20 Mexican Dinner Recipes for the Whole Family

You know that daily question that somehow feels impossible to answer—”What’s for dinner?” The one that comes at you around 4 o’clock when you’re already tired and the kids are hungry and everyone wants something different?

I’ve been there more times than I can count. Feeding a family is no small task, especially when you’re trying to please picky eaters, busy schedules, and maybe even a few dietary restrictions. The good news? Mexican food has something for everyone.

The best part? These aren’t complicated restaurant dishes that take all day. They’re real, honest family dinners—the kind that get everyone to the table without a lot of fuss. From cheesy enchiladas to hearty stews and quick skillet meals, these 20 Mexican dinner recipes will save you on those nights when you need something good, fast, and guaranteed to please.

1. Family-Style Chicken Enchiladas

A big pan of cheesy, saucy enchiladas that feeds a crowd. This version uses rotisserie chicken to make it even easier on busy nights.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 4 cups cooked, shredded chicken (from a rotisserie chicken)
2. 1 tablespoon olive oil
3. 1 onion, diced
4. 2 cloves garlic, minced
5. 1 teaspoon ground cumin
6. 1 teaspoon chili powder
7. 2 (10-ounce) cans red enchilada sauce
8. 12 corn or flour tortillas
9. 3 cups shredded Mexican cheese blend
10. Toppings: sour cream, diced onion, chopped cilantro, sliced jalapeños

Recipe Steps:

1. Preheat oven to 375°F. Spread ½ cup enchilada sauce in a 9×13 baking dish.
2. In a skillet, heat olive oil over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, cumin, and chili powder, cook for 1 minute.
3. Add shredded chicken and ½ cup enchilada sauce. Stir to combine and heat through.
4. Warm tortillas in a dry skillet or microwave until pliable.
5. Fill each tortilla with chicken mixture and a sprinkle of cheese. Roll up and place seam-side down in baking dish.
6. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
7. Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes until bubbly.
8. Let rest for 5 minutes, then serve with desired toppings.

2. Easy Beef Tacos

The classic family dinner for a reason. Set up a taco bar and let everyone build their own—it’s interactive, fun, and pleases even the pickiest eaters.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4-6

Ingredients:

1. 1½ lbs ground beef
2. 1 onion, diced
3. 2 cloves garlic, minced
4. 1 packet taco seasoning (or 1 tablespoon chili powder, 1½ teaspoons cumin, ½ teaspoon paprika, ½ teaspoon oregano, salt and pepper)
5. ½ cup water
6. 12-15 taco shells (hard or soft)
7. Toppings bar: shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, diced onion, sliced jalapeños, guacamole, chopped cilantro

Recipe Steps:

1. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up with a spoon. Drain excess fat.
2. Add onion and cook for 3 minutes until soft. Add garlic and cook for 1 minute.
3. Stir in taco seasoning and water. Simmer for 5 minutes until thickened.
4. Warm taco shells according to package directions.
5. Set up a toppings bar and let everyone build their own tacos.

3. Cheesy Chicken Quesadillas

Golden, crispy tortillas filled with chicken and plenty of melted cheese. They’re quick enough for a weeknight but loved enough for any night.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 2 cups cooked, shredded chicken
2. 1 bell pepper, thinly sliced
3. 1 onion, thinly sliced
4. 2 tablespoons olive oil, divided
5. 1 teaspoon ground cumin
6. 1 teaspoon chili powder
7. Salt to taste
8. 4 large flour tortillas
9. 2 cups shredded cheese (Monterey Jack, cheddar, or a blend)
10. Toppings: sour cream, salsa, guacamole

Recipe Steps:

1. In a skillet, heat 1 tablespoon olive oil over medium heat. Add bell pepper and onion, cook until soft, about 5 minutes. Add cumin, chili powder, and salt. Stir in chicken and heat through. Remove from skillet.
2. Wipe skillet clean. Heat remaining olive oil over medium heat. Place one tortilla in the skillet.
3. Sprinkle half the tortilla with cheese, top with chicken mixture, and more cheese. Fold tortilla in half.
4. Cook for 2-3 minutes per side until golden brown and cheese is melted.
5. Repeat with remaining tortillas. Cut into wedges and serve with toppings.

4. One-Pot Mexican Rice Casserole

Everything cooks in a single pot—rice, ground beef, black beans, corn, and tomatoes. Dinner and cleanup are both a breeze.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 6

Ingredients:

1. 1 lb ground beef or turkey
2. 1 onion, diced
3. 1 bell pepper, diced
4. 2 cloves garlic, minced
5. 1 cup long-grain white rice
6. 1 (14-ounce) can diced tomatoes with green chiles
7. 1½ cups beef or chicken broth
8. 1 (15-ounce) can black beans, drained and rinsed
9. 1 cup corn kernels
10. 1 tablespoon chili powder
11. 1 teaspoon ground cumin
12. 1 teaspoon smoked paprika
13. Salt and pepper to taste
14. 1 cup shredded cheese
15. Toppings: chopped cilantro, diced avocado, sour cream

Recipe Steps:

1. In a large pot or Dutch oven, cook ground beef over medium-high heat until browned, breaking it up. Drain excess fat.
2. Add onion and bell pepper, cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
3. Stir in rice, chili powder, cumin, and paprika. Cook for 2 minutes.
4. Add diced tomatoes, broth, black beans, and corn. Bring to a boil.
5. Reduce heat, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
6. Sprinkle with cheese, cover, and let melt for 2 minutes.
7. Serve with cilantro, avocado, and sour cream.

5. Slow Cooker Chicken Tinga Tacos

Let the slow cooker do the work. Shredded chicken in a smoky tomato-chipotle sauce that’s perfect for tacos, tostadas, or burrito bowls.

Recipe Metadata:

Time to Make: 10 minutes prep, 4-6 hours in slow cooker

Servings: 6

Ingredients:

1. 2 lbs boneless, skinless chicken breasts or thighs
2. 1 large onion, sliced
3. 3 cloves garlic, minced
4. 2-3 chipotle peppers in adobo, minced
5. 1 (14-ounce) can fire-roasted diced tomatoes
6. 1 teaspoon dried oregano
7. 1 teaspoon ground cumin
8. 1 teaspoon smoked paprika
9. 1 teaspoon salt
10. ½ teaspoon pepper
11. For serving: corn tortillas, diced onion, chopped cilantro, lime wedges

Recipe Steps:

1. Place chicken in the slow cooker. Add onion, garlic, chipotle peppers, tomatoes, oregano, cumin, paprika, salt, and pepper.
2. Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender.
3. Remove chicken, shred with two forks, and return to the sauce. Stir to combine.
4. Serve in warm corn tortillas with onion, cilantro, and lime wedges.

6. Ground Beef Enchilada Casserole

All the flavor of enchiladas without the rolling. Layers of tortillas, seasoned beef, beans, and cheese baked to perfection.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1½ lbs ground beef
2. 1 onion, diced
3. 2 cloves garlic, minced
4. 1 (10-ounce) can red enchilada sauce
5. 1 (15-ounce) can black beans, drained and rinsed
6. 1 cup corn kernels
7. 1 teaspoon ground cumin
8. 1 teaspoon chili powder
9. Salt and pepper to taste
10. 12 corn tortillas, cut into quarters
11. 2 cups shredded Mexican cheese blend
12. Toppings: sour cream, chopped cilantro, diced avocado

Recipe Steps:

1. Preheat oven to 375°F.
2. In a skillet, cook ground beef over medium-high heat until browned, breaking it up. Drain excess fat.
3. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Stir in enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper. Simmer for 5 minutes.
5. In a 9×13 baking dish, layer one-third of the tortilla pieces, then one-third of the beef mixture, and one-third of the cheese. Repeat layers twice.
6. Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes until bubbly.
7. Let rest for 5 minutes, then serve with toppings.

7. Chicken and Rice Burrito Bowls

Deconstructed burritos in bowl form. Let everyone pick their own toppings—it’s like a burrito bar without the wrapping.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 1½ lbs boneless, skinless chicken breasts
2. 2 tablespoons olive oil, divided
3. 1 tablespoon chili powder
4. 1 teaspoon ground cumin
5. 1 teaspoon smoked paprika
6. 1 teaspoon garlic powder
7. Salt and pepper to taste
8. 2 cups cooked brown or white rice
9. 1 (15-ounce) can black beans, drained and rinsed
10. 1 cup corn kernels
11. For toppings: diced tomatoes, shredded lettuce, shredded cheese, sour cream, salsa, guacamole, chopped cilantro, lime wedges

Recipe Steps:

1. In a bowl, combine chili powder, cumin, paprika, garlic powder, salt, and pepper. Rub chicken with 1 tablespoon olive oil and the spice mixture.
2. Heat remaining olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes per side until cooked through. Let rest, then slice.
3. Set up a toppings bar with rice, black beans, corn, sliced chicken, and all the toppings.
4. Let everyone build their own bowl.

8. Baked Chicken Taquitos

Crispy, baked taquitos filled with seasoned chicken and cream cheese. Baking instead of frying makes them lighter but still delicious.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4 (12 taquitos)

Ingredients:

1. 2 cups cooked, shredded chicken
2. 4 oz cream cheese, softened
3. ½ cup salsa verde
4. 1 teaspoon ground cumin
5. 1 teaspoon chili powder
6. ½ cup shredded Monterey Jack cheese
7. 12 corn tortillas
8. Olive oil spray
9. Salt for sprinkling
10. For dipping: sour cream, salsa, guacamole

Recipe Steps:

1. Preheat oven to 425°F. Line a baking sheet with parchment.
2. In a bowl, combine chicken, cream cheese, salsa verde, cumin, chili powder, and Monterey Jack cheese. Mix well.
3. Warm tortillas in a dry skillet or microwave until pliable.
4. Place about 2 tablespoons chicken mixture on each tortilla, roll tightly, and place seam-side down on baking sheet.
5. Spray taquitos lightly with olive oil and sprinkle with salt.
6. Bake for 15-20 minutes until golden and crisp.
7. Serve with dipping sauces.

9. Mexican Street Tacos with Caramelized Onions

Simple, authentic street-style tacos with tender meat, caramelized onions, and fresh toppings. They’re surprisingly easy to make at home.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 1 lb flank steak or skirt steak, thinly sliced against the grain
2. 2 tablespoons olive oil, divided
3. 2 large onions, thinly sliced
4. 2 cloves garlic, minced
5. 1 teaspoon ground cumin
6. 1 teaspoon chili powder
7. Salt and pepper to taste
8. 12 corn tortillas
9. Toppings: chopped cilantro, diced onion, salsa, lime wedges

Recipe Steps:

1. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onions and cook slowly until soft and caramelized, about 15 minutes. Remove and set aside.
2. In the same skillet, heat remaining olive oil over high heat. Season steak with cumin, chili powder, salt, and pepper. Add to skillet in a single layer and cook for 2-3 minutes without stirring until browned. Stir and cook for 1-2 more minutes.
3. Add garlic and cook for 30 seconds.
4. Warm corn tortillas. Fill with steak, top with caramelized onions, and add desired toppings.

10. Chicken Posole Verde

A hearty, comforting hominy and chicken stew with a vibrant green broth. It’s a meal in a bowl that feeds a crowd.

Recipe Metadata:

Time to Make: 1 hour

Servings: 6

Ingredients:

1. 2 lbs boneless, skinless chicken thighs
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 4 cloves garlic, minced
5. 8 cups chicken broth
6. 2 (15-ounce) cans hominy, drained and rinsed
7. For salsa verde: 1 lb tomatillos, husked and rinsed
8. 2 poblano peppers
9. 1 bunch cilantro
10. 2 jalapeños, stemmed
11. 1 onion, quartered
12. 2 cloves garlic
13. 1 teaspoon salt
14. Toppings: shredded cabbage, sliced radishes, diced onion, oregano, lime wedges

Recipe Steps:

1. For salsa: Broil tomatillos, poblanos, jalapeños, and quartered onion until charred. Blend with cilantro, garlic, and salt until smooth.
2. In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
3. Add chicken, broth, and salsa verde. Bring to a boil, then reduce heat and simmer for 30 minutes until chicken is cooked through.
4. Remove chicken, shred, and return to pot. Add hominy and simmer for 15 more minutes.
5. Serve with bowls of toppings.

11. Easy Beef and Bean Burritos

Big, satisfying burritos stuffed with seasoned beef, beans, rice, and cheese. Make a batch and freeze extras for busy nights.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 6 burritos

Ingredients:

1. 1 lb ground beef
2. 1 onion, diced
3. 2 cloves garlic, minced
4. 1 (15-ounce) can refried beans
5. 1 cup cooked rice
6. 1 (4-ounce) can diced green chiles
7. 1 teaspoon ground cumin
8. 1 teaspoon chili powder
9. Salt and pepper to taste
10. 6 large flour tortillas
11. 1½ cups shredded cheese
12. For serving: sour cream, salsa, guacamole

Recipe Steps:

1. In a skillet, cook ground beef over medium-high heat until browned, breaking it up. Drain excess fat.
2. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
3. Stir in refried beans, rice, green chiles, cumin, chili powder, salt, and pepper. Heat through.
4. Warm tortillas in a dry skillet or microwave.
5. Place about ¾ cup filling in the center of each tortilla. Top with cheese.
6. Fold in sides and roll up tightly.
7. Serve with sour cream, salsa, and guacamole.

12. Skillet Chicken Fajitas

Sizzling chicken and peppers cooked in one skillet. Serve with warm tortillas and let everyone build their own.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 1½ lbs boneless, skinless chicken breasts, sliced into strips
2. 3 bell peppers (assorted colors), sliced
3. 1 large onion, sliced
4. 3 tablespoons olive oil, divided
5. 2 cloves garlic, minced
6. 1 tablespoon chili powder
7. 1 teaspoon ground cumin
8. 1 teaspoon smoked paprika
9. 1 teaspoon dried oregano
10. 1 teaspoon salt
11. ½ teaspoon pepper
12. Juice of 1 lime
13. ¼ cup chopped cilantro
14. Flour or corn tortillas for serving
15. Toppings: sour cream, guacamole, salsa, shredded cheese

Recipe Steps:

1. In a small bowl, combine chili powder, cumin, paprika, oregano, salt, and pepper.
2. Toss chicken strips with half the spice mixture.
3. In a large skillet, heat 2 tablespoons olive oil over high heat. Add chicken in a single layer and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
4. In the same skillet, add remaining olive oil. Add peppers and onions, cook until softened and charred, about 5-7 minutes.
5. Add garlic and remaining spice mixture, cook for 1 minute.
6. Return chicken to skillet, add lime juice and cilantro, and toss to combine.
7. Serve with warm tortillas and toppings.

13. Tamale Pie

All the flavors of tamales in an easy casserole form. A cornbread topping covers a savory filling of beef, beans, and corn.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1½ lbs ground beef
2. 1 onion, diced
3. 1 bell pepper, diced
4. 2 cloves garlic, minced
5. 1 (15-ounce) can diced tomatoes
6. 1 (15-ounce) can black beans, drained and rinsed
7. 1 cup corn kernels
8. 1 tablespoon chili powder
9. 1 teaspoon ground cumin
10. 1 teaspoon smoked paprika
11. Salt and pepper to taste
12. For cornbread topping: 1 box cornbread mix (plus ingredients called for on box)
13. 1 cup shredded cheese

Recipe Steps:

1. Preheat oven to 400°F.
2. In a large oven-safe skillet, cook ground beef over medium-high heat until browned, breaking it up. Drain excess fat.
3. Add onion and bell pepper, cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Stir in diced tomatoes, black beans, corn, chili powder, cumin, paprika, salt, and pepper. Simmer for 5 minutes.
5. Prepare cornbread batter according to package directions. Stir in half the cheese.
6. Spread cornbread batter over the beef mixture. Sprinkle with remaining cheese.
7. Transfer skillet to oven and bake for 20-25 minutes until cornbread is golden and cooked through.
8. Let rest for 5 minutes before serving.

14. Chicken Chile Verde

Tender chicken simmered in a tangy tomatillo and green chile sauce. Serve with rice, beans, and warm tortillas for sopping up the sauce.

Recipe Metadata:

Time to Make: 1 hour 15 minutes

Servings: 6

Ingredients:

1. 2 lbs boneless, skinless chicken thighs
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 4 cloves garlic, minced
5. 2 lbs tomatillos, husked and rinsed
6. 2 poblano peppers
7. 2 jalapeños, stemmed
8. 1 bunch cilantro
9. 1 teaspoon ground cumin
10. 1 teaspoon dried oregano
11. 2 cups chicken broth
12. Salt and pepper to taste
13. For serving: rice, beans, warm tortillas

Recipe Steps:

1. Broil tomatillos, poblanos, and jalapeños until charred. Transfer to blender with cilantro and blend until smooth.
2. In a large pot, heat olive oil over medium-high heat. Season chicken with salt and pepper, add to pot, and brown on both sides, about 5 minutes total. Remove and set aside.
3. Add onion to pot and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Add tomatillo mixture, cumin, oregano, and broth. Stir to combine.
5. Return chicken to pot, bring to a simmer, then reduce heat, cover, and cook for 45 minutes until chicken is tender.
6. Remove chicken, shred, and return to pot. Simmer uncovered for 10 more minutes to thicken.
7. Serve with rice, beans, and warm tortillas.

15. Ground Beef Tostadas

Crispy tostadas topped with refried beans, seasoned ground beef, and all the fixings. They’re like open-faced tacos and endlessly customizable.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4 (8 tostadas)

Ingredients:

1. 1 lb ground beef
2. 1 onion, diced
3. 2 cloves garlic, minced
4. 1 teaspoon ground cumin
5. 1 teaspoon chili powder
6. 1 teaspoon smoked paprika
7. Salt and pepper to taste
8. 8 tostada shells
9. 1 (16-ounce) can refried beans, warmed
10. 2 cups shredded lettuce
11. 2 Roma tomatoes, diced
12. 1 cup shredded cheese
13. ½ cup sour cream
14. ¼ cup chopped cilantro
15. Hot sauce for serving

Recipe Steps:

1. In a skillet, cook ground beef over medium-high heat until browned, breaking it up. Drain excess fat.
2. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
3. Stir in cumin, chili powder, paprika, salt, and pepper. Add a few tablespoons of water and simmer for 5 minutes.
4. Spread each tostada shell with refried beans.
5. Top with seasoned beef, lettuce, tomatoes, cheese, sour cream, and cilantro.
6. Serve with hot sauce.

16. Mexican Stuffed Shells

Jumbo pasta shells stuffed with a seasoned ground beef and cheese mixture, baked in salsa and topped with more cheese. A fun twist on two favorites.

Recipe Metadata:

Time to Make: 1 hour

Servings: 6

Ingredients:

1. 20 jumbo pasta shells
2. 1 lb ground beef
3. 1 onion, diced
4. 2 cloves garlic, minced
5. 1 (15-ounce) can black beans, drained and rinsed
6. 1 cup corn kernels
7. 1 cup salsa
8. 1 teaspoon ground cumin
9. 1 teaspoon chili powder
10. 2 cups shredded Mexican cheese blend, divided
11. 2 cups salsa (for baking)
12. Toppings: sour cream, chopped cilantro, diced avocado

Recipe Steps:

1. Preheat oven to 375°F. Spread 1 cup salsa in a 9×13 baking dish.
2. Cook pasta shells according to package directions until al dente. Drain and rinse with cool water.
3. In a skillet, cook ground beef over medium-high heat until browned, breaking it up. Drain excess fat.
4. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
5. Stir in black beans, corn, 1 cup salsa, cumin, chili powder, and 1 cup cheese. Mix well.
6. Stuff each shell with the beef mixture and place in baking dish.
7. Pour remaining salsa over the shells and sprinkle with remaining cheese.
8. Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes.
9. Let rest for 5 minutes, then serve with toppings.

17. Chicken and Black Bean Nachos

Loaded nachos are always a hit. Layer tortilla chips with chicken, black beans, cheese, and all your favorite toppings.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 2 cups cooked, shredded chicken
2. 1 large bag tortilla chips
3. 1 (15-ounce) can black beans, drained and rinsed
4. 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
5. 1 jalapeño, sliced
6. For toppings: diced tomatoes, sliced black olives, sour cream, guacamole, salsa, chopped cilantro

Recipe Steps:

1. Preheat oven to 375°F. Line a large baking sheet with parchment or foil.
2. Spread tortilla chips in a single layer on the baking sheet.
3. Top with shredded chicken, black beans, and jalapeño slices. Sprinkle evenly with cheese.
4. Bake for 8-10 minutes until cheese is melted and bubbly.
5. Remove from oven and immediately top with tomatoes, olives, sour cream, guacamole, salsa, and cilantro.
6. Serve hot.

18. Pork Carnitas

Slow-cooked pork that’s tender, juicy, and crispy on the edges. Perfect for tacos, burritos, or nachos.

Recipe Metadata:

Time to Make: 15 minutes prep, 3-4 hours cooking

Servings: 8

Ingredients:

1. 3 lbs pork shoulder, cut into large chunks
2. 1 onion, quartered
3. 6 cloves garlic
4. 1 orange, juiced (save the spent halves)
5. 1 lime, juiced
6. 1 tablespoon ground cumin
7. 1 tablespoon dried oregano
8. 2 teaspoons salt
9. 1 teaspoon pepper
10. 2 bay leaves
11. ½ cup chicken broth

Recipe Steps:

1. Preheat oven to 300°F.
2. In a large Dutch oven, combine pork, onion, garlic, orange juice, lime juice, cumin, oregano, salt, pepper, bay leaves, and broth. Add the spent orange halves to the pot.
3. Cover and cook for 3-4 hours until pork is fall-apart tender.
4. Remove pork from pot and shred with two forks. Skim fat from cooking liquid.
5. Spread shredded pork on a baking sheet and broil for 3-5 minutes until crispy edges form.
6. Serve with warm tortillas and desired toppings.

19. Mexican Meatball Soup (Sopa de Albondigas)

Hearty meatball soup with vegetables in a light tomato broth. The meatballs are made with ground beef, rice, and fresh mint.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. For meatballs: 1½ lbs ground beef
2. ½ cup uncooked white rice
3. ½ cup finely chopped onion
4. 2 cloves garlic, minced
5. 2 tablespoons fresh mint, chopped
6. 2 tablespoons fresh cilantro, chopped
7. 1 egg
8. 1 teaspoon ground cumin
9. 1 teaspoon salt
10. ½ teaspoon pepper
11. For soup: 2 tablespoons olive oil
12. 1 onion, diced
13. 2 carrots, diced
14. 2 celery stalks, diced
15. 2 cloves garlic, minced
16. 1 (14-ounce) can diced tomatoes
17. 8 cups beef broth
18. 1 teaspoon dried oregano
19. 1 teaspoon ground cumin
20. 1 zucchini, diced
21. 1 cup corn kernels
22. Salt and pepper to taste
23. Toppings: chopped cilantro, lime wedges

Recipe Steps:

1. Make meatballs: In a bowl, combine ground beef, rice, onion, garlic, mint, cilantro, egg, cumin, salt, and pepper. Mix well and form into 1-inch meatballs.
2. For soup: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until soft, about 5 minutes.
3. Add garlic and cook for 1 minute. Add tomatoes, broth, oregano, and cumin. Bring to a boil.
4. Gently drop meatballs into the soup. Reduce heat and simmer for 20 minutes.
5. Add zucchini and corn, simmer for 10 more minutes until vegetables are tender.
6. Adjust seasoning and serve with cilantro and lime.

20. Easy Chicken Enchilada Skillet

All the flavor of enchiladas in one skillet, without the rolling. It’s quick, easy, and perfect for busy weeknights.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2. 1 tablespoon olive oil
3. 1 onion, diced
4. 1 bell pepper, diced
5. 2 cloves garlic, minced
6. 1 tablespoon chili powder
7. 1 teaspoon ground cumin
8. 1 (10-ounce) can red enchilada sauce
9. 1 (15-ounce) can black beans, drained and rinsed
10. 1 cup corn kernels
11. 6 corn tortillas, cut into strips
12. 1 cup shredded cheese
13. Toppings: sour cream, chopped cilantro, diced avocado

Recipe Steps:

1. Season chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add onion and bell pepper. Cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
3. Stir in chili powder and cumin, cook for 30 seconds. Add enchilada sauce, black beans, corn, and tortilla strips. Bring to a simmer.
4. Return chicken to skillet and stir to combine. Cook for 5 minutes.
5. Sprinkle with cheese, cover, and let melt for 2 minutes.
6. Serve with sour cream, cilantro, and avocado.