Tex-Mex recipes are known to be incredibly delicious, and with Cinco de Mayo approaching, we want to help you learn how to make these tasty Tex-Mex dishes that you can bring to any Cinco de Mayo fiesta! Whether you’re having a Tex-Mex night at the dinner table or celebrating with friends, you will love these zesty meals that are full of spice and everything nice. Let us know in the comments below which recipe you want to try!
Slow-Cooked Beef Enchiladas
These tasty beef enchiladas are packed with slow-cooked flavor that you won’t be able to get enough of this Cinco de Mayo. Learn how to make them in just a few steps!
- 1 boneless beef chuck roast
- 1 package taco seasoning
- 1 medium chopped onion
- 1 cup beef broth
- 2 tablespoons all-purpose flour
- 1 tablespoon water
- 6 flour tortillas
- 1 can green chilies (chopped)
- 1-1/2 cups shredded Mexican cheese blend
- 1 can enchilada sauce
- Chopped lettuce and tomato (optional)
- Grease your slow cooker with softened butter or olive oil. Rub the chuck roast with taco seasoning and transfer it to your slow cooker. Top the roast with chopped onion and beef broth. Cover and cook on low for 7-8 hours or until the meat is as tender as you like.
- Remove the roast, but keep 1/2 cup of the liquids in a saucepan. Dispose of the remaining juices. Shred the beef with two forks, then return it to your slow cooker.
- Mix flour and cold water in a small bowl until smooth. Add mixture to your saucepan, and cook and stir for about 2 minutes or until the gravy thickens. Bring beef to the mix.
- Preheat your oven to 425 degrees. Spoon 1/2 cup of beef mixture on each tortilla. Top tortillas with 2 tablespoons of cheese and green chilies. Roll tortillas and place them in a greased 13×9 inch baking dish (make sure they are seam side down). Bake enchiladas for 15-20 minutes or until the cheese is melted. Add toppings of your choice, like lettuce tomatoes, avocado, or sour cream, and enjoy!
Adapted from Taste of Home
Chicken Tamale Pie
Chicken Tamale Pie is the perfect recipe for anyone new to the kitchen or for those low on spare time. You can make this dish in a pinch without sparing the flavor of homemade tamales.
- 1 box Jiffy corn muffin mix
- Cooking spray of your choice (we recommend olive oil spray)
- 1/2 cup sour cream
- 1 egg
- 1/2 cup corn
- 2 tablespoons melted butter
- 1 tablespoon olive oil
- 1 large chopped onion
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- Kosher salt
- 2 cups cooked shredded chicken
- 3/4 cup enchilada sauce
- 1 cup shredded cheddar
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped
- Preheat your oven to 400 degrees. Grease a large skillet with cooking spray. Add muffin mix, corn, sour cream, and melted butter to a medium bowl, and whisk the mixture. Pour into skillet and bake for 15 minutes or until golden.
- Heat olive oil in a large skillet over medium heat. Cook onion until soft (about 5 minutes), then cook garlic until fragrant (about one minute). Add taco seasoning and a dash of salt. Add chicken and enchilada sauce. Stir until combined.
- Once the cornbread is ready, use the bottom of a wooden spoon or other utensil to poke holes throughout the bread. Pour the remaining enchilada sauce over the poked holes, then add the chicken mixture on top.
- Top the dish with shredded cheddar and Monterey Jack cheese, and bake for 20 more minutes.
- Garnish your Chicken Tamale Pie with freshly chopped cilantro before serving your guests.
Adapted from Delish
Chicken Tortilla Soup with Bean and Cheese Nachos
Chicken tortilla soup is a classic favorite, and this version includes delicious, bright ingredients, like chipotle chiles and fresh lime to turn things up a notch. The recipe also includes homemade bean and cheese nachos to enjoy with your soup.
- 4 corn tortillas
- Grapeseed oil
- 1/4 cup canned refried beans
- Kosher salt
- Ground cumin
- 1/2 cup shredded Monterey Jack cheese
- 1 small onion, chopped
- 2 large garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 can fire-roasted diced tomatoes
- 2 teaspoons canned chipotle chiles in adobo sauce
- Freshly ground black pepper
- 1 pound boneless, skinless chicken breasts, cut horizontally into 1/2-inch thick strips
- 2 teaspoons fresh lime juice from 1 ½ – 2 limes, and an additional lime cut into wedges
- Sliced avocado, sliced radish, and cilantro leaves (optional)
- Preheat your oven to 425 degrees. Brush two tortillas with grapeseed oil and place them on a baking sheet. Bake for 5 minutes and turn them over. Bake until crispy (4-5 more minutes). Spread 2 tablespoons of refried beans onto each tortilla. Season with salt and cumin. Top tortillas with cheese. Bake them again until cheese is melted (about 5 more minutes). Transfer tortillas to a cutting board and let them cool. Create nachos by cutting each tortilla into four wedges.
- Cut the other two tortillas into one-inch pieces. Heat 2 Tbsp. grapeseed oil in a large pot over medium-high heat. Add tortilla pieces and onion, and occasionally stir until softened and lightly browned (about 3 minutes). Add 1 teaspoon of cumin and garlic. Cook and stir until fragrant (about 30-60 seconds).
- Add broth, tomatoes, chiles and adobo sauce, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cover the pot and increase heat to high for a soft simmer. Reduce heat to medium, uncover the pot, and add chicken. Simmer over medium heat until chicken is cooked (about 5 minutes).
- Remove the pot from heat, and stir in 2 tablespoons of lime juice. If needed, season with salt, pepper, or adobo sauce. Add soup to bowls, and garnish with bean and cheese nachos, avocado, lime wedges, and cilantro. Season with a dash of pepper and serve!
Adapted from Epicurious
Baked Huevos Rancheros
Try a healthier version of huevos rancheros by baking the classic ingredients together for a Tex-Mex dish that you, your friends, and family will love!
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 1/2 small green bell pepper, finely diced
- 1 jalapeño, minced and seeded
- 1 garlic clove, minced;
- 1/2 teaspoon oregano
- Salt and pepper
- 1 15 ounce can tomato sauce
- 1/4 cup water
- 3 tortilla chips
- 8 large eggs
- 3/4 cup shredded Monterey Jack cheese
- Cilantro, chopped
- Preheat your oven to 400 degrees. Heat olive oil in a saucepan, then add onion, jalapeño, green bell pepper, garlic, and oregano. Cook over high heat, and season with salt and pepper. Stir the veggies for about 5 minutes until they are lightly browned. Add water and tomato sauce. Simmer for five more minutes or until thickened.
- You will use four individual, shallow baking dishes for this recipe. Spoon the sauce into the four dishes and place tortilla chips around the sides. Then, crack two eggs into each dish, and add cheese. Set dishes on a baking sheet, and bake for 15-20 minutes until egg whites are set. The yolks will remain runny. Garnish with cilantro, and serve.
Adapted from Food and Wine
Who doesn’t love a good breakfast taco? Add chorizo and crispy potatoes, and you’ll have a Cinco De Mayo party dish that will disappear in minutes!
- 3 garlic cloves
- 1/2 teaspoon kosher salt
- 8 ounces ground pork
- 1 small can chipotle chiles in adobo sauce
- 1 tablespoon distilled white vinegar
- 1 large red potato, peeled and cut into ½-inch cubes
- 2 tablespoons distilled white vinegar
- Kosher salt
- 1 tablespoon grapeseed oil
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 scallions, thinly sliced
- 6 large eggs
- 2 tablespoons milk or cream
- 8 small flour tortillas
- 1/2 cup grated cheddar or Monterey Jack cheese (or you can combine the two)
- Your favorite hot sauce
- Sliced avocado
- Cilantro leaves
- Smash garlic with the flat side of a knife. Finely chop the garlic, then add salt. Create a garlic paste by pressing the flat side of the blade into the garlic and dragging it across.
- Bring pork and garlic paste to a medium bowl. Finely chop one medium-sized chipotle chile and add it to the pork. Add vinegar and 2 tablespoons of adobo sauce from the chiles, and stir.
- Heat 8 cups of cold water in a large pot over medium-high heat. Add vinegar and potatoes, and season with salt. Bring to a boil, then reduce heat to medium-low, and simmer. Cook for about 5 minutes or until potatoes become tender. Drain.
- Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of grapeseed oil and chorizo. Break chorizo into small pieces with a wooden spoon, and cook until browned (about 4-6 minutes). Transfer the chorizo to a large bowl with a slotted spoon, and reserve the fat in the skillet for the potatoes.
- Heat your skillet over medium. Add 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the potatoes. Cook the potatoes in oil until they are golden brown and crispy (about 18 minutes). Add scallions and 1 tablespoon of butter, and cook until scallions are soft (about 2 minutes). Add potato mixture to the chorizo.
- As the potatoes cook, add eggs, milk, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper to a medium bowl.
- Heat tortillas in a medium-sized skillet over medium heat (with no oil) until lightly toasted. You can also heat the tortillas by placing them in damp paper towels and microwaving them for 20 seconds.
- Place two tortillas on four plates, and add the egg mixture to each tortilla. Top breakfast tacos with avocado, cheese, hot sauce, and cilantro. Bon appétit!
Adapted from Epicurious
Chicken Taco Avocados
Try making this healthy Tex-Mex dish this Cinco de Mayo. Avocados can be used in just about any recipe these days, and we love this healthy take on chicken tacos that replaces taco shells with avocados.
Taco filling ingredients:
- 1 cup black beans, cooked
- 2 cup canned corn
- 1 4 ounce can green chiles, divided
- 1 cup shredded rotisserie chicken
- 1 cup shredded cheddar cheese (and some extra for topping)
- 1 package taco seasoning
- 2 tablespoons cilantro (and extra for topping)
- 3 avocados
- 1 cup ranch dressing
- 1/4 cup lime juice
- 1 tablespoon cilantro
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Turn on your broiler. Combine black beans, corn, 1/2 can of green chiles, shredded chicken, cheddar, taco seasoning, and cilantro in a large bowl. Stir.
- Cut avocados in half. Remove the pits and scoop out the insides. Mash the insides of the avocados in a small bowl.
- Place avocado boats face-up, and fill them with 1/3 cup of the chicken filling. Add more cheddar and cilantro, and broil until cheese melts (about 2 minutes).
- Make the dressing. Combine ranch dressing, lime juice, remaining green chiles, cilantro, salt, and pepper in a medium bowl. Stir to combine. Add mashed avocados and mix until smooth and creamy.
- Remove the avocado boats from the oven, and place them on a serving dish. Add dressing to each taco, and garnish with more cilantro if you’d like. Serve your chicken taco avocados immediately.
Adapted from Delish
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