Great Mexican Dinner Recipes

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Mexican food is one of the most popular cuisines across the country, and for good reason. Delicious corn, beans and spicy chiles are staples in Mexican cooking. Cheese and flour were Spanish additions to the culture, and are now found in many Mexican meals, particularly Americanized versions of Mexican dishes.

Many Mexican entrees are easy to make, and they are sure to be family favorites. Include one of the following recipes in your weekly menu schedule and be sure to make enough to serve seconds.

Chicken Enchiladas Verdes Recipe

  • Servings: 4
  • Calories: 550 per enchilada

Made with a green salsa the authentic way. If you can’t find queso fresco (a soft, crumbly, Mexican cheese) in your local market, you can substitute mild feta cheese in its place.


  • 2 bone-in chicken breast halves
  • 2 cups chicken broth
  • 1 white onion, quartered
  • 2 cloves garlic
  • 2 teaspoons salt
  • 1 pound fresh tomatillos, husks removed
  • 3 Serrano peppers (These are very hot peppers. Reduce quantity if desired, or substitute a more mild pepper such as guero)
  • 12 corn tortillas
  • ¼ cup vegetable oil
  • 1 cup crumbled queso fresco cheese
  • 1 bunch fresh cilantro, chopped


  1. In a large saucepan, combine chicken, chicken broth, ¼ onion, 1 clove garlic, and 2 teaspoons salt. Bring to a boil, then lower heat and continue boiling for 20 minutes. Let cool, saving broth but discarding garlic and onion. Shred the chicken.
  2. Boil tomatillos and chills in a pot with just enough water to cover them. Boil until tomatillos change to dull green. Strain tomatillos and chiles, and place in a blender with ¼ onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth until liquid is 1 inch above vegetables. Puree until smooth, then pour into medium saucepan and bring to a low boil.
  3. Heat vegetable oil in large saucepan. Lightly fry tortillas, then set on paper towel to absorb excess oil. Dip each tortilla in boiling green salsa until tortillas are softened.
  4. Place three tortillas per plate, and top with shredded chicken and green sauce. Add crumbled cheese, chopped onion and cilantro.
  5. Fold over tortilla to enclose chicken.
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Black Bean Burrito Recipe

Servings: 4

Calories: 350 per burrito

Great as is, or adjust the recipe to your liking. Add shredded chicken or rice, use more or less jalapeno peppers or substitute spinach tortillas instead of flour.


  • 4 (10 inch) flour tortillas
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 1 teaspoon minced garlic
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 teaspoon minced jalapeno peppers
  • 3 ounces cream cheese
  • ½ teaspoon salt
  • 2 tablespoons fresh cilantro, chopped


  1. Preheat oven to 350 degrees Fahrenheit. Wrap tortillas in foil, and heat for 15 minutes.
  2. Heat oil in medium skillet. Add onion, bell pepper, garlic and jalapenos, cook for 2 minutes, stirring occasionally. Pour beans into skillet, and cook 3 minutes while stirring.
  3. Cut cream cheese into cubes; add to skillet along with salt. Cook for 2 minutes, stirring occasionally. Stir cilantro into bean mixture.
  4. Divide bean mixture, and spoon evenly in the center of each tortilla. Roll tortilla, and serve immediately.

Slow Cooker Beef Fajita Recipe

  • Servings: 10
  • Calories: 275 per fajita

Use the slow cooker for an easy, spicy and tender beef fajita meal. Wear rubber gloves when handling the hot peppers, and be careful not to touch your face. (For more slow cooker recipes, see The Best Slow Cooker Recipes).


  • 1-1/2 pound beef flank steak
  • 1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
  • 1 jalapeno pepper, seeded and chopped
  • 2 cloves minced garlic
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • 1 medium onion, sliced
  • 1 medium green pepper, sliced thin
  • 1 red bell pepper, sliced thin
  • 1 tablespoon fresh cilantro, minced
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 12 (6 inch) flour tortillas
  • ¾ cup sour cream
  • ¾ cup salsa


  1. Slice flank steak into thin strips, cutting against grain. Place in 5-quart slow cooker. Add tomatoes, jalapeno, garlic, spices and salt. Cover and cook on low for 7 hours.
  2. Add onions, peppers and cilantro. Cook 1-2 hours longer.
  3. Combine cornstarch and water until smooth, stir into slow cooker. Cover and turn heat to high for 30 minutes.
  4. Spoon ½ cup of meat mixture into the center of each tortilla. Add 1 tablespoon each of sour cream and salsa. Fold bottom of tortilla, then roll before serving.

Bean Quesadilla Recipe

Servings: 10

Calories: 515 per quesadilla

Easier and faster than going out for dinner, this will be your go-to recipe on busy nights.


  • ½ cup whole-kernel corn
  • 2 tablespoons green onions, sliced
  • ¼ teaspoon ground cumin
  • 1 (16 ounce) can refried beans
  • 8 (8 inch) flour tortillas
  • ¾ cup shredded pepper Jack cheese
  • Cooking spray
  • ½ cup sour cream
  • Cilantro, chopped


  1. Mix corn, green onions, cumin and refried beans in bowl, stir well. Spread ½ cup of mixture over each of four tortillas, then top each with 3 tablespoons of cheese. Cover with remaining tortillas.
  2. Coat skillet with cooking spray, and heat over medium-high flame. Add quesadilla and cook for 3 minutes on each side, or until golden brown.
  3. Remove quesadilla and repeat with the next until all are done.
  4. Cut quesadillas into quarters, and top with sour cream and cilantro.

Easy to make, spicy and delicious, your family will love to hear “Mexican night” when they ask what’s for dinner.

Last Updated: February 14, 2012
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