Did you know that most of your favorite Mexican meals are actually Tex-Mex recipes?
Authentic Mexican food is seasoned with chile peppers, cacao, oregano, epazote (Mexican tea), and cilantro.
If cheese is used, it’s typically white and crumbly, like cotija.
In contrast, most Tex-Mex dishes contain cumin along with garlic, coriander, and paprika and have plenty of cheddar cheese on top.
Tex-Mex is an incredible fusion of Mexican and American foods initially made by the Tejano culture – Texans of Mexican descent.
It quickly spread throughout the States and is now one of the most popular cuisines in the country.
From enchiladas and fajitas to nachos and burritos, there are so many sensational Tex-Mex recipes to try.
If I were you, I’d start at number one on this list and work your way down to number 30!
You can thank me later!
I know you probably have a go-to potato salad that’s tried and true and never fails you.
But if you’re looking to branch out, you might want to give this recipe a try!
First of all, the dressing is an insanely delicious blend of ranch dressing, mayo, and chopped chipotle pepper, which is creamy and just the right amount of spicy.
As if that’s not enough, this upgraded potato salad includes chopped boiled eggs, black beans, corn, and cherry tomatoes.
All the flavors of a beef taco in one skillet? Sign me up!
This is such a great way to make a big batch of Tex-Mex tacos. Since it’s in one-pot, you can easily serve this in the middle of the table and let people dig in.
Better yet, cover it with cheese and serve as a hot dip with chips and veggies.
If you’re looking to upgrade your pasta night, this recipe is for you!
Not only is this pasta full of peppers and taco-seasoned beef, but it’s also loaded with nacho cheese soup for a spicy and creamy sauce everyone will love.
I like to throw some corn into mine for colorful pops of crunch.
As much as I love a big stack of banana pancakes, some mornings, I want nothing more than a big bowl of something savory.
This Tex-Mex breakfast bowl is so easy, and it will keep you full well into the day.
Top tip: make a big batch of sweet potatoes and beans and keep them in the fridge in an air-tight container.
Then just scoop out a portion when you’re ready to eat.
I love black beans! They have a much nicer flavor than all the other beans.
I love how they look against the bright corn and tomatoes of most Tex-Mex meals.
These homemade refried beans are perfect to go along with that breakfast bowl above, to add to your tacos, or to use as a base for your huevos rancheros.
Salsa is a must-have when eating Tex-Mex, and there’s nothing like a batch of homemade stuff!
Instead of overly processed canned salsas, you have to try this great recipe. It’s super easy to modify.
I add a LOT of jalapeños to mine – and you can keep it as chunky as you prefer.
I also like to add chopped mango to my salsa, along with a generous squeeze of lime and a glug of tequila!
If you’re a corn lover, like me, then this recipe is either going to be your best friend or your worst enemy!
It’s so bright and colorful, not to mention absolutely delicious and brimming with sweet corn, peppers, and chilies. It’s like cornbread on crack!
But, it’s also loaded with butter, cheese, and half and half, making it kind of high in calories.
That’s only a drawback if you have low willpower… like I do. One slice is not enough!
Traditional Texas chili is a tasty blend of chili peppers and meat.
This Tex-Mex version – the kind you’ve probably had plenty of times – includes beans and sometimes corn, too.
I particularly like this recipe because it doesn’t just include ground beef.
It also has beef stew meat, which will become fork-tender in the pot and add incredible flavor and texture to the dish.
Chili is best made low and slow the day before you need it.
As it cools, it will thicken up beautifully, and the flavors will be boosted.
Corn on the cob is a huge favorite in my house, and it’s on the table year-round, but especially when we’re grilling.
Though I’m much more of a Mexican street corn fan, this simplified recipe is perfect for when you need a quick summer side dish.
To really amp up the flavor, be sure to finish cooking the cobs on the grill!
Let’s be honest; Taco Tuesday is such a fun and tasty but busy night of the week.
Between the meat, tortillas, salsa, chips, salad, and guacamole, there’s hardly room on the table for your plate!
That’s where this casserole comes in. You’ll get all those unique flavors, just in one dish!
It’s meaty, crunchy, spicy (if you want it to be), and ready to serve in a half hour.
This creamy dip is a heavenly blend of cream cheese, cheddar cheese, sour cream, diced tomatoes with chili, and tomato sauce.
Oh, and also a few chopped green chiles and taco seasoning.
So yeah, it’s packing quite a flavor punch!
Needless to say, it’s best served nice and hot with a bubbling layer of cheese on top.
Can we all just agree that nachos are best when they’re served in a wide bowl with a better cheese-to-chip ratio?
Nobody wants a tall stack of hot, dry chips!
That being said, these nachos take the cheese to chip ratio to a whole new level!
This recipe is more time-consuming, but you’re guaranteed the perfect bite with every single chip.
I love that you make your own tortilla chips here (though you can use store-bought, of course).
Each is like its own little canapé with beans, cheese, and jalapeños.
What makes these so good? It’s the fact that the meat is marinated in lime juice, garlic, and cumin for hours before it touches the heat.
The trick to getting the most tender meat is to marinate and cook the steak whole, allowing it to get a nice crust and giving it a good rest time.
When it’s cooked, slice it up and serve with the peppers and onions.
If you’re not putting taco-flavored ranch dressing on your salads, you’re really missing out!
The added Tex-Mex taste will elevate your salad like you won’t believe.
This wouldn’t be a Tex-Mex salad if it didn’t have corn and black beans, not to mention, chopped cherry tomatoes and crispy tortilla chips on top.
Enchiladas are one of my favorite Tex-Mex meals.
Not only do you get the great flavors of the spiced meat and cheese, but then the whole thing gets covered in a to-die-for sauce, making it a little messy and a lot delicious!
I usually make my enchiladas with leftover fajita mix – chicken, peppers, and onion – but the sauce here goes with beef and pork, too.
This crazy-easy dish will be the talk of your next BBQ. Tex-Mex popcorn? What?!
It’s full of buttery popcorn and Tex-Mex spices, and you’ll also throw in some sun-dried tomatoes, crumbled chorizo, queso fresco, and diced avocado.
Trust me when I say you should make double!
The recipe takes easy to a new level, needing just a few minutes of prep time before letting the Crockpot do its thing.
Can I let you in on a secret? You don’t need to pre-cook your meat when making this (or chili!) in the slow cooker.
It will be on the heat for a minimum of two hours, and it will cook in that time.
In fact, it will be super tender and bursting with flavor if you just add it raw.
The only thing you need to do is mix it well, breaking the ground beef down a little, and then come back to stir a few times in the first half-hour or so.
Shepherd’s pie is such a hearty and classic dish, but this twist on the traditional “meat and two veg” dinner is irresistible.
It’s almost like a chili recipe – with ground beef, corn, tomatoes, and beans – which is then covered in creamy, cheesy mashed potatoes.
I prefer my filling to be a little bit thicker, so I made a roux with a little flour and mixed it in with the canned tomatoes until it thickened up beautifully.
Fries are one of my biggest vices – I just can’t stop eating them!
So, these oven fries are not something I often make – unless I really want to treat myself.
They’re crispy, tender, and impossible to resist when you serve them with the chipotle lime ranch dipping sauce and avocado ranch dipping sauce.
Top tip: for the absolute BEST oven-baked fries, cut and soak them in water for about an hour. Drain and pat dry before adding the seasoning.
This removes some of the starch and makes them so much tastier!
Pasta salad is always a hit, whether you’re having a simple Monday night football buffet or a big outdoor BBQ.
Unfortunately, it’s often pretty bland-looking, no matter how tasty it really is.
This recipe, on the other hand, is both delicious and gorgeous!
It’s packed with flavor, from the creamy avocado to the peppery red onion, and it will brighten up any dinner plate.
The reason I love tamales so much is the corn coating. It’s so fresh and tender, and it pairs perfectly with the spicy meat filling.
But tamales can be pretty time-consuming to make. That’s why I love this quick tamale pie!
It has all those great flavors and needs just 20 minutes of prep time!
If you can find Mexican chorizo, I highly recommend using it for this. It makes all the difference.
That being said, this will still be super tasty if you just use ground beef or pork.
Quesadilla means “little cheesy thing,” which is exactly what this is – tortillas loaded with plenty of cheese and cooked until it’s gooey and delicious.
I always make midnight quesadillas when I have leftover pulled pork in the fridge.
If you have decent cheese, they won’t need anything more than a good dipping sauce.
Rice is much more of an American addition to the Tex-Mex menu, and it’s so easy for it to come out dry and bland.
But if you’re looking for a way to bulk out your next Taco Tuesday feast, you should definitely give this a go.
Since it’s cooked in broth and salsa, there’s no way it can be dry or boring.
I have to admit that I prefer this recipe with a mixture of regular and sweet potatoes.
I find regular potatoes will crisp up better, adding fantastic texture to the mix.
That said, this is one hearty and tasty skillet meal.
It’s a wonderful vegetarian-friendly option and can even be vegan if you leave off the cheese.
Or, why not try adding some of that Mexican chorizo to the mix?
Taco seasoning and peppers will always work well together, so it makes sense that this dish would be a hit.
Stuffed peppers are great for a make-ahead dinner.
When you fill them with ground beef, Mexican rice, corn, beans, enchilada sauce, and cheese, you’ll have people fighting over the last one.
Savory oatmeal is blowing up on social media right now, and for good reason!
It’s a filling and tasty way to start your day, not to mention, it’s insanely healthy!
I know we all usually opt for sugar and/or fruit on our morning oats, but you’ll just have to give this Tex-Mex oatmeal a try.
For added protein, try adding a fried egg to the top!
Cornbread is one of those things that a lot of people have tried and hated, just because it’s not been cooked right.
Yes, it’s easy for it to come out dry. When it’s done right, it’s super delicious and the perfect side dish for some tacos, chili, or spicy enchiladas.
Between the buttermilk, creamed corn, and cheese, there’s no way this will be anything other than tender.
Looking for a substantial breakfast that’s easy to whip up and even easier to freeze? Then this one’s for you!
Breakfast burritos can be full of anything from those spiced sweet potatoes and eggs to leftover fajita chicken and beans.
I like to make a big batch, wrap and freeze them, and pull them out the night before for a super-fast breakfast on the go.
If cornbread isn’t your thing, then maybe these Tex-Mex biscuits are something to serve on your next Taco Tuesday?
Did I mention it’s as easy as adding cheese and chilies to your Bisquick mix? Yeah, talk about fast!
I like to add jalapeño slices right on top, along with extra cheese that will crisp up in the oven.
If you’re not a salad lover because you think they’re not filling enough, I hear you!
But this recipe will absolutely keep you going until dinner!
Full of beans, chickpeas, corn, tomatoes, lettuce, olives, and avocado, this salad is a meal in and of itself.
Of course, it will also pair perfectly with the Tex-Mex dinner of your choice.
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