23 Mexican-Inspired Meals, Sides, and Small Bites
Mexican-inspired food can mean a full plate, a side dish, or a small bite before the main meal. Pick one recipe based on what you feel like eating, then let the rest of the plate come together around it. Serve it with rice, salad, or tortillas for a meal that feels easy to sit down to.
Mexican Shrimp Cocktail
Chilled seafood makes Mexican Shrimp Cocktail a spoonable starter with tomato juice, lime, cucumber, red onion, tomato, avocado, jalapeño, and cilantro. One pound of shrimp makes four servings in 45 minutes. Boil the shrimp for two to three minutes, cool it in ice water, then fold everything together and refrigerate for at least 30 minutes. Serve it cold in glasses or bowls with tortilla chips, tostadas, or saltine crackers.
Get the Recipe: Mexican Shrimp Cocktail
Sweet Potato and Black Bean Tacos
Roasted cubes give Sweet Potato and Black Bean Tacos browned edges beside cumin-spiced beans, onions, garlic, parsley, and warm corn tortillas. One pound of sweet potatoes and 12 tortillas make 12 servings in 43 minutes. Roast the potatoes at 425°F for about 20 minutes while the black beans simmer briefly with vegetable stock and seasonings. Set out avocado, salsa, cheese, cabbage, cilantro, or lime so each taco can be finished at the table.
Get the Recipe: Sweet Potato and Black Bean Tacos
Grilled Cheese Burritos
Griddled tortillas turn Grilled Cheese Burritos crisp around seasoned beef, Monterey Jack, Mexican rice, salsa, sour cream, lettuce, and cilantro. One pound of ground beef makes six servings in 35 minutes. Fill and roll the warmed tortillas tightly, then cook them seam-side down for one to two minutes per side until browned. Serve the burritos with guacamole, pico de gallo, black beans, corn salad, or extra salsa for dipping.
Get the Recipe: Grilled Cheese Burritos
Taco Salad Cups
Crisp tortilla shells hold Taco Salad Cups with seasoned ground turkey, salsa, lettuce, tomato, onion, cilantro, avocado, and lime. Twelve street taco tortillas make 12 servings in 30 minutes. Bake the cups in a muffin pan at 425°F for eight to 10 minutes while the turkey browns with taco seasoning and salsa. Fill them shortly before serving so the bases stay firm beneath the warm meat and fresh toppings.
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Spicy Jalapeño Popper Chicken Quesadillas
Creamy filling makes Spicy Jalapeño Popper Chicken Quesadillas rich with shredded chicken, jalapeños, cream cheese, mozzarella, bacon, garlic, and onion powder. Four flour tortillas make four servings in 25 minutes. Spread the mixture over half of each tortilla, fold, and cook in olive oil for two to three minutes per side. Slice the browned quesadillas and serve them with salsa, sour cream, guacamole, cilantro, or a crisp salad.
Get the Recipe: Spicy Jalapeño Popper Chicken Quesadillas
Copycat Chipotle Burrito Bowl
Layered vegetables make Copycat Chipotle Burrito Bowl colorful with poblano, bell peppers, red onion, romaine, cilantro-lime rice, black beans, corn salsa, and guacamole. The recipe makes four servings in 30 minutes. Cook the sliced peppers and onion for about eight minutes with homemade fajita seasoning, then divide the rice and lettuce among bowls. Add tortilla chips, salsa, cheese, sour cream, or extra lime according to the meal.
Get the Recipe: Copycat Chipotle Burrito Bowl
Sheet Pan Quesadillas
Crowd-sized portions make Sheet Pan Quesadillas useful for sharing with seasoned beef, peppers, onion, black beans, jalapeños, green onions, and Monterey Jack. Ten large tortillas make 10 servings in 55 minutes. Arrange the tortillas across a sheet pan, layer in the cheese and cooked filling, then fold the overhanging edges over the center before baking. Cut the browned slab into squares and serve with salsa, sour cream, or guacamole.
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Walking Taco Casserole
Pasta-backed filling turns Walking Taco Casserole into a baked dinner with seasoned beef, black beans, red salsa, cheddar, lettuce, pico de gallo, and sour cream. Fifteen ounces of ground beef make six servings in 25 minutes. Combine slightly undercooked pasta with the meat and cheese, layer in the beans and salsa, then bake at 350°F for 15 minutes. Add the cool toppings after baking so the lettuce stays crisp.
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Steak Fajita Nachos
Flank steak makes Steak Fajita Nachos substantial with bell peppers, onion, tortilla chips, Mexican cheese, queso blanco, tomato, jalapeño, guacamole, and sour cream. One pound of steak makes six servings in 50 minutes. Marinate the beef for 15 minutes, sear it with the vegetables, then bake the cheese-covered chips at 400°F for eight to 10 minutes. Add the steak mixture and fresh toppings only after the cheese melts.
Get the Recipe: Steak Fajita Nachos
Taco Pasta Salad
Rotini gives Taco Pasta Salad a sturdy base with seasoned beef, cherry tomatoes, corn, beans, cheddar, red onion, jalapeño, cilantro, and lime. Twelve ounces of pasta make 10 servings in 35 minutes. Yogurt, barbecue sauce, mayonnaise, brown sugar, and Worcestershire sauce form the creamy dressing after the pasta and meat cool. Refrigerate the tossed salad for at least 30 minutes before serving it at a cookout or casual dinner.
Get the Recipe: Taco Pasta Salad
Street Corn Chicken Rice Bowl
Tajín-spiced chicken makes Street Corn Chicken Rice Bowl filling with cumin, grilled corn, sour cream, mayonnaise, Cotija, red onion, rice, avocado, cilantro, and lime. Four chicken thighs make four servings in 40 minutes. Marinate the meat for 15 to 30 minutes, sear it until browned, and mix the charred corn with the creamy topping ingredients. Build each bowl over rice and add extra Cotija or lime at the table.
Get the Recipe: Street Corn Chicken Rice Bowl
Spicy Blackened Salmon Tacos
Blackened seasoning gives Spicy Blackened Salmon Tacos smoky heat with corn, red cabbage, jalapeño, Cotija, cilantro, and lime crema. One and a half pounds of salmon make four servings in 35 minutes. Cook the seasoned fish for three to four minutes per side, break it into pieces, and warm the six street taco tortillas. Layer the tacos with cabbage and corn before adding salmon, sour cream mixed with lime, cheese, and jalapeño.
Get the Recipe: Spicy Blackened Salmon Tacos
Tortilla Pizza
Thin tortillas make Tortilla Pizza crisp with pizza sauce, Parmesan, mozzarella, pepperoni-style slices, basil, and optional red pepper flakes. Two tortillas make two servings in 10 minutes. Spread the sauce and toppings inside a half-inch border, then bake at 425°F for about five minutes until the cheese melts and the edges turn golden. Serve immediately with salad, corn, black beans, salsa, or cut vegetables for a quick plate.
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Sheet Pan Beef Enchilada Nachos
Enchilada sauce coats Sheet Pan Beef Enchilada Nachos with ground beef, green chiles, black beans, red onion, cumin, paprika, cheese, sour cream, and cilantro. One pound of beef makes eight servings in 35 minutes. Brown the meat with the onion and spices, spread it over tortilla chips with beans and cheese, then bake at 400°F for eight to 10 minutes. Finish with tomatoes, jalapeño, lime, or avocado after the pan leaves the oven.
Get the Recipe: Sheet Pan Beef Enchilada Nachos
Mexican Casserole
Brown rice gives Mexican Casserole a substantial layer with ground turkey, bell peppers, onion, Greek yogurt, refried black beans, tomatoes with green chiles, and Mexican cheese. One pound of turkey makes six servings in 45 minutes. Spread the beans and tomatoes in a baking dish, add the cooked turkey-rice mixture, and bake at 350°F for 15 minutes. Broil briefly for a browned top, then add cilantro and green onions before serving.
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Slow Cooker Pork Carnitas
Citrus-seasoned pork makes Slow Cooker Pork Carnitas tender with cumin, oregano, chili powder, garlic, onion, orange juice, lime, and chicken broth. Four pounds of pork shoulder make eight servings in 5 hours 25 minutes. Sear the large pieces, cook them on low for four to five hours, then shred the meat into its juices. Broil portions for five to seven minutes when crisp edges are wanted, then serve in tortillas or bowls.
Get the Recipe: Slow Cooker Pork Carnitas
Mexican Rice
Tomato-blended liquid gives Mexican Rice color and flavor with red bell pepper, onion, garlic, cumin, chicken broth, and long-grain rice. Two cups of rice make eight servings in 35 minutes. Toast the grains for two to three minutes, add the blended vegetables and broth, then simmer covered for 20 to 25 minutes. Rest the pan for five minutes before fluffing and serving it with tacos, enchiladas, grilled meats, beans, or burrito bowls.
Get the Recipe: Mexican Rice
Sheet Pan Fajitas
One-pan roasting makes Sheet Pan Fajitas straightforward with chicken thigh tenders, three bell peppers, red onion, Mexican seasoning, olive oil, tortillas, and lime. One and a half pounds of chicken make four servings in 35 minutes. Bake the seasoned meat and vegetables at 425°F for about 20 minutes, then broil for one to two minutes to char the edges. Serve with avocado, fresh cheese, pico de gallo, cilantro, and warm tortillas.
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Mexican Pinwheels
Make-ahead chilling helps Mexican Pinwheels hold neat spirals around chicken, cheddar, cream cheese, sour cream, salsa, cumin, chili powder, cilantro, and black olives. Four large tortillas make 18 servings in 1 hour 10 minutes. Spread the filling evenly, roll each tortilla tightly, and refrigerate the wrapped logs for at least one hour. Slice them into one-inch pieces and serve cold with extra salsa, guacamole, or sliced vegetables.
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Sweet Potato Tacos
Smoky spices coat Sweet Potato Tacos with paprika, garlic, onion powder, oregano, thyme, lime-dressed cabbage, chipotle sauce, green onions, and cilantro. Three small sweet potatoes make four servings in 45 minutes. Roast the seasoned cubes at 355°F for about 35 minutes until browned and soft, then warm the eight corn tortillas. Layer the potatoes with cabbage and sauce, or add black beans, avocado, salsa, or cheese for a larger meal.
Get the Recipe: Sweet Potato Tacos
Mexican Street Corn Salad
Charred kernels make Mexican Street Corn Salad creamy with sour cream, mayonnaise, lime, chili powder, Cotija, cilantro, red onion, and crushed corn chips. Four ears of corn make four servings in 25 minutes. Cook the oiled cobs in a hot skillet for 10 to 14 minutes, cut away the kernels, and mix them with the dressing. Add the crushed chips immediately before serving so their texture stays crisp.
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Shrimp Burrito Bowls
Seasoned shrimp makes Shrimp Burrito Bowls quick with cilantro-lime rice, corn, black beans, avocado, sour cream, cilantro, cheese, and fresh lime. One-quarter pound of shrimp makes one serving in 20 minutes. Cook the seafood for two to three minutes per side while heating the rice and preparing the toppings. Build the bowl in layers, or swap in quinoa or cauliflower rice and add salsa, jalapeños, tomatoes, or onions.
Get the Recipe: Shrimp Burrito Bowls
Street Steak Tacos
Lime-marinated beef makes Street Steak Tacos savory with cumin, oregano, paprika, garlic, quick-pickled red onions, queso fresco, cilantro, and warm tortillas. One pound of steak makes six servings in 40 minutes, plus at least two hours for marinating. Sear the meat for about four minutes per side, rest it briefly, and slice it against the grain. Fill the tortillas with steak and toppings, then serve with lime wedges, salsa, beans, or rice.
Get the Recipe: Street Steak Tacos
