Are you tired of the same old weeknight dinner routine? Look no further! Mexican cuisine offers a world of flavor and excitement, and we’re here to help you bring it home with these 18 easy and affordable recipes.
From hearty burritos and quesadillas to spicy soups and chilies, our collection has something for everyone. And the best part? Each dish is designed to be quick, easy, and budget-friendly, so you can enjoy a delicious meal without breaking the bank or sacrificing precious time.
In this article, we’ll explore a range of mouth-watering Mexican recipes that are perfect for busy weeknights. Whether you’re a seasoned cook or just starting out, these dishes are sure to become new favorites in your household.
Easy Beef and Bean Burritos
Easy Beef and Bean Burritos Recipe
Get ready to wrap up a flavorful meal with this simple recipe! This classic burrito filling is made with tender beef, creamy beans, and a hint of spice.
Ingredients:
– 1 lb ground beef
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 8-10 flour tortillas
– Shredded cheese (optional)
– Salsa, sour cream, and cilantro for toppings (optional)
Instructions:
1. Brown the ground beef in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the taco seasoning and cook according to package instructions.
5. Add the black beans to the skillet and stir to combine.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the burritos by spooning the beef and bean mixture onto a tortilla, followed by shredded cheese (if using).
8. Serve with your choice of toppings.
Cooking Time: 15-20 minutes
Cheesy Chicken Quesadillas
Elevate your snack game with these gooey and delicious Cheesy Chicken Quesadillas! Crispy tortillas filled with shredded chicken, melted cheese, and spices will become a new favorite.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 4 large tortillas
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional toppings: sour cream, salsa, avocado, cilantro
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the shredded chicken, cumin, salt, and pepper. Cook until heated through.
5. In a separate pan or griddle, warm the tortillas over medium heat for about 30 seconds on each side.
6. Place a portion of the chicken mixture onto half of each tortilla, then sprinkle with cheese.
7. Fold the tortillas in half to enclose the filling.
8. Cook for an additional 2-3 minutes or until the cheese is melted and the tortillas are crispy.
9. Serve hot and enjoy!
Cooking Time: 15-20 minutes
One-Pot Mexican Rice with Black Beans
Get ready for a flavorful and nutritious meal that’s easy to prepare! This one-pot recipe combines the comfort of Mexican rice with the nutritious goodness of black beans, all in just 30 minutes.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, diced
– 1 red bell pepper, diced
– 1 minced garlic clove
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion, bell pepper, and garlic; cook until tender, about 5 minutes.
3. Add the rice, water, black beans, cumin, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
5. Fluff with a fork and garnish with cilantro (if using).
Cooking Time: 30 minutes
Simple Taco Soup with Ground Beef
A comforting and flavorful soup that’s perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 packet (1 oz) taco seasoning
– 1 cup chicken broth
– Salt and pepper, to taste
– Optional: shredded cheese, sour cream, and crushed tortilla chips for toppings
Instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the diced onion and minced garlic to the pot and cook until the onion is translucent.
3. Stir in the taco seasoning and cook for 1 minute.
4. Add the diced tomatoes, red kidney beans, and chicken broth to the pot. Bring the mixture to a simmer.
5. Reduce the heat to low and let the soup cook for 20-25 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, topped with your desired toppings (if using).
Cooking Time: 20-25 minutes
Quick and Spicy Shakshuka with Tortillas
A twist on the classic North African dish, this spicy shakshuka is served with crispy tortillas for a flavorful and filling meal.
Ingredients:
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can of diced tomatoes (14 oz)
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 6-8 corn tortillas
– Feta cheese or crumbled queso fresco for serving (optional)
Instructions:
1. Heat a large cast-iron skillet over medium-high heat.
2. Add the diced onion, minced garlic, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the canned tomatoes, smoked paprika, cumin, cayenne pepper, salt, and pepper. Stir well to combine.
4. Crack in 2-3 eggs and stir gently to distribute the egg mixture throughout the tomato mixture.
5. Reduce heat to medium-low and cook until the whites are set and the yolks are still slightly runny, about 10 minutes.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Serve the shakshuka with warm tortillas and crumbled feta cheese or queso fresco, if desired.
Cooking Time: 15-20 minutes
Vegetarian Refried Bean Tostadas
Elevate your snack game with these flavorful and filling vegetarian refried bean tostadas! Perfect for a quick lunch or dinner, this recipe combines creamy beans with crunchy tortillas and fresh toppings.
Ingredients:
– 1 can black beans, drained and rinsed
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, shredded cheese
Instructions:
1. In a medium saucepan, heat the oil over medium-high heat.
2. Add the garlic and cook for 1 minute until fragrant.
3. Stir in the cumin, salt, and pepper. Cook for 30 seconds.
4. Add the refried beans and stir to combine with the spice mixture.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tostadas by spooning the bean mixture onto a warmed tortilla, followed by your desired toppings.
Cook Time: 15 minutes
Slow Cooker Chicken Tinga Tacos
Experience the rich flavors of Mexico with these tender and juicy chicken tinga tacos, cooked to perfection in your slow cooker.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 6-8 corn tortillas
– Optional toppings: diced onions, shredded lettuce, diced avocado, sour cream, shredded cheese
Instructions:
1. In the slow cooker, combine chicken, diced tomatoes with green chilies, cilantro, garlic, cumin, smoked paprika, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred the cooked chicken with two forks and stir to combine with the sauce.
4. Warm tortillas according to package instructions.
5. Assemble tacos by spooning the chicken mixture onto a tortilla and topping with desired toppings.
Cook Time: 6-8 hours (low) or 3-4 hours (high)
5-Ingredient Salsa Verde Chicken Skillet
A flavorful and effortless one-pot meal that combines the tanginess of salsa verde with juicy chicken and savory vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 cup salsa verde
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
Instructions:
1. Heat a large skillet over medium-high heat. Add the chicken and cook until browned, about 5-6 minutes.
2. Remove the chicken from the skillet and set aside. Add the onion, garlic, and red bell pepper to the skillet. Cook until the vegetables are tender, about 4-5 minutes.
3. Return the chicken to the skillet and pour in the salsa verde. Stir to combine, then reduce heat to medium-low and simmer for 5-7 minutes or until the chicken is cooked through and the sauce has thickened slightly.
Cooking Time: 20-25 minutes
No-Fuss Mexican Street Corn Salad
Get ready to fiesta with this vibrant and flavorful salad that combines the classic street corn flavors with a refreshing twist!
Ingredients:
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 lime, juiced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup crumbled queso fresco (or feta cheese)
Instructions:
1. In a large bowl, combine corn kernels, red bell pepper, and cilantro.
2. Drizzle olive oil over the mixture and toss to coat.
3. Squeeze lime juice over the salad and sprinkle with cumin.
4. Season with salt and pepper to taste.
5. Top with crumbled queso fresco (or feta cheese).
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: None! This is a no-cook recipe, so you can enjoy it in just a few minutes!
Budget-Friendly Beef Enchiladas
This recipe is a classic Mexican dish that’s easy on the wallet and packs a flavorful punch. With just a few simple ingredients, you can enjoy a delicious meal without breaking the bank.
Ingredients:
– 1 pound ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 6-8 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
3. Add the diced onion and minced garlic to the skillet; cook until the onion is translucent.
4. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble the enchiladas by dipping the warmed tortillas in the enchilada sauce and then filling with the beef mixture. Roll up and place seam-side down in a baking dish.
6. Top with shredded cheese and bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped cilantro and serve hot.
Cooking Time: 25-30 minutes
Easy Homemade Guacamole with Chips
Get ready to enjoy a delicious and fresh guacamole recipe that’s perfect for snacking or as a dip for your favorite chips.
Ingredients:
– 3 ripe avocados, halved and pitted
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 lime, juiced
– 2 cloves of garlic, minced
– 1 teaspoon salt
– 1/4 cup fresh cilantro leaves, chopped
Instructions:
1. In a large bowl, use a fork to mash the avocados until mostly smooth.
2. Add the chopped red onion, jalapeño pepper, lime juice, garlic, and salt. Stir until well combined.
3. Fold in the chopped cilantro leaves.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time:
– Preparation time: 15 minutes
– Chill time: 30 minutes
Serve with:
Your favorite chips, such as tortilla chips or pita chips, or use as a dip for veggies or crackers. Enjoy!
Lazy Day Chicken Fajita Bowls
A flavorful and satisfying meal that’s ready in no time! This recipe is perfect for a quick weeknight dinner or a lazy Sunday afternoon.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/2 cup sliced bell peppers (any color)
– 1/2 cup sliced onions
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon fajita seasoning
– 4 small flour tortillas
– Shredded cheese (Monterey Jack or Cheddar), optional
– Your favorite toppings (sour cream, salsa, avocado, cilantro)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
3. Add the bell peppers, onions, and garlic to the skillet. Cook until the vegetables are tender, about 5 minutes.
4. Stir in the fajita seasoning and cook for an additional minute.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the bowls by placing some of the chicken and vegetable mixture onto each tortilla, then top with shredded cheese (if using) and your favorite toppings.
Cooking Time: About 15 minutes from start to finish!
Cheap and Cheesy Mexican Stuffed Peppers
A flavorful and filling recipe that’s perfect for a quick weeknight dinner or a budget-friendly meal solution. This dish is packed with the bold flavors of Mexico, using just a few simple ingredients.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the onion, garlic, diced tomatoes with green chilies, salt, and pepper to the skillet. Cook until the mixture is heated through.
5. Stuff each pepper with the meat mixture and top with shredded cheese.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender.
Cooking Time: 45-50 minutes
Quick Red Lentil and Veggie Tacos
Quick Red Lentil and Veggie Tacos Recipe
This recipe combines the flavors of Indian-inspired lentils with classic Mexican street food, all wrapped up in a crunchy taco shell.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 8-10 taco shells
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. In a medium saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add peas and carrots, cumin, smoked paprika (if using), salt, and pepper to the skillet. Cook for an additional 2-3 minutes.
4. Stir cooked lentils into the skillet mixture.
5. Warm taco shells according to package instructions.
6. Assemble tacos by spooning the lentil mixture onto a shell, and topping with your choice of optional toppings.
Cooking Time: 30-40 minutes
Instant Pot Pinto Beans with Cumin
Transform ordinary pinto beans into a flavorful and aromatic dish by cooking them in your Instant Pot with the warmth of cumin. This recipe is perfect for a quick weeknight dinner or as a side dish to accompany your favorite meals.
Ingredients:
– 1 cup dried pinto beans, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 can (14.5 oz) diced tomatoes
– 4 cups water
– Salt, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the pinto beans, cumin, diced tomatoes, and water to the pot. Stir to combine.
5. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 20 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
Cooking Time: 30-40 minutes (including natural pressure release)
Simple Chilaquiles with Fried Eggs
A comforting breakfast or brunch recipe that combines the simplicity of fried eggs with the rich flavors of chilaquiles.
Ingredients:
– 6 corn tortillas, cut into quarters
– 1/2 cup vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– Salt and pepper, to taste
– 2 eggs
– Optional: shredded cheese, chopped cilantro, sour cream, or salsa for topping
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the tortilla quarters to the skillet; cook for 2-3 minutes on each side, until crispy.
4. Remove the tortillas from the skillet and set aside.
5. In the same skillet, add the diced tomatoes, cumin, salt, and pepper. Cook for 1-2 minutes, stirring occasionally.
6. Fry the eggs in a separate pan or skillet.
7. To assemble, place some of the cooked tortilla quarters on a plate, top with fried eggs, and spoon some of the tomato mixture over the eggs.
8. Add desired toppings, such as shredded cheese, chopped cilantro, sour cream, or salsa.
Cooking Time: 15-20 minutes
Easy Migas Breakfast Tacos
Start your day off right with these delicious breakfast tacos that are easy to make and packed with flavor.
Ingredients:
– 6-8 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup diced cooked chicken (or scrambled eggs)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the diced chicken (or scrambled eggs) and cook until warmed through.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by placing some of the chicken mixture onto a warmed tortilla, followed by shredded cheese, cilantro, and any desired toppings.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Spicy Black Bean and Sweet Potato Chili
This hearty chili combines the bold flavors of black beans, sweet potatoes, and a hint of spice for a satisfying meal.
Ingredients:
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 medium sweet potato, peeled and diced
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add sweet potato, black beans, red bell pepper, cumin, smoked paprika, and cayenne pepper. Cook for 5 minutes, stirring occasionally.
4. Stir in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until sweet potatoes are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 35-40 minutes
Summary
Get ready to spice up your weeknights with these 18 deliciously easy and affordable Mexican food recipes! From classic burritos and quesadillas to creative twists like shakshuka and stuffed peppers, there’s something for everyone. These quick and flavorful dishes are perfect for busy nights when you need a meal in no time. Try the One-Pot Mexican Rice with Black Beans, Simple Taco Soup with Ground Beef, or Vegetarian Refried Bean Tostadas – all can be made in under 30 minutes!
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