1/55
From the Recipe Creator:
When I'm entertaining, this colorful dish is my top menu choice. My friends can't resist the hearty appetizer topped with cheese, lettuce, tomatoes and olives. —Kathy Young, Weatherford, Texas
Nutrition Facts:
1 serving: 522 calories, 24g fat (9g saturated fat), 56mg cholesterol, 1200mg sodium, 47g carbohydrate (9g sugars, 8g fiber), 27g protein.
This recipe combines ground beef, ranch-style beans and tomatoes to create a combination of sweet, acidic and umami flavors. Served with a handful of tortilla chips, this Mexican-style dip will go fast!
2/55
From the Recipe Creator:
My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe that we sent it out with our Christmas cards. —Pat Coffee, Kingston, Washington
Nutrition Facts:
2 enchiladas: 651 calories, 38g fat (18g saturated fat), 151mg cholesterol, 1392mg sodium, 37g carbohydrate (3g sugars, 1g fiber), 37g protein.
Packed with sour cream, condensed cream of chicken soup and cream cheese, these creamy chicken enchiladas live up to their name. To add a pop of color, add oven-roasted tomatoes to the sauce.
3/55
From the Recipe Creator:
My mom's favorite cake is tres leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that’s rich and tender. —Marina Castle Kelley, Canyon Country, California
Nutrition Facts:
1 piece: 343 calories, 20g fat (12g saturated fat), 89mg cholesterol, 257mg sodium, 36g carbohydrate (28g sugars, 0 fiber), 6g protein.
Tres leches means “three milks,” and it’s the go-to cake for birthday celebrations in Mexico. This easy version follows the classic recipe, but you can change it up with fun spin-offs, like a lime and tequila-infused margarita tres leches cake.
4/55
From the Recipe Creator:
This lush, chunky salsa is a bright blend of fragrant mango, crunchy red pepper and onion, fiery habanero pepper and zesty lime. It's delicious on shrimp or fish tacos, atop black bean burgers or with grilled jerk chicken. —Taste of Home Test Kitchen
Nutrition Facts:
1/4 cup: 23 calories, 0 fat (0 saturated fat), 0 cholesterol, 50mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 0 protein.
Mango habanero salsa—a vibrant blend of juicy mango, crunchy red pepper, onion, fiery habanero pepper and zesty lime—is perfect for dipping chips or serving over fish. It tastes even better the next day, so you may want to make a double batch.
5/55
From the Recipe Creator:
If you're looking for a quick bite or snack, these chorizo tacos are the perfect thing. They cook really quickly, everyone loves them and you can customize them to your personal tastes. —James Schend, Pleasant Prairie, Wisconsin
Nutrition Facts:
1 taco: 176 calories, 11g fat (4g saturated fat), 25mg cholesterol, 447mg sodium, 9g carbohydrate (0 sugars, 1g fiber), 8g protein.
Mexican chorizo (aka fresh chorizo) differs vastly from Spanish chorizo, which is firm and similar to a cured salami. In Mexico, chorizo is a popular addition to street tacos and tacos campechanos, and it’s often paired with potatoes for breakfast tacos.
6/55
From the Recipe Creator:
The authentic chile relleno translates as “stuffed pepper,” but instead of stuffing, battering and frying every pepper, I have taken an easier route by layering the roasted poblano peppers, meat, fluffy egg batter and melted cheese into a single casserole dish. It’s so comforting and inviting. —Joann White, Monte Vista, Colorado
Nutrition Facts:
1 serving: 312 calories, 22g fat (12g saturated fat), 153mg cholesterol, 499mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 20g protein.
7/55
From the Recipe Creator:
Building your own burrito, taco or burrito bowl at home? Don’t forget the best topping—the corn salsa, of course! This copycat version encapsulates Chipotle’s famous fresh, tangy and sweet salsa with just a handful of ingredients. —Lauren Habermehl, Pewaukee, Wisconsin
Nutrition Facts:
1/4 cup: 26 calories, 0 fat (0 saturated fat), 0 cholesterol, 241mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.
With just a few simple ingredients, you can make a spot-on copycat Chipotle corn salsa recipe. It’s perfectly tangy and sweet, with a mild heat to keep you diving back in for bite after bite.
8/55
From the Recipe Creator:
Light and crispy pastry puffs, sopaipillas are a sweet way to round out a spicy meal. We love to serve them warm and to top them off with honey or sugar. —Mary Anne McWhirter, Pearland, Texas
Nutrition Facts:
1 sopaipilla: 57 calories, 2g fat (0 saturated fat), 0 cholesterol, 109mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 1g protein.
Sopapillas are an easy dessert idea for a crowd, but they’re best served fresh and warm. I like to make the dough ahead of time and fry it when the party guests arrive. Plus, allowing the dough to rest improves its final texture.
9/55
From the Recipe Creator:
All you need are some simple ingredients from the pantry to put this slow-cooker meal together. I love the fact that I can go fishing while it cooks. —Peter Halferty, Corpus Christi, Texas
Nutrition Facts:
1 serving: 359 calories, 14g fat (5g saturated fat), 110mg cholesterol, 1021mg sodium, 40g carbohydrate (11g sugars, 5g fiber), 20g protein.
10/55
From the Recipe Creator:
This quick and easy taco salad is popular with the teen campers at the youth camp my husband directs. Our daughter has requested it two years in a row for her birthday dinner. —Kay Curtis, Guthrie, Oklahoma
Nutrition Facts:
1 cup: 631 calories, 42g fat (12g saturated fat), 58mg cholesterol, 1145mg sodium, 39g carbohydrate (16g sugars, 4g fiber), 21g protein.
11/55
From the Recipe Creator:
I like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio
Nutrition Facts:
1 ear of corn with 2 teaspoons butter (calculated without cheese): 145 calories, 9g fat (5g saturated fat), 20mg cholesterol, 67mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 3g protein.
12/55
From the Recipe Creator:
Ceviche is a seafood recipe of raw fish marinated in citrus juice, which cooks it without heat. This version starts with cooked shrimp and adds tomatoes, cucumbers and serrano peppers. —Adan Franco, Milwaukee, Wisconsin
Nutrition Facts:
1/2 cup (calculated without chips): 61 calories, 1g fat (0 saturated fat), 69mg cholesterol, 128mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 10g protein. Diabetic Exchanges: 1 lean meat.
Ceviche recipes use acidity, usually from lime juice, to cook raw seafood and infuse it with a bright, tangy character. Our recipe starts with cooked shrimp, so you don’t have to worry about the shrimp being too raw for consumption. You can also use this recipe as a template for other seafood ceviche variations with fish, crab or scallops.
13/55
From the Recipe Creator:
This spicy stewlike soup is traditionally served in New Mexico at holiday time to celebrate life's blessings, but it's good any time of year. —Taste of Home Test Kitchen
Nutrition Facts:
1-1/4 cups: 333 calories, 11g fat (3g saturated fat), 68mg cholesterol, 1588mg sodium, 29g carbohydrate (1g sugars, 8g fiber), 27g protein.
14/55
From the Recipe Creator:
I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah
Nutrition Facts:
1/4 cup: 82 calories, 7g fat (1g saturated fat), 0 cholesterol, 85mg sodium, 5g carbohydrate (1g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat.
This recipe captures all the goodness of guacamole and corn salad, all mixed together in a dippable bowlful. We like to add olives, but you can always swap in another salty ingredient, like crumbled Cotija cheese. This Mexican cheese is a popular ingredient in esquites and many other classic dishes.
15/55
From the Recipe Creator:
With a toddler in the house, I look for foods that are a snap to make. Loaded with beef, cheese and a flavorful rice mix, these enchiladas come together without a fuss. But they’re so good that guests think I spent hours in the kitchen. —Jennifer Smith, Colona, Illinois
Nutrition Facts:
1 enchilada: 415 calories, 17g fat (8g saturated fat), 47mg cholesterol, 1141mg sodium, 46g carbohydrate (3g sugars, 3g fiber), 20g protein.
This recipe has everything we love about Tex-Mex food: It’s flavorful, hearty and simple to make. If you want a little crunch, crumble tortilla chips on top of the enchiladas just before serving.
16/55
From the Recipe Creator:
Rehydrated dried arbol chiles add a robust kick and smokiness to this complex, vibrant salsa. Use this smooth salsa in a layered bean dip, to accompany fajitas, to top breakfast tacos or to create dishes like chilaquiles. —Taste of Home Test Kitchen
Nutrition Facts:
1/4 cup salsa: 10 calories, 0 fat (0 saturated fat), 0 cholesterol, 171mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein.
Tired of the salsa recipe you always use? This easy blender salsa, loaded with arbol chiles, takes just 25 minutes to make and everyone loves it.
17/55
From the Recipe Creator:
A flavorful mixture of vegetables and cheese, this hot corn dip is great to share at a party. I assemble it in the morning and serve it later. —Pam Gauld, Watkinsville, Georgia
Nutrition Facts:
2 tablespoons: 97 calories, 9g fat (2g saturated fat), 9mg cholesterol, 200mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.
This super-cheesy dip is a party favorite and tastes fantastic beside light protein-rich mains, like easy shrimp tacos. The mayonnaise base keeps the dip creamy and smooth when baked, avoiding a curdled texture.
18/55
From the Recipe Creator:
I love the smoky flavor chorizo gives this dish, but I’ve also made it with Italian sausage and substituted an Italian blend cheese for the Mexican cheese. For a vegetarian option, you can use cream of mushroom soup and fresh mushrooms. —Ana Beteta, Aberdeen, Maryland
Nutrition Facts:
3/4 cup: 316 calories, 20g fat (9g saturated fat), 54mg cholesterol, 611mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 12g protein.
To keep prep to a minimum, this recipe uses a few shortcut ingredients like frozen hash browns and condensed soup. Instead of buying the canned stuff, you can follow our recipe for homemade cream of chicken soup. It has the same creamy texture and is super easy to make.
19/55
From the Recipe Creator:
I collect cookbooks and recipes (this one is from my son's mother-in-law). My husband teases me that I won't live long enough to try half the recipes in my files! He loves this easy Mexican lasagna. —Rose Ann Buhle, Minooka, Illinois
Nutrition Facts:
1 serving: 520 calories, 29g fat (16g saturated fat), 108mg cholesterol, 929mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 29g protein.
This lasagna-style casserole is made with bold Mexican-inspired flavors. We make our version with taco-seasoned ground beef, but you could easily change it up and use ground turkey, sausage or even vegetables for a plant-based version.
20/55
From the Recipe Creator:
These taquitos freeze very well, so you can make a big batch and enjoy them anytime. Microwave the tortillas before filling for easier rolling. —Taste of Home Test Kitchen
Nutrition Facts:
1 taquito: 155 calories, 7g fat (2g saturated fat), 29mg cholesterol, 118mg sodium, 13g carbohydrate (1g sugars, 2g fiber), 10g protein.
In Mexico, taquitos are usually fried, but ours are oven-baked for lighter eating. They’re great for a potluck, and any extras can be frozen and saved for an after-school snack that’s ready in minutes.
21/55
From the Recipe Creator:
Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just the right amount of zip. This is our favorite white chicken chili recipe. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 214 calories, 7g fat (3g saturated fat), 35mg cholesterol, 596mg sodium, 20g carbohydrate (1g sugars, 7g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.
This chili is so creamy that you’d swear it contains heavy cream! Instead, great northern beans are mashed to create a luscious texture. For a spicy kick, add a dried chile (like chipotle or chile de arbol) to the pot while the chili simmers.
22/55
From the Recipe Creator:
Fire up the smoker for this exceptional homemade salsa that combines the complex, earthy flavors of smoked tomatoes, onion and jalapenos with the bright zing of fresh lime juice and cilantro. —Taste of Home Test Kitchen
Nutrition Facts:
1/4 cup: 7 calories, 0 fat (0 saturated fat), 0 cholesterol, 121mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein.
Smoky, vibrant and packed with fresh flavors, this salsa adds a bold twist to any meal or snack.
23/55
From the Recipe Creator:
Here's a fantastic way to deliver all that blazing jalapeno popper taste without the work. Whenever I take this jalapeno popper dip to a party, I'm always asked for the recipe. Serve with corn chips, tortilla chips or butter crackers. —Jennifer Wilke, Collinsville, Illinois
Nutrition Facts:
1/4 cup: 238 calories, 23g fat (8g saturated fat), 39mg cholesterol, 323mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 4g protein.
This dip comes together faster than jalapeno poppers but brings the same great flavor. If you want to get creative, you can section the dip into portions that contain bacon, chorizo, extra jalapeno or any other delicious add-on.
24/55
From the Recipe Creator:
The combination of spices is key to this slow-cooked pork—it's my family's favorite burrito filling. The aroma that fills the air as the pork slowly simmers is like a Mexican restaurant. It's a perfect recipe for tailgate parties. —Valonda Seward, Coarsegold, California
Nutrition Facts:
1 burrito: 575 calories, 21g fat (7g saturated fat), 81mg cholesterol, 1717mg sodium, 61g carbohydrate (5g sugars, 6g fiber), 34g protein.
Cooking a pork shoulder over low heat for several hours in the slow cooker is the key to making tough meat tender. Once the pork is cooked, it’s easy to shred and pair with pinto beans and Spanish rice for out-of-this-world burritos.
25/55
From the Recipe Creator:
This mouthwatering salsa features fresh pineapple and a handful of seasonings. Serve it with tortilla chips or atop grilled chicken or fish for a jazzed-up meal. —Suzi LaPar, Wahiawa, Hawaii
Nutrition Facts:
1/4 cup: 29 calories, 1g fat (0 saturated fat), 0 cholesterol, 87mg sodium, 5g carbohydrate (4g sugars, 1g fiber), 0 protein.
Pineapple is a classic topping for tacos al pastor, one of the most popular tacos for late-night excursions in Mexico City. To pick your best pineapple, look for those that feel firm and heavy for their size. When you give it a whiff, it should have a fragrant aroma.
26/55
From the Recipe Creator:
I got this recipe from the restaurant where I work. It's famous in our town for the blend of seasonings, and now the secret is out! —Denise Mumm, Dixon, Iowa
Nutrition Facts:
1/4 cup: 113 calories, 7g fat (3g saturated fat), 35mg cholesterol, 277mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 10g protein.
Seasoned taco meat is a great base for many Mexican-inspired recipes. Add it to taco recipes or use it to make beef empanadas.
27/55
From the Recipe Creator:
My friends and neighbors expect me to bring this irresistible dip to every gathering. When I arrive, they ask, “You brought your bean dip, didn’t you?” If there are any leftovers, we use them to make bean and cheese burritos the next day. —Wendi Wavrin Law, Omaha, Nebraska
Nutrition Facts:
2 tablespoons: 55 calories, 4g fat (2g saturated fat), 12mg cholesterol, 151mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.
Canned refried beans can have a pasty texture, but this recipe remedies this pitfall by mixing the beans with sour cream and cream cheese. It tastes fantastic as a dip for chips, but it also works well as a filling for burritos.
28/55
From the Recipe Creator:
You'll love this easy version of a traditional Mexican staple. It's easy to serve in bowls over rice or in tortillas with your favorite toppings. —Taste of Home Test Kitchen
Nutrition Facts:
2/3 cup pork mixture: 232 calories, 7g fat (3g saturated fat), 75mg cholesterol, 512mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
This recipe blends pineapple into a sauce for a fun twist on traditional tacos al pastor, where the pineapple is typically left in chunks. Of course, you should feel free to top these bowls with fresh pineapple if pieces of the juicy fruit are your favorite part.
29/55
From the Recipe Creator:
Sopes are a common Mexican street food, often eaten as snacks. Each cup is typically topped with refried beans, meat and cheese—but they're endlessly customizable. Experiment with toppings to see what variation of this sopes recipe is your favorite. —Taste of Home Test Kitchen
Nutrition Facts:
1 sope: 179 calories, 7g fat (2g saturated fat), 19mg cholesterol, 380mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 9g protein.
Sopes are commonly enjoyed in southern Mexico, particularly the Yucatan. Masa harina, made using a traditional process called nixtamalization, is an essential ingredient. Make sure you don’t use corn flour, as the dough’s texture won’t be quite right.
30/55
From the Recipe Creator:
Chopped fresh tomatoes, onion, garlic, cilantro and a splash of cider vinegar bring out the sweet, smoky, floral notes of the habanero pepper. These chiles are known for carrying some serious heat, so only a single habanero pepper is needed to make this vibrant homemade salsa. —Taste of Home Test Kitchen
Nutrition Facts:
1/4 cup: 13 calories, 0 fat (0 saturated fat), 0 cholesterol, 151mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: Free food.
This fresh habanero salsa recipe beats out store-bought salsas and takes less than 10 minutes to make. Habaneros are pretty darn spicy, but the pepper has floral and citrus notes that give the salsa fantastic flavor and not just heat.
31/55
From the Recipe Creator:
I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. —Leslie Kelley, Dorris, California
Nutrition Facts:
1 tostada: 209 calories, 12g fat (4g saturated fat), 109mg cholesterol, 448mg sodium, 12g carbohydrate (3g sugars, 2g fiber), 16g protein.
This recipe turns regular shrimp into a flavor-packed, textural eating experience. For a stunning presentation, thin the sour cream with a little water and zig-zag it over the top of the finished tostadas.
32/55
From the Recipe Creator:
Our family loves Mexican food, so this flavorful, satisfying casserole is a favorite. It’s nice to be able to get the taste of burritos and to cut any serving size you want. —Joyce Kent, Grand Rapids, Michigan
Nutrition Facts:
1 piece: 646 calories, 32g fat (15g saturated fat), 101mg cholesterol, 1379mg sodium, 52g carbohydrate (7g sugars, 5g fiber), 36g protein.
These pan burritos can be customized and still turn out delicious. For example, we use packets of enchilada sauce mix, but you could easily use homemade taco seasoning instead.
33/55
From the Recipe Creator:
A mortar and pestle creates enhanced flavors from the garlic and pepper oils for this salsa. This method also makes for a more rustic, traditional chunky texture. —Julie Andrews, Rockford, Michigan
Most salsas taste great, but molcajete salsa—ground by hand using a traditional Mexican mortar and pestle made from volcanic stone—may be the tastiest.
34/55
From the Recipe Creator:
As part of a Mexican tradition, I tucked these sugar-dusted Mexican wedding cookies into small gift boxes for the guests at my sister's wedding. Most folks said the cookies never made it home! We bake them around the holidays too. —Sarita Johnston, San Antonio, Texas
Nutrition Facts:
1 cookie: 88 calories, 6g fat (3g saturated fat), 14mg cholesterol, 41mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 1g protein.
These Mexican wedding cookies are crescent-shaped for visual appeal, but they’re traditionally rolled into balls and baked. Mix a bit of cocoa powder into the dough if you want to add a hint of chocolate, as in these chocolate Mexican wedding cakes.
35/55
From the Recipe Creator:
Years ago, my husband invented this gooey cheese dip. I may be biased, but I have to say it's excellent. If you like heat, rev it up with finely chopped jalapenos. —Patricia Leinheiser, Albuquerque, New Mexico
Nutrition Facts:
2 tablespoons: 103 calories, 8g fat (5g saturated fat), 24mg cholesterol, 164mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 5g protein.
Chile con queso is a great topping for nacho recipes and also works incredibly well as a potluck dish. If you want to use a traditional Mexican cheese, swap in Oaxaca cheese, which may be labeled as “quesillo” at the grocery store, for the Monterey Jack.
36/55
From the Recipe Creator:
Convenient prebaked crust makes this tasty taco pizza as easy as can be. It's a great recipe, especially if you have teenagers. I keep the ingredients on hand so that we can whip up this filling meal anytime. —Mary Cass, Baltimore, Maryland
Nutrition Facts:
2 pieces: 310 calories, 13g fat (5g saturated fat), 32mg cholesterol, 747mg sodium, 33g carbohydrate (2g sugars, 2g fiber), 15g protein.
This taco pizza is an excellent template for any creative pizza concoction. For example, you could switch up some of the toppings and make a chicken fajita, chorizo or Mexican street corn-inspired pizza.
37/55
From the Recipe Creator:
I'm a high school football coach who also likes to cook and garden. This black bean and corn salsa is a hit with my wife and our four kids, and when we entertain friends and fellow coaches. —Mike Bass, Alvin, Texas
Nutrition Facts:
1/4 cup: 33 calories, 0 fat (0 saturated fat), 0 cholesterol, 118mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.
This salsa requires no cooking—just a little chopping and mixing. Any leftovers can be sprinkled in a southwestern omelet or used as a burger topping.
38/55
From the Recipe Creator:
Planning a fiesta night? These authentic-tasting enchiladas in a spicy green sauce will please the whole family and you’ll be thankful for turkey leftovers. —Karyn Power, Arlington, Texas
Nutrition Facts:
2 enchiladas: 350 calories, 17g fat (5g saturated fat), 40mg cholesterol, 906mg sodium, 33g carbohydrate (3g sugars, 3g fiber), 18g protein.
As a general rule, green enchilada sauce goes well with white meat, while red enchilada sauce is best with dark meat. You can go for premade sauce, but for the best flavor, I recommend making fresh salsa verde.
39/55
From the Recipe Creator:
This homemade jalapeno salsa is ultra bright and zesty, perfect as a dip for chips or drizzled over your favorite tacos. The jalapenos bring the heat and cilantro adds verdant freshness, while fresh lime juice adds a pop of tangy flavor. —Taste of Home Test Kitchen
Nutrition Facts:
1/4 cup: 57 calories, 5g fat (0 saturated fat), 0 cholesterol, 297mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 1g protein.
This easy jalapeno salsa brings fresh, bold flavors to any meal. It’s great as a dip or as a topping for tacos—quick to make and packed with heat!
40/55
From the Recipe Creator:
Birthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family. As soon as guests arrived, hot pans of shredded brisket, or carne deshebrada, appeared, along with huge bowls of salads, frijoles, tostadas and salsas. Brisket was the one dish we always counted on because it could be made in the oven or a slow cooker. —Yvette Marquez, Littleton, Colorado
Nutrition Facts:
2 tacos: 278 calories, 7g fat (2g saturated fat), 58mg cholesterol, 947mg sodium, 21g carbohydrate (0 sugars, 3g fiber), 31g protein.
Brisket is a tough cut of steak, which means it’s a perfect meat for the slow cooker. For extra flavor, I suggest crumbling some chicharrones (aka pork rinds) over the finished tacos.
41/55
From the Recipe Creator:
These crispy chicken taquitos can be baked or deep-fried. Serve them with your favorite dippers like sour cream, salsa or guacamole. —Taste of Home Test Kitchen
Nutrition Facts:
1 taquito: 151 calories, 7g fat (2g saturated fat), 29mg cholesterol, 132mg sodium, 13g carbohydrate (1g sugars, 2g fiber), 11g protein.
In Spanish, the suffix –ito or –ita means “little” or “cute.” So, taquito translates to “little taco.” Because they’re fresher, homemade corn tortillas are generally easier to roll, so it’s worth the effort if you have the time.
42/55
From the Recipe Creator:
I made this huge taco salad to bring to a party, and people were scrambling to figure out who made it. Needless to say, I brought home an empty bowl and the guests went home with full stomachs! Everyone loves this taco salad recipe. —Lisa Homer, Avon, New York
Nutrition Facts:
1-1/3 cups: 262 calories, 15g fat (4g saturated fat), 24mg cholesterol, 696mg sodium, 23g carbohydrate (7g sugars, 3g fiber), 10g protein.
When making this taco salad, you can certainly mix all the ingredients together as the recipe suggests. Or, for added appeal, layer them in a large glass bowl. If you want to take this recipe to the next level, make your own Thousand Island dressing.
43/55
From the Recipe Creator:
This fresh cherry tomato salsa is a great way to use summer's favorite bumper crop. The colorful dish has some bite from red onions and jalapeño pepper. —Julie Andrews, Rockford, Michigan
Nutrition Facts:
1/4 cup salsa: 13 calories, 0 fat (0 saturated fat), 0 cholesterol, 101mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 0 protein. Diabetic Exchanges: Free food.
Each bite of fresh cherry tomato salsa bursts with summer sweetness thanks to garden fresh mini tomatoes. Salting the tomatoes and draining the juices prevent the salsa from becoming too watery. But don’t toss the juice! Add it to a Bloody Mary or just drink it plain, as I do, for a refreshing, salty boost on a hot day.
44/55
From the Recipe Creator:
At chili suppers, this one always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the flavor seems to get. —Janie Turner, Tuttle, Oklahoma
Nutrition Facts:
1 cup: 264 calories, 14g fat (4g saturated fat), 56mg cholesterol, 892mg sodium, 15g carbohydrate (5g sugars, 5g fiber), 20g protein.
Chili is always a fitting recipe for a potluck, especially when served with buttery cornbread. Don’t forget to set out some toppings and tortilla chips!
45/55
From the Recipe Creator:
Slowly simmered all day, the beef is tender and a snap to shred. Just fill flour tortillas with the meat and add toppings for a tasty meal. —Valerie Jones, Portland, Maine
Nutrition Facts:
1 burrito: 339 calories, 12g fat (6g saturated fat), 59mg cholesterol, 816mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
These burritos are packed with tender slow-cooked flank steak, sour cream and cheese. If you’d like, add some add rice and beans as well to bulk them up. I like to wrap filled burritos in aluminum foil to keep the tortillas soft and warm.
46/55
From the Recipe Creator:
Bunuelos are a delicious and tasty fried Mexican treat. They are popular during the holidays but are good to eat any time of the year. —Taste of Home Test Kitchen
Nutrition Facts:
1 bunuelo: 105 calories, 3g fat (1g saturated fat), 12mg cholesterol, 102mg sodium, 17g carbohydrate (6g sugars, 0 fiber), 2g protein.
Bunuelos are crispy fried treats, often drizzled in a simple syrup made with piloncillo or unrefined cane sugar. If you’ve never made them before, try using warm water when kneading the dough—it helps the dough come together more quickly.
47/55
From the Recipe Creator:
Fresh ingredients blend together to make this versatile and slightly spicy avocado salsa verde. Serrano peppers give it that bit of heat, while lime juice, avocados and tomatillos create the creamy base. —Taste of Home Test Kitchen
Nutrition Facts:
1/4 cup salsa: 38 calories, 2g fat (0 saturated fat), 0 cholesterol, 120mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 1g protein.
This no-cook salsa is creamy, spicy and tangy from the combination of avocado, lime, serrano pepper and tomatillos. A little agave nectar balances the savory ingredients without making the salsa taste sweet. You can use light or dark agave with little difference to the color or taste of the salsa.
48/55
From the Recipe Creator:
This traditional Mexican flautas recipe is one of my favorite dishes to make for my family. The spices and onion give the meat so much flavor! —Maria Goclan, Katy, Texas
Nutrition Facts:
1 flauta: 162 calories, 8g fat (1g saturated fat), 19mg cholesterol, 145mg sodium, 12g carbohydrate (1g sugars, 2g fiber), 11g protein.
Flautas and taquitos are quite similar. Much of the difference simply relates to the size, as flautas are a bit larger. If you end up with extra beef broth after cooking the beef brisket, use it to make one of our best soup recipes.
49/55
From the Recipe Creator:
What's a football party without taco dip? This version made with spicy ground beef and fresh toppings does not disappoint the die-hards. It is full of classic flavors and is a little extra-filling for game-day appetites. —Errika Perry, Green Bay, Wisconsin
Nutrition Facts:
1/2 cup: 116 calories, 7g fat (3g saturated fat), 30mg cholesterol, 378mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 7g protein.
This taco dip has it all: savory beef, a creamy filling and crunchy toppings. Tortilla chips are a classic choice to serve on the side for scooping up the dip, but you can also use a low-carb option like air-fryer zucchini chips.
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From the Recipe Creator:
Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I've made them several times since receiving the recipe from a friend. —Betty Fulks, Onia, Arkansas
Nutrition Facts:
1 empanada: 81 calories, 5g fat (2g saturated fat), 10mg cholesterol, 108mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
The great thing about empanadas is that they can hold all sorts of fillings, and starting with prepared pie crust makes folding them even easier. Use this recipe to create empanadas filled with any meat or cheese, like savory chicken mole or cream cheese mixed with sweet jalapeno jelly.
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From the Recipe Creator:
Whether you’re a salsa aficionado or a curious novice, this recipe is easy to make and a wonderful way to explore the complex flavors of Mexican cuisine. Morita chiles are dried, smoked jalapeno peppers that were left on the vine to ripen before they were picked. The resulting condiment strikes a perfect balance between heat and richness. —Taste of Home Test Kitchen
Nutrition Facts:
1/4 cup: 35 calories, 3g fat (0 saturated fat), 0 cholesterol, 119mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein.
If you want to elevate your salsa game for taco night or switch up your go-to snack with a new chip-and-dip combo, look no further than salsa morita. It’s smoky and vibrant from the morita chiles.
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From the Recipe Creator:
Simmer up succulent pork the slow-cooker way. Sometimes instead of using tortillas, I put the seasoned meat on top of shredded lettuce for a tasty salad. —Lisa Glogow, Aliso Viejo, California
Nutrition Facts:
1 carnita (calculated without optional toppings): 363 calories, 15g fat (5g saturated fat), 67mg cholesterol, 615mg sodium, 28g carbohydrate (1g sugars, 1g fiber), 24g protein.
Tequila is an agave spirit made in Mexico, and its flavor adds so much character to this slow-cooked pulled pork recipe. The majority of the alcohol evaporates with heat, but you can swap in chicken broth for an alcohol-free experience.
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From the Recipe Creator:
We love this delicious taco-style dish because of its super simple prep. Each serving is so easy to customize to everyone's individual tastes thanks to the toppings. It's become a regular when we're entertaining. —Hope Wasylenki, Gahanna, Ohio
Nutrition Facts:
1 serving: 389 calories, 13g fat (5g saturated fat), 74mg cholesterol, 550mg sodium, 38g carbohydrate (4g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.
Taco bowls are easier to eat than tacos (no dripping or falling stuff!) but no less satisfying. This recipe serves the shredded slow-cooked beef over brown rice, which has a fantastic nutty taste that complements the rich meat. To change things up, try quinoa or farro as a bed for the tasty taco toppings.
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From the Recipe Creator:
Make a taco bar or burrito bar for your next party! Set out the beef in the slow cooker on warm, along with tortillas, bowls of shredded cheese, salsa and sour cream, plus chopped lettuce, jalapenos, onions and tomatoes. For a variation, I mix in a can of refried beans into 3 or 4 cups of cooked beef filling. —Hope Wasylenki, Gahanna, Ohio
Nutrition Facts:
1 serving: 379 calories, 21g fat (7g saturated fat), 123mg cholesterol, 509mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 39g protein.
The flavorful shredded beef filling is the star of these tacos and pairs perfectly with a medley of classic Mexican foods. We recommend serving pickled red onion with the tacos for a sharp bite that lightens the deep flavor of the meat.
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From the Recipe Creator:
The name of this salsa technically translates to drunk salsa, but you will be adding only 1/4 cup Mexican-style lager to this entire recipe. The irresistible combination of roasted and fresh chiles, tangy tomatoes and tomatillos, garlic, cilantro, plus a nip of beer and fresh orange juice makes this a dynamic salsa that’s great with nothing more than chips! —Taste of Home Test Kitchen
Nutrition Facts:
1/4 cup: 17 calories, 0 fat (0 saturated fat), 0 cholesterol, 102mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 1g protein.
Between the dried chiles, fresh tomatoes, tomatillos, orange juice and Mexican lager, this is one of the more unique salsa recipes you can make for a potluck—but, trust us, it’s delicious. Charring the vegetables in a hot cast-iron skillet before blending them softens them and adds a subtle smoky taste to complement the chiles.
Mexican Potluck Ideas FAQ
What should I bring to a Mexican potluck?
Traditional options, like enchiladas, burritos and big pots of posole, never miss as solid Mexican potluck ideas. Or, you could bring something less expected and classic, like a copycat Taco Bell Mexican pizza or Korean tacos filled with strips of soy, ginger and brown sugar-marinated beef. I often prefer to take a few easy potluck sides rather than one main dish for more variety. My favorite Mexican side dishes include a big pot of beans, cilantro rice, salsa or pico de gallo, guacamole or a chilled seafood salad.
What side dishes go with tacos for a party?
Because many tacos have a rich, intense flavor, I like to serve them with a fresh salad or a slaw, like this crispy pineapple coleslaw, to create balance. Smoky grilled corn on the cob, especially when corn is in season, also brings crunch and sweetness to an otherwise unctuous dish like tacos. A grilled vegetable platter is an easy and colorful way to get more veggies into the meal, and you can even stuff them into tortillas for vegetarian tacos.
What are good Mexican desserts for a potluck?
Some good Mexican desserts for a potluck that travel well and serve a crowd include moist tres leches cake, nutty Mexican wedding cookies and a fresh bowl of tropical fruit salad. You can make a classic tres leches, but in the spring I like to take advantage of strawberry season and make a strawberry tres leches cake. A cool, creamy flan is also a delicious make-ahead dessert (even if it didn’t originate in Mexico), but I would wait to flip it onto a plate until just before serving to keep it intact.
