Nothing says dinner like a hearty flavorful meal featuring Mexican food. Instead of taking your family out to the local Mexican restaurant (or, gasp, the Mexican fast food drive-thru), let your family sit-down at home to this filling Mexican meal. These Mexican recipes are quick to fix, healthy and deliciously family-friendly.
Tortilla soup recipe
A light and flavorful way to start your Mexican meal. Toasting whole spices and then grinding them adds a depth of flavor that already ground spices can’t deliver.
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole coriander seeds
- 1 corn tortilla, cut into matchsticks
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- Pinch cayenne
- 1 cup diced tomatoes
- Juice and zest of a lime
- 5 cups chicken or vegetable broth
- Salt and freshly ground black pepper to taste
- 3/4 cup crumbled goat cheese
- Fresh cilantro leaves
- Preheat oven to 350 degrees F. Place cumin and coriander seeds and tortilla strips on a baking sheet. Cook in the oven for 4 to 5 minutes or until spices are fragrant and tortilla strips are toasted. Remove and set aside to cool.
- Grind cumin and coriander seeds in a grinder and set aside. Heat oil in a large saucepan over medium heat and cook onion for 5 minutes, stirring often. Add garlic and cook, stirring, 1 minute. Add ground cumin and coriander, cayenne, tomatoes, lime zest and juice, and broth. Bring to a boil. Lower heat and simmer for 10 minutes. Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and garnish with tortilla strips, goat cheese and cilantro. Serve hot.
Chicken chimichangas recipe
Treat your family to a fresh take on the heavy, usually fried chimichanga. Filled with spicy citrus-kissed chicken, this phyllo-wrapped rendition is healthier and easier than deep-frying.
- 1/4 cup olive oil, divided
- Zest and juice of 1 small orange
- Zest and juice of 1 lemon
- Zest and juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Generous pinch of salt
- 1 teaspoon chili powder
- 1 pound boneless, skinless chicken breasts, diced
- 1 (15 ounce) can pinto beans, rinsed
- 8 sheets phyllo dough
- 1 onion, halved, thinly sliced
- 2 red bell peppers, halved, seeded, thinly sliced
- Freshly ground black pepper
- Sour cream
- Shredded cheese
- In a large bowl, whisk together 2 tablespoons olive oil, all the citrus zests and juices, cilantro, salt and chili powder. Add chicken breast, cover tightly and refrigerate overnight.
- When ready to cook, preheat oven to 350 degrees F. and spray a baking sheet with cooking spray. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade, discarding marinade. Cook chicken, stirring often, until cooked through. Add beans to chicken and cook, stirring, for 1 to 2 minutes. Add 1 to 2 tablespoons water if skillet dries out. Remove from heat and set aside to cool.
- Unwrap phyllo and place one sheet on a flat surface. Spray with cooking spray and top with a second sheet of phyllo. Spray with cooking spray and spread one-fourth of the chicken mixture on phyllo, leaving a border around the edges. Roll up burrito style and set on the prepared baking sheet, seam side down. Repeat with remaining phyllo and filling. Bake for 20 minutes or until phyllo is crisped and golden.
- Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over medium-high eat and cook onion and peppers, stirring often, until tender and lightly browned. Season with salt and black pepper to taste.
- To serve, divide vegetables among four dinner plates. Cut chimichangas in half and place two halves on each bed of vegetables. Garnish with guacamole, sour cream and cheese.
Mexican rice pudding recipe
Instead of serving rice as a side dish for dinner, serve a sweetened rice for dessert. This cinnamon-spiced rice pudding will add a luscious end to your meal. Make extra and warm it up as a breakfast treat later in the week.
- 3/4 cup long-grain white rice
- 1-1/2 cups water
- Pinch of salt
- 2 cinnamon sticks
- 4 cups whole milk
- 1/4 cup granulated sugar
- 2 tablespoons packed brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup raisins
- Ground cinnamon for dusting
- Bring rice, water, salt and cinnamon sticks to a boil over medium-high heat in a large saucepan. Reduce heat to low, cover, and simmer for 15 minutes.
- Increase heat to medium and stir in milk and sugars and cook, uncovered, over for 30 to 40 minutes, stirring continuously, until rice is tender and mixture thickens.
- Remove pudding from the heat, stir in the vanilla and raisins, and remove the cinnamon sticks. Ladle into dessert bowls and dust with cinnamon. Serve warm or at room temperature.