cumin in a large, deep skillet. Cook over medium high heat until hamburger is evenly brown. Drain any excess fat.
  2. 2 Stir cheese, green chilies and tomato sauce into the beef mixture. Cook 5 minutes, or until cheese is melted.
  3. 3 Equally divide lettuce among salad plates. Pour meat and cheese mixture over lettuce and garnish with chopped tomato and corn chips.

By Wendy

Mexican Rice
Dinner Mexican

Mexican Rice

4.7

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large saucepan over medium heat. Add rice, onion, garlic salt, and cumin; cook, stirring constantly, until rice is puffed and golden.
  3. 3 Stir in chicken broth and tomato sauce; bring to a boil.
  4. 4 Reduce heat to low, cover, and simmer for 25 minutes. Fluff rice with a fork.
  5. 5 Serve and enjoy!

By Mommyto2

Ranchero Sauce
Pantry Mexican

Ranchero Sauce

4.9

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until slightly browned and grease forms in the skillet, about 5 minutes. Add onion; cook and stir onion in bacon grease until onion is transparent, 5 to 10 minutes, while continuing to cook bacon until crisp and browned. Remove bacon from the skillet to drain on a paper towel-lined plate; crumble.
  2. 2 Stir chopped tomatoes, tomato sauce, cilantro, jalapeño pepper, crumbled bacon, salt, and black pepper into onion in the skillet. Bring to a simmer and cook until flavors blend, about 15 minutes.

By Andrea

Salsa Chicken Burrito Filling
Dinner Mexican

Salsa Chicken Burrito Filling

4.5

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
  2. 2 With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

By JUBEEFISH

Mexican Chicken and Black Bean Salad
Lunch Mexican

Mexican Chicken and Black Bean Salad

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  2. 2 Place the chicken breasts in the prepared dish. Mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken.
  3. 3 Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.
  4. 4 Divide spinach between two plates. Place the chicken breasts on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad.

By dian

Quinoa Black Bean Tacos (Vegan)
Dinner Mexican

Quinoa Black Bean Tacos (Vegan)

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add tomato sauce, water, quinoa, and taco seasoning; bring to a boil. Reduce heat, cover saucepan, and simmer until quinoa is tender, about 15 minutes. Add black beans and simmer until heated through, about 5 minutes more. Serve quinoa-black bean filling in tortillas.

By Ruthie Higbee

Chicken Cotija
Dinner Mexican

Chicken Cotija

4.3

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a glass baking dish with vegetable cooking spray.
  2. 2 Season chicken with salt and pepper. Heat oil in a saute pan over medium-high heat; brown chicken on both sides. Place chicken in prepared baking dish. Mix together the tomato sauce and taco seasoning in a small bowl. Pour over chicken breasts. Sprinkle cheeses evenly over top.
  3. 3 Bake in preheated oven until chicken has fully cooked and cheese has browned, 20 to 30 minutes.

By Jen

Spicy American Spanish Rice
Dinner Mexican

Spicy American Spanish Rice

4.4

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Melt butter in a skillet over medium heat. Cook and stir rice in the melted butter until rice is lightly browned, 3 to 4 minutes. Stir bell pepper and onion into rice and cook until bell pepper is softened and onion is translucent, 5 to 8 minutes.
  2. 2 Break the ground beef into the rice mixture; cook and stir until beef is completely browned, 8 to 10 minutes. Stir tomato sauce and diced tomatoes into ground beef mixture. Cover, reduce heat, and simmer until rice is tender and liquid is absorbed, about 20 minutes.

By KOOLCHICK262003

Chilaquiles
Breakfast Mexican

Chilaquiles

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Heat oil in a large, heavy skillet to 350 degrees F (175 degrees C).
  2. 2 Fry tortillas and onion in hot oil until crisp and golden brown, stirring frequently.
  3. 3 Remove to a paper towel-lined plate to drain. Drain the skillet, leaving only a thin residue of oil.
  4. 4 Place the skillet over medium heat. Return fried tortillas and onion to the skillet and stir in beaten eggs; season with salt. Cook and stir until eggs are firm.
  5. 5 Stir in tomato salsa and water. Reduce heat and simmer until thickened, about 10 minutes.
  6. 6 Sprinkle with cheese and continue cooking until cheese is melted.

By Jessica Mariscal

Quick and Easy Beef and Pork Tacos
Dinner Mexican

Quick and Easy Beef and Pork Tacos

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef, sausage, and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in taco seasoning until meat is well coated. Add diced tomatoes and tomato sauce; simmer to heat through. Spoon filling onto tortillas.

By ANG03

Chili Relleno Casserole
Dinner Mexican

Chili Relleno Casserole

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.
  2. 2 Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.
  3. 3 Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.
  4. 4 Mix eggs, evaporated milk, and flour together in a bowl; if mixture is too thick, you can add 1/2 cup milk to thin to desired consistency. Pour over chiles.
  5. 5 Bake in the preheated oven for 25 minutes. Pour enchilada sauce evenly over the top; continue baking for 15 more minutes.
  6. 6 Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.
  7. 7 Serve and enjoy!

By CLARISSA2

Homemade Taco Sauce
Pantry Mexican

Homemade Taco Sauce

4.8

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper together in a saucepan.
  3. 3 Bring to a simmer over low heat and cook until slightly thickened, about 20 minutes. Cool sauce slightly before serving.

By Michael Beatty

Throw Together Mexican Casserole
Dinner Mexican

Throw Together Mexican Casserole

4.1

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a skillet over medium heat, cook the ground beef until evenly brown; drain.
  3. 3 In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
  4. 4 Bake in the preheated oven for 1/2 hour, or until cooked through.

By Sara

Easy Mexican Rice
Dinner Mexican

Easy Mexican Rice

4.0

Prep
5 min
Cook
60 min
Total
80 min

Instructions

  1. 1 In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let stand for 15 minutes.
  2. 2 Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce.
  3. 3 Cook over medium heat until heated through.

By HeatheR

Mexican Pork Chop Casserole
Dinner Mexican

Mexican Pork Chop Casserole

4.3

Prep
15 min
Cook
80 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat oil in a skillet over medium-high heat. Add pork chops, in batches if necessary; cook until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish; season with salt.
  3. 3 Pour rice around chops. Combine water, tomato sauce, and taco seasoning in a bowl; pour over chops and rice. Cover the baking dish with aluminum foil.
  4. 4 Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove foil; top with bell pepper and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.

By Kristi W

Enchilada Sauce
Pantry Mexican

Enchilada Sauce

4.5

Prep
10 min
Cook
11 min
Total
21 min

Instructions

  1. 1 Heat oil in a skillet over medium-high heat. Stir in chili powder and flour, reduce heat to medium, and cook until fragrant and deepened in color, stirring constantly to prevent the flour from burning, about 1 minute.
  2. 2 Gradually stir in water, tomato sauce, cumin, garlic powder, and onion salt until smooth. Continue cooking over medium heat until thickened slightly, about 10 minutes. Season with salt.
  3. 3 Enjoy!

By BRANDI T

Tex-Mex Mini Taco Bites
Dinner Mexican

Tex-Mex Mini Taco Bites

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Use a 3-inch round cookie cutter to cut 4 rounds out of each tortilla. Carefully press the rounds into each cup of a 24-cup mini muffin tin.
  3. 3 Bake the tortilla rounds in the preheated oven until light golden and crisp, 12 to 15 minutes.
  4. 4 Meanwhile, 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. Drain and discard grease. Stir in taco seasoning.
  5. 5 Transfer beef to a bowl and stir in beans, tomato sauce, and diced tomatoes. Spoon mixture into tortilla cups and top each cup with 1 teaspoon Monterey Jack cheese.
  6. 6 Place muffin pan on a baking sheet and return to the oven; bake until cheese is melted and bubbly and filling is heated through, 8 to 10 minutes.
  7. 7 Top with sour cream and green onion to serve.

By Kel Jones