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The best tex mex recipes - 286 recipes

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Chimichangas! You can top them with veggies, chili, sour cream and much more!

  • TOPPINGS:
  • 4 tablespoons olive oil, divided
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 to 2 jalapeño peppers, diced
  • 1 1/2 teaspoons chile powder, divided
  • 1/2 teaspoon cumin, ground
  • Coarse salt
  • Fresh black pepper
  • 2 1/2 cups cooked chicken, cut into bite-size pieces, divided
  • 1/2 cup sour cream
  • 2 small tomatoes, chopped
  • 1 tablespoon chopped fresh cilantro or parsley
  • 8 (10-inch) flour tortillas
  • 1 (15-ounce) can refried beans, optional
  • 2 cups shredded extra sharp cheddar cheese
  • 2 tablespoons butter
  • Lettuce, shredded
  • Avocado or guacamole
  • Tomatoes, diced
  • Sour cream
  • Salsa
4.6/5 (53 Votes)

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1. Cook pasta, drain and cool

  • 1 box of pasta (any type is fine)
  • 1 shredded rotisserie chicken
  • campaignIcon
  • 1 packet taco seasoning mix
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 package frozen corn
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 can of olives, sliced
  • 2 cups grated cheddar cheese
  • 2 tomatoes, chopped
  • Dressing
  • 2 cups mayonnaise
  • 1 cup buttermilk
  • 1 pack Hidden Valley Fiesta dip mix (I used regular Ranch mix)
4.5/5 (53 Votes)

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Mexican chicken salad inspired by gazpacho soup that is fresh and healthful, including cucumbers, tomatoes, tomatil...

  • 1 lime, grated zest and juiced
  • 1 large garlic clove, minced
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 pounds tomatoes, coarsely chopped
  • 6 tomatillos, husked, rinsed, and chopped
  • 1 large red bell pepper, cut into 2/3-inch dice
  • 1/2 English (seedless) cucumber, cut into 1/2-inch dice
  • 1/4 red onion, sliced
  • 1 jalapeño pepper, seeded and minced
  • 3 cups cooked skinless chicken breast, sliced
  • 3 tablespoons chopped fresh cilantro
4.5/5 (59 Votes)

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Tangy tomatoes team up with creamy cheese and chili flavor to make plain chicken special

  • Nonstick cooking spray
  • 8 chicken tenderloins
  • 4 tablespoons Velveeta
  • 2/3 cup plain yogurt
  • 1 (10 ounce) can Rotel tomatoes
  • 1/2 teaspoon chili powder
  • 2/3 cup cooked rice (Optional)
  • 1 (15 ounce) can beans (Optional)
  • 1 cup cheese, shredded
  • Fritos, for garnish
4.5/5 (54 Votes)

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Ready in only 30 minutes, this flavorful spaghetti gets a cheesy, chicken enchilada overhaul to switch things up

  • 8 ounces dry Pot-Sized™ Thin Spaghetti, uncooked
  • 1 tablespoon Pure Wesson® Canola Oil
  • 3/4 cup yellow onion, chopped
  • 2 cups cooked chicken, shredded
  • 1 (10-ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1 (10-ounce) can mild red enchilada sauce
  • 1 (8-ounce) can Hunt's® Tomato Sauce
  • 1 cup Mexican blend cheese, shredded
4.4/5 (63 Votes)

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Love this recipe for white chicken chili! I substitute turkey when I have leftovers from holidays

  • 1 tablesppon extra light olive oil
  • 1 medium onion, finely chopped
  • 1 (4 ounces) can chopped green chiles, drained
  • 3 tablespoons all-purpose flour
  • 2 teaspoon ground cumin
  • 2 (14.5 ounces) cans Bush's Great Northern Beans
  • 1 (14.5 ounces) can reduced sodium chicken broth
  • 1 1/2 cups finely chopped cooked chicken breast
3.8/5 (252 Votes)

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1. In large skillet over medium-high heat, sauté rice-vermicelli mix with margarine until vermicelli is golden bro...

  • 1 (6.8-ounce) package RICE-A-RONI® Spanish Rice
  • 2 tablespoons margarine or butter
  • 16 ounces salsa**
  • 12 ounces boneless, skinless chicken breasts, cut into thin strips
  • 1 cup canned black or red kidney beans, drained and rinsed
  • 1 cup frozen or canned corn, drained
  • 8 (6-inch) flour tortillas, warmed
  • Shredded Cheddar cheese and sour cream, (optional)
  • Or, use 2 cups chopped fresh tomatoes or 1 (14-1/2-ounce) can tomatoes, undrained and chopped, if desired.
4.3/5 (89 Votes)

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preheat oven to 375* combine chicken, green chilies, 1 cup salsa verde, and sour cream season generously with pepp...

  • 4 cups cooked chicken (shredded or cubed)
  • 2 cups Salsa Verde
  • 2 cups mozzarella cheese grated
  • 2 cups Mexican cheese
  • 3/4 cup sour cream
  • 10 oz no boil lasagna noodles
  • 1 cup crema
  • 1 10oz can fire roasted green chilies
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • crema = 1/2 cup sour cream 1/2 cup heavy cream
4.5/5 (55 Votes)

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Preheat oven to 425 degrees

  • 4 cup(s) of chicken, cooked and shredded
  • 12 soft taco, flour tortillas
  • 2 cup(s) of mozzarella cheese, grated
  • 4 ounce(s) of Philadelphia cream cheese
  • 1/3 cup(s) of Frank’s hot sauce
  • 1/3 cup(s) of milk
  • 2 tbsp. of butter
  • 1 tsp. of Mrs. Dash
  • 1 tsp. of garlic powder
  • 2 tbsp. of vegetable oil
4.6/5 (50 Votes)

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Creamy enchilada soup is perfect when you are craving Mexican food

  • TOPPINGS:
  • 4 to 5 boneless, skinless chicken thighs or breasts, about 1 pound
  • 1/2 cup canola oil, divided
  • 1/2 teaspoon salt, divided
  • 2 soft corn tortillas, sliced into 1/4-inch strips
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 cup lime juice
  • 1/4 teaspoon lime zest
  • 1 quart College InnChicken Broth
  • 1 can (14.5 ounces) Del Monte Diced Tomatoes, undrained
  • 1 can (4 ounces) diced green chilies, drained
  • 4 ounces reduced-fat cream cheese
  • Fried tortilla strips
  • 1/2 cup shredded cheddar cheese
  • 2 green onions, sliced into 1/4-inch pieces
4.6/5 (47 Votes)

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Use a "pot in pot" and cover with foil

  • 2 chicken breasts, thawed
  • 1-12 oz pkg of frozen corn (I used a roasted corn blend with bell peppers,
  • onions, and black beans)
  • 1 cup jarred salsa
  • 1 T taco seasoning
  • 4 sweet pickled jalapeno slices (use less or none if you don't like spicy)
  • 2-4 oz sour cream
4.4/5 (50 Votes)

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Delicious popcorn chicken flavored with buttermilk and chipotle chiles in adobo sauce, then fried

  • 2 chicken breasts
  • 1 cup buttermilk
  • 1/2 cup canned chipotles in adobo, puréed
  • 2 cups flour
  • Pepper, to taste
  • Salt, to taste
  • 1 bunch cilantro, chopped
4.5/5 (45 Votes)

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