10+ Mexican Dinner Recipes to Spice Up Your Weeknight Meals

Mexican dinner recipes really bring bold flavors and easy cooking to your table. Whether you’re cooking solo or for a crowd, these meals add some much-needed variety and excitement to your weeknights.

You can whip up satisfying dinners with simple ingredients and straightforward steps. That’s why Mexican food just fits—weeknights, weekends, or whenever you want.

1) Chicken Enchiladas with Red Sauce

Chicken enchiladas with red sauce are a cozy Mexican dinner you can pull off at home. Grab some corn tortillas, fill them with shredded chicken and cheese, then roll them up.

Pour on a rich red enchilada sauce and bake until the cheese is gooey and bubbly. The sauce has a little kick and a ton of flavor. Make it from scratch or just use a favorite store-bought brand—no judgment here.

Ingredients

• 2 cups cooked, shredded chicken
• 8-10 corn tortillas
• 2 cups shredded cheese (cheddar or Mexican blend)
• 2 cups red enchilada sauce

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Dip tortillas in red sauce to soften.
3. Fill each tortilla with chicken and cheese, then roll up.
4. Place enchiladas seam side down in a baking dish.
5. Pour remaining sauce over enchiladas and sprinkle with more cheese.
6. Bake for 20-25 minutes until cheese is melted and bubbly.

You can find a detailed recipe for chicken enchiladas with red sauce here.

2) Carne Asada Tacos with Cebollitas

Carne asada tacos are a Mexican staple and honestly, they’re not hard to make at home. Marinate skirt steak in lime juice, garlic, onion, and a splash of beer.

Grill or sear the steak, then slice it thin for juicy, tender tacos. Grilled Cambray onions (cebollitas) add a sweet, smoky note—just toss them on the grill with butter, salt, and pepper until they’re soft.

Serve everything up with cilantro, lime wedges, and warm corn tortillas. The combo just works.

Ingredients

• 2 1/2 lbs skirt steak (arrachera)
• 12 limes, juiced
• 1/2 white onion, sliced
• 1 bunch cilantro, chopped
• 1/2 can Mexican beer
• 1 bunch Cambray onions (cebollitas)
• Butter, salt, pepper
• Corn tortillas

Cooking Instructions

1. Mix lime juice, beer, garlic, and onion in a bowl. Marinate the steak for 2-4 hours.
2. Preheat grill to medium-high heat (about 400°F / 205°C).
3. Grill the steak 4-5 minutes per side until cooked to your liking.
4. Wrap cebollitas in foil with butter, salt, and pepper. Cook on the grill over indirect heat for 30 minutes.
5. Slice steak thin and warm tortillas on the grill.
6. Assemble tacos with steak, grilled cebollitas, cilantro, and lime juice.

3) One-Pan Mexican Chicken and Rice

One-pan Mexican chicken and rice is a lifesaver for busy nights. Everything cooks in one skillet—less mess, less stress.

Chicken, rice, and a punchy sauce made from salsa or enchilada sauce come together fast. Toss in beans, corn, or green chiles for extra flavor and texture.

The chicken simmers in a spiced tomato broth, making the rice super flavorful. Top it off with cheese or cilantro if you’re feeling fancy.

Find a full recipe with tips for cooking here.

Ingredients

• 2 chicken breasts
• 1 cup long-grain white rice
• 1 cup chicken broth
• 1 cup salsa or enchilada sauce
• 1/2 cup canned green chiles
• 1/2 cup corn (optional)
• 1/2 cup black beans (optional)
• 1/2 cup shredded cheese
• 1 tsp fajita seasoning or taco seasoning
• 1 tbsp oil

Cooking Instructions

1. Heat oil in a large skillet over medium heat.
2. Cook chicken breasts until browned, about 4-5 minutes per side. Remove and set aside.
3. Add garlic, green chiles, and any veggies to the skillet. Cook for 2 minutes.
4. Stir in rice, broth, salsa, and seasoning. Mix well.
5. Place chicken on top, cover, and simmer on low heat for 20 minutes until rice is tender.
6. Sprinkle cheese on top, cover and cook for 5 more minutes until melted.
7. Serve warm, and enjoy!

4) Pork Carnitas with Cilantro Lime Rice

Pork carnitas are all about slow-cooked, juicy pork that just falls apart. You can use a slow cooker or Instant Pot—both get the job done.

The meat turns out flavorful and perfect for tacos or bowls. Cilantro lime rice adds a fresh, zesty kick that balances the richness of the pork.

Black beans, sautéed peppers, or guacamole make nice sides if you want to go all out.

Ingredients

• 3 pounds pork shoulder
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 tablespoon brown sugar
• 2 cups white rice
• 1/4 cup lime juice
• 1/2 cup chopped fresh cilantro
• 3 cups water or broth

Cooking Instructions

1. Rub pork with salt, pepper, cumin, oregano, and brown sugar.
2. Cook pork in a slow cooker on low for 6-8 hours or use an Instant Pot for 60 minutes.
3. Shred the pork once done.
4. Cook rice in water or broth until tender.
5. Mix cooked rice with lime juice and cilantro.
6. Serve pork over cilantro lime rice.

5) Cheesy Queso Dip with Tortilla Chips

Queso dip is creamy, cheesy, and just plain addictive. It’s the kind of thing you want to keep dipping chips into.

Use white American cheese or Velveeta for that classic melt. Stir in green chiles or salsa if you’re after a little more flavor.

This dip comes together in minutes. Serve it hot so it stays melty—no one likes cold queso.

Tortilla chips are a must, obviously. It’s a classic side or snack for any Mexican meal.

Ingredients:

• 1 pound white American cheese or Velveeta, cubed
• 1 cup salsa or 4 ounces green chiles
• ½ cup milk

Cooking Instructions:

1. Melt the cheese in a saucepan over low heat.
2. Stir in salsa or green chiles and milk.
3. Heat until smooth and creamy, about 5 minutes.
4. Serve warm with tortilla chips.

6) Shrimp Fajitas with Bell Peppers

Shrimp fajitas come together in a snap and always taste fresh. The shrimp cook up fast and stay juicy with the right seasoning.

Bell peppers and onions add color and a little sweetness. Cook everything in one pan—less mess, more flavor.

Fajita seasoning does most of the work. Serve with warm tortillas and your favorite toppings.

This meal is quick—maybe 20 or 30 minutes from start to finish. Perfect for those nights when you just want to eat already.

Ingredients

• 1 lb shrimp, peeled and deveined
• 3 bell peppers (red, green, yellow), sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon fajita seasoning
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro (optional)
• Tortillas for serving

Cooking Instructions

1. Heat olive oil in a skillet over medium-high heat.
2. Add bell peppers and onions, cook for 5-6 minutes until soft.
3. Toss shrimp with fajita seasoning, salt, and pepper.
4. Add shrimp to the skillet and cook 3-4 minutes until pink.
5. Squeeze lime juice over everything and stir.
6. Serve shrimp and veggies in warm tortillas.

For a quick recipe you can follow, see this easy skillet shrimp fajitas.

7) Classic Beef Burritos with Salsa Verde

These easy beef burritos with salsa verde are pure comfort food. The salsa verde gives the beef a tangy kick that just works.

Cook up some ground beef, stir in salsa verde, and wrap it all up in flour tortillas with cheese. If you like things saucy, pour extra salsa verde on top and bake until hot.

They’re quick to make and taste like you put in way more effort. Melted cheddar is the move here—trust me.

Ingredients

• 1 lb ground beef
• 1 can (10 oz) salsa verde
• 4 flour tortillas (10-inch)
• 1 ½ cups shredded cheddar cheese

Cooking Instructions

1. Brown the ground beef in a pan over medium heat.
2. Stir in salsa verde and cook for 5 minutes.
3. Warm tortillas in a dry skillet or microwave.
4. Place beef mixture and cheese on each tortilla.
5. Roll up tortillas tightly into burritos.
6. Optional: Pour extra salsa verde over burritos and heat at 350°F (175°C) for 10 minutes.

8) Vegetarian Black Bean and Corn Tacos

Black bean and corn tacos are a simple, tasty vegetarian dinner. You get protein from the beans and a bit of sweetness from the corn.

These tacos feel fresh and filling, and you can whip them up in just a few minutes. Add a squeeze of lime and a pinch of spice for a flavor boost.

Top your tacos with avocado, feta, or a crunchy slaw to take things up a notch. Want to keep it vegan or gluten-free? No problem—just swap out the toppings.

You can cook the filling on the stove, or if you’re craving a different texture, bake the tacos in the oven until they’re crispy.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 cup fresh or frozen corn
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Juice of 1 lime
• 8 small corn or flour tortillas
• Optional toppings: diced avocado, feta cheese, radishes, shredded cabbage

Cooking Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Toss in black beans, corn, cumin, and chili powder. Cook for about 5 minutes, stirring now and then.
3. Squeeze lime juice over everything and give it another stir.
4. Warm tortillas in a pan or pop them in the oven at 350°F (175°C) for 5 minutes.
5. Spoon the bean and corn mixture into the tortillas.
6. Add toppings like avocado, feta, or cabbage right before serving.

If you want more ideas, check out Sweet Corn and Black Bean Tacos.

9) Chili Rellenos with Mexican Cheese

Chili rellenos are a classic Mexican dinner you can actually pull off at home. Grab some poblano or Anaheim peppers and stuff them with Mexican cheese.

Dip the stuffed peppers in a light egg batter. Then fry them up until they’re golden brown.

The peppers soften but still have a little bite, and the cheese melts into a warm, creamy center. I love serving chili rellenos with a homemade tomato sauce or salsa on the side.

It takes a bit of patience, but it’s worth the effort if you want bold, simple flavors.

Ingredients

• 6 poblano or Anaheim peppers
• 1 ½ cups Mexican cheese (like queso fresco or panela), shredded
• 3 eggs, separated
• ½ cup all-purpose flour
• Vegetable oil for frying
• Salt to taste

Cooking Instructions

1. Roast peppers until the skin blisters. Peel them and make a slit to remove the seeds.
2. Stuff each pepper with cheese and gently close them up.
3. Whip egg whites until you get stiff peaks, then fold in egg yolks.
4. Lightly coat the stuffed peppers with flour.
5. Dip peppers in the egg batter so they’re covered.
6. Heat oil to 350°F (175°C).
7. Fry peppers until golden, about 3-4 minutes per side.
8. Let them drain on paper towels.
9. Serve warm with your favorite sauce.

Want to see how it’s done? Here’s a solid Chile Relleno Recipe.

10) Chicken Tinga Tostadas

Chicken Tinga Tostadas are one of those dinners that just hit the spot. You cook up shredded chicken in a smoky chipotle tomato sauce.

Pile that onto crispy tostada shells with toppings like beans, cheese, and veggies. The spicy, savory flavors mix with the crunch for a combo that’s hard to beat.

You can add whatever toppings you like—make it your own. Cooking Chicken Tinga Tostadas at home is pretty satisfying, honestly.

Plus, it’s a great meal for sharing with friends or family.

Ingredients

• 2 chicken breasts
• 2 plum tomatoes
• 4-5 tomatillos
• ½ onion
• 4 garlic cloves
• 3 chipotles in adobo sauce
• Refried beans
• Crisp tostada shells
• Shredded cheese
• Fresh cabbage or lettuce
• Sour cream
• Salsa

Cooking Instructions

1. Boil the chicken breasts until they’re cooked all the way through. Let them cool a bit, then shred them by hand or with forks.

2. Toss tomatoes, tomatillos, onion, garlic, and chipotles into a blender. Blend until you get a smooth sauce—don’t worry if it’s not perfectly uniform.

3. Pour that sauce into a pan and let it cook for a few minutes. Add the shredded chicken and let everything simmer together for about 10 minutes.

4. Warm up the tostada shells. Spread a layer of refried beans on each one.

5. Pile on the chicken tinga, then sprinkle with cheese. Add cabbage, a dollop of sour cream, and your favorite salsa.

6. Serve right away. Dig in and enjoy—these don’t wait around.

Craving specifics? Check out the full Chicken Tinga Tostadas recipe here.