easy mexican dinner

This Beefy Mexican Rice Soup is a hearty mixture of beef, rice, beans and corn. Your favorite burrito flavors…in a soup recipe!

Beefy Mexican Rice Soup

beef

onion

garlic

taco seasoning

beef stock

corn

black beans

petite diced tomatoes ((drained) 1 can)

tomato puree

lime juice

salt

cilantro

whole grain rice

In a large dutch oven, brown the ground beef, onion and minced garlic. Drain. 

Add in the taco seasoning and mix together.

Add the beef stock, corn, black beans, diced tomatoes, tomato puree, lime juice, salt, cilantro and rice. 

Bring this to a boil, then cover and simmer for about 25-30 minutes until the rice is done. 

Serve with cheese, sour cream, and cilantro if desired.

https://content.jwplatform.com/videos/0sHRt3AY.mp4

This Beefy Mexican Rice Soup is a hearty mixture of beef, rice, beans and corn. Your favorite burrito flavors…in an easy soup recipe ready in about an hour.

BEEFY MEXICAN RICE SOUP

Layered whole wheat tortilla casserole with refried beans, spinach, salsa, and lots of melted cheese!

Fiesta Lasagna-Vegetarian Mexican Casserole

10 inch whole wheat tortillas ((or your favorite))

can fat free refried beans ((or regular))

jar chunky salsa ((your favorite))

Bird's Eye Seasoned Southwestern Corn ((found in the frozen section))

baby spinach ((about 2 large handfuls))

cheese

Preheat oven to 375 degrees F.

Spray a 9 inch cake pan or pie tin with cooking spray. Place one of the tortillas in the bottom, letting the edges go up the sides if the tortilla is a bit bigger than the pan.

Spread about half of the refried beans on the tortilla, then about a third of the salsa.

Distribute about half of the corn evenly on top.

Spread out a handful of the spinach and top with about a third of the cheese.

Place the second tortilla on top. If the tortilla is larger than the pan, trim the edges so that it fits better (it doesn&#039;t need to be perfect, though).

Repeat layering with the remaining beans, another third of the salsa, the remaining corn, the remaining spinach, and another third of the cheese.

Place the third tortilla in the pan and trim edges if needed. Top with remaining salsa and cheese. Sprinkle with green onion.

Bake for 25-30 minutes.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1588964982/mco3sr7htjnmwou1qost.mp4

This vegetarian Mexican recipe is a delicious casserole with refried beans, spinach, salsa, and lots of melted cheese! These kicked up flavors will make for an easy meal and leftovers are even better on day two!

Vegetarian Fiesta Lasagna

Delicious and easy homemade chicken enchiladas with shredded rotisserie chicken, melted Colby Jack cheese, and a rich homemade enchilada sauce, all wrapped in soft flour tortillas and baked to perfection.

Homemade Easy Chicken Enchiladas

(237 ml) homemade enchilada sauce

flour tortillas

(473 g) shredded rotisserie chicken

(198 g) freshly grated Colby Jack cheese

Spread a thin layer of enchilada sauce in the bottom of a baking dish.

In a bowl, mix shredded chicken with some enchilada sauce.

Fill each tortilla with the chicken mixture and a sprinkle of cheese, then roll up tightly.

Place rolled tortillas seam-side down in the baking dish.

Pour remaining enchilada sauce over the top and sprinkle with the remaining cheese.

Bake for 20–25 minutes until cheese is melted and bubbly.

Use leftover shredded pork to make these easy pulled pork enchiladas with red sauce. Top with sour cream, green chiles and queso fresco and jalapeños.

Pulled Pork Enchiladas with Red Sauce

pork

enchilada sauce (2 cans, 10 ounces each)

green chilies (1 small can, optional)

flour tortillas (8-inch size)

shredded cheese (cheddar & pepper jack blend)

fresh cilantro (chopped)

queso fresco (optional topping)

sour cream & sliced jalapeños (optional topping)

Preheat the oven. Heat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.

In a large bowl, mix pulled pork with 1 cup of the enchilada sauce and green chilies (if using). 3 1/2 cups cooked pulled pork, 2 ¼ cups enchilada sauce, 4 ounces diced green chilies

Warm tortillas slightly (microwave wrapped in a damp towel for 30 seconds) to make rolling easier. Spoon about 1/2 cup of pork mixture down the center of each tortilla, sprinkle it with a little bit of cheese (saving 1 ½ cups for the topping), roll it up, and place seam-side down in the prepared pan. 8 flour tortillas, 2 1/2 cups shredded cheese

Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the cheese on top.

Bake for 30 minutes, until the cheese is melted and it’s bubbly around the edges.

Garnish with queso fresco, chopped cilantro and sliced jalapeños.

Top 4 easy mexican dinner recipes from across the web

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Beefy Mexican Rice Soup

Fiesta Lasagna-Vegetarian Mexican C...

Homemade Easy Chicken Enchiladas

Pulled Pork Enchiladas with Red Sau...

Top 4 easy mexican dinner recipes from across the web

The most viewed easy mexican dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beefy Mexican Rice Soup

Fiesta Lasagna-Vegetarian Mexican C...

Homemade Easy Chicken Enchiladas

Pulled Pork Enchiladas with Red Sau...

The most viewed easy mexican dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine