22 Mexican Fiesta Recipes

Get ready to bring the heat and bold flavors of Mexico straight to your kitchen! Whether you’re craving cheesy enchiladas, fiery street tacos, or a creamy, irresistible queso dip, these recipes will transport you to a vibrant world of sizzling skillets and zesty seasonings.

From slow-cooked meats bursting with smoky goodness to fresh, punchy salsas that brighten every bite, Mexican cuisine is a delicious adventure waiting to happen. So grab your tortillas, fire up that stove, and let’s turn mealtime into a flavor-packed fiesta!

Airfryer Chicken Flautas

Ingredients:

• 1 cup shredded cooked chicken
• 2 oz cream cheese, softened
• ⅓ cup shredded cheese (cheddar or Mexican blend)
• 3 tbsp chunky salsa
• 4 flour tortillas
• Cooking spray or oil

Instructions:

1. Mix chicken, cream cheese, shredded cheese, and salsa in a bowl.
2. Warm tortillas slightly to make them pliable.
3. Fill & roll each tortilla with the mixture, securing the seam side down.
4. Lightly spray with oil and place in the air fryer.
5. Air fry at 375°F (190°C) for 7-10 minutes, flipping halfway, until golden and crispy.
6. Serve with guacamole, sour cream, or salsa.

Airfryer Shrimp Tacos

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp oil
• ½ tsp chili powder
• ½ tsp garlic powder
• ¼ tsp cumin
• ¼ tsp onion powder
• Salt & pepper, to taste
• 4 flour tortillas
• 1 cup shredded cabbage
• Sliced avocado, cotija cheese, cilantro, lime (for topping)

Instructions:

1. Toss shrimp with oil, chili powder, garlic powder, cumin, onion powder, salt, and pepper.
2. Air fry at 400°F (200°C) for 5-6 minutes, flipping halfway, until shrimp are cooked through.
3. Warm tortillas in the air fryer for 1 minute.
4. Assemble tacos with shrimp, cabbage, avocado, cheese, cilantro, and a squeeze of lime.
5. Serve

Baked Ground Beef Tacos

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning
• ½ cup tomato sauce
• 12 taco shells
• 1 ½ cups shredded cheese (cheddar or Mexican blend)
• Toppings: sour cream, salsa, avocado, lettuce, cilantro

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cook ground beef in a skillet over medium heat until browned. Drain excess fat.
3. Add taco seasoning and tomato sauce, stirring until well combined.
4. Arrange taco shells in a baking dish and fill each with the beef mixture.
5. Top with shredded cheese and bake for 10-15 minutes, until cheese is melted.
6. Serve

Brisket Quesadillas

Ingredients:

• 4 flour tortillas
• 1 cup shredded brisket
• 1 cup cheddar cheese, shredded
• ¼ cup red onion, thinly sliced
• ¼ cup BBQ sauce
• Cilantro, green onion, avocado (for garnish)

Instructions:

1. Heat a skillet over medium heat.
2. Place a tortilla in the pan and sprinkle cheese over the entire surface.
3. Add shredded brisket, red onion, and BBQ sauce on one half.
4. Fold the tortilla in half and press down with a spatula.
5. Cook until golden and crispy, then flip and cook for another 2-3 minutes.
6. Remove

Brisket Tacos

Ingredients:

• 1 lb shredded brisket
• ½ cup beef broth or water
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• Salt & pepper, to taste
• 8 small flour or corn tortillas
• Toppings: diced onions, cilantro, lime wedges, avocado, cotija cheese

Instructions:

1. Heat a skillet over medium heat and add brisket, broth, chili powder, cumin, garlic powder, salt, and pepper.
2. Cook for 8-10 minutes, stirring occasionally, until brisket is heated through and flavors meld.
3. Warm tortillas in a dry skillet or microwave.
4. Assemble tacos by filling each tortilla with brisket and desired toppings.
5. Serve

Cheesy Bean and Rice Burrito

Ingredients:

• 6 large flour tortillas
• 1 cup white rice
• 2 cups chicken broth
• 1 cup chunky salsa
• 2 tsp chili powder
• 2 cans pinto beans
• 1 tsp garlic powder
• Salt & pepper, to taste
• 8 oz Mexican cheese blend
• 1 cup low-fat sour cream
• 1 tbsp hot sauce

Instructions:

1. Cook rice in chicken broth, salsa, and chili powder until soft.
2. Mash pinto beans with garlic powder, salt, and pepper.
3. Mix sour cream and hot sauce for a spicy sauce.
4. Fill tortillas with rice, beans, and cheese, then wrap into burritos.
5. Toast in a dry pan until golden and crispy.
6. Serve

Chicken Enchiladas with Corn Tortillas

Ingredients:

• 14 corn tortillas
• 1 lb shredded chicken
• 2 tbsp taco seasoning
• 1 cup salsa
• 8 oz red enchilada sauce
• 8 oz green enchilada sauce
• 8 oz shredded cheese (cheddar or Mexican blend)
• Toppings: tomato, cilantro, avocado, sour cream

Instructions:

1. Preheat oven to 350°F (175°C) and lightly grease a baking dish.
2. Mix shredded chicken, taco seasoning, ⅔ of the cheese, and salsa in a bowl.
3. Warm tortillas in the microwave for 30 seconds to prevent cracking.
4. Fill & roll tortillas with the chicken mixture, placing them seam-side down in the dish.
5. Pour red enchilada sauce over half and green enchilada sauce over the other half.
6. Sprinkle with remaining cheese and bake covered for 30 minutes, until hot and melty.
7. Top with desired garnishes and serve.

Chicken Fajita Rice Bowl

Ingredients:

• 1 lb chicken breast, sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• Salt & pepper, to taste
• 1 cup cooked rice
• 1 cup black beans, drained
• 1 cup bell peppers, sliced
• ½ cup onion, sliced
• Toppings: avocado, cilantro, lime wedges, shredded cheese

Instructions:

1. Heat oil in a skillet over medium-high heat.
2. Season chicken with chili powder, cumin, garlic powder, salt, and pepper.
3. Cook chicken for 6-8 minutes, until golden and cooked through.
4. Sauté bell peppers and onions in the same pan until tender.
5. Assemble bowls with rice, black beans, chicken, and sautéed veggies.
6. Top

Easy Steak and Pico Tacos

Ingredients:

• 1 lb steak (flank or sirloin), thinly sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• Salt & pepper, to taste
• 8 small corn or flour tortillas
• 1 cup pico de gallo (tomatoes, onion, cilantro, lime juice)
• Toppings: avocado, cotija cheese, sour cream, lime wedges

Instructions:

1. Heat oil in a skillet over medium-high heat.
2. Season steak with chili powder, cumin, garlic powder, salt, and pepper.
3. Cook steak for 3-4 minutes per side, until browned and cooked to desired doneness.
4. Warm tortillas in a dry skillet or microwave.
5. Assemble tacos with steak, pico de gallo, and desired toppings.
6. Serve with a squeeze of lime and enjoy!

Frozen Breakfast Buritos

Ingredients:

• 6 large flour tortillas
• 8 eggs, scrambled
• ½ lb breakfast sausage, cooked and crumbled
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 cup hash browns, cooked
• Salt & pepper, to taste
• Salsa or hot sauce, optional

Instructions:

1. Cook hash browns and sausage separately until golden and crispy.
2. Scramble eggs with salt and pepper.
3. Lay out tortillas and evenly distribute eggs, sausage, hash browns, and cheese.
4. Roll tightly, folding in the sides, and wrap each burrito in foil or parchment paper.
5. Freeze in a sealed bag for up to 1 month.
6. Reheat by microwaving for 2-3 minutes, wrapped in a damp paper towel.

Enjoy your easy, grab-and-go breakfast!

Guacomole

Ingredients:

• 3 ripe avocados, peeled and pitted
• 1 lime, juiced
• ½ tsp salt
• ½ cup diced onion
• 2 Roma tomatoes, chopped
• 3 tbsp fresh cilantro, chopped
• 1 jalapeño, finely diced
• 1 garlic clove, minced
• 1 pinch cayenne pepper (optional)

Instructions:

1. Mash avocados with lime juice and salt in a bowl.
2. Mix in onion, tomatoes, cilantro, jalapeño, and garlic.
3. Add cayenne pepper for extra heat, if desired.
4. Let sit for 30 minutes to enhance flavors.
5. Serve

Homemade Pico De Gallo

Ingredients:

• 5 Roma tomatoes, diced
• ¼ cup yellow onion, finely chopped
• ¼ cup fresh cilantro, chopped
• ½ jalapeño pepper, finely diced
• 2 tbsp lime juice
• 2 garlic cloves, minced
• Salt, to taste

Instructions:

1. Combine all ingredients in a bowl.
2. Mix well and season with salt to taste.
3. Cover and refrigerate for at least 30 minutes to let the flavors meld.
4. Serve with tortilla chips or as a topping for tacos

Jiffy Jalapeno Cornbread Muffins

Ingredients:

• 2 boxes Jiffy Corn Muffin Mix (8.5 oz each)
• 2 eggs
• ⅔ cup milk
• ¼ cup pickled jalapeños, diced
• 1 cup cheddar cheese, shredded
• 8 oz cream cheese, softened

Instructions:

1. Preheat oven to 400°F (200°C) and grease a muffin tin.
2. Mix cream cheese until smooth, then add cornbread mix, eggs, milk, jalapeños, and shredded cheese.
3. Scoop batter into muffin tin, filling each cup about ¾ full.
4. Bake for 20-22 minutes, until golden brown and a knife inserted in the center comes out clean.
5. Cool slightly before serving.

Mexican Rice

Ingredients:

• 2 tbsp vegetable oil
• 1 cup long-grain white rice
• ½ cup tomato sauce
• 2 cups chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• ½ tsp chili powder
• Salt & pepper, to taste

Instructions:

1. Heat oil in a pan over medium heat.
2. Toast rice until golden brown, stirring frequently.
3. Add tomato sauce, broth, garlic powder, onion powder, cumin, chili powder, salt, and pepper.
4. Bring to a boil, then cover and reduce heat to low.
5. Simmer for 20 minutes, until liquid is absorbed.
6. Fluff with a fork and serve!

Pineapple Mango Salsa

Ingredients:

• 2 cups fresh pineapple, diced
• 2 cups fresh mango, diced
• ½ cup red bell pepper, diced
• ¼ cup red onion, minced
• 1 jalapeño, finely diced
• ¼ cup fresh cilantro, chopped
• ¼ cup lime juice
• Salt, to taste

Instructions:

1. Combine all ingredients in a bowl.
2. Mix well and season with salt to taste.
3. Cover and refrigerate for at least 30 minutes to let the flavors meld.
4. Serve with tortilla chips or as a topping for tacos

Slow Cooker Beef Queso

Ingredients:

• 1 lb ground beef
• ½ onion, diced
• 2 garlic cloves, minced
• 1 packet taco seasoning
• ⅔ cup water
• 32 oz processed American cheese, cubed
• 2 cans (7 oz each) green chilies, diced
• 4 oz jalapeños, diced

Instructions:

1. Cook ground beef in a skillet over medium heat until browned. Drain excess fat.
2. Add onions, garlic, taco seasoning, and water. Simmer for 10 minutes.
3. Transfer beef mixture to a 2-quart slow cooker.
4. Add cubed cheese, green chilies, and jalapeños.
5. Cover and cook on HIGH for 1-2 hours or LOW for 3-4 hours.
6. Stir well and serve warm with tortilla chips!

Slow Cooker Shredded Chicken Tacos

Ingredients:

• 3 lbs chicken breast
• 16 oz salsa
• 2 limes, juiced
• 1 packet taco seasoning
• 3 tbsp fresh cilantro, chopped
• Salt & pepper, to taste

Instructions:

1. Mix salsa, lime juice, taco seasoning, and cilantro in a slow cooker.
2. Season chicken with salt and pepper, then add to the slow cooker and coat with the sauce.
3. Cover and cook on HIGH for 4 hours or LOW for 7-8 hours.
4. Shred chicken with two forks, then stir back into the sauce.
5. Serve in warm tortillas with your favorite toppings.

Stuffed Pobiano Peppers

Ingredients:

• 6 large poblano peppers
• 1 tsp vegetable oil
• 1 lb ground beef
• 1 tsp minced garlic
• 1 packet taco seasoning
• 1 cup white rice, cooked
• 1 cup black beans
• ½ cup corn kernels
• 15 oz petite diced tomatoes
• 1 ½ cups Monterey Jack cheese, shredded
• 2 tbsp chopped cilantro

Instructions:

1. Preheat oven to 350°F (175°C) and coat a baking sheet with cooking spray.
2. Bake poblano peppers for 10-15 minutes, until softened.
3. Heat oil in a pan over medium-high heat. Cook ground beef for 5-6 minutes, breaking it up.
4. Add garlic and taco seasoning with 2 tbsp water, stirring to coat.
5. Mix in rice, beans, corn, tomatoes, and ¾ of the cheese. Remove from heat.
6. Stuff peppers with the mixture and top with remaining cheese.
7. Bake for 10-15 minutes, until cheese is melted.
8. Garnish with cilantro and serve!

Tex Mex Queso

Ingredients:

• 2 tbsp unsalted butter
• ½ medium onion, diced
• 2 jalapeños, diced
• 3 garlic cloves, minced
• 1 cup cherry tomatoes, chopped
• 1 can (13 oz) evaporated milk
• 2 tbsp cornstarch
• 1 cup water
• 1 lb American cheese, shredded
• 1 tsp ground cumin
• ¼ tsp onion powder
• ¼ tsp black pepper
• ½ tsp kosher salt
• 1 can (4.5 oz) green chilies, diced
• 1 tbsp fresh cilantro, chopped

Instructions:

1. Melt butter in a skillet over medium heat.
2. Sauté onion, jalapeños, and garlic until softened.
3. Add tomatoes and cook until they begin to break down.
4. Whisk cornstarch into evaporated milk and water, then add to the skillet.
5. Stir until the mixture starts to thicken.
6. Add shredded cheese and stir until fully melted.
7. Mix in cumin, onion powder, pepper, salt, green chilies, and cilantro.
8. Simmer

Tex Mex Beef Enchilladas

Ingredients:

• 1 lb ground beef
• 1 yellow onion, diced
• 1 tbsp olive oil
• 4 tbsp Tex-Mex seasoning
• 4 tbsp unsalted butter
• 6 tbsp all-purpose flour
• 4 cups beef broth
• 1 tsp chili powder
• 1 tsp cumin
• 1 pinch black pepper
• 20 corn tortillas
• 1 cup cheddar cheese, shredded
• 1 cup Monterrey Jack cheese, shredded

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13” casserole dish.
2. Sauté onion in olive oil over medium-high heat until softened.
3. Add ground beef and Tex-Mex seasoning, cooking until browned.
4. Remove beef mixture from heat and set aside.
5. Melt butter in the same pan, then whisk in flour to form a roux.
6. Gradually add beef broth, whisking continuously until smooth.
7. Season with chili powder, cumin, and black pepper, then simmer until thickened.
8. Warm tortillas in the microwave to make them pliable.
9. Fill each tortilla with beef mixture and a sprinkle of cheese, then roll tightly.
10. Arrange enchiladas seam-side down in the casserole dish.
11. Pour sauce over enchiladas and top with remaining cheese.
12. Bake covered for 20 minutes, then uncovered for 15 minutes.
13. Let cool, serve, and enjoy!

Tex Mex Turkey Scramble

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 tsp chipotle chili powder (adjust for spice level)
• ½ tsp garlic powder
• ½ tsp dried oregano
• Salt & pepper, to taste
• 8 large eggs
• 1 cup cheddar cheese, shredded
• 1 cup Potatoes O’Brien (or diced potatoes)
• Salsa or hot sauce, for topping

Instructions:

1. Heat oil in a skillet over medium-high heat.
2. Cook ground turkey with chili powder, garlic powder, oregano, salt, and pepper until browned.
3. Add potatoes and cook until crispy.
4. Scramble eggs separately, then mix into the turkey and potatoes.
5. Top with shredded cheese and let melt.
6. Serve with salsa or hot sauce.

White Queso Dip

Ingredients:

• ½ lb White American Cheese, cubed
• ¼ cup milk
• 1 tbsp butter
• 1 4-ounce can green chilies, diced
• ¼ tsp cumin
• ¼ tsp garlic salt
• ⅛ tsp cayenne pepper (optional)

Instructions:

1. Melt cheese, milk, and butter in a saucepan over low heat, stirring frequently.
2. Add green chilies, cumin, garlic salt, and cayenne pepper.
3. Adjust consistency with more milk if needed.
4. Serve immediately with tortilla chips or as a topping for your favorite Mexican dish

---

Mexican cuisine is bold, flavorful, and often meant to be enjoyed casually, but a few etiquette tips can enhance your experience! 🌮

1. Use your hands for tacos – Forks aren’t necessary; fold, hold, and bite!
2. Don’t overfill your taco – Keep it balanced so you can enjoy every ingredient.
3. Eat tamales the right way – Never eat the corn husk! Unwrap and savor the inside.
4. Respect spice levels – If unsure, start mild and work your way up.
5. Squeeze lime sparingly – Too much acidity can overpower flavors.
6. Dip wisely – Queso, guacamole, and salsa are communal—no double-dipping!
7. Corn vs. flour tortillas – Corn is traditional, while flour tortillas are more common in Tex-Mex dishes.
8. Know the taco fold – Soft tacos should be folded in half, while crunchy ones should be held upright.
9. Try traditional drinks – Agua frescas, horchata, and Mexican sodas complement the meal beautifully.
10. Enjoy with good company – Mexican food is best shared, whether at a street stand or a lively dinner table!