If you’re looking to spice up your taco night, you’re in the right place! We’ve put together a collection of 15 mouthwatering Tex-Mex dinners that will take your taco experience beyond the basics. From hearty enchiladas to zesty burritos, these recipes are sure to satisfy your cravings and keep your family coming back for more.
Pork Carnitas Tostadas with Fresh Toppings
Pork carnitas tostadas are a delightful way to enjoy a Tex-Mex classic. The slow-cooked pork is tender and packed with flavor, making it a treat for your taste buds. Topped with fresh ingredients like tomatoes, avocado, and cilantro, these tostadas bring a bright and fresh crunch that complements the richness of the pork.
Not only are these tostadas delicious, but they’re also simple to make. With just a bit of prep and cooking time, you can have a satisfying dinner that everyone will love. Whether it’s a weeknight meal or a special taco night, these tostadas are sure to impress.
Ingredients
- 2 pounds pork shoulder, cut into chunks
- 1 onion, quartered
- 4 cloves garlic, minced
- 1 orange, juiced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 tostada shells
- 1 cup diced tomatoes
- 1 avocado, sliced
- 1 cup shredded lettuce
- 1/4 cup chopped cilantro
- Lime wedges for serving
Instructions
- Prepare the Pork: In a slow cooker, combine the pork shoulder, onion, garlic, orange juice, cumin, chili powder, salt, and pepper. Cook on low for 8 hours or high for 4 hours until the pork is tender.
- Shred the Pork: Once cooked, shred the pork using two forks and mix it with the juices in the slow cooker to keep it moist.
- Assemble the Tostadas: On each tostada shell, layer a generous amount of shredded pork, followed by diced tomatoes, avocado slices, shredded lettuce, and chopped cilantro.
- Serve: Squeeze fresh lime juice over the top and enjoy your delicious pork carnitas tostadas!
Chili Relleno Casserole with Cheese
Chili Relleno Casserole with Cheese is a warm, comforting dish that combines the rich flavors of roasted peppers, cheese, and a savory egg mixture. This casserole is easy to prepare and perfect for a cozy dinner or a fun taco night with friends and family. The combination of melty cheese and the slight heat from the chili peppers creates a delightful taste that will have everyone coming back for seconds.
Not only is this recipe simple, but it also allows for customization. You can add your favorite ingredients like ground beef or beans to make it more filling or top it with fresh cilantro for a burst of freshness. Whether served alongside rice, beans, or a fresh salad, this casserole is sure to elevate your meal to new heights.
Ingredients
- 4 large poblano peppers, roasted and peeled
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- 1 teaspoon baking powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cut the roasted poblano peppers into strips and place half of them at the bottom of the prepared baking dish.
- Sprinkle half of the Monterey Jack and cheddar cheese over the peppers.
- In a mixing bowl, whisk together the eggs, milk, baking powder, cumin, salt, and pepper until well combined.
- Pour the egg mixture over the cheese and peppers in the baking dish.
- Add the remaining peppers and top with the remaining cheese.
- Bake in the preheated oven for 30-35 minutes or until the casserole is set and the cheese is bubbly and golden.
- Let it cool slightly before garnishing with fresh cilantro. Serve warm and enjoy!
Barbacoa Beef Burritos with Chipotle Sauce
Barbacoa beef burritos are a delightful way to bring the vibrant flavors of Tex-Mex cuisine to your dinner table. The beef is slow-cooked with a delicious blend of spices, making it tender and bursting with flavor. Wrapped in a soft tortilla and drizzled with zesty chipotle sauce, these burritos are the perfect balance of spicy and savory.
This recipe is simple to follow and ideal for any night of the week. Whether you’re feeding a crowd or just looking for a satisfying meal, these burritos will surely impress. Pair them with your favorite sides, and you’re all set for a tasty taco night!
Ingredients
- 2 lbs beef chuck roast
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chipotle peppers in adobo sauce, chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 4 large flour tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, for garnish
- 1/2 cup chipotle sauce, for drizzling
Instructions
- Slow Cook the Beef: Place the beef chuck roast in a slow cooker. Add chopped onion, minced garlic, chipotle peppers, cumin, oregano, salt, pepper, and beef broth. Cover and cook on low for 8 hours or until the beef is tender and easily shredded.
- Shred the Beef: Once cooked, remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and stir to combine with the juices.
- Prepare the Burritos: Warm the flour tortillas in a skillet. Place a portion of the barbacoa beef on each tortilla, top with shredded cheese, and roll tightly. Place seam-side down on a plate.
- Serve: Drizzle the burritos with chipotle sauce and garnish with fresh cilantro. Enjoy!
Vegetarian Black Bean Quesadillas with Cheese
Vegetarian black bean quesadillas are a tasty and satisfying option for any taco night. These cheesy delights pack a punch of flavor with the creamy texture of melted cheese and the earthiness of black beans. Plus, they’re easy to whip up, making them perfect for a quick dinner or a fun gathering with friends.
This recipe is great for those looking for a meatless meal that doesn’t skimp on taste. Loaded with cheese and beans, these quesadillas are not only filling but also packed with protein. Serve them with your favorite salsa or guacamole for a delightful dinner that everyone will enjoy!
Ingredients
- 4 large flour tortillas
- 1 can black beans, rinsed and drained
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced bell pepper
- 1/4 cup chopped onion
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Prepare the Filling: In a bowl, combine the black beans, bell pepper, onion, cumin, salt, and pepper. Mash slightly with a fork to mix the flavors.
- Heat the Skillet: In a large skillet, heat the olive oil over medium heat.
- Assemble the Quesadillas: Place one tortilla in the skillet, add half of the cheese on one half, then spread the black bean mixture over it. Top with the remaining cheese and fold the tortilla in half.
- Cook: Cook for about 3-4 minutes on each side until golden brown and the cheese is melted.
- Serve: Slice into wedges and serve warm with salsa or guacamole.
Crispy Beef Tacos with Homemade Salsa
Crispy Beef Tacos are a delightful twist on a classic favorite, combining savory ground beef with a satisfying crunch. The juicy meat is perfectly spiced, offering a robust flavor that pairs wonderfully with fresh toppings. This recipe is simple enough for a weeknight dinner but special enough to impress your guests.
The addition of homemade salsa brings a burst of color and freshness, making each bite even more enjoyable. With vibrant ingredients like tomatoes, onions, and cilantro, your tacos will be both tasty and visually appealing. Let’s dive into this flavorful meal!
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 taco shells
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- Cook the Beef: In a skillet over medium heat, add olive oil and ground beef. Cook until browned, breaking it apart with a spatula. Drain excess fat.
- Add Seasonings: Stir in chili powder, cumin, garlic powder, salt, and pepper. Cook for another 5 minutes until fully cooked and flavorful.
- Prepare Taco Shells: While the beef cooks, warm the taco shells in the oven according to package instructions.
- Assemble Tacos: Fill each taco shell with the seasoned beef, then top with shredded lettuce, diced tomatoes, and cheese.
- Garnish and Serve: Finish with a sprinkle of fresh cilantro and serve with homemade salsa on the side.
Chicken Fajitas with Peppers and Onions
Chicken fajitas are a classic Tex-Mex favorite that combines tender, marinated chicken with vibrant bell peppers and onions. The combination of spices gives it a zesty kick, while the sautéed vegetables add a satisfying crunch. This dish is simple to make, making it perfect for a weeknight dinner or a fun taco night with friends and family.
Preparing chicken fajitas is straightforward and allows you to customize the flavors to your liking. Serve them with warm tortillas and your favorite toppings like salsa, guacamole, or sour cream for a delicious meal everyone will enjoy.
Ingredients
- 1 pound chicken breast, sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Marinate the Chicken: In a bowl, combine the sliced chicken, olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Mix well and let it marinate for at least 15 minutes.
- Sauté the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced bell peppers and onion. Cook for about 4-5 minutes until they are tender and slightly caramelized.
- Combine: Return the cooked chicken to the skillet with the vegetables, mixing everything together to combine the flavors. Cook for an additional 2-3 minutes.
- Serve: Garnish with fresh cilantro and serve with lime wedges and warm tortillas.
Shrimp Tacos with Cilantro Lime Slaw
Looking for a fresh twist on taco night? These shrimp tacos bring a burst of flavor with tender shrimp and a zesty cilantro lime slaw. The combination of juicy shrimp and crunchy, tangy slaw makes each bite a delightful experience. Plus, they’re easy to whip up, making them a perfect choice for a midweek dinner or a casual gathering with friends.
The shrimp are seasoned simply, allowing their natural sweetness to shine through, while the slaw adds a refreshing crunch. This dish is not only satisfying but also brings vibrant colors to your table, making it a hit with everyone. Pair these tacos with your favorite sides, and enjoy!
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small corn tortillas
- 2 cups green cabbage, shredded
- 1/2 cup carrots, grated
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
Instructions
- Prepare the Shrimp: In a bowl, combine the shrimp with olive oil, chili powder, cumin, salt, and pepper. Toss to coat evenly.
- Cook the Shrimp: Heat a skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side, or until they turn pink and are cooked through. Remove from heat.
- Make the Slaw: In a separate bowl, mix together the shredded cabbage, grated carrots, cilantro, lime juice, honey, garlic powder, salt, and pepper. Toss to combine.
- Warm the Tortillas: Heat the corn tortillas in a dry skillet for about 30 seconds on each side until warm and pliable.
- Assemble the Tacos: Place a few shrimp on each tortilla, top with the cilantro lime slaw, and serve immediately with lime wedges on the side.
Spicy Chicken Enchiladas with Avocado Cream
Spicy Chicken Enchiladas are a crowd-pleasing dish that packs a punch with their flavorful filling and creamy topping. These enchiladas are simple to prepare, making them an ideal option for a cozy family dinner or a festive taco night with friends.
The combination of tender chicken, zesty spices, and smooth avocado cream creates a delightful blend of flavors that’s both hearty and refreshing. Serve them with a side of rice or a crisp salad for a complete meal.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup enchilada sauce
- 8 corn tortillas
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 avocado
- 1/2 cup sour cream
- 1 tablespoon lime juice
- Cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the shredded chicken with chili powder, cumin, garlic powder, and half of the cheese.
- Warm the tortillas slightly to make them pliable. Spoon the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake for 20-25 minutes until bubbly and the cheese is melted.
- In a blender, combine avocado, sour cream, and lime juice until smooth. Serve the enchiladas topped with the avocado cream and garnish with fresh cilantro.
Fish Tacos with Mango Salsa
Fish tacos with mango salsa are a delightful twist on traditional taco night. These tacos offer a refreshing and light flavor, with the sweetness of the mango perfectly balancing the savory taste of grilled or fried fish. They’re easy to prepare and make for a fun, interactive meal that everyone can enjoy.
This dish is not only tasty but also vibrant, thanks to the colorful mango salsa. It combines fresh ingredients that add both texture and brightness to the tacos. Plus, they can be made in under 30 minutes, making them a quick dinner option for busy weeknights.
Ingredients
- 1 lb white fish fillets (like tilapia or cod)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeds removed and diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Prepare the Fish: In a bowl, mix olive oil, cumin, paprika, salt, and pepper. Rub this mixture onto the fish fillets.
- Cook the Fish: Heat a skillet over medium heat and cook the fish for about 3-4 minutes per side, until it flakes easily with a fork. Remove from heat and let it rest.
- Make the Mango Salsa: In a separate bowl, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Toss gently to combine.
- Warm the Tortillas: Lightly toast the tortillas in a dry skillet for about 30 seconds on each side until warm.
- Assemble the Tacos: Flake the cooked fish into pieces and place it on the warmed tortillas. Top with mango salsa and additional cilantro if desired. Serve immediately.
Cheesy Tex-Mex Stuffed Peppers
Cheesy Tex-Mex Stuffed Peppers bring a burst of flavor and color to your dinner table. These vibrant peppers are filled with a savory mixture of seasoned ground meat, black beans, rice, and cheese, all baked to perfection. The combination of spices gives each bite a satisfying kick, while the melted cheese on top adds creamy goodness.
This recipe is simple to make, making it a great choice for a weeknight meal or a fun taco night. You’ll love how easy it is to customize, allowing you to swap in your favorite ingredients or use what you have on hand. It’s a delightful way to enjoy your veggies, and it’s sure to be a hit with the whole family!
Ingredients
- 4 large bell peppers (red, yellow, or green)
- 1 pound ground beef or turkey
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 tablespoon taco seasoning
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup chopped cilantro (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
- In a skillet, brown the ground meat over medium heat. Drain excess fat if necessary.
- Add cooked rice, black beans, corn, taco seasoning, and salt and pepper. Stir to combine and cook for another 5 minutes.
- Stuff the mixture into each bell pepper, packing it tightly. Place the peppers upright in a baking dish.
- Sprinkle cheese on top of each stuffed pepper.
- Bake for 25-30 minutes until the peppers are tender and the cheese is melted.
- Garnish with chopped cilantro before serving.