15 Easy Mexican Dinner Recipes for a Flavorful Feast

Looking for a fun way to spice up your weeknight meals? These easy Mexican dinner recipes are just what you need! Bursting with bold flavors and vibrant ingredients, they’re quick to whip up, making dinner a breeze without sacrificing taste. From tacos to enchiladas, you’ll find something to satisfy everyone’s cravings without spending all evening in the kitchen.

Cheesy Chiles Rellenos

Cheesy Chiles Rellenos are a delightful dish that brings together the comforting flavors of cheese and the smoky essence of roasted peppers. They are not only delicious but also easy to prepare, making them an excellent choice for a cozy dinner at home.

The dish features tender chiles stuffed with a creamy cheese filling, often topped with a zesty tomato sauce. Each bite is a blend of savory goodness and a hint of spice, perfect for those who love a little kick in their meals. Serve them with rice or a fresh salad for a complete meal that everyone can enjoy.

Ingredients

• 6 large poblano peppers
• 2 cups shredded cheese (such as Monterey Jack or Queso Blanco)
• 1 cup ricotta cheese
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 cup tomato sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roast the poblano peppers until charred, either over an open flame or under the broiler. Once charred, place them in a sealed bag for about 10 minutes, then peel off the skin carefully.
3. In a bowl, mix shredded cheese, ricotta, garlic powder, cumin, salt, and pepper until well combined.
4. Stuff each roasted pepper with the cheese mixture, packing it in gently.
5. Place the stuffed peppers in a baking dish and drizzle with olive oil. Pour the tomato sauce over the top.
6. Bake for about 25-30 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving. Enjoy your Cheesy Chiles Rellenos!

Spicy Shrimp Quesadillas

Spicy Shrimp Quesadillas are a delightful blend of flavors that bring a little heat to your dinner table. Filled with juicy shrimp and melted cheese, these quesadillas are not only tasty but also quick and easy to prepare. They make a perfect weeknight meal or a fun option for gatherings with friends and family.

These quesadillas are all about convenience without sacrificing flavor. The shrimp is cooked to perfection with spices that add just the right amount of kick. Paired with cheese and tucked inside soft tortillas, they are grilled until crispy. Serve them with your favorite dipping sauce or some guacamole for a delicious touch!

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 cups shredded cheddar cheese
• 4 large flour tortillas
• 2 tablespoons olive oil
• Fresh cilantro, chopped (optional)
• Guacamole or salsa for serving

Instructions

1. Season the Shrimp: In a bowl, toss the shrimp with chili powder, garlic powder, cumin, salt, and pepper.
2. Cook the Shrimp: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the seasoned shrimp and cook for 2-3 minutes, or until they are pink and opaque. Remove from the skillet and set aside.
3. Assemble the Quesadillas: Place a tortilla in the same skillet. Sprinkle half with cheese, add a portion of the cooked shrimp, and sprinkle a little more cheese on top. Fold the tortilla in half.
4. Grill the Quesadillas: Cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted. Repeat with the remaining tortillas.
5. Serve: Cut the quesadillas into wedges and serve hot with guacamole or salsa.

Pork Carnitas Tacos

Pork carnitas tacos are a delicious and simple option for a weeknight dinner. The slow-cooked pork is tender and flavorful, making every bite satisfying. Topped with fresh ingredients like cilantro and pickled onions, these tacos are a crowd-pleaser.

This recipe is easy to prepare, with the slow cooking allowing the flavors to meld beautifully. Perfect for gatherings or a cozy dinner at home, these tacos bring a taste of Mexico right to your table.

Ingredients

• 2 pounds pork shoulder
• 1 onion, quartered
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• 1 orange, juiced
• 1 lime, juiced
• 10 small corn tortillas
• Cilantro, for garnish
• Pickled onions, for topping

Instructions

1. Prepare the Pork: In a slow cooker, combine the pork shoulder, onion, garlic, cumin, oregano, salt, pepper, orange juice, and lime juice. Stir to coat the pork with the spices.
2. Slow Cook: Cover and cook on low for 8 hours or until the pork is tender and easily shreds with a fork.
3. Shred the Pork: Once cooked, remove the pork from the slow cooker and shred it with two forks. Return it to the slow cooker to soak up more juices.
4. Warm the Tortillas: Heat the corn tortillas in a skillet for about 30 seconds on each side until warm.
5. Assemble the Tacos: Place a generous amount of shredded pork on each tortilla. Top with cilantro and pickled onions.
6. Serve: Enjoy your tacos with lime wedges on the side!

Mexican Rice and Beans Bowl

This Mexican Rice and Beans Bowl is a delightful mix of flavors and textures that make for a satisfying meal. With its hearty rice, creamy beans, and fresh toppings, it’s a tasty option that’s also simple to whip up during a busy weeknight.

The warmth of the spices blends perfectly with the freshness of tomatoes and avocado, creating a balanced dish that’s both filling and nourishing. Plus, it’s customizable, so you can add your favorite toppings and make it your own!

Ingredients

• 1 cup rice
• 2 cups vegetable broth
• 1 can black beans, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup diced tomatoes
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions

1. Cook the Rice: In a pot, heat the olive oil over medium heat. Add the rice and toast for about 2 minutes. Then, pour in the vegetable broth, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes until the rice is tender.
2. Prepare the Beans: In a small saucepan, heat the black beans over low heat. Season with salt and pepper, warming until heated through.
3. Assemble the Bowl: Once the rice is cooked, fluff it with a fork. In a bowl, layer the rice, followed by the warm black beans, diced tomatoes, and avocado slices.
4. Garnish and Serve: Top with fresh cilantro and serve with lime wedges on the side for an extra zing. Enjoy your flavorful Mexican Rice and Beans Bowl!

Also Read: 20 Yummy Food Recipes Dinner Easy You’ll Love

Vegetarian Tacos with Grilled Corn

These vegetarian tacos are a delightful choice for dinner, bursting with fresh flavors and simple to prepare. The sweetness of grilled corn pairs beautifully with creamy avocado and zesty salsa, creating a satisfying meal that everyone will enjoy.

Quick to whip together, this recipe is perfect for busy weeknights or casual gatherings. With just a few ingredients and minimal prep time, you can have a delicious dinner on the table in no time.

Ingredients

• 8 corn tortillas
• 2 cups fresh corn kernels (grilled or roasted)
• 1 ripe avocado, sliced
• 1 cup fresh salsa
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions

1. Grill the Corn: If using whole corn, grill it until charred and tender. Remove kernels from the cob and set aside.
2. Warm the Tortillas: Heat the corn tortillas in a skillet for about 30 seconds on each side, or until they are warm and pliable.
3. Assemble the Tacos: Place a generous amount of grilled corn on each tortilla. Top with avocado slices, fresh salsa, and a sprinkle of chopped cilantro.
4. Season and Serve: Add salt and pepper to taste. Serve with lime wedges on the side for an added burst of flavor.

Chicken Enchiladas with Green Sauce

Chicken enchiladas with green sauce are a delightful blend of flavors that bring a taste of Mexico right to your dinner table. The tortillas are filled with tender chicken and smothered in a zesty green sauce, making for a dish that is both comforting and satisfying.

This recipe is easy to whip up, perfect for busy weeknights when you want to serve something delicious without spending hours in the kitchen. With just a few simple ingredients, you can create a meal that everyone in the family will love.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup green enchilada sauce
• 8 small corn tortillas
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/2 cup diced onions
• 1/2 cup sour cream (optional)
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, half of the green enchilada sauce, and diced onions. Mix well.
3. Warm the corn tortillas in a skillet or microwave until pliable. This makes them easier to roll.
4. Fill each tortilla with a portion of the chicken mixture and a sprinkle of cheese. Roll them up and place seam-side down in a greased baking dish.
5. Pour the remaining green enchilada sauce over the top and sprinkle with the remaining cheese.
6. Bake for 20-25 minutes, or until the cheese is bubbly and golden.
7. Garnish with chopped cilantro and serve with sour cream if desired.

Chili Lime Chicken Skewers

Chili lime chicken skewers are a vibrant and flavorful dish that brings a taste of Mexico straight to your dinner table. The combination of zesty lime juice and spicy chili powder creates a delicious marinade that infuses the chicken with a tangy kick. This recipe is not only quick and easy to prepare, but it also offers a fun way to enjoy grilled chicken, making it perfect for busy weeknights or casual gatherings.

Perfectly charred on the outside and juicy on the inside, these skewers are a crowd-pleaser. Pair them with a fresh salad or some rice for a complete meal. Plus, you can easily customize the spice level to suit your taste. Let’s get started with this simple recipe!

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into cubes
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Wood or metal skewers
• Fresh cilantro and lime wedges for garnish

Instructions

1. Marinate the Chicken: In a bowl, combine lime juice, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken cubes and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
2. Prepare Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat your grill to medium-high heat.
3. Skewering: Thread the marinated chicken onto the skewers. Make sure to leave a little space between each piece for even cooking.
4. Grill: Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
5. Serve: Remove from the grill and let rest for a few minutes. Garnish with fresh cilantro and lime wedges before serving.

Beef Fajitas with Sizzling Peppers

Beef fajitas with sizzling peppers are a delightful, savory dish that’s easy to whip up on any weeknight. The combination of marinated beef and colorful bell peppers creates a mouthwatering blend of flavors that are both vibrant and satisfying. You can serve them in warm tortillas and customize your toppings, making them a fun, interactive meal for the whole family.

This recipe is not only simple but also allows you to mix and match seasonings to suit your taste. With just a short prep and cooking time, you can have a delicious Mexican dinner ready in no time!

Ingredients

• 1 lb flank steak
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 8 flour tortillas
• Fresh cilantro, for garnish

Instructions

1. Marinate the Steak: In a bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Add the flank steak and coat it well. Let it marinate for at least 30 minutes.
2. Cook the Beef: Heat a skillet over medium-high heat. Remove the steak from the marinade and cook for about 6-7 minutes on each side, or until it reaches your desired doneness. Let it rest for a few minutes before slicing.
3. Sauté the Peppers: In the same skillet, add the sliced bell peppers and cook for about 5 minutes until they are tender and slightly charred.
4. Assemble the Fajitas: Slice the cooked steak thinly against the grain. Serve the beef and sautéed peppers in warm tortillas, garnished with fresh cilantro.

Also Read: 20 Easy and Affordable Dinner Recipes for Busy Weeknights

Mexican Street Corn Salad

This Mexican Street Corn Salad is a delightful twist on the classic elote, capturing the vibrant flavors of street vendors in Mexico. It’s creamy, tangy, and packed with fresh ingredients, making it a tasty side dish or light meal that comes together quickly and easily.

The combination of sweet corn, crunchy red onion, and creamy feta or cotija cheese brings both texture and flavor to the table. Each bite is brightened with lime juice and fresh cilantro, creating a refreshing dish that pairs beautifully with a variety of main courses. Plus, it’s simple enough for anyone to whip up for a weeknight dinner!

Ingredients

• 4 cups corn (fresh or frozen, cooked)
• 1/2 cup red onion, diced
• 1 cup cherry tomatoes, quartered
• 1 can black beans, rinsed and drained
• 1/2 cup crumbled cotija cheese
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, combine the cooked corn, diced red onion, quartered cherry tomatoes, and black beans.
2. In a separate bowl, mix together the mayonnaise, lime juice, chili powder, salt, and pepper until well combined.
3. Pour the dressing over the corn mixture and stir until everything is evenly coated.
4. Gently fold in the crumbled cotija cheese, reserving a little for garnish.
5. Serve chilled or at room temperature, garnished with fresh cilantro and extra cotija cheese if desired.

Zucchini and Corn Salsa Chilaquiles

Zucchini and Corn Salsa Chilaquiles is a delightful and easy-to-make dish that brings together fresh garden flavors in a crispy tortilla base. The combination of tender zucchini, sweet corn, and zesty salsa creates a vibrant topping that adds a burst of flavor to every bite. This recipe is not only simple but also a great way to use up summer vegetables.

Chilaquiles are typically a breakfast staple, but they make for a satisfying dinner option too. Layered with crispy tortillas, this dish is sure to please everyone at the table. Plus, it’s customizable—feel free to add your favorite toppings like avocado or cheese to make it your own!

Ingredients

• 4 corn tortillas, cut into triangles
• 2 tablespoons olive oil
• 1 medium zucchini, sliced
• 1 cup sweet corn (fresh or canned)
• 1 cup salsa
• 1 teaspoon lime juice
• Salt and pepper to taste
• 2 eggs (poached or fried)
• Cilantro for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Arrange the tortilla triangles on a baking sheet, drizzle with olive oil, and bake for about 10-12 minutes until crispy.
2. In a skillet, heat a little olive oil over medium heat. Add the sliced zucchini and cook until tender, about 5 minutes. Stir in the sweet corn and cook for another 2-3 minutes.
3. Add the salsa and lime juice to the skillet. Season with salt and pepper, and let it simmer for 5 minutes.
4. To assemble, layer the crispy tortilla triangles on a plate, top with the zucchini and corn salsa, and finish with the poached or fried eggs on top.
5. Garnish with fresh cilantro before serving.

Black Bean Stuffed Bell Peppers

Black bean stuffed bell peppers are a delightful and colorful dish that bring a burst of flavor to your dinner table. They combine the earthy taste of black beans with the sweetness of bell peppers, creating a satisfying and nutritious meal. Plus, they’re easy to make, making them a perfect option for a busy weeknight.

This recipe is not only simple but also customizable. You can add your favorite spices or veggies to the filling, and top them with cheese for an extra gooey touch. It’s a dish that everyone will enjoy, and it’s packed with protein and fiber!

Ingredients

• 4 large bell peppers (any color)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cooked quinoa (or rice)
• 1 cup corn (canned or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
3. In a large bowl, mix black beans, quinoa, corn, cumin, chili powder, garlic powder, salt, and pepper until well combined.
4. Stuff each bell pepper with the mixture, pressing down gently to pack it in. Top with shredded cheese.
5. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the peppers are tender and the cheese is bubbly.
6. Garnish with fresh cilantro if desired, and serve warm.

Also Read: 15 Easy Chicken Recipes for Effortless Dinner Nights

Chipotle Chicken Burrito Bowls

Chipotle Chicken Burrito Bowls are a delightful way to enjoy the flavors of Mexican cuisine without the fuss. This dish combines tender chicken marinated in a smoky chipotle sauce with fluffy rice and savory beans, all topped with fresh toppings like diced tomatoes, crunchy lettuce, and zesty lime. It’s simple to prepare, making it a great option for a weeknight dinner.

The taste is a perfect blend of spice and freshness, with each bite offering a satisfying crunch and a little kick. Whether you’re a busy parent or just looking for a quick meal, this recipe checks all the boxes for a delicious and filling dinner.

Ingredients

• 2 cups cooked rice (white or brown)
• 1 pound boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 2 tablespoons chipotle sauce
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes
• 1 cup shredded lettuce
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 limes, cut into wedges
• Salt and pepper to taste
• Chips for serving

Instructions

1. Marinate the Chicken: In a bowl, mix the olive oil and chipotle sauce. Add the chicken thighs, coating them well. Let marinate for at least 30 minutes.
2. Cook the Chicken: In a skillet over medium heat, cook the marinated chicken for about 6-7 minutes on each side or until fully cooked. Remove from heat and slice.
3. Assemble the Bowls: In serving bowls, layer cooked rice, black beans, sliced chicken, diced tomatoes, shredded lettuce, and red onion.
4. Garnish and Serve: Top with fresh cilantro and lime wedges. Serve with chips on the side for extra crunch.

Creamy Avocado Cilantro Pasta

This Creamy Avocado Cilantro Pasta is a delightful dish that brings a burst of flavor to your dinner table. The creamy avocado sauce, combined with fresh cilantro, offers a refreshing twist on traditional pasta. It has a smooth, rich texture that’s both satisfying and light, perfect for a quick weeknight meal.

Making this dish is simple and requires minimal ingredients, making it easy to whip up even on busy nights. The vibrant flavors of cilantro and creamy avocado create a delicious balance, and the addition of cherry tomatoes adds a lovely pop of color and sweetness. Everyone will want seconds!

Ingredients

• 12 ounces pasta of your choice
• 2 ripe avocados
• 1 cup fresh cilantro, chopped
• 2 cloves garlic
• 1/4 cup lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 1 cup cherry tomatoes, halved

Instructions

1. Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
2. Make the Sauce: In a blender, combine the avocados, cilantro, garlic, lime juice, salt, and pepper. Blend until smooth. With the blender running, slowly add the olive oil until the mixture is creamy and well combined.
3. Combine: In a large mixing bowl, toss the cooked pasta with the avocado sauce until evenly coated. Add cherry tomatoes and mix gently.
4. Serve: Divide the pasta among plates and garnish with extra cilantro if desired. Enjoy your creamy, delicious meal!

Salsa Verde Chicken Bake

This Salsa Verde Chicken Bake is a delightful dish that combines tender chicken with zesty salsa verde and melted cheese. The flavors are vibrant and comforting, making it a go-to for busy evenings. Plus, it’s super easy to prepare, perfect for those nights when you want something delicious without spending hours in the kitchen.

The chicken bakes to juicy perfection, while the salsa verde adds a tangy kick that’s balanced by the rich cheese topping. Serve it with warm tortillas for a satisfying meal that everyone will love. It’s a fantastic way to enjoy a taste of Mexican cuisine with minimal effort!

Ingredients

• 4 chicken breasts
• 1 cup salsa verde
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/2 cup diced bell peppers
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Tortillas, for serving

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a baking dish, place the chicken breasts and season with salt, pepper, garlic powder, and cumin.
3. Pour the salsa verde evenly over the chicken, making sure it’s well-covered.
4. Sprinkle the diced bell peppers on top, followed by the shredded cheese.
5. Bake for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
6. Let it cool for a few minutes before serving with warm tortillas.

Also Read: 17 Quick and Easy Dinner Recipes for Busy Weeknights

Taco Salad with Homemade Dressing

Taco salad is a flavorful and satisfying dish that’s easy to whip up for dinner. With its combination of seasoned ground beef, fresh veggies, and a crunchy tortilla bowl, it creates a delightful mix of textures and tastes. Plus, the homemade dressing adds a special touch that elevates the entire meal.

This recipe is perfect for busy weeknights or casual gatherings with friends. It’s simple to prepare and can be customized with your favorite toppings. Serve it up and watch everyone dig in!

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning
• 4 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 avocado, sliced
• 1/2 cup sour cream
• 1/4 cup salsa
• 4 large tortilla shells
• Fresh cilantro for garnish

Instructions

1. Cook the Beef: In a skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat, then add taco seasoning and water according to the package instructions. Stir well and let simmer for about 5 minutes.
2. Prepare the Shells: Preheat the oven to 375°F (190°C). Shape the tortilla shells into bowls by lightly pressing them into a muffin tin or baking dish. Bake for about 10-12 minutes until golden and crispy.
3. Assemble the Salad: In a large bowl, combine chopped lettuce, tomatoes, and cooked beef. Toss gently to mix. Divide the salad among the baked tortilla bowls.
4. Add the Toppings: Top each salad with shredded cheese, avocado slices, sour cream, and salsa. Garnish with fresh cilantro before serving.